Home About us Contact
|
Home About us Contact | ||
|
|
||
Meat Proteins (meat + protein)
Selected AbstractsEffects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessJOURNAL OF FOOD SCIENCE, Issue 6 2002I.N.A. Ashie ABSTRACT: The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner-Bratzler shear. AP showed self-limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no ignificant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60 °C, therefore eliminating any undesirable side effects that may be associated with residual protease activity. [source] Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during HeatingJOURNAL OF FOOD SCIENCE, Issue 2 2009P.Y. Chiang ABSTRACT:, Dialdehyde starch (DAS) was added to pork ham batter. The effects of DAS on the meat protein gel during heating were investigated using thermal and rheological analyses. In this study, the degree of DAS oxidation was controlled by the reaction time. The DSC thermogram showed that increasing the degree of oxidation resulted in DAS having a higher gelatinization temperature and lower heat absorption. In dialdehyde starch/meat (DAS/M) composites, meat protein reduced the availability of water to starch and raised the gelatinization temperature and heat absorbed by the composites. The G,max of the composites was greater than the linear combination of their components. The rheological properties of DAS were a major factor affecting the properties of its composites. Scanning electron microscopy and light microscopy with the aid of histologic technique revealed the network and distribution of DAS and DAS/M composites. The protein matrix formed the backbone of the network and gelatinized starch was trapped in the protein structure. [source] Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of SausageJOURNAL OF FOOD SCIENCE, Issue 1 2003R. Ramezani ABSTRACT: The purpose of this investigation was to use ficin-tenderized meat and cysteine-modified soy proteins in the production of bologna and to evaluate the effect of these modifications on water-holding capacity (WHC), emulsion stability (ES), texture, and protein solubility. The effect of ficin on meat protein was also evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results indicated that both ficin-tenderized meat and modified soy proteins substantially improved WHC, ES, and other quality factors. SDS-PAGE results showed the disappearance of several protein bands in ficin-treated meat. Solubility of meat proteins increased when ficin was used for meat tenderization. The results of this study indicated that some quality attributes of meat products can be improved by enzymatic and chemical modification of protein sources in the manufacture of meat products. [source] Partial purification of proteases that are generated by processing of the Northern shrimp Pandalus borealis and which can tenderize beefINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2004Hitoshi Aoki Summary The crude extracts obtained from the heads of Northern shrimps, Pandalus borealis, (adapted to cold), showed considerable collagenolytic activities. When tested for beef tenderization, resulted in an overdegradation of meat proteins, which was detected organoleptically. Subsequently, four fractions with proteolytic activity were partially purified from the crude extracts by hydroxyapatite followed by MonoQ or Superdex 200 column chromatography. Warner-Bratzler shear force values of steaks treated with three protease fractions (Q, S2, S3) at 10 °C were significantly lower (P < 0.01) than that of the control and the enzyme preparations were completely inactivated after mild heat treatment. These results suggest that the potential for Northern shrimp enzymes to be used in industrial processes, particularly in the food industry, is quite large, where working at lower temperatures to prevent undesirable chemical reactions is necessary. [source] Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of SausageJOURNAL OF FOOD SCIENCE, Issue 1 2003R. Ramezani ABSTRACT: The purpose of this investigation was to use ficin-tenderized meat and cysteine-modified soy proteins in the production of bologna and to evaluate the effect of these modifications on water-holding capacity (WHC), emulsion stability (ES), texture, and protein solubility. The effect of ficin on meat protein was also evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Results indicated that both ficin-tenderized meat and modified soy proteins substantially improved WHC, ES, and other quality factors. SDS-PAGE results showed the disappearance of several protein bands in ficin-treated meat. Solubility of meat proteins increased when ficin was used for meat tenderization. The results of this study indicated that some quality attributes of meat products can be improved by enzymatic and chemical modification of protein sources in the manufacture of meat products. [source] Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessJOURNAL OF FOOD SCIENCE, Issue 6 2002I.N.A. Ashie ABSTRACT: The relative effects of an aspartic proteinase (AP) and papain on meat proteins and beef tenderness were evaluated by measuring release of hydroxyproline in collagen, and breakdown of myofibrillar proteins. Tenderness was objectively measured by Warner-Bratzler shear. AP showed self-limiting hydrolysis of myofibrillar proteins resulting in 25 to 30% improvement in meat tenderness and was not adversely affected by pH, salt, phosphate, and ascorbate concentrations often encountered in meat processing. Like papain, its tenderizing effect was expressed primarily during cooking and caused no ignificant changes (p > 0.05) in tenderness during frozen or refrigerated storage. It was also inactivated at cooking temperatures in excess of 60 °C, therefore eliminating any undesirable side effects that may be associated with residual protease activity. [source] Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat BolognaJOURNAL OF FOOD SCIENCE, Issue 5 2000K.B. Chin ABSTRACT Low-fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation. [source] Soy Protein Isolate versus Meat-Based Low-Protein Diet for Dogs with Congenital Portosystemic ShuntsJOURNAL OF VETERINARY INTERNAL MEDICINE, Issue 4 2009S. Proot Background: Both presurgical preparation and long-term support of nonoperable dogs with congenital portosystemic shunts (CPSS) require optimal dietary management. Studies suggested that protein source may play an important role, with vegetable and dairy protein sources having better effects on hepatic encephalopathy (HE) than meat proteins. Objectives: Determine whether a low-protein test diet with soy as its main protein source results in better scores than a control diet with the same composition but with poultry as its main protein source in dogs with CPSS. Methods: In a double-blind cross-over study, 16 dogs received each diet for 4 weeks. Dogs in group T first received the test diet and then the control diet, whereas dogs in group C were fed the diets in the opposite order. Different variables (body weight, body condition score, HE score, fecal score, CBC, plasma tests of liver function including NH3, and coagulation tests) were measured at the start of the study and after completion of each diet. Results: One-way repeated measures ANOVA was performed. Plasma NH3 was significantly lower after the test diet than after the control diet. The test diet also resulted in significantly higher fibrinogen concentrations and lower prothrombin times. The HE score improved with both diets, with no significant difference between the 2 diets. Conclusions: Both diets achieved a significant improvement in HE score. The influence of the soy-based diet on plasma NH3 concentration and coagulation parameters suggests that such a diet decreases the risk for HE and gives better support of liver function. [source] | ||||||||||