Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture – water, chlorohydric acid, and sodium tripolyphosphate – followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production.

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Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

Food Chemistry ◽

10.1016/j.foodchem.2007.10.030 ◽

2008 ◽

Vol 107 (4) ◽

pp. 1597-1604 ◽

Cited By ~ 56

Author(s):

Wei Xu ◽

Gang Yu ◽

Changhu Xue ◽

Yong Xue ◽

Yan Ren

Keyword(s):

Biochemical Changes ◽

Fish Sauce ◽

Low Salt ◽

By Products

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Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products

Research Society and Development ◽

10.33448/rsd-v9i10.8298 ◽

2020 ◽

Vol 9 (10) ◽

pp. e1599108298

Author(s):

Lívia Bicalho Ferreira Silva ◽

Camila Neves Miranda ◽

Mirian dos Santos ◽

Patrícia Aparecida Pimenta Pereira ◽

Luciana Rodrigues da Cunha ◽

...

Keyword(s):

Purchase Intention ◽

Meat Products ◽

Purchase Intent ◽

Water Retention Capacity ◽

Citrus Industry ◽

Retention Capacity ◽

Yield Parameters ◽

Pork Fat ◽

Beef Burgers ◽

By Products

Dietary fiber is an important component to improve the nutritional appeal of meat products, and it could be obtained from by-products of the citrus industry. Considering that orange albedo was not sufficiently addressed in meat products, the purpose of this work was to evaluate the influence of the orange albedo flour as an animal fat substitute in beef burgers. Five formulations were developed with different substitutions of pork fat by the orange albedo flour (0; 25; 50; 75; and 100%). The analyses carried out were the proximal composition of orange albedo flour and beef burgers and the cooking yield, shrinkage, pH, color, sensory acceptance, and purchase intent of the beef burgers. The results showed that the percentage of lipids was reduced by up to 70%, however, the yield parameters were negatively affected by the inclusion of the orange albedo flour: the higher the amount of flour added, lower was the water retention capacity and higher was the shrinkage rate. Concerning sensory analysis, the formulations that pork back fat was substituted by 25 and 50% of orange albedo flour were the most acceptable for all sensory attributes and purchase intention, characterizing themselves as viable alternatives both of the nutritional and sensory aspects.

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Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

BIO Web of Conferences ◽

10.1051/bioconf/20213001017 ◽

2021 ◽

Vol 30 ◽

pp. 01017

Author(s):

Olga Samokhvalova ◽

Svitlana Oliinyk ◽

Kateryna Kasabova ◽

Galyna Stepankova ◽

Olena Bolkhovitina

Keyword(s):

Wheat Germ ◽

Granulometric Composition ◽

Raw Materials ◽

Technological Properties ◽

Dietary Fibers ◽

Wheat Germ Oil ◽

Plant Raw Materials ◽

Confectionery Products ◽

Binding Capability ◽

By Products

The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied.

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Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish

Food Control ◽

10.1016/j.foodcont.2013.11.048 ◽

2014 ◽

Vol 40 ◽

pp. 351-358 ◽

Cited By ~ 26

Author(s):

Xuefeng Zeng ◽

Wenshui Xia ◽

Jinsong Wang ◽

Qixing Jiang ◽

Yanshun Xu ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Technological Properties ◽

Low Salt

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Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

Food Research International ◽

10.1016/j.foodres.2010.04.034 ◽

2011 ◽

Vol 44 (7) ◽

pp. 2401-2407 ◽

Cited By ~ 30

Author(s):

Elena Sánchez-Zapata ◽

Juana Fernández-López ◽

Mariola Peñaranda ◽

Evangélica Fuentes-Zaragoza ◽

Esther Sendra ◽

...

Keyword(s):

Meat Product ◽

Technological Properties ◽

Cooked Meat ◽

By Products

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MILK WHEY PROCESSING: PROSPECTS IN UKRAINE

Food Science and Technology ◽

10.15673/fst.v13i4.1557 ◽

2019 ◽

Vol 13 (4) ◽

Author(s):

M. Sychevskyi ◽

I. Romanchuk ◽

A. Minorova

Keyword(s):

Whey Proteins ◽

Raw Milk ◽

Added Value ◽

Cottage Cheese ◽

Technological Properties ◽

Milk Whey ◽

Milk Processing ◽

Wide Range ◽

New Research ◽

By Products

Milk processing not only makes the production of traditional dairy foods possible, but it is also followed by the formation of by-products, which are not fully utilized, and their emissions into wastewater worsen the environment. The modern technical and technological level of milk processing allows the full use of by-products, which are a source of whey proteins, lactose and other potentially useful ingredients at their base. Amid the decrease in milk production in recent years, an urgent problem is to increase the rank of milk processing in order to obtain products with high added value. The article presents the results of analytical studies of the state of the issue of whey processing in Ukraine. Modern conceptual approaches to solve the problems of processing various types of whey, which is formed as a by-product in the production of cheeses, cottage cheese, casein, are presented. The new types of products and ingredients obtained from whey, having a wide range of functional and technological properties and being in demand in the production of food products, are shown. The development trends of the novelty technologies for obtaining a wide range of whey-based products and ingredients are analyzed, new research data on their role in ensuring human health are presented. The review article reviews and justifies the feasibility of introducing modern membrane technologies for whey processing at domestic milk processing enterprises, this allowing rational use of raw milk resources, reducing negative environmental impact, and increasing production profitability. The results of scientific and applied research using membrane methods and enzymatic hydrolysis of lactose in technologies of dry demineralized whey and condensed low-lactose whey, are presented. The use of existing industrial equipment allows, due to changes in the protein-mineral composition of whey, obtaining products with a wide range of functional and technological properties and increased nutritional values.

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