Decreased Cooking Loss Research Articles

Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue

This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clarify the key volatile compounds. The results showed that dietary FPR improved meat quality by increasing the antioxidant capacity, pH value, and decreasing cooking loss of breast muscle. The fatty acids profile was altered in breast muscle of chickens that fed with FPR. GC-IMS detected 43 volatile compounds in breast muscle, including mainly aldehydes, esters, and alcohols. Among them, 12 volatile compounds could serve as potential aroma markers to distinguish meat flavor of chickens fed with FPR. Correlation analysis revealed that C18:1n9c, C18:2n6, and PUFA are important contributor for meat flavor formation. In conclusion, dietary FPR improved antioxidant capacity, meat quality, fatty acids profile, and volatile compounds of breast muscle in chickens.

Effect of polyphenol-hydrocolloids interaction on protein oxidation, structure and water distribution properties of thermally processed meat

In order to overcome the weakness and instability of polyphenols during thermal processing, the effect of various food additives including hydrocolloids combined with Gallic acids (GA) on structure, water distribution and oxidative properties of roasted meat was investigated. The findings publicized that the combined addition of GA with carrageenan (CAR) and sodium pyrophosphate (SPP) significantly (P < 0.05) decreased cooking loss, surface hydrophobicity, carbonyl formation and prevented the loss of sulfhydryl groups compared to alone GA and control. The fluorescence spectroscopy and FT-IR analysis showed that combination of GA with CAR and/or SPP decreased hydrophobic aggregation, prevented oxidation of side chain amino acids residues and developed GA-CAR/SPP non-fluorescent complexes with proteins. The inhibitory mechanism of G-CAR and G-SPP was predominated by retaining tightly bound water inside the macromolecules and prevented its seepage from the myofibrillar fiber network, which was also evidenced by high adhesiveness and gumminess of those samples. The microstructure endorsed the compact structure of those samples whereas uneven surface and intercellular spaces were noticed in control samples. Finally, correlation and principal component analysis further differentiated the most influential parameters and mechanism of action. These findings suggest that GA alone is not compatible for thermal processing until supported by an effective additive having potential of creating synergism to improve the thermal stability and quality characteristics of meat.

Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder

Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with biji powder (5, 10, 15, and 20 g). Increasing the amount of biji added to patties was found to be favorably associated with increased water-holding capacity, decreased cooking loss, and reduced diameter and thickness. Texture profile analysis revealed trends of increased hardness, springiness, cohesiveness, and chewiness which were proportional to the inclusion of biji powder. The volatile compounds in plant-based patties supplemented with biji were analyzed using HS-SPME-Arrow-GC/MS. Notably, benzaldehyde, nonanal, and 2-heptanone, which are undesirable flavors, were detected at significantly lower levels in patties supplemented with biji. Therefore, biji can serve as a supplementary ingredient to enhance the texture and flavor of plant-based patties.

Performance, digestibility and meat quality from lambs fed diets with plantago lanceolata, Italian ryegrass or sainfoin herbages.

Plantago species, which is known to adapt to different climatic conditions, drought, temperature and different soil types. The aim of this study was to compare the effects of P. lanceolata herbage on fattening performance, rumen variables, digestibility, meat quality, meat nutrients and meat textural variables in lambs with the values of Italian ryegrass and sainfoin herbages. The lambs were fed total mix ration (TMR) with concentrated feed (about 30%) plus forage (about 70%) (P. lanceolata, PLA, Italian ryegrass (Lolium multiflorum); IRY or sainfoin (Onobrychis viciifolia) herbages, SAI). Twenty-four male lambs (Akkaraman breed) were assigned to three treatments with 8 lambs in each group. Fattening performance parameters, digestibility and carcass variables were determined. Meat quality and shelf life variables (oxidation, fatty acid profile and textural variables) was detected in the loin (Musculus longissimus), shoulder (M. deltoideus) and leg (M. semitendinosus) muscle samples, which were rested for 24 h +4°C and stored at -20°C for one week, one month, three months and six months. The dry matter (DM) intake, body weight gain, feed efficiency and carcass yield values of lambs, the DM and organic matter (OM) digestions (DMD and OMD) of TMRs, and the pH value, ammonia-nitrogen and short chain fatty acid (SCFA) concentrations of rumen fluid in lambs consuming PLA were similar to those of IRY and SAI (p > 0.05). PLA increased water holding capacity (WHC) and decreased cooking loss of meat compared to feeding with those of IRY and SAI (p < 0.05). The peroxide value (PV) and malondialdehyde (MDA) concentration increased with the stocking time in the meats (p < 0.05). Therefore, PV and MDA concentrations of shoulder, leg and loin meats up to 6th months for PLA were lower than those of IRY and SAI (p < 0.05). The linoleic acid concentration of loin and shoulder meats in PLA were higher than those of IRY and SAI (p < 0.05). The average oleic acid and ∑ω6 fatty acids concentration of meat in PLA was lower than those in IRY and SAI (p < 0.05). Atherogenic index and thrombogenic index values and palmitic acid levels of meat in PLA were similar to those in IRY, but lower than those in SAI (p < 0.05). Springiness, cohesiveness, resilience, hardness and chewiness values of the textural analysis parameters in meat of PLA were lower than those of IRY and SAI. As a result, effect of P. lanceolata on the fattening performance and rumen fermentation of lambs were similar with those of Italian ryegrass (Gramineae family) and sainfoin (Leguminosae family) forages and, it had a positive effect on meat quality (water holding capacity, cooking loss) and meat shelf life criteria (MDA, PV, fatty acid profile and textural variables). For functional lamb meat production, P. lanceolata can be included in the diet of lamb fattening.

Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress

Generally, high levels of natural phenolic antioxidants, which are needed in meat products to exert equivalent antioxidant effects as synthetic antioxidants, can interact with myofibrillar proteins and cause aggregation of the proteins, giving rise to undesirable deterioration of gel quality. In this study, β-cyclodextrin-metal-organic frameworks (K-β-CD-MOFs) were synthesized based on β-CD and K+ ions using methanol vapor diffusion method, and used to inhibit excessive covalent and non-covalent interactions between gallic acid (GA) and myofibrillar proteins under oxidative stress without degrading the phenolic antioxidant activity. Results of zeta potential, scanning electron microscope (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and differential scanning calorimetry (DSC) provided evidence for the formation of GA/K-β-CD-MOFs inclusion complexes. From sulfydryl content, surface hydrophobicity, tryptophan fluorescence, turbidity and particle size analyses, the presence of K-β-CD-MOFs dose-dependently prevented the sulfydryl loss, unfolding of the proteins and formation of insoluble aggregates caused by GA (180 μM/g protein). Dynamic rheology, cooking loss, gel strength, water distribution, microstructure and Raman spectrum were further tested to evaluate effects of K-β-CD-MOFs on the qualities of GA-treated myofibrillar protein gel. Results indicated that more proteins were involved in the formation of a more ordered and homogeneous gel structure with higher gel elasticity and strength, more immobilized water and decreased cooking loss. The overall gel properties of myofibrillar proteins were improved. K-β-CD-MOFs ameliorated the instability of protein structure, manifested as increase in β-sheet content and inter-chain hydrogen bonding and decrease in hydrophobic forces (p < 0.05). This paper provides a novel method to increase the loading amount of phenolic antioxidants without jeopardizing the gel quality of meat products.

The characteristics of noodles from fermented taro flour with the addition of cassava starch and xanthan gum

The purpose of the study was to determine the effect of adding cassava starch and xanthan gum to fermented taro flour noodles and to find the best combination of cassava starch, and xanthan gum, based on the characteristics of dried taro noodles. Fermented taro flour is made from slices of fermented taro tubers by soaking in water (1:2) for 24 hrs to reduce oxalate content, dried, and ground into flour. Fermented taro flour was added with cassava starch (0 and 10%) and xanthan gum (0; 0.25; 0.50; 0.75%). The dough was mixed with water and steamed. The pregelatinized dough was extruded into noodles and the noodles were dried. The addition of cassava starch and xanthan gum concentration and their interactions had a very significant effect (p&lt;0.01) on moisture content, ash content, cooking time, cooked weight, a* value (redness or greenness), b* value (yellowness or blueness) of dried taro noodles. The addition of cassava starch increased cooking loss while xanthan gum decreased cooking loss. The lightness (L*) of dried taro noodles was affected only by the addition of cassava starch. The interaction of cassava starch and xanthan gum can improve the texture of taro noodles. This study concluded that taro flour with the addition of cassava starch and xanthan gum has the potential to be a gluten-free noodle ingredient. The best combination found to produce gluten-free fermented taro flour noodles is fermented taro flour with the addition of 10% cassava starch and 0.75% xanthan gum.

Micro- and Macroalgae in Meat Products.

Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- and macroalgae into meat products presents an exciting possibility for the meat sector to develop functional food, given that they serve as excellent natural sources of nutrients and bioactive compounds. This review aims to systematically outline the impact of incorporating whole algae and their extracts into various meat products, examining their effects on quality, physicochemical and functional properties, sensory characteristics, and potential for enhancing shelf life. Adding algae to meat products generally increased pH values, with variations influenced by concentration, type, initial pH, and storage time. The protein content was mainly unaffected, except for Nori and Chlorella. Algae contributed to lower moisture and higher ash content due to dietary fiber. While including algae improved water-holding capacity and decreased cooking loss, it often led to increased hardness and chewiness. Algae and their extracts influenced color attributes, with variations based on the algae type. Sensory properties were distinctively affected, generally reducing overall acceptability, although Sea tangle at concentrations of 1-3% showed acceptable scores. Chlorella and Sea tangle positively impacted microbiology during refrigerated storage, while algae and their extracts demonstrated strong antioxidant activity.

The Effects of Acorn Flour on Some Quality Characteristics of Chicken Patties

The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (cooking yield, diameter reduction, thickness reduction), functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical, cooking, functional, and color properties of chicken patties with acorn flour. The moisture and protein values decreased, in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples. Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties, decreased cooking loss, and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties, but the addition of acorn flour resulted in a darker color in patties. The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion, acorn flour can be used as a filler and binder in chicken patties.

Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by‐product gluten‐free pasta

SummaryMung bean by‐product (MBB), containing high protein and dietary fibre, was selected as the main ingredient to make fresh gluten‐free pasta. Effects of MBB flour, egg white powder (EWP) and water on pasta quality were investigated by extreme vertices mixture design. Seven formulations of MBB pasta were evaluated for colour, protein content, dietary fibre, cooking quality and textural properties. All MBB pasta formulations had significantly higher protein content and dietary fibre than semolina pasta. Higher EWP content increased optimum cooking time, firmness, tensile strength and elongation (P ≤ 0.05) and decreased cooking loss. Scanning electron micrographs showed that the EWP created a strongly continuous protein network. An increase in water reduced cooking time and firmness but increased cooking loss (P ≤ 0.05). Firm and elastic cooked MBB pasta was obtained under conditions of high EWP and low moisture content.

Effects of glycyrrhiza polysaccharides on growth performance, meat quality, serum parameters and growth/meat quality-related gene expression in broilers.

With growing restrictions on the use of antibiotics in animal feed, plant extracts are increasingly favored as natural feed additive sources. Glycyrrhiza polysaccharide (GP), known for its multifaceted biological benefits including growth promotion, immune enhancement, and antioxidative properties, has been the focus of recent studies. Yet, the effects and mechanisms of GP on broiler growth and meat quality remain to be fully elucidated. This study aimed to investigate the effects of GP on growth, serum biochemistry, meat quality, and gene expression in broilers. The broilers were divided into five groups, each consisting of five replicates with six birds. These groups were supplemented with 0, 500, 1,000, 1,500, and 2,000 mg/kg of GP in their basal diets, respectively, for a period of 42 days. The results indicated that from day 22 to day 42, and throughout the entire experimental period from day 1 to day 42, the groups receiving 1,000 and 1,500 mg/kg of GP showed a significant reduction in the feed-to-gain ratio (F:G) compared to the control group. On day 42, an increase in serum growth hormone (GH) levels was shown in groups supplemented with 1,000 mg/kg GP or higher, along with a significant linear increase in insulin-like growth factor-1 (IGF-1) concentration. Additionally, significant upregulation of GH and IGF-1 mRNA expression levels was noted in the 1,000 and 1,500 mg/kg GP groups. Furthermore, GP significantly elevated serum concentrations of alkaline phosphatase (AKP) and globulin (GLB) while reducing blood urea nitrogen (BUN) levels. In terms of meat quality, the 1,500 and 2,000 mg/kg GP groups significantly increased fiber density in pectoral muscles and reduced thiobarbituric acid (TBA) content. GP also significantly decreased cooking loss rate in both pectoral and leg muscles and the drip loss rate in leg muscles. It increased levels of linoleic acid and oleic acid, while decreasing concentrations of stearic acid, myristic acid, and docosahexaenoic acid. Finally, the study demonstrated that the 1,500 mg/kg GP group significantly enhanced the expression of myogenin (MyoG) and myogenic differentiation (MyoD) mRNA in leg muscles. Overall, the study determined that the optimal dosage of GP in broiler feed is 1,500 mg/kg.

Effects of the encapsulation of Lactobacillus acidophilus and Spirulina platensis on carcass yield and meat quality of broilers under heat stress conditions

Aim of study: To evaluate the effects of adding Lactobacillus acidophilus (LA), Spirulina platensis (SP) and the encapsulation of LA on the relative weights of carcass parts and meat quality of broilers subjected to heat stress. Area of study: The work was performed at the University of Jiroft, Iran. Material and methods: Two hundred forty 1-day-old male broilers (Ross 308) were used in a completely randomized design, with six treatments and four replicates (cages, 10 birds per cage). Dietary treatments included: (i) corn-soybean as control diet (CON), (ii) 0.02% LA, (iii) 1% SP, (iv) 0.02% LA + 1% SP, (v) 0.02% of encapsulated LA, and (vi) 0.02% encapsulated LA + 1% SP. Main results: The relative weight of the carcass increased in all experimental groups except in the 0.02% LA encapsulated group (p˂0.05). Birds fed diets containing LA+SP (0.02% LA+ 1%SP and 0.02% LA encapsulated+1% SP) had a significantly higher relative weight of the breast (p˂0.05). Dietary supplementation with SP, LA+SP, and encapsulated LA+SP significantly increased water holding capacity and decreased cook loss, respectively (p˂0.05), whereas dietary LA+SP and encapsulated LA+SP decreased drip loss (p&lt;0.05), compared to the CON group. Moisture and pH were not significantly affected by the dietary treatments (p˃0.05). The malondialdehyde content of thigh and breast meat at 30 and 37 days after the slaughter was reduced (p˂0.05) in the SP, LA+SP, and LA encapsulated +SP groups. Research highlights: Based on results, including LA, SP and encapsulated LA in broilerʼs feeds were effective in improving carcass yield, quality and oxidative stability of broiler meat under heat stress condition.

Textural Restoration of Broiler Breast Fillets with Spaghetti Meat Myopathy, Using Two Alginate Gels Systems.

The effects of salt-sensitive alginate ("A") and a two-component salt-tolerant alginate system ("B") used at a 0.5% or 1.0% level were evaluated in normal breast (NB) chicken fillets and in spaghetti meat (SM) fillets. Minced raw and cooked SM samples showed higher cooking loss (p < 0.05) and lower penetration force compared to NB meat. Both alginate systems significantly raised the penetration force in raw samples and decreased cooking loss (p < 0.05). Adding 1% of "A" or 0.5% "B" to SM, without salt, resulted in a similar penetration force as the cooked NB meat, while 1% "B" with salt resulted in a higher penetration force. Excluding salt from SM samples while adding alginate "A" or "B" improved texture profiles, but not to the same level as using NB without additives. Overall, salt, together with alginate "B", improved the texture of SM to that of normal meat without myopathy.

Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein

AbstractThis study investigated the physicochemical characteristics of blended beef patties formulated with pea and faba bean protein isolates (PPI and FPI, respectively) and hydrated texturized pea protein (HTPP, 1 part TPP: 2 parts water). Minced beef was combined with nothing (control) or 4.25% PPI/FPI and 0%, 8.5%, 21.3%, or 42.5% HTPP. The pH, Warner‐Bratzler shear force (WBSF), texture profile analysis (TPA), compression juiciness, cooking loss, color, and chemical composition were determined. In general, plant proteins increased pH values and ash content, and decreased cooking loss and fat content of blended meat patties. The addition of PPI/FPI did not lead to substantial changes in texture or color but resulted in lower cooking loss. HTPP resulted in decreased WBSF, hardness, and other TPA attributes. The combination of PPI/FPI as binders/gelling agents and HTPP as a meat extender resulted in a softer texture than conventional beef patties. This study provides an indication of PPI, FPI, and HTPP functionality in blended meat product formulation.

The interaction of chia mucilage-based edible film and transglutaminase enzyme on spent hen meat nuggets

ABSTRACT 1. The aim of this study was to utilise low-value spent hen meat and investigate the possibility of using chia (Salvia hispanica L.) as a mucilage-based edible film to prevent loss of quality in meat products. For this purpose, spent hen meat was reconstructed with the addition of transglutaminase (TGase) at different concentrations (0.5, 1 and 1.5%) and used to produce nuggets. These were covered with chia mucilage-based film and kept at 4°C for 7 d. 2. The addition of transglutaminase and coating with film decreased meat pH (P < 0.01). Samples containing transglutaminase had higher thiobarbituric acid (TBA) value (P < 0.01), while the DPPH value of the samples was not affected by the transglutaminase and edible film (P > 0.05). Hence, mucilage-based edible film did not prevent or delay the oxidation of nuggets. 3. Transglutaminase improved the texture characteristics of the nuggets and the edible film reduced fat retention in the samples. The combined use of transglutaminase and film decreased cooking loss and increased water holding capacity (P < 0.01). In the sensory analysis, nuggets with transglutaminase and film had more overall acceptability scores, although the results were not statistically significant.

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts.

This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE- and BHE-loaded microcapsules, and the values reported fell between -34.96 and -34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.

Effect of material temperatures on quality of fish vermicelli, a noodle-shaped surimi product.

The study investigated the effect of material temperatures (15°C, 20°C, 25°C, 30°C, 35°C, and 40°C) on the quality of fish vermicelli (FV) in terms of morphological, cooking, textural, microstructural, and water distribution properties. Results showed that as the material temperatures increased, the surface smoothness, cooking characteristics, and textural properties of FV significantly increased, followed by a decrease. Especially, when the material temperatures were 25°C and 30°C, the FV samples exhibited denser and more continuous gel networks with more embedded starch particles, resulting in decreased cooking loss and improved tensile strength. However, at material temperatures above 35°C, the continuity of the protein phase was disrupted by overswelling starch granules, leading to the worst cooking characteristics and textural properties. Especially at material temperatures of 40°C, the water holding capacity, hardness, and springiness of FV decreased by 25.59%, 73.48%, and 47.98%, respectively, compared to the samples at 25°C. Additionally, the cooking loss increased by 91.40%. In conclusion, the critical material temperature for the quality deterioration of FV was 35°C, and it was recommended to produce FV below this temperature.

Exogenous Phytase Improves Growth Performance, Nutrient Retention, Tibia Mineralization, and Breast Meat Quality in Ross-308 Broilers

To evaluate the effect of exogenous phytase (Ronozyme HiPhos-L, produced by the strain of Aspergillus oryzae), 1050 one-day-old Ross-308 broilers with an initial average body weight of 50.29 ± 0.98 g were randomly assigned to one of seven dietary treatments with 10 replicates and 15 chicks/cage. During starter (d 1–7), grower (d 8–21), and finisher (d 21–35) periods, broilers were allowed to feed: positive control (PC), negative control (NC), and NC diet supplemented with 250, 500, 1000, 1500, and 3000 U/kg of phytase. Broilers fed NC diet supplemented with graded levels of phytase (250 U/kg to 3000 U/kg) showed a linear increase (p &lt; 0.05) in body weight gain and feed intake during the starter and the overall trial period with no adverse effect on feed conversion ratio. The nutrient utilization of broilers showed neither an increase nor a decrease with the PC and NC diet until d 35 but when the NC diet was supplemented with a graded dose of phytase, the broilers showed a linear increase (p &lt; 0.05) in dry matter, gross energy, calcium (Ca), ash, and phosphorus (P) utilization and a tendency to increase (p &lt; 0.10) nitrogen retention at the end of the starter phase. Unlike the starter phase, broilers fed the PC diet showed increased (p &lt; 0.05) ash and Ca retention at the end of the grower and finisher phase compared to those fed the NC diet. In addition, the phytase group showed a linear increase (p &lt; 0.05) in ash, Ca, and P utilization at the end of d 21 and 35. Moreover, the inclusion of graded levels of phytase in the NC diet showed a linear increase (&lt;0.0001) in bone (ash, Ca, and P) mineralization in broilers. Also, they showed a linear increase (p &lt; 0.05) in gizzard weight, breast muscle, color of lightness, redness, and pH and a decreased cooking loss and drip loss. Though the standard diets were able to compensate for the P deficiency and promote performance and bone mineralization, the elevated (1000 FTU/kg) levels of phytase in the NC diet showed a higher response. Thus, we suggest that incorporating the exogenous enzyme phytase into the broiler feed in excess of 1000 units (U)/kg would be more beneficial to achieve better productivity.

Black soybean cooking water (aquasoya) powder as a novel clean‐label ingredient in plant‐based vegan patties

SummaryBlack soybean cooking water (BSCW), a by‐product of the soybean paste industry, is a novel foaming and emulsifying material. Its application, however, is limited to sauces and bakery goods. To expand its use, this research explored its binding and texturising abilities on a plant‐based patty. This vegan patty was developed including methylcellulose (MC) at 3% or BSCW powder at 3, 6 and 12%, and their functional and textural characteristics were analysed. Adding BSCW powder at 12% resulted in enhanced fluid retention parameters, namely, decreased cooking loss (9.98 ± 0.72%; control: 12.64 ± 0.36%) and increased binding capacity (86.18 ± 0.47%; control: 83.26 ± 1.94%). Texturally, BSCW powder enhanced the hardness and adhesiveness of the patties. Consequently, BSCW powder could improve the characteristics of a minced‐type vegan food similar to MC constituting an alternative plant‐based ingredient that is environmentally friendly due to being sourced from an upcycled material.

Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains

AbstractBackground and ObjectivesThe effects of superheated steam (SS) processing conditions on physicochemical properties and edible qualities of highland barley (HB) grains are still not clear enough. The storage stability of SS treated HB grains is also need to be verified through long‐term storage. Effects of SS treatment on physicochemical, edible and storage properties of HB grains were investigated.FindingsSS processing significantly reduced peroxides and polyphenol oxidase activities. Pasting properties showed that SS treatment resulted in significant increase of viscosity parameters. With improved hardness, gumminess, chewiness, and decreased cooking loss, the cooking and textural qualities were improved by SS processing. Storage properties showed that SS processing inhibited the increase of free fatty acid value, peroxide value and carbonyl value during storage, indicating that the oxidative rancidity of HB grains was retarded. SS treatment also maintained the water hydration properties, pasting properties, and textural properties during 6 months of storage.ConclusionsSS treatment significantly improved the edible and storage properties of HB grains.

Impact of dietary dandelion (Taraxacum mongolicum Hand. -Mazz.) supplementation on carcase traits, breast meat quality, muscle fatty and amino acid composition and antioxidant capacity in broiler chickens

This trial was performed to determine the effects of dietary supplementation of dry dandelion (Taraxacum mongolicum Hand. -Mazz.) on carcase traits, breast meat quality, muscle fatty and amino acid composition and antioxidant capacity of broiler chickens. A total of 120 Arbour Acres broiler chickens were randomly allotted to three groups and fed basal diet (CON), basal diet supplemented with 0.5 g/kg (LD) or 1.0 g/kg (HD) of dandelion. The results showed that compared with LD group, the eviscerated percentage of HD group tended to be higher (p = 0.090), while the abdominal fat yield tended to be lower (p = 0.078). In addition, dandelion quadratically increased redness, water loss rate, the proportion of C20:2, C20:4n-6, C22:6n-3 and the sum of n-3 PUFA and decreased cooking loss of Pectoralis major (PA) muscle (p < 0.05). The crude protein content of PA muscle showed a linear decrease trend with increasing dandelion levels (p = 0.057). The thiobarbituric acid reactive substance (TBARS) values on d 3 and d 5 were linearly and quadratically decreased (p < 0.05). The results indicated that dandelion could be used as natural antioxidant in broiler chickens’ diets to benefit meat quality and lipid oxidative stability. Highlights Dietary dandelion quadratically increased redness value and proportion of PUFA, while decreased cooking loss of Pectoralis major muscle. The thiobarbituric acid reactive substance values of Pectoralis major muscle on d 3 and d 5 were linearly and quadratically decreased by dietary dandelion supplementation. The beneficial effect of 0.5 g/kg of dandelion was superior to 1.0 g/kg.