Cooking Loss Research Articles

Functionality of Semolina Pasta Supplemented with Grapefruit Flavedo Byproduct: Effect on Phytochemical, Functional, Textural, Cooking, and Sensorial Quality

Background: Pasta is consumed worldwide and can be an excellent food matrix for supplementation. Grapefruit (Citrus paradisi) flavedo byproduct is reported to contain considerable amounts of bioactive compounds, which represent a valuable and sustainable source of phenolics. So far, there is limited information available about the utilization of grapefruit flavedo byproducts for supplementation of pasta. Methods: The present study aimed to investigate the effect of freeze-dried grapefruit flavedo powder (GFP) incorporation at various concentrations (3, 6, 9, and 12%) on the phytochem-ical, functional, textural, microstructural, and sensory quality of the developed pasta. Results: Fortification with GFP significantly (P<0.05) enhanced antioxidant activities rela-tive to DPPH and FRAP and increased the total phenolic and flavonoid content from 73.20–96.83 mg GAE/100g and 132.41–211.63 mg GAE/100g, respectively. Supplementation with GFP significantly (P<0.05) reduced the optimum cooking time of pasta, while cooking loss increased up to 6.32% with 12% GFP incorporation, which was still under the acceptable limits (<8%). The addition of GFP decreased the L* value, while the a* and b* values in-creased for the pasta. SEM analysis presented that GFP incorporation in pasta affected the structural integrity attributable to the enhanced fiber levels, inducing a weaker matrix, as ascertained by textural profile analysis (TPA) with a decline in hardness attribute with in-creasing GFP concentration. Sensory analysis divulged overall acceptability scores of 8.4 for the pasta with 6% GFP, while further increments in GFP levels led to decreased sensory scores. Conclusion: Grapefruit peels are typically discarded as waste, the outer layer of which, i.e., flavedo, could be used to enrich pasta. The present research divulged that pasta supplemen-tation with freeze-dried flavedo powder could provide total phenolic content, flavonoid con-tent, and antioxidant potential without compromising on the technological and sensory qual-ity of pasta. Utilization of this citrus waste as a bioactive food ingredient with promising effects represents a valuable byproduct valorization strategy.

Physical Characteristics, Moisture Content and Organoleptic Properties of Afkir Laying Hen Meat with Different Marination Durations in Pineapple Crown Extract

Afkir laying hen meat has a tough texture, making it less desirable to consumers. Pineapple crown extract is known to improve the texture of spent laying hen meat due to its bromelain enzyme content. This study aims to determine the effect of marination duration using pineapple crown extract on the pH, cooking loss, water content, water holding capacity, texture, and organoleptic value of spent laying hen meat. The study was conducted using a Completely Randomized Design with 4 treatments (different marination times of 0, 2, 4, and 6 hours) and 5 replications. The parameters observed in this study included pH, cooking loss, water content, water holding capacity, texture, and organoleptic values. Test data were analyzed statistically using Analysis of Variance with a 5% significance level, and if significant effects were found, the analysis was followed by Duncan’s Multiple Range Test. Organoleptic test data were analyzed with the Kruskal-Wallis method, and if there were significant effects, further analysis was conducted using the Mann-Whitney test. The results showed a significant effect (P<0.05) of marination time using pineapple crown extract on the pH, water content, and organoleptic parameters, including taste, texture, color, and overall preference, with no significant effect (P>0.05) on cooking loss, water holding capacity, or the aroma attribute in the organoleptic test. Marination time also decreased the toughness of afkir laying hen meat texture, as analyzed descriptively. Marination for 2-6 hours decreased pH and water content, tenderized the texture, and improved meat preference. Keywords: Afkir laying hen; bromelain; tenderness; pineapple crown; marination

Evaluation of the Physicochemical Attributes of Beef, Chicken, and Pork Muscles Injected with Microbial Proteases for Designing Senior-Friendly Processed Meat Products

In developed countries, the growing elderly population has increased the demand for senior-friendly processed meat products. This study investigated the effects of four commercial microbial proteases (Alcalase, Flavourzyme, Neutrase, and Protamex) on the general physicochemical attributes of beef top round, chicken breast, and pork loin, which are lean muscle cuts suitable for developing senior-friendly meat products. Muscle samples were injected with microbial protease solutions (0.7% and 1.2% (w/w)), cooked, and used for analysis. The microbial protease injection significantly reduced the hardness of cooked muscles. Despite the evident degradation of the myosin heavy chain in Alcalase treatment, the lowest hardness values were observed in Protamex-treated samples, suggesting that myosin degradation alone does not fully account for tenderness improvement. Unfortunately, microbial protease treatments increased cooking loss in beef and chicken muscles (p < 0.05). The surface color characteristics, including redness and yellowness, remained unaffected by the enzymatic treatments, supporting the practical use of these proteases for meat tenderization without inducing color defects. While microbial proteases demonstrate potential for improving meat tenderness, future research should focus on mitigating cooking loss and ensuring desirable taste and flavor for the commercial production of senior-friendly processed meat products using the microbial proteases.

Processing of Larvae of Alphitobius diaperinus and Tenebrio molitor in Cooked Sausages: Effects on Physicochemical, Microbiological, and Sensory Parameters

Proteins from insect production represent an interesting (environmentally friendly) option or supplement to commercial livestock farming. At present, however, the larval stages of T. molitor (mealworm) and A. diaperinus (buffalo worm) have been authorized as food for human consumption EU-wide, as have the nymph and adult stages of Locusta (L.) migratoria (Locusta migratoria, Linnaeus, 1758) and Acheta (A.) domesticus (house cricket, Acheta domesticus, Linnaeus, 1758). However, there is the problem that insects that are recognizable as a whole tend to be avoided by consumers, especially in the European region, as they are reminiscent of living things and can cause aversion and disgust in consumers. Against this background, in the present study, five batches of two types of cooked sausages were produced: on the one hand, with turkey, and on the other hand, with pork lean meat as a base. In different formulations, 10% and 20% of the meat contents (turkey or pork) in these meat products were replaced by deep-frozen, pulverized T. molitor and A. diaperinus larvae. The effects of the addition of these insects in the products on the microbiological and physicochemical parameters of these cooked sausages, compared to a product without insect content, directly after heating, were investigated. After production, a storage trial was also carried out to determine whether possible insect ingredients could influence the growth of inoculated bacterial species (Bacillus (B.) cereus, Escherichia (E.) coli, Listeria (L.) monocytogenes, and Campylobacter (C.) jejuni) and how the addition of insect larvae affectsthe sensory and physicochemical properties during storage. The study showed that the products with insects had reduced lightness (turkey p C = 0.025), increased yellowness (pork p S = 0.0009, p C < 0.0001 and turkey p C = 0.0027) and a reduced red color (pork p S < 0.0001, p C = 0.0001) after heating when compared to the cooked sausages without insects. However, no significant differences between the various cooked sausages with or without insects in terms of cooking loss, firmness, and protein, ash, and fat or water contents were found. The microbiological tests showed, on the one hand, that the prior microbial reduction (e.g., in the form of blanching) of the insect larvae was essential in order to guarantee the flawless microbiological quality of the cooked sausages and, on the other hand, that the addition of insects to the cooked sausages did not significantly affect the growth of the inoculated bacterial species and that no sensory differences could be detected during storage. Despite the significant color effects on the product, A. diaperinus and T. molitor larvae would be suitable as protein or meat alternatives in cooked sausages, but they would have to undergo pre-treatment, primarily with regard to microbiological safety. The extent to which a complete replacement of meat is possible has to be investigated in further studies.

Effect of Cooking Method on The Physicochemical Properties of Tomatoes

The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemical properties and the retention of antioxidant content in tomatoes. The cooking conditions used were boiling at 100°C for 6 min, frying at 230°C for 4.5 min, baking at 175°C for 25 min, and cooking with an air fryer at 200°C for 15 min. Physicochemical characteristics (cooking loss, ash, crude fiber, firmness, color, pH value & total soluble solids) were measured. Antioxidant properties (antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content) were also determined. There were significant differences (p<0.05) for ash, color, pH value, and total soluble solid, while no significant difference (p>0.05) was observed for cooking loss, crude fiber, and firmness. Different cooking methods had shown a significant difference (p<0.05) against all tests for determining antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content. Air frying is the best cooking method to preserve the physicochemical properties of tomatoes, compared to other methods employed. Hence, it can be concluded that different cooking methods have different effects on the physicochemical properties of tomatoes.

Effects of Prickly Ash Seed Dietary Supplementation on Meat Quality, Antioxidative Capability, and Metabolite Characteristics of Hu Lambs

In China, the processing of prickly ash (PA) produces a large number of by-products, including prickly ash seeds (PASs), which are rich in bioactive components such as flavonoids and phenolic compounds, and which may have an important influence on meat quality and muscle metabolites. Therefore, this study aimed to assess the impact of dietary PAS supplementation on the meat quality, antioxidant activity, and metabolite characteristics of lambs. Eighteen 3-month-old Hu lambs (25.66 ± 3.03 kg body weight) were randomly allotted to three different dietary treatment groups. In the three dietary treatments, 0% (basal diet, CON), 3% (CON with 3% PAS, low-dose PAS, and LPS), and 6% (CON with 6% PAS, high-dose PAS, and HPS) PASs were used. Results indicated significant improvements in the HPS group, including reduced cooking loss and increased fat content. The L* and b* 45 min values were significantly lower in the PAS groups than those in the CON group (p < 0.05). Additionally, dietary PAS supplementation increased in MUFA, PUFA, n-3 PUFA, PUFA/MUFA ratio, NEAA, and FFA compared to the CON group. Furthermore, PAS supplementation significantly improved serum and muscle antioxidant capacity. Metabolomic analyses revealed that increased metabolites, such as tryptophan, leucine, citric acid, adenosine 5′-triphosphate, creatine phosphate, inosine, and α-ketoglutaric acid, were primarily enriched in the biosynthesis of cofactors and nucleotide and purine metabolism pathways. Notably, supplementation with 6% of PASs exhibited the most prominent effect on lamb meat quality in this study. Therefore, the application of PASs as a feed component in lamb production can not only improve meat quality and muscle antioxidant capacity but also save feed costs.

Evaluation of moisture migration and microstructure of quick-frozen wet rice flour after freeze-thaw cycles and changes in texture, cooking, and sensory properties.

This study investigated the quality changes of quick-frozen wet rice flour before and after freeze-thaw cycles. As the freeze-thaw cycle was prolonged, the water mobility of quick-frozen wet rice flour decreased and the pore size and porosity of the microstructure increased. As a result, the hardness, cooking loss, water absorption, and water precipitation of the rice flour increased, while the sensory score and viscosity decreased. Correlation analysis showed that porosity was positively correlated with the hardness and water absorption of rice flour, and negatively correlated with structural properties such as shearing work and resilience. Water absorption and water precipitation rate were positively related to cooking loss. Thus, moisture migration in rice flour induced microstructural changes to cause alterations in texture, cooking, and sensory properties. Interestingly, quick-frozen wet rice flour still possessed good texture, cooking, and sensory qualities after two freeze-thaw cycles. This study laid the foundation for the development of high-quality quick-frozen wet rice flour.

Evaluation of the Technological Performance of Soft Wheat Flours for Fresh-Pasta Production as Affected by Industrial Refining Degree

AbstractNowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of the external parts of the grain constituting the bran, with well-known health benefits. The use of these flours can represent a rational option for the valorization of native bran with minimal by-product generation while improving the nutritional and functional profile of the end products. This work aims to evaluate the techno-functional characteristics of commercial soft wheat flours with different refining degrees (proximate composition, functional, rheological, and starch-related properties) and their relation to the produced fresh-pasta quality (cooking behavior, mechanical and optical properties, and sensory assessment). Specifically, water holding capacity, fat absorption capacity, and swelling ability of flours gradually decreased with the refining degree (up to 25%, 16%, and 36%, respectively). Regarding the starch properties, the overall gelatinization process resulted to be negatively influenced by higher extraction rates, leading to a lower consistency of the whole grain starch gels (~17% in the maximum force during heating and ~12.39% peak viscosity). Cooked pasta was darker and redder when increasing the extraction rate. In addition, whole grain-based pasta had 42% higher cooking loss, and it was 86% harder and 101% firmer, leading to the production of a less elastic fresh-pasta with lower swelling ability. However, a good quality end product with naturally high nutritional value can be produced with flours with low refining degree. Results are useful to assess the best productive destination of flours basing on their technological properties.

Electrostatically-enhanced two-stage low-temperature tempering: Effects on the quality of frozen tan mutton

The two-stage low-temperature tempering (TLT) and TLT assisted by electrostatic fields (TLT-1500/2000/2500/3000) were developed to investigate their effects on the quality of frozen Tan mutton. The results demonstrated that both TLT and TLT-1500/2000/2500/3000 significantly (P < 0.05) enhanced the tempering rate compared to refrigerator tempering (4 °C, RT). The analysis of tempering, cooking, and centrifugal losses, along with the evaluation of electrical conductivity, pH, and TVB-N, showed that the water retention capacity and freshness of Tan mutton treated with TLT-2500 were closest to those of fresh Tan mutton. Scanning electron microscopy analysis demonstrated that TLT-2500 best maintained the tissue integrity of Tan mutton, while low-field nuclear magnetic resonance analysis revealed it contained the highest immobile water and least free water. Furthermore, Tan mutton treated with TLT-2000 and TLT-2500 exhibited minimal lipid oxidation and color change. In contrast, the most significant changes in all indicators were observed after RT.

Effects of Different Cooking Methods on Physicochemical and Antioxidant Properties of Climbing Perch (Anabas Testudineus)

Climbing perch, Anabas testudineus is a freshwater fish recognised for its distinct flavour, high nutritional content, and medicinal properties. This species can be found in almost every Asian country, including Malaysia. However, the cooking methods applied can change the nutritional value of the climbing perch. This study aims to investigate the effect of four different cooking methods for climbing perch, which are frying, grilling, steaming and air frying, on their cooking loss, texture, colour properties, proximate composition, free fatty acid, total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. The result showed that the physicochemical properties, proximate composition and antioxidant activity were significantly (P&lt;0.05) affected by the cooking method. Fried climbing perch samples were significantly higher (P&lt;0.05) for cooking loss and texture. The steamed sample has the lightest colour with 40.39, and the fried sample has the highest value in redness and yellowness with 6.76 and 11.40 respectively. Proximate composition showed the highest value in protein, fat and carbohydrate in fried samples. Furthermore, free fatty acid was highest in the steamed sample (1.98%) and the lowest in the fried sample (1.39%). Fried samples showed the highest total phenolic content (TPC), 1.23 mg GAE/g and DPPH scavenging activity was highest in steamed samples (69.62%). In conclusion, aside from frying, steamed method emerged as the effective cooking method for preserving the nutritional value of the fish, as it exhibited the highest values in most of the analyses conducted.

Effect of β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi.

The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated. A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg-1. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss. γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.

Effects of Lagenaria siceraria (Molina) Standl polysaccharides on growth performance, immune function, cecum microorganisms and short-chain fatty acids in broilers.

In this study, Lagenaria siceraria (Molina) Standl polysaccharides (LSP) was prepared using the water-alcohol precipitation method to evaluate its effects on growth performance, slaughter performance, cytokines, immune organ indices, cecal short-chain fatty acids (SCFAs), and microbial community structure in broiler chickens when added to the basal diet. Seventy-five broiler chickens were selected and randomly divided into five groups, with 15 chickens per group. All groups were fed a basal diet for 7 days. From 7 days of age, the control group continued to receive the basal diet, while the positive drug group was fed a diet supplemented with Astragalus polysaccharides (APS, 100 g/kg) in addition to the basal diet. The experimental groups were fed diets containing different concentrations of LSP (50, 100, and 200 g/kg) in addition to the basal diet, and the supplementation continued for 42 days. The findings indicated that the incorporation of LSP into the feed significantly enhanced average daily weight gain (ADWG), average daily feed intake (ADFI), feed to gain ratio (F/G), dressing percentage, percentage of breast muscle, percentage of leg muscle, and percentage of abdominal fat while concurrently reducing drip loss rate and cooking loss rate (p < 0.01) in comparison to the control group. Additionally, it significantly augmented the levels of interleukin-4 (IL-4) and interleukin-12 (IL-12) in cytokines, secreted immunoglobulin A (SIgA) and immunoglobulin G (IgG) in immunoglobulins, as well as immune organ indicators (p < 0.05). Furthermore, LSP also modulated the intestinal microbiome composition by increasing the abundance of Bacteroides species and significantly changing concentrations of specific short-chain fatty acids (SCFAs) such as propionic acid, isobutyric acid, acetic acid, and isovaleric acid (p < 0.01). These results suggest that dietary supplementation with LSP can effectively regulate intestinal microbiome composition while promoting short-chain fatty acid production. The alterations in microbial characteristics ultimately contribute to improved intestinal immunity and immune organ development as well as enhanced production performance and immune function in broilers.

Comparative analysis of production performance, carcase traits, and meat quality in yearling beef of Limousine, Sardo-Bruna, and their crosses

The aim of this study was to compare animal performance and meat quality of a local cattle breed of Sardinia Island with specialised meat purebred or obtained by crossbreeding. For this purpose, 10 Sardo-Bruna (SB; 5 males, 5 females), 10 Limousine (L; 5 males, 5 females) and 10 Limousine × Sardo-Bruna crossbreed (L × SB; 5 males, 5 females) were compared simultaneously from 12 to 20 ± 1 (mean ± SEM) months old. During the trial, body weight (BW) was recorded once a month for estimating the average daily gain (ADG). At slaughter, carcase measurements, pH and colour traits were recorded from the left side of the carcase. Proximate composition, fatty acid (FA) profile, cooking and drip losses were evaluated using the Longissimus thoracis et lumborum muscle. The SB group showed a lower cold carcase yield compared to L and L × SB genetic types. Males had a higher ADG, slaughter weight, hot and cold carcase weights, hot and cold carcase yields, and cooking losses than females. Females group showed a higher intramuscular fat content and rib fat thickness compared to males. No relevant differences among genetic types and between sexes were observed for meat and fat colours and pH. Concerning the FA profile, SB genetic type evidenced a higher oleic acid content and a better nutritional index than other genetic types while males had a higher PUFA content than females. In conclusion, the results of this study showed that the Limousine breed can be effectively used to enhance carcase yield of local breed without effects on meat quality.

Replacement of fish meal with defatted black soldier fly (Hermetia illucens) in diet of Pacific white shrimp (Litopenaeus vannamei): growth, flesh quality and transcriptome

Abstract This study evaluated the impacts of replacing fish meal (FM) with defatted black soldier fly (Hermetia illucens; BSF) on the growth performance, flesh quality and transcriptome of Pacific white shrimp (Litopenaeus vannamei). In a diet containing 560 g/kg FM, BSF was used to replace 0%, 20%, 40%, 60%, 80% and 100% of dietary FM (BSF0, BSF20, BSF40, BSF60, BSF80 and BSF100). Thus, six isonitrogenous and isolipidic diets were prepared, and then fed to juvenile Pacific white shrimp (1.70 ± 0.10 g) for 60 days. In growth performance, the BSF20 group showed the similar FCR and WGR to the control group (), and the other four BSF groups presented significantly lower WGR and higher FCR than the BSF0 group (). The flesh chewiness and the contents of crude lipid, collagen and total amino acid in flesh were significantly decreased (), and flesh cooking loss, thawing loss was significantly increased when the replaced FM was ≥40% (). When the replaced FM reached 60%, the flesh hardness, heat-insoluble collagen content, shear force, body surface redness and the ratio of n-3/n-6 fatty acids were significantly lower (), while n-6 polyunsaturated fatty acid content and total free amino acid content in flesh were significantly higher than those of the BSF0 group (). Hepopancreatic samples were used for transcriptomic analysis, and a total of 1,456 differentially expressed genes (DEGs) were identified between the BSF groups and BSF0 group, which were mainly involved in growth-promoting, energy metabolism and antioxidant capacity key pathways and genes, including the cathepsin L, folate synthesis pathway, redox-related genes and glutathione metabolism pathway. In conclusion, in a diet containing 560 g/kg FM, BSF could successfully replace 20% of dietary FM, and higher FM replacement (≥40%) decreased the growth performance and flesh quality of Pacific white shrimp.

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and E-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.

Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying

Three-dimensional (3D) printing of food product is an emerging technology. This study investigated the effects of hydrocolloid addition on 3D printing of plant-protein based meat-analogs. Meat-analog inks were formulated with soy protein isolate, gluten, canola oil, and water. Hydrocolloids (xanthan gum, pectin, hydroxypropyl methylcellulose, guar gum, locust bean gum) were added to meat-analogs formulation. The influence of hydrocolloid addition and deep-fat-frying on 3D printing process parameters, thermal, structural, and physicochemical properties of meat-analogs, were investigated. Formulated inks were used to create a specific 3D cylindrical model geometry and the printed structure were subjected to deep-fat-frying (at 180 °C, 90sec) in canola oil. Results showed that the meat-analog ink's viscosity (3871–5482 Pa s), 3D printing rate (0.34–0.39 g s−1), printing error (2.51–10.37%), printing precision (81.97–97.27%), dimensional stability (91.22–98.61%), and cooking loss (5.69–14.23%) were significantly (p < 0.05) impacted by the incorporation of hydrocolloid. Moisture-fat profile of uncooked 3D printed meat-analogs were identical, however, differences in color attributes (L∗, a∗, b∗) among the hydrocolloids added samples were observed. Moisture, fat, and color traits of 3D printed meat-analogs were substantially impacted by deep-fat-frying. During deep-fat-frying, the loss of moisture, absorption of fat, and changes in color attributes were associated with the types of hydrocolloids incorporated in formulating the meat-analog's ink. Overall, surface's structure, chemical profile, and glass-transition-temperature of 3D printed deep-fat-fried meat-analogs were extremely impacted by the addition of hydrocolloids as well as by the types of used hydrocolloids in meat-analog ink.

Preparation of Cassia Bean Gum/Soy Protein Isolate Composite Matrix Emulsion Gel and Its Effect on the Stability of Meat Sausage.

The use of plant-derived emulsified gel systems as fat substitutes for meat products has always been an important direction in the development of healthy foods. In this study, a composite matrix emulsion gel was prepared with soy protein isolate (SPI) and different concentrations of cassia bean gum (CG), and then the selected emulsion gel was applied to meat sausage as a fat substitute to explore its stability. Our results showed that the hardness, chewiness, viscosity, shear stress, and G' and G″ moduli of the emulsion gel increased considerably with the cassia bean gum concentration, the thickness of the emulsion gel increased, and the pore size decreased. The gel strength of the 1.75% CG/SPI emulsion gel was the highest, which was 586.91 g. The elasticity was 0.94 mm, the masticability was 452.94 mJ, and the water-holding capacity (WHC) was 98.45%. Then, the 1.75% CG/SPI emulsion gel obtained via screening was applied as a fat substitute in meat sausage. With an increase in the substitution amount, the cooking loss, emulsification stability, pH, color difference, texture, and antioxidant activity of the meat sausage before and after freezing and thawing increased first and then decreased. The indexes of meat sausage with 50% fat replacement were not considerably different from those of full-fat meat sausage. This study can provide a theoretical basis for the application of plant-derived emulsified gel systems as fat substitutes in meat sausage.

Dual purpose of superheated steam treatment: Inactivating surface pathogens of pork belly and replacing blanching

Superheated steam (SHS) treatment is increasingly recognised as an emerging thermal sterilisation technology in food processing because of its high energy efficiency, time-saving benefits and minimal quality loss in raw materials. The aim of this study was to examine the efficacy of SHS treatment as a high-temperature pre-treatment approach for eliminating foodborne pathogens on the surface of pork belly and to determine its impact on nutritional quality. The SHS treatment at 180 °C and 25 kg h−1 for 50 s achieved sterilisation rates of 98.15% ± 1.70%, 96.59% ± 1.40% and 91.30% ± 2.14% for Salmonella typhimurium, Listeria monocytogenes and Staphylococcus aureus, respectively, which were three times higher than those achieved by microwave (MIC) sterilisation (700 W, 20 s). Furthermore, SHS-treated pork belly exhibited the highest moisture content and lowest cooking loss, with no significant changes in pressing loss and pH values. Compared with samples treated with MIC and blanching (99 °C ± 1 °C, 2 min), those treated with SHS showed significantly lower TBARS value and protein carbonyl content, with an increasing trend in L∗ values. Meanwhile, SHS treatment not only preserved the tenderness of the pork belly to the greatest extent but also yielded the highest sensory score of 7.81 out of 9. These findings indicate the potential of SHS treatment in producing premium-quality pasteurised pork belly.

Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing

In this paper, Spirulina platensis protein-based emulsion gels were investigated as fat substitutes in meat analogs and compared with conventional fat sources like palm oil, oleogel, and soybean oil. Evaluating parameters such as cooking loss, shrinkage, texture, appearance, and moisture distribution across various cooking methods. Emulsion gels imparted superior juiciness to meat analogs whereas palm oil and oleogel led to drier meat textures. Besides they also resulted in comparable cooking loss and shrinkage to traditional fats, indicating preferred fat options for incorporation of emulsion gels. The novel emulsion gel-filled meat analogs exhibited robust tolerance across three distinct cooking methods, boiling, steaming, and deep-frying. Steamed meat analogs exhibited brighter MRI signals, while fried counterparts displayed peripheral hollowing, attributed to steam's energy transfer and humidity-induced water migration, respectively. Overall, the study underscores the efficacy of these fat analogs in meat analogs, offering insights into their potential as viable alternatives in food formulations.

Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism.

This study investigated the contribution of 11 polysaccharides (2%, w/w), including pectin (PC), κ-carrageenan (KC), ι-carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix meretrix clam gel (MMG). The hardness, springiness and chewiness of MMG with KC, IC, GG, SA and FC addition increased by ~10%-250%, while PC, GM, KG and LBG groups decreased by ~0.6% to 69%. KC, IC, SA, GG and FC decreased the cooking loss rate (CLR) by 69.4% to 88.7% and correspondingly enhanced the water holding capacity (WHC) by 10.2% to 21.4%, which was accompanied by an increased bound water and immobilized water area and high hydrogen proton density. The addition of KC transformed the MMG microstructure from a loose network with large pores to a compact, dense network, reducing lacunarity by 57.9%. The primary intermolecular forces in MMG with the incorporation of KC, IC, GG, SA and FC were hydrophobic interactions and disulfide bonds, which increased by 32.8%-105.3% and 45.6%-114.5% than MMG alone, respectively. Collectively, KC, IC, GG, SA and FC could improve the gel properties of MMG and the strongest synergistic combination was found in the MMG/KC system. This study suggests that the incorporation of polysaccharides is a strategy with potential for modifying the gel properties of shellfish surimi products. © 2024 Society of Chemical Industry.