Abstract
ABSTRACTThis experiment was conducted to elucidate the protein oxidation and gel properties of whey protein hydrolysates that were mixed into raw pork patties with subsequent chilled storage. Whey protein polypeptides of different size classes (Fraction I, MW > 10 k; Fraction II, MW 3–10 k; Fraction III, MW < 3 k) were separated by ultrafiltration and the pork patties were stored for 0, 2, 4, 6, and 8 days at 4°C. The contents of thiobarbituric acid-reactive substances (TBARS), carbonyl groups, and gel textural properties were determined. The results showed that there was no significant difference at the beginning of the storage period between the treatment groups that contained whey polypeptides or BHA and the control group (P > 0.05). After 2 days of storage, Fraction III (F3) was superior to Fraction I (F1), Fraction II (F2), and the control in inhibiting the oxidation of pork patties and improving gel quality. In addition, F3 also had a higher water-holding capacity and storage modulus, which was similar to the 0.02% butylated hydroxyanisole (BHA) group. The amino acid compositions showed that F3 had relatively higher contents of histidine, arginine, and proline, demonstrating a strong potential for F3 to be used as a natural antioxidant in raw pork preservation.
Highlights
During the processing and storage of meat products, many factors, such as exposure to light, oxidation, temperature, and enzyme interaction, inevitably can impact meat quality (Turgut, Işıkçı, & Soyer, 2017; Utrera, Morcuende, & Estévez, 2014)
This experiment was conducted to elucidate the protein oxidation and gel properties of whey protein hydrolysates that were mixed into raw pork patties with subsequent chilled storage
Whey protein polypeptides of different size classes (Fraction I, molecular weight (MW) > 10 k; Fraction II, MW 3–10 k; Fraction III, MW < 3 k) were separated by ultrafiltration and the pork patties were stored for 0, 2, 4, 6, and 8 days at 4°C
Summary
During the processing and storage of meat products, many factors, such as exposure to light, oxidation, temperature, and enzyme interaction, inevitably can impact meat quality (Turgut, Işıkçı, & Soyer, 2017; Utrera, Morcuende, & Estévez, 2014). Previous research has shown that oxidation can result in the generation of aldehydes, ketones, hydrocarbons, esters, and ethanol, as well as other harmful components. This can result in spoilage or the deterioration of the product (Rysman, Hecke, Poucke, Smet, & Royen, 2016). One method of improving antioxidant capacity is the direct addition of antioxidants to meat products (Turgut, Soyer, & Işıkçı, 2016).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
