Increase In Water Holding Capacity Research Articles

Effect of Different Salinities on the Biochemical Properties and Meat Quality of Adult Freshwater Drum (Aplodinotus grunniens) During Temporary Rearing.

Salinity is a significant environmental component that affects the physiological state of aquatic species. This study aimed to investigate whether water salinity had an impact on the biochemical properties and meat quality of adult Aplodinotus grunniens during temporary rearing of 7 days. Salinity caused increased osmotic pressure and antioxidant enzyme activities of Aplodinotus grunniens, which were attributed to the increase in the content of alanine and glutamate. It raised the hardness and shear force with an increase in salinity, leading to an increase in water-holding capacity. Salinity enhanced the DHA ratio with a decrease in the atherosclerotic index and thrombosis index. Combined with the increase in flavor amino acids and nucleotides, salinity enhanced the umami taste of Aplodinotus grunniens. These findings suggest that temporary rearing in salinity might be a practical approach to improving the meat quality of adult Aplodinotus grunniens.

Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus.

Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the sensory aspects. In this study, fava bean flour (FB) was fermented with Aspergillus oryzae and Rhizopus oligosporus to produce FBA and FBR, respectively, ingredients with distinct nutritional, functional, and aroma characteristics. The protein content increased by 20% in FBA and 8% in FBR, while fat levels rose more significantly in FBR (+40%). The overall content of fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) decreased by 47% (FBA) and 57% (FBR), although polyol production by A. oryzae was observed. SSF improved the nutritional profile of FBA and FBR, with a notable increase in the concentration of essential amino acids observed, and a reduction in most antinutrients, with the exception of trypsin inhibitors. SSF resulted in the formation of aggregates, which increased the particle size and reduced protein solubility. Emulsions prepared with the fermented ingredients separated faster, and the foaming capacity of both FBA and FBR was decreased, but an increase in water-holding capacity was observed. SSF resulted in the production of predominantly savoury-associated aroma compounds, with compounds characteristic of metallic and mouldy aromas reduced. These results indicate the potential of SSF to transform FB with enhanced nutritional value and improved sensory and functional properties.

Ultrasound-assisted extraction of bioactive compounds from Moringa oleifera leaves for beef patties preservation: Antioxidant and inhibitory activities, half-life, and sensory attributes.

This study aims to examine employing ultrasound-assisted extraction of bioactive components from Moringa oleifera leaves and apply them in beef patties preservation, as well as antioxidant and inhibitory activities and sensory qualities. The study included studying the chemical content and minerals of the M. oleifera leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound using ethanol at 80% was the highest, reaching 19.22%. The total phenols in the ultrasonic extract with moringa leaves aqueous extract (AMEUS) amounted to 120,755 mg/mL. Since the AMEUS exhibited the highest value of 68.308 mg/mL calic acid - eight phenolic compounds discovered by HPLC - the total content of flavonoids was also calculated. The inhibitory and antioxidant effects of moringa leaf extracts are well documented. We monitored the changes in chemical indicators, such as the value of peroxide and thiobarbituric acid, as well as the percentage of free fatty acids and physical characteristics, such as water-carrying capacity, pH, and pigments, for storage periods 0, 4, 8, and 12 days after adding AMEUS to beef patties at a concentration of 0.5%. The patties were kept under refrigeration at 4 ± 1°C during this time. The values of peroxide number, thiobarbituric acid, free fatty acid, and metmyoglobin pigment were decreased in the beef patties treated with the AMEUS. However, they increased continuously during the cryopreservation period, and there was a significant increase in water-holding capacity (WHC) when the beef patties were treated with AMEUS. The results also showed that adding AMEUS to beef patties improved their qualitative characteristics.

Effect of Different Concentrations of Iodized Salt on the Physicochemical Properties in Euthynnus Affinis Surimi

The increase in demand for a healthier protein diet has impacted fisheries resources and resulted in the depletion of several fish species, especially white flesh fish. To compensate for the depletion, red meat or dark muscle fish species such as Euthynnus affinis, can be used in the production of surimi. Salt is one of the most common additives used in surimi production. However, high sodium content salt are associated with significant health risks. Due to low sodium content, utilisation of iodized salt in the production of surimi is one of the alternatives. Therefore, the objectives of this study were to analyse the physicochemical properties of a red meat fish species for surimi, E. affinis, with the addition of 0.5% (w/w), 1.0% (w/w), and 1.5% (w/w) iodized salt. Physicochemical analyses conducted included proximate composition, pH, colour, water activity, water holding capacity, and cooking yield. Moisture and protein content of surimi were found to decrease significantly (p < 0.05) with the increased concentration of iodized salt up to 1.0% (w/w). E. affinis surimi lightness value decreased significantly (p < 0.05) when iodized salt concentration added increased up to 1.5% (w/w). Iodized salt also resulted in an increase in water-holding capacity and cooking yield of the surimi. I It can be concluded that different iodized salt concentrations will significantly affect the physicochemical properties of E. affinis surimi.

Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism

In this study, edible Pickering emulsions stabilized with GMP particles were prepared for the first time using low-value grass carp myofibrillar protein (GMP). To elucidate the emulsion formation mechanism, the grass carp myofibrillar protein particles were first characterized, and the results showed that the lyophilized GMP particles had an irregular polyhedral structure and were amphiphilic nanoparticles. The stability of GMP-based emulsions tended to stabilize with the increase of GMP concentration at an appropriate oil-to-water volume ratio, with a decrease in droplet particle size and an increase in water-holding capacity, storage stability, and rheological stability, whereas the phenomenon of droplet aggregation after storage appeared at 4.0% additive level. Therefore, appropriate concentrations of GMP at a certain oil-to-water volume ratio can stabilize Pickering emulsions, which have an important future as a potential food-grade active substance delivery carrier for biological applications.

The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze-Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative.

The present study investigated the impact of quinoa protein (QP) on the physicochemical properties, sensory quality, and oxidative stability of myofibrillar protein (MP) in pork patties during five freeze-thaw (F-T) cycles. It was observed that repeated F-T cycles resulted in a deterioration of pork patty quality; however, the incorporation of QP effectively mitigated these changes. Throughout the F-T cycles, the sensory quality of the QP-treated group consistently surpassed that of the control group. After five F-T cycles, the thiobarbituric acid reactive substance (TBARS) content in the control group was measured at 0.423 mg/kg, whereas it significantly decreased to 0.347 mg/kg in the QP-treated group (p < 0.05). Furthermore, QP inclusion led to a decrease in pH and an increase in water-holding capacity (WHC) within pork patties. Following five F-T cycles, Ca2+-ATPase activity exhibited a significant increase of 11.10% in the QP-treated group compared to controls (p < 0.05). Additionally, supplementation with QP resulted in elevated total sulfhydryl content and reduced carbonyl content, Schiff base content, and dityrosine content within myofibrillar proteins (MPs), indicating its inhibitory effect on MP oxidation. In particular, after five F-T cycles, total sulfhydryl content reached 58.66 nmol/mL for the QP-treated group significantly higher than that observed for controls at 43.65 nmol/mL (p < 0.05). While carbonyl content increased from 2.37 nmol/mL to 4.63 nmol/mL between the first and fifth F-T cycle for controls; it only rose from 2.15 nmol/mL to 3.47 nmol/mL in the QP-treated group. The endogenous fluorescence levels were significantly higher (p < 0.05) in the QP-treated group compared to controls. In conclusion, the addition of QP enhanced the quality of pork patties and effectively inhibited the oxidative denaturation of MP during F-T cycles.

Characterization of Red Seaweed Chondracanthus Chamissoi from the Coasts of Perú: Chemical Composition, Antioxidant Capacity and Functional Properties.

The present investigation finds that Chondracanthus chamissoi seaweed abounding in Peruvian coasts is characterized by its nutritional composition, total polyphenols, antioxidant capacity, and functional properties such as water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SC). Boiling and steaming were applied before dehydration to evaluate the effect of these thermal treatments, keeping a control sample. The results indicated that the control dried seaweed sample presented 20.2 ± 0.16g/100g dw of proteins, 20.0 ± 0.61g/100g dw of ash, and 56.6 ± 0.08g/100g dw of total dietary fiber. In addition, the control sample presented 1.6 ± 0.07mg GAE/g of total polyphenol content and 2.4 ± 0.30 mM Trolox mg/g of antioxidant capacity. In boiling samples, the apparent nutrient retention factors for proteins, fat, and dietary fiber are 96, 47 and 74%, respectively. In the steaming sample, the values were 102, 29, and 92%. The boiling before dehydration causes a significant decrease (p < 0.05) in total polyphenols and increases carbohydrates. Steaming before dehydration, a significant (p < 0.05) increase occurs in carbohydrates without significantly altering the concentration of total polyphenols. Regarding the functional properties, C. chamissoi presents 17.6 ± 0.15g/g of WHC, 2.4 ± 0.78g/g of OHC, and 9.8 ± 0.75 mL/g of SC. Boiling produces an increase in WHC and OHC; steaming does not affect the properties of the control sample.C. chamissoi seaweed collected from the coasts of Perú is an excellent alternative for use as food and ingredients in processed foods for human consumption.

LF-NMR determination of water distribution and its relationship with protein- related properties of yak and cattle during postmortem aging

The water distribution have a profound influence on meat quality, and proteins play a critical role in water distribution. The water distribution detected with proton NMR and its relationship with protein related properties were investigated. Three populations of water were detected: bound water (T21, P21), immobilized water (T22, P22), and free water (T23, P23). The decreased T22 and T23 indicated an increase in water-holding capacity in both muscles from 3 days of aging. The P22 in cattle was higher than that in yak and the P23 in cattle was lower than that in yak, suggesting that cattle exhibited a greater water-holding capacity compared to yak. Moreover, postmortem aging affected muscle protein oxidation, denaturation, and degradation. Correlation analysis suggested that protein oxidation and denaturation caused muscle water loss and protein degradation could allow the muscle to retain water. It provides a basis for the optimization of quality of meat and products.

Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat.

Low-moisture (20~40%) and high-moisture (40~80%) textured vegetable proteins (TVPs) can be used as important components of plant-based lean meat, while plant-based fat can be characterized by the formation of gels from polysaccharides, proteins, etc. In this study, three kinds of whole-cut plant-based pork (PBP) were prepared based on the mixed gel system, which were from low-moisture TVP, high-moisture TVP, and their mixtures. The comparisons of these products with commercially available plant-based pork (C-PBP1 and C-PBP2) and animal pork meat (APM) were studied in terms of appearance, taste, and nutritional qualities. Results showed the color changes of PBPs after frying were similar to that of APM. The addition of high-moisture TVP would significantly improve hardness (3751.96~7297.21 g), springiness (0.84~0.89%), and chewiness (3162.44~6466.94 g) while also reducing the viscosity (3.89~10.56 g) of products. It was found that the use of high-moisture TVP led to a significant increase in water-holding capacity (WHC) from 150.25% to 161.01% compared with low-moisture TVP; however, oil-holding capacity (OHC) was reduced from 166.34% to 164.79%. Moreover, essential amino acids (EAAs), the essential amino acids index (EAAI), and biological value (BV) were significantly increased from 272.68 mg/g, 105.52, and 103.32 to 362.65 mg/g, 141.34, and 142.36, respectively, though in vitro protein digestibility (IVPD) reduced from 51.67% to 43.68% due to the high-moisture TVP. Thus, the high-moisture TVP could help to improve the appearance, textural properties, WHC, and nutritional qualities of PBPs compared to animal meat, which was also better than low-moisture TVP. These findings should be useful for the application of TVP and gels in plant-based pork products to improve the taste and nutritional qualities.

Starch Janus Particles: Bulk Synthesis, Self-Assembly, Rheology, and Potential Food Applications.

Although incredible progress in the field of Janus particles over the last three decades has delivered many promising smart-material prototypes, from cancer-targeting drug delivery vehicles to self-motile nanobots, their real-world applications have been somewhat tempered by concerns over scalability and sustainability. In this study, we adapt a simple, scalable 3D mask method to synthesize Janus particles in bulk using starch as the base material: a natural biopolymer that is safe, biocompatible, biodegradable, cheap, widely available, and versatile. Using this method, starch granules are first embedded on a wax droplet such that half of the starch is covered; then, the uncovered half is treated with octenyl succinic anhydride, after which the wax coating is removed. Janus particles with 49% Janus balance can be produced in this way and were observed to self-assemble into wormlike strings in water due to their hydrophobic/hydrophilic nature. Our Janus starch granules outperform the non-Janus controls as thickening and gelling agents: they exhibit a fourfold increase in water-holding capacity, a 30% lower critical caking concentration, and a viscosity greater by orders of magnitude. They also form gels that are much firmer and more stable. Starch Janus particles with these functional properties can be used as novel, lower-calorie, highly efficient, plant-based super-thickeners in the food industry, potentially reducing starch use in food by 55%.

Single-screen Bark Particle Separation Can be Used to Engineer Stratified Substrate Systems

Substrate stratification is an emerging substrate management strategy involving layering multiple substrate materials within a single container to modify physiochemical characteristics of the substrate system. Specifically, stratifying allows growers and researchers to rearrange the air–water balance within a container to modify hydraulic characteristics. Moreover, fertilizer can be incorporated into just the upper strata to reduce leaching. Research to date has shown benefits associated with resource efficiency, production timing, and weed control. With the associated benefits for substrate stratification, interested growers will need pragmatic solutions for onsite trials. Therefore, the objective of this study was to identify a cost-effective solution for growers interested in exploring stratification options. As such, this research was designed to identify a single-screen bark separation to generate fine and coarse bark textures suitable for use as the top and bottom substrate strata. Loblolly pine bark (Pinus taeda) was screened with either a 4.0-mm, 1/4-inch, or 3/8-inch screen, with the particles passing through the screen (unders) separated from retained particles (overs). Stratified substrate systems were engineered with an individual screen wherein the fines were layered atop the coarse particles from the same screen. ‘Natchez’ crepe myrtle (Lagerstroemia indica) liners were planted in either of the three stratified substrate treatments or a nonstratified control. Substrate physical characteristics were assessed for each strata by pre- and postproduction properties to identify changes of substrate. The final growth index of the crop was unaffected by the substrate treatment (P = 0.90); however, stratified substrates did increase dry root weight (P = 0.02), with the smallest screen (4.0 mm) resulting in the greatest root weight. Separation of roots between the two strata indicated the presence of more roots in the upper strata in all substrates. However, the stratified substrates resulted in a greater shift in root location, encouraging increased rooting in the upper strata with fine particles, with the largest screen (3/8 inch) resulting in the greatest differentiation between upper and lower rooting. Each stratified treatment had increase in water-holding capacity in the lower (coarser) strata without changes in the upper strata. Thus, we conclude that single screens can be used to build stratified substrate systems. Moreover, screen aperture size may be used to achieve different outcomes with regard to root growth and development as well as water–air balance. Further research may indicate that screen selection may be used to target specific crop needs.

Towards the influences of three types of biocrusts on soil water in drylands: Insights from horizontal infiltration and soil water retention

As a “living skin” of soil in drylands, biocrusts possibly change the retention and movement of soil water, and thus critically influence hydrological and erosion processes as well as soil moisture regime. Contrary to vertical infiltration, little attention was paid to horizontal infiltration, which may provide important information on soil water diffusivity and sorptivity. In this study, the one-dimensional horizontal infiltration experiments for bare soil and three types of biocrusts (cyanobacterial, cyanobacterial-moss mixed, and moss crusts) were conducted with disturbed soil samples in a semiarid dryland. Undisturbed soil samples were also taken for each treatment, and their soil water retention capacity were determined in the laboratory. The substantial differences that were found were analyzed, and the differences were further validated through monitoring and comparing their in situ soil moisture regimes at depth of 0–20 cm. Our results showed that the three types of biocrusts had significantly lower constant infiltration rate (0.11 vs. 0.18 cm min−1) and infiltration water amount (6.75 vs. 10.01 cm) than bare soil, and their wetting front moved much slower (0.60 vs. 1.14 cm min−1) in comparison to bare soil, with bare soil > cyanobacterial crusts > cyanobacterial-moss mixed crusts > moss crusts. Total sorptivity of cyanobacterial, mixed, and moss crusts were 21%, 32%, and 53% lower than that of bare soil, respectively. More importantly, at the same level of water content, all crust types had lower water diffusivity, sorptivity, and conductivity than the bare soil, and exhibited a higher water content than bare soil at a same level of matric potential (across the range of −15,000–0 hPa), indicating an increase in water-holding capacity and water availability of the biocrusts in contrast to bare soil. Furthermore, the in-situ soil water content of all biocrusts increased on average by 30% at depth of 0–10 cm but decreased by 23% at 10–20 cm. Confirming the lower infiltrability and higher water-holding capacity of the biocrusts in comparison to bare soil, biocrusts increase surface soil water retention capacity and water availability at the surface, thus playing a vital role in reshaping the surface soil water balance, which subsequently may affect surface hydropedological and biochemical processes in drylands.

The Effect of Sheep Wool Fertilizer on Some Biochemical Properties of a Clay Loam Soil

ABSTRACT Soil is an essential element in sustainable agriculture. Improving soil properties and increasing soil fertility can be achieved by increasing the organic matter content of soils. Organic fertilizers are important in eliminating the negativity of the insufficiency of this component of soil. For this purpose, the study was carried out to determine the effect of manure made from sheep wool on some biochemical properties of soil with clay loam texture. Sheep wool manure (SWM) was added to the soil at rates of 0, 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0, and 5.0 t da−1. Pepper was grown and some biochemical analyses were done after the harvest. According to the results of the research, pH, salinity, organic matter content, potassium (K), sodium (Na), iron (Fe), manganese (Mn), zinc (Zn), and boron (B) concentrations of the soils increased. The contents of other elements [phosphorus (P), calcium (Ca), magnesium (Mg), copper (Cu)] did not change in the study. In addition, the effects of sheep wool manure applied in increasing doses on some biological properties of the soil [urease (UEA), dehydrogenase (DEA), acid (ACPEA) and alkaline phosphatase (ALPEA), catalase (CEA) and arylsulfatase enzyme activity (ARSEA), basal soil respiration (BSR)] were statistically significant (p < .01). As the dose of sheep wool manure increases, the aeration of the soil and the water-holding capacity increase.

Water content and communities of sulfur-oxidizing bacteria affect elemental sulfur oxidation in silty and sandy loam soils

Sulfur (S)-oxidizing microorganisms regulate S biogeochemistry in soil ecosystems, affecting ecosystem productivity and food quality. Elemental sulfur (S0) supplies SO42− to plants after oxidation by S-oxidizing microorganisms, and soil pH, organic carbon, water content, and temperature affect the oxidative process. However, how soil water content and texture interact to affect S-oxidizing microbial communities and S0 oxidation is unclear. In this study, S0 oxidation rate and abundance and composition of microbial communities were examined in silty loam and sandy loam soils with different levels of water holding capacity (WHC) (20%, 40%, 60%). Total bacteria were analyzed using the 16S rRNA gene, S-oxidizing bacteria with soxB, and fungi with the ITS gene. The oxidation rate increased significantly with increases in WHC in the sandy loam soil but not in the silty loam soil. The difference might be because the interaction between water content and texture affected the area of contact between S0 and S-oxidizers. At 40% and 60% WHC, the oxidation rate was significantly higher in sandy loam soil than in silty loam soil. The higher oxidation rate was attributed to high ratios of soxB to 16S rRNA gene abundances and key oxidizers in the sandy loam soil. The ratio of soxB to 16S rRNA was significantly higher in the sandy loam soil than in the silty loam soil, irrespective of WHC. The sandy loam soil also contained abundant and diverse typical S-oxidizing bacteria and unknown soxB-containing bacteria. Differences in abundance and composition of S-oxidizing bacterial communities between the two soils might be caused by different cropping histories.

Altering the water holding capacity of potato pulp via structural modifications of the pectic polysaccharides

Potato pulp is a low value agricultural side stream with great valorisation potential as prebiotic food ingredient. An interesting functionality different from other prebiotics is its high water holding capacity (WHC). This study aims at exploring the relationship between physical and enzymatic modifications in the potato pulp and its WHC. Different temperature treatments and storage conditions were found to have a great influence on the WHC, freezing decreasing the WHC the least (15%) compared to fresh pulp. Ultrasonication of frozen pulp increased its WHC by 32%, while it did not have an effect on fresh pulp. Of the various tested enzymes, only protease led to an increase in WHC of fresh pulp (by 48%). The WHC of frozen and dry pulp could not be positively influenced by enzymatic treatment. Structurally, the potato pulps with increased WHC exhibited a larger surface area and more flaky structure.

Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat

ABSTRACT 1. This study aimed to determine the effects of marination liquids prepared with citric acid (CA-0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b*, Chroma, hue angle, total colour differences), cooking loss (CL), water holding capacity (WHC) and marinade absorption (MA) of chicken breast meat. Textural, microstructure (scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM)) and sensory properties were investigated. 2. As a result of marination, there was a significant (P < 0.01) decrease in the CL and pH values and an increase in WHC and MA values of marinated meat. The L*, b* and chroma values of chicken breast meats marinated with all marinades increased significantly (P < 0.01). 3. While CLSM showed that LJ gave rise to a partial deterioration in muscle fibres, SEM indicated that LJ had irregular muscle fibres, some fibres were broken and separated from each other. The lowest hardness value was established in the LJ group from texture analysis. In the sensory analysis, marinated samples generally received higher scores from panellists compared with the control.

Co-pyrolysis of agricultural and industrial wastes changes the composition and stability of biochars and can improve their agricultural and environmental benefits

Co-pyrolysis is an alternative process for waste management and pollution elimination, producing a solid material (biochar) useful for energy generation and soil improvement. The objective of this study was to assess the changes in the physicochemical characteristics, mineral composition, and functional groups of biochars derived from the co-pyrolysis of agricultural and industrial wastes produced by different pyrolysis temperatures and feedstocks. Ten different types of biochars were produced by co-pyrolysis of two agricultural wastes (poultry litter - PL and swine manure - SM) and three industrial wastes (construction wood - CW, tire - TR and PVC plastic - PVC) combined in proportions of 1:1 (w:w) at five temperatures (300, 400, 500, 600 and 700 °C). With the increase of pyrolysis temperatures from 300 to 500 °C, there were drastic reductions in biochar yield (79−48%) and volatile matter (43−17%) and increases in ash content (21–33 %), fixed carbon (30–45 %), cation exchange capacity (CEC) (16–68 cmolc kg−1) and concentration of nutrients and heavy metals. Between 500 and 700 °C these changes were much less pronounced. The biochars prepared with mixtures from PL and SM had high ash contents (44 %), relatively high CEC (37 cmolc kg−1), water holding capacity (WHC) (41 %), and alkalinity (10.0) and can enhance the nutrient supply and CEC in soils. All biochars had low H:C (0.06) and O:C (0.30) molar ratios, suggesting a potential for carbon sequestration in soils. Our study shows that the interaction or synergy between agricultural and industrial materials in co-pyrolysis improved certain properties of biochars fundamental to soil quality, such as reduction of electrical conductivity (EC), increase in WHC, neutralizing power, and stability, and enabling the release or concentration of macro and micronutrients. Therefore, co-pyrolysis of agricultural and industrial wastes to produce biochars would have both agricultural and environmental benefits.

Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels

The study was to investigate the role of direct current magnetic field (DC-MF) for water-holding capacity (WHC) of myofibrillar protein gels and to understand potential mechanisms. Samples were subjected to DC-MF with different intensities (3.5, 3.8, 9.5 and 10.4 mT), and DC-MF treatment significantly improved WHC compared with control (46.09%), reaching the maximum value of 50.36% at 3.8 mT. The main reason for the increase in WHC might be that DC-MF modified the protein structure via unfolding, re-crosslinking and aggregation of proteins, which was supported by the increased intensity of tyrosine, aliphatic and tryptophan residues, and reduced reactive sulfhydryl (2.97 to 1.94). And the re-crosslinking between molecules was maintained mainly through hydrophobic interactions and disulfide bonds. Besides, DC-MF treatment helped to generate a relatively loose and uniform microstructure to trap more water as shown by electron microscope image, which was consistent with the highest WHC at 3.8 mT.

Effect of prunes on organoleptic and technological properties of minced meat

At the present time, the search for natural ingredients that improve characteristics of minced meat products, and reduce the amount of synthetic food additives is going on. Plant components are the most popular. Most often they are recommended to be added in the powder form. This helps to improve technological properties of minced systems, as well as reduce the cost of products. In the article the possibility of applying prunes in the composition of minced beef is considered. The effects of prunes on an increase in water-holding capacity of minced meat to 54.4 % in a sample with 20% prune content, a decrease in water loss during 10 days of storage in a frozen state by 4.4 % in the same sample, an increase in the yield of finished products during thermal processing by 8.9 % are shown. It was found out that the color of finished products is within the acceptable range when decreasing the proportion of sodium nitrite to 0.003 % in the recipe, and even at its absence.

Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages.

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4°C. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.