Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its ...inclusion on other quality attributes of meat products has been under-assessed. The present study examined the effect of the addition of ascorbic acid (0.1%) and varying levels of GlcN (0.75, 1.5 and 3.0%) on colour stability, textural as well as sensory attributes of beef burger. Except for L * (lightness) value, significant interaction ( p <0.01) between storage time and added ingredient was observed for all colour parameters ( a* ; redness, b* ; yellowness, chroma, and hue angle) in beef burger. Generally, although ascorbic acid preserved the colour attributes of beef burgers during storage, addition of GlcN resulted in the deterioration of these colour parameters. Whereas the present result did not confirm any flavour enhancing attributes of GlcN compared to control, GlcN improved beef burger’s yield and reduced product cook loss. However, level of GlcN above 1.5% resulted in significant flavour and textural deterioration (p<0.05), leading to decline in consumer acceptability of beef burger. This study showed that a moderate level of glucosamine could be used in meat products as a functional ingredient with some additional technological benefits and limited impact on sensory attributes. Ascorbic acid adequately protected the colour of beef burger during refrigerated storage.
Biochemical and physicochemical properties of thermally treated natural actomyosin (NAM) from normal and pale, soft and exudative (PSE) pork were studied. About 37% and 25% of available sulphydryl ...groups formed disulphide bonds or other permanent chemical bonds at 70
°C in NAM from normal and PSE pork, respectively. Surface hydrophobicities of NAM from normal and PSE pork at 70
°C were 3.6 and 2.4 times greater than that at 40
°C. About 90% of the α-helical structure of NAM was lost by heating to 70
°C. The temperature at maximum α-helical content decline of NAM was in accordance with the peak 3 thermal transition obtained by differential scanning calorimetry and the lowest storage modulus (
G′) during thermal rheology. NAM from normal pork underwent aggregation with a higher extent of hydrophobic interaction and disulphide bonds, higher temperatures at maximum velocity for conformational change and unfolding than that from PSE pork. As a consequence, NAM from normal pork had superior rheological properties.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Sodium reduction strategies remain relevant and of value to the meat processing industry. While several approaches have been tested, most have demonstrated less than optimal results, mainly through ...the loss of product functionality or desirable sensory properties. We investigated a novel approach using two sizes of salt crystals to confer both functional and sensory properties in reduced sodium beef patties. Our results demonstrated that using a ratio of 3 mm sized, fat coated salt crystals and table salt in 30% reduced sodium beef patties can elicit saltiness equivalent to regular salt beef patties, and significantly higher compared to 30% reduced sodium beef patties - each formulated with table salt alone. Testing of additional ratios showed differences in juiciness and cook loss, with higher ratios of 3 mm sized salt crystals associated with drier patties and increased cook loss. While further improvement of texture and functional quality is required, efforts to optimize the approach may provide a relevant and attainable strategy for application towards some reduced sodium meat products.
•Taste contrast was applied to enhance the saltiness of reduced sodium beef patties.•A ratio of two sizes of salt crystals elevated saltiness compared to low salt control.•A higher ratio of larger salt crystals led to reduced juiciness and higher cook loss.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
Microbial transglutaminase (MTGase) was used to introduce aromatic biogenic amine tyramine (TYR) into porcine skin gelatin (enzymatic amination) and the subsequent rheological properties of gelatin ...compared to non-treated controls were determined. The impact of MTGase-catalyzed amination conducted at 50 °C was monitored by evaluating gelation and melting temperatures (Tm), storage (G′) and loss (G″) modules, as well as gelation rate (Kgel) and gel strength (Gn). Treating with MTGase alone without the addition of TYR increased (p < 0.05) both gelation and melting temperatures. The gelation temperature and Tm were not different (p > 0.05) for the amination treatment group compared to the gelatin control. Overall, incorporating TYR into gelatins with MTGase weakened the gels; this was likely due to the interference of creation of covalent TYR-gelatin bonds that disturbed the normal formation of triple helix networks.
•Porcine skin gelatin was modified with tyramine through MTGase-catalyzed amination.•Tyramine incorporation has no impact on gelling and melting temperatures of gelatin.•Weaker gels were formed upon tyramine incorporation via MTGase.•Tyramine to gelatin conjugation interferes with a regular gelatin gelation process.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
This study evaluated whether different colour intensities of ribeye steaks from dark-cutting (B4 grade) beef carcasses (Dark–B4DK/Moderate–B4MD) were similar in appearance and eating quality to ...steaks from normal (N) carcasses of lower marbling grades (AA or A) as assessed by consumers. The B4MDAAA and B4DK/MDAA had similar raw appearance and eating quality to N carcasses with a one quality downgrade for marbling (P > 0.1), potentially supporting a B4MDAAA and B4DK/MDAA re-class to NAA and NA grades, respectively. Cooked B4DKAAA steaks had greater juiciness and tenderness acceptability (P < 0.01) and similar appearance, flavour and overall acceptability and purchase intent compared to NAA steaks (P > 0.1). However, consumers perceived greater marbling and lower colour acceptability (P < 0.01) in raw B4DKAAA compared to NAA steaks, lowering the purchase intent scores of B4DKAAA steaks (P < 0.01). These results suggest merit for continuing a B4DKAAA segregated grade, unless the superior eating quality of B4DKAAA could offset its poorer raw appearance through consumer education or modified atmosphere packaging.
•Moderate B4 had comparable quality to normal (N) steaks of one marbling grade lower.•Dark B4 with AA marbling were similar in quality to N steaks with A grade marbling.•Re-class of moderate B4AAA to NAA and moderate/dark B4AA to NA carcasses is merited.•Dark B4AAA had better eating quality than N steaks with AA grade marbling.•Raw appearance of Dark B4 with AAA marbling merits a continued segregated B4 grade.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
► Isolation of glycosaminoglycans from broiler chicken by-product from mechanical deboning. ► Enzymatic hydrolysis with papain, pancreatin, kiwi fruits and flavourzyme. ► Purification of chondroitin ...sulfate with anion exchange chromatography and ethanol precipitation. ► Immunodiffusion analyses of keratan sulfate.
This study was undertaken to investigate whether chondroitin sulfate (CS) can be efficiently isolated from broiler chicken by-product from mechanical deboning (BMD), which is a mixture of crushed bone, cartilage, skin, adipose tissue and muscle. With BMD as a starting material, it may be possible to maximize CS production from chicken cartilage. CS was liberated from BMD by proteolysis using proteolytic activities from papain, pancreatin, kiwi fruits and flavourzyme. The final product isolated by anion-exchange chromatography and differential precipitation with varying concentrations of ethanol contained CS-peptides with glucuronosyl-N-acetylgalactosamine-4-sulfate as a predominant disaccharide. All the enzyme sources used had sufficient activities to produce CS-peptides with undetectable amount of glucosamine. However, the size of peptide attaching to CS chain and the antigenicity to anti-keratan sulfate (KS) monoclonal antibody varied among the CS-peptides prepared with different proteinases. Papain digestion resulted in the smallest size of peptide with no detectable antigenicity to the anti-KS antibody. In contrast, pancreatin digestion provided CS-peptide having a very weak but positive antigenicity to the anti-KS antibody, which was much lower than that seen with CS-peptide prepared with kiwi fruit proteinase or flavourzyme. Pancreatin is suggested as an economical source of proteinase to liberate CS-peptides from BMD.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can ...help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization BT, pretumbling PT, and moisture enhancement ME), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius GM, longissimus lumborum LL, semimembranosus SM, and biceps femoris BF) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pretumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to effect an increase (P < 0.05) in tenderness of BF.
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