This study aimed to evaluate the effects of chickpea powder (CPP) drying method (freeze-drying and oven-drying) and concentration (1.0% and 1.5%) on the quality characteristics of CPP-containing emulsified model sausages (EMSs). With increasing consumer interest in functional and plant-based ingredients, CPP was investigated as a potential alternative to soy protein isolate (SPI), which is commonly used in meat formulations. CPP was prepared by freeze-drying (FD) or oven-drying (OD) at 60℃ and incorporated into EMSs at levels of 1.0% and 1.5%. A control without added protein (CTL) and a reference formulation containing soy protein isolate (REF) were included for comparison. Product pH, color, water-holding capacity (cooking loss and expressible moisture), proximate composition, and texture profile parameters were evaluated. The addition of CPPs influenced the pH, water-holding capacity, and textural properties of EMSs. The EMSs containing 1.5% oven-dried CPP showed the highest pH, the lowest cooking loss (CL) and expressible moisture (EM), and superior textural attributes, including hardness, springiness, gumminess, chewiness, and cohesiveness. Color changes were moderate, with redness decreasing and yellowness increasing with CPP concentration, particularly when using oven-dried CPP. No difference in fat content and only minor differences in protein content were found across treatments. Overall, the CPP-treated EMSs showed comparable or improved performance relative to the SPI-treated reference-group EMSs. Both the drying method and concentration of CPP markedly affect EMS quality. Oven-dried CPP at 1.5% was especially effective in enhancing water retention and textural integrity, suggesting its viability as a functional plant-based protein ingredient in emulsified meat products.

This study aimed to evaluate the effects of Rhynchosia nulubilis powder (RNP) processed by different drying methods on the physicochemical and textural properties of emulsified pork model sausages (EPMSs). RNP was prepared by freeze-drying (FP), oven-drying (OP), or obtained as a commercial powder (CP), and incorporated into EPMSs at levels of 1.0% and 3.0%. A control without added protein (CTL) and a reference formulation containing soy protein isolate (REF) were included for comparison. Product pH, color, water-holding capacity (cooking loss and expressible moisture), proximate composition, and texture profile parameters were evaluated. RNP addition influenced pH, color, water-holding capacity, and textural characteristics of EPMSs. FP- and OP-treated samples exhibited reduced cooking loss and expressible moisture compared with CTL and CP, indicating improved water-holding capacity, particularly at the 3.0% level. Protein content slightly increased in RNP-treated groups, with the highest values observed in the 3.0%-FP treatment. Redness decreased, while yellowness increased with RNP addition, depending on processing method and concentration. Textural properties, including hardness, cohesiveness, gumminess, and chewiness, were enhanced in FP and OP treatments, whereas CP showed limited improvements. The results demonstrate that RNP processed by freeze- or oven-drying effectively enhances the quality and functional properties of EMPSs. Properly processed RNP may serve as a promising non-meat protein ingredient for improving water retention and texture in processed meat products.

Considering the increasing consumer demand for natural meat tenderization methods, this study explores the potential of Aspergillus oryzae (Koji) to enhance beef quality. The aim of this study was to evaluate the enzymatic effect of Aspergillus oryzae (A. oryzae) on the physicochemical and sensory characteristics, as well as the perception of satiety, in Angus beef. Two distinct anatomical cuts, the neck and the round, were subjected to enzymatic aging using four different Koji-based mixtures. Parameters such as water content, thermal preparation (grilling) loss, expressible moisture, and pH were determined, supplemented by sensory analysis and a satiety test. Compared to untreated or traditionally marinated samples (Teriyaki sauce), Koji-treated samples exhibited lower grilling loss and improved texture. Sensory analysis highlighted a more intense flavor profile and increased acceptability of the enzymatically treated products. The satiety test indicated a predominantly positive perception of postprandial fullness, with negative ratings being rare and exclusive to the control group. These results support the potential of A. oryzae as a natural alternative for optimizing the technological and sensory quality of red meat, contributing to a favorable consumer experience, including satiety perception.

This study aimed to develop a dysphagia-friendly surimi gel with optimum moisture (80%-95%) and omega-3-enriched shrimp oil (5%-20%; n3SO) content via the application of 3D food printing technology. The higher printability and structural stability were noticed at 90% moisture level as observed by higher shape retention (87%) and stability (100%). Then gel printed at selected moisture content showed decreased hardness, cohesiveness, chewiness, and viscoelastic properties with increasing oil levels. Among which, 10% n3SO provides the optimal balance of softness and consumer acceptability. Viscoelastic properties also supported the textural properties, in which increasing oil levels showed reduction inelastic and loss modulus. When 3D printing parameters, including medium (MLR), coarse (CLR) and extra coarse (ECLR) layer resolutions and nozzle diameter (1.5, 2.5, and 3.5mm), were evaluated to print the gel.In which, MLR combined with a 3.5mm nozzle produced gels with the lowest hardness (485.56±0.61g) and expressible moisture content (4.27±0.03%). The Pearson correlation analysis also concluded that the 3.5mm provides a practical balance between printability and structural integrity (chewiness/hardness). Confocal laser scanning microscopy revealed uniform lipid and protein distribution. In addition, cooking methods also influenced gel characteristics as observed by hardness, with steaming yielding softer gels (485.56±0.61g), microwaving producing intermediate textures (496.07±1.01g), and air frying leading to firmer (624.11±2.01g) and dehydrated gels. The optimized steamed gel was classified as IDDSI Level 5 (minced and moist), indicating safe swallowing. Thus, 3D-printed surimi gel with 90% moisture and 10% n3SO achieved IDDSI Level 5, offering a nutrient-rich, dysphagia-friendly food with good printability and texture.

Evaluation of growth performance, meat quality and carcass characteristics of slow and fast-growing broiler chickens under commercial conditions

Agar hydrolysate (AH) from Gracilaria tenuistipitata was prepared using hydrogen peroxide (H₂O₂) scission and assessed as an antioxidative gel enhancer in surimi. Hydrolysis conditions were optimized via response surface methodology, considering time (0–3 h) and H₂O₂ concentration (2–4% w/w). Optimal hydrolysis (2.64% H₂O₂, 3 h) yielded a degree of hydrolysis (DH) of 30.49 ± 3.18% with high antioxidant activity. Both variables positively affected DH and antioxidant properties (P < 0.05). To test the potential of AH, agar/AH blends (100:0 to 50:50) were incorporated as 3% supplements in surimi gels, subjected to repeated freeze-thaw (F-T) cycles (0, 3, and 6 cycles). The 60:40 ratio significantly improved gel strength, reduced expressible moisture content, and prevented F-T-induced lipid oxidation (P < 0.05), while whiteness remained unchanged. Microstructural analysis confirmed the presence of finer gel networks and lower TBARS values (P < 0.05), indicating enhanced oxidative stability. These findings demonstrate that H₂O₂-generated agar hydrolysate, combined appropriately with native agar, serves as an effective natural multifunctional ingredient that simultaneously enhances gel properties and stabilities as well as provides antioxidative protection in surimi-based products. This approach advances sustainable production processes and enhances the utilization of fisheries resources.

This study investigated the freeze-thaw (FT) stability of whey protein isolate-carboxymethyl cellulose (WPI-CMC) Pickering emulsions (PEs) and their performance as fat substitutes in pork patties under repeated FT cycles. The PE containing 0.6% CMC exhibited superior FT stability, characterized by uniform droplet size, low creaming index, and phase separation resistance, resulting from a dense interfacial film that mitigated ice crystal damage. In pork patties, substituting 50%–75% of pork fat with PEs significantly improved quality during FT cycles. After five cycles, the 75% substitution group exhibited significantly enhanced water-holding capacity, as evidenced by 41.5% lower thawing loss and 30.2% reduced expressible moisture, along with inhibited lipid and protein oxidation, demonstrated by 45.5% lower TBARS and 38.6% fewer carbonyl groups, thereby maintaining superior texture stability. However, 100% substitution impaired performance due to excessive cross-linking disrupting protein networks. Overall, WPI-CMC PEs (formulated with 0.6% CMC), particularly at 75% fat substitution, provide a promising strategy for the development of low-fat, freeze-thaw-stable meat products.

Tomato pomace (TP) is a waste product from tomato processing. This study explored its use as a food ingredient by creating an encapsulated TP extract (ETPE). TP was extracted with ethanol using a microwave-assisted method prior to encapsulating with either gum arabic (GA) or maltodextrin (MD) via spray drying. MD was selected for further studies based on its lower moisture content with higher radical scavenging ability, assessed by DPPH assay. Spray drying at 160 °C was chosen due to highest radical scavenging ability (≈14.02%), although lycopene content was not the highest. Application of ETPE in reduced nitrite sausages did not negatively impact the cooking yield, expressible moisture, and textures of samples. The redness and yellowness of sausage were improved significantly (p &lt; 0.05). In addition, a reduction in TBARS from approximately 0.46 to 0.31 mgMDA/kg was found during cold storage for two weeks. In conclusion, the encapsulation of tomato pomace extract can serve as a functional ingredient to produce healthier sausage.

This study evaluated the rheological properties of pork myofibrillar protein (MP) gels, as well as the physicochemical and textural properties of low-fat model sausages (LFMS) formulated with various levels of chickpea powder (CPP) processed via freezedrying (FCP) or oven-drying (OCP). Pork MP gels and LFMS were prepared with varying concentrations (0%-1.5%) of CPP, either as FCP or OCP. Viscosity, cooking yield, gel strength, protein surface hydrophobicity, and sulfhydryl group levels were analyzed, in conjunction with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and low-vacuum scanning electron microscopy (LV-SEM) investigations, to evaluate the rheological properties and protein structural changes in MP gels after CPP addition. Additionally, cooking loss, expressible moisture, texture profile, SDS-PAGE, and LV-SEM analyses were conducted to assess the physicochemical and textural properties of LFMS containing CPP. The data were analyzed using one-way and two-way ANOVA, followed by Duncan's multiple range test (p<0.05) to determine significant differences. Increases in CPP concentration enhanced MP gel viscosity, cooking yield, and gel strength; 1.5% CPP yielded optimal water retention and structural integrity. CPP reduced protein surface hydrophobicity and sulfhydryl content while increasing disulfide bond formation, indicating improved gel network formation. SDS-PAGE confirmed myosin heavy chain reduction and the formation of higher-molecular-weight polymers. In LFMS, CPP reduced cooking loss and expressible moisture; OCP was more effective at higher levels. Texture analysis showed increased hardness and chewiness, whereas cohesiveness and springiness remained unchanged. Microscopy revealed a denser, more uniform structure in sausages containing 1.5% CPP. These changes were correlated with improved water retention and texture. The findings in this study suggest that CPP, particularly OCP, is a promising functional ingredient for efforts to improve meat product quality by enhancing water retention, gel strength, and texture. CPP also promotes protein polymerization, contributing to a more stable gel network.

Background: Fish is considered one of the most important foods around world due to its high nutritional value and good sensory quality, and there are a variety of ways to prepare it. Aim: The purpose of the study was to research the effects of additives and different cooking methods on the physicochemical and nutritional properties of fish burgers. This research aimed to prepare fish burgers from sea bass fish fillets treated with a mixture of additives and to evaluate the quality of the produced product and stored at -4°C condition. Results and Methods: Results were measured using AOAC standard methods:: which showed a significant difference between chemical compositions in treated burgers, so that moisture, and protein contents decreased, and fat and ash contents increased. A noticeable increase in energy value, yield, and expressible moisture was recorded for treated fish burgers, but these increases were found within permissible limits. Although there were no significant differences between values of water holding capacity, but a noticeable increase was recorded for weight loss, and this increase was at a lower rate in treated burgers. Conclusion: The different frying methods and additives were being processed. Physical properties were significantly affected by frying, while all products were acceptable until the end of experiment. It is clear that high quality products can be prepared from sea bass fish fillets and can be frozen without affecting their quality standards. This is considered a good start for using sea bass fish in markets of Iran.

ObjectiveThis experiment evaluated the physicochemical properties of low-salt cured pork after adding hot-water-extracted sea tangle (HWEST; 5%, 10%) to pre-rigor loin and packaging with vacuum packaging (VAC) or modified atmosphere packaging (MAP; 70% CO2, 20% N2) over an 8-wk storage period at 10°C.MethodsPre-rigor cured loin (<1 h post-slaughter) treated with 0.8% salt and 5%/10% HWEST was prepared and compared to post-rigor cured loin with a salt level of 1.5%. The pH, color values, Warner–Bratzler shear value (kgf), lipid oxidation (thiobarbituric acid reactive substances), volatile basic nitrogen, cooking and purge loss (CL, PL %), expressible moisture (EM, %), and microbial counts of the cooked loin were measured.ResultsMAP of cured pork loin yielded a lower PL value than VAC. In addition, lactic acid bacteria did not grow in MAP during storage. The 0.8%-salt pre-rigor cured loin treated with HWEST (5%, 10%) exhibited the same CL as the 1.5%-salt post-rigor cured loin. VAC elicited no differences in physicochemical properties between the 1.5%-salt post-rigor cured loin and HWEST-treated 0.8%-salt pre-rigor cured loin after the 8-wk storage period. However, the 0.8%-salt pre-rigor cured loin treated with HWEST (5%, 10%) yielded the same EM value as the 1.5%-salt post-rigor cured loin after 8 wk of VAC storage.ConclusionThe low salt content of meat products can be compensated for using pre-rigor cured loin, HWEST, and MAP.

This study investigated the effects of calcium oxide (CaO) derived from eggshells on the gelation properties of surimi prepared from giant snakehead (Channa micropeltes). Surimi gels were enriched with CaO at concentrations of 0, 2, 4, 6, 8, and 10 µmol/100 g, and their physicochemical, rheological, and structural characteristics were evaluated. The optimal CaO concentration (6 µmol/100 g) significantly enhanced gel strength by 48.2%, breaking force by 26%, and deformation by 18% compared to the control (p < 0.05). Expressible moisture content decreased from 16.88% to 7.12%, while total sulfhydryl groups were reduced to 5.17 µmol/100 g. Rheological analysis revealed increased storage modulus (G') and loss modulus (G″), indicating enhanced gel elasticity and viscosity during thermal processing. Scanning electron microscopy (SEM) demonstrated the formation of a compact, uniform gel network with fine pores at the optimal CaO concentration. SDS-PAGE analysis confirmed that CaO promoted transglutaminase (TGase) activity and TGase catalyzes the formation of cross-links between myosin heavy chain (MHC) and disulfide bonds. These results demonstrate the potential of eggshell-derived CaO as a sustainable, cost-effective additive to enhance surimi gel quality.

Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chicken (BC). The composite meat samples, which comprise minced breast and thigh without skin from 20 chicken carcasses in a 1:1 (w/w) ratio, were randomly selected for analysis using the completely randomized design (CRD). Results showed that BC meat exhibited higher ultimate pH after 24 h, Ca2+-ATPase activity, and trichloroacetic acid (TCA)-soluble peptide content compared to LC meat (p &lt; 0.05). While both meat types showed non-significant differences in reactive sulfhydryl (SH) levels (p &gt; 0.05), LC meat exhibited higher hydrophobicity compared to BC meat (p &lt; 0.05). Differential scanning calorimetry (DSC) analysis revealed a single transition peak in all samples. LC meat exhibited higher thermal stability than BC meat, with transition peaks at 91 °C and 81 °C, respectively, in non-sodium chloride (NaCl) treated samples. Samples treated with 2.5% NaCl exhibited transition peaks around 70 °C for BC and 79 °C for LC. LC meat showed higher storage modulus (G′) and loss modulus (G″) values than BC meat, suggesting a stronger gel-forming tendency. LC meat gels exhibited higher hardness, cohesiveness, gumminess, and chewiness, and a slightly lower pH (6.14 vs. 5.97) compared to BC meat gels (p &lt; 0.05). LC meat gels displayed larger expressible moisture content (p &lt; 0.05), although the value was approximately 6%. Compared to LC meat gels, BC meat gels appeared slightly whiter (p &lt; 0.05). To compare the lipid oxidation of BC and LC meat gels day by day, the thiobarbituric acid reactive substances (TBARS) of gels stored at 4 °C in polyethylene bags were measured on Days 0, 4, and 8. Both BC and LC meat gels showed acceptable lipid oxidation-based rancid off-flavor after short-term storage at 4 °C, with TBARS values below 2 mg malondialdehyde (MDA) equivalent/kg on Day 8. Understanding these variations in biochemical properties and functional behavior can help optimize processing methods and produce meat products of superior quality that meet consumer preferences.

The objective of this study was to determine the combined effects of different freezing and thawing rates on the quality characteristics of aged lamb loins. A total of 105 lamb loins at 1 d postmortem were vacuum-packaged and aged for 2w kat −1.5°C. The loin samples were randomly assigned to 7 treatments, comprising 2 freezing (fast and slow) and 3 thawing rates (−1.5°C, 4°C, and 15°C), along with non-frozen (aged-only) control. Different freezing/thawing rates showed no influence on pH, shear force values, and color parameters of the aged lamb loins (P &amp;gt; 0.05). Fast freezing significantly decreased expressible moisture of the loins compared to slow freezing counterpart, regardless of thawing rates (P &amp;lt; 0.05). A significant interactive effect of freezing and thawing rates was found, where the slow freezing by fast thawing combination resulted in considerable increases in cooking loss. In contrast, fast freezing by fast thawing had a cook loss similar to never-frozen (aged only) control (P &amp;gt; 0.05). These findings suggest that fast freezing of previously aged meat will minimize the amount of moisture loss and thus improve quality attributes of the aged/frozen meat products, irrespective of thawing rates.

This study evaluated the rheological properties of pork myofibrillar protein (MP) gel and the physicochemical properties of low-fat model sausages (LFMS) treated with Rhynchosia nulubilis powders (RNPs) obtained through different drying methods. Two experiments were conducted: (1) rheological analysis of MP gels treated with RNPs and their protein extract (PE), and (2) assessment of LFMS properties treated with RNPs and PE. The viscosity of MP treated with freeze- and oven-dried RNPs was higher than that of the control (CTL), while PE-treated MP (MPE) showed lower viscosity. Cooking yields (%) of MPE exceeded those of CTL, although the gel strength of MPE was the lowest (p<0.05). The pH of LFMS ranged from 6.01 to 6.31, with PE-treated LFMS (SPE) exhibiting the lowest pH. SPE demonstrated lower CIE L* and CIE a* values but a higher CIE b* value compared to the reference (REF, soy protein isolate). Cooking loss (%) of CTL was higher than those of the treatments, while expressible moisture (%) was lower in CTL compared to SPE. Additionally, the protein content of LFMS increased with RNP and PE addition. SPE had lower hardness than CTL, but no difference from REF was observed (p>0.05). Therefore, oven-dried RNPs can effectively serve as a fat replacer in LFMS, similar characteristics to those of REF.

The effects of heat stress on aquatic animals are increasingly being discerned, but little is known about the effects of heat stress on muscle meat quality or the flavor of muscle. This study aimed to evaluate the effects of heat stress on the muscle antioxidant properties, structural and physical properties (e.g., pH, muscle color, shear force, and expressible moisture), chemical composition (e.g., nucleotides, organic acids, amino acids, and minerals), and volatile substances of rainbow trout. We observed that the antioxidant capacity of muscle decreased after stress experiments at 22.5 °C for 24 h. The content of inflammatory factors notably increased (p &lt; 0.05), the pH value and red value of muscle decreased (p &lt; 0.05), the interfiber space increased, and several muscle fibers were broken. Heat stress changed the contents of nucleotides, organic acids, minerals, and amino acids in muscle. The contents of IMP and AMP, which play an important role in the flavor of muscle, decreased (p &lt; 0.05). The contents of two amino acids that provide a sweet taste decreased; those of five amino acids that provide a bitter taste increased (p &lt; 0.05). Heat stress also affected the amount and type of volatile substances in muscle, which affected muscle odor. These results suggest that heat stress may exert adverse effects on the oxidative stability, structure, meat quality, and flavor of muscle, requiring attention and prevention.

Our objective was to evaluate the combined effect of blast freezing vacuum packaged USDA Low Choice Longissimus lumborum beef steaks followed by consumer freezing of retail overwrapped steaks upon objective and subjective measures of beef palatability. The experimental design utilized a randomized complete block with a 3 × 3 treatment structure of targeted freezing treatments initially in vacuum and secondly in overwrap packaging (unfrozen = NOT; blast frozen at −34.4°C = BF; consumer-frozen at −17.8°C = CF) to accomplish 9 treatment combinations. Descriptive sensory attributes were evaluated by trained panelists on a 100-point line scale. Slice shear force and expressible moisture were assessed. Data were analyzed via PROC GLIMMIX using a randomized complete block design with a 3 × 3 treatment structure. Of descriptive panel attributes, overall juiciness was the only interaction observed (P = 0.006). Though similar to steaks initially CF in the vacuum package and followed by a second freeze (CF/BF or CF/CF) in the overwrap package, steaks singly frozen to simulate a CF (CF/NOT and NOT/CF) resulted in the overall driest ratings by panelists (P = 0.006). Only bloody/serumy differed (P = 0.002) within the initial freeze, where steaks not frozen (NOT) in the vacuum package were rated higher than those that were frozen (BF or CF). During the second freeze in the overwrap package after retail display, steaks BF rated higher for oxidized (P = 0.051) off-flavor than steaks CF and higher than both CF and NOT steaks for refrigerator-stale (P = 0.006) off-flavor; all other attributes did not differ (P ≥ 0.155). Although some freezing combinations that included CF were generally lower for overall juiciness, BF vacuum packaged steaks had no effect on palatability when compared to NOT steaks. The beef industry and consumers should feel confident using freezing as a means to extend shelf-life of beef steaks.

The washing of fish meat in the manufacture of surimi is carried out to remove water-soluble components in order to obtain myofibrillar protein concentrate which plays an important role in the formation of surimi gel. This study aims to determine the frequency of washing that is able to produce the best surimi gel characteristics in Indo-Pacific Tarpon fish (Megalops cyprinoides). This study used a completely randomized design (CRD) with 4 washing frequency treatments and 3 replications. Parameters observed were proximate composition, gel strength, whiteness, and expressible moisture content. The frequency of washing had an effect on the characteristics of the fish surimi gel (p0.05) with the highest surimi gel strength in the one-wash treatment which had a load max value of 68.36±0.74 kg/cm2. The frequency of washing affects the gelling ability of this surimi.

Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.