Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product

2009 ◽  
Vol 74 (3) ◽  
pp. C221-C226 ◽  
Author(s):  
M. Aminlari ◽  
S.S. Shekarforoush ◽  
H.R. Gheisari ◽  
L. Golestan
Keyword(s):  
Protein Solubility ◽  
Electrophoretic Pattern ◽  
Quality Attributes ◽  
Water Holding Capacity ◽  
Water Holding

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Production of Fish Protein Concentrate (FPC) from Palgasius Catfish and study on the effect of sodium chloride, sodium tripolyphosphate, sucrose and sorbitol to the protein solubility and water holding capacity of FPC

2017 ◽  
Vol 1 (T1) ◽  
pp. 86-95
Author(s):  
Son Khanh Trinh ◽  
Linh Thuy Nguyen ◽  
Thien Trung Le ◽  
Han Thi Ngoc Le
Keyword(s):  
Sodium Chloride ◽  
Nutritional Value ◽  
Sodium Tripolyphosphate ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Molecular Weights ◽  
Water Holding

Fish Protein Concentrate (FPC) was produced from Pangasius Catfish fillet using isopropanol and ethanol at pHI=5.5. FPC had molecular weights of <11 and 35 kDa. Based on FAO standard, FPC powder was type A. FPC had protein, lipid, ash and moisture contents of 91.8, 0.12, 0.69 and 3.12 % respectively. Contents of essential and conditionally essential amino acids were 38.28 and 36.51 %, respectively, were higher than those of the FAO/WHO standard. This indicated that FPC from Pangasius Catfish had highly nutritional value. The results showed that the protein solubility of KPC was depend on the concentration and seasonings/additive type following the ascending order: sodium chloride (NaCl)< sucrose<sorbitol<sodium tripolyphosphate (STTP). Besides, NaCl, sucrose and sorbitol mostly did not affect to water holding capacity of FPC whilst STPP increased this property. Chilling and freezing storage caused changes of water holding capacity and protein solubility. However, these changes were not so much.

scholarly journals The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

2014 ◽  
Vol 14 (3) ◽  
pp. 737-747 ◽  
Author(s):  
Marta Chmiel ◽  
Mirosław Słowiñski ◽  
Sławomir Janakowski
Keyword(s):  
Electrical Conductivity ◽  
Quality Attributes ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Pork Meat ◽  
Longissimus Lumborum ◽  
Pse Meat ◽  
Ph Level ◽  
Meat Samples ◽  
Water Holding

AbstractThe aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67 ◽  
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals A specificity of microstructural and biochemical changes during ripening of dark, firm and dry sheep meat

2018 ◽  
Vol 1 (2) ◽  
pp. 140
Author(s):  
Stefan Georgiev Dragoev ◽  
Dessislava Vlahova-Vangelova ◽  
Dessislav Balev ◽  
Aydun Igenbaev ◽  
Samat Kassimov
Keyword(s):  
Protein Solubility ◽  
Amino Nitrogen ◽  
Water Holding Capacity ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Native Structure ◽  
Gap Formation ◽  
Heavy Chains ◽  
Sheep Meat ◽  
Water Holding

The objective of this study was to recognize the specificity of microstructural changes of DFD sheep m. Longissimus dorsi during its ripening, and to try to explain them by biochemical and physicochemical amendments of meat. The fresh (4 h post mortem) DFD sheep m. Longissimus dorsi with pH1 = 6.95 stored at 2 ± 2°C was used. The microstructure, degree of proteolysis, color properties, water holding capacity and pH of DFD sheep meat were evaluated during 5d of storage. The shortenings of the sarcomeres and typical alternation of light and dark bands were established after 48h storage of DFD sheep muscles. Simultaneously, pH and water holding capacity decreased with 16.5% and 50.6% resp. (p ≤ 0.05), accompanied with the lowest protein solubility, and a disappearance of myosin heavy chains. On the 3d post mortem sarcomeres were partly regenerated and their native structure was recovered, A- and I-disks were visible, and Z-lines were undamaged. On the 4d post mortem was found large gap formation in sarcomeres and difficulty recognizable A- and I-disks. On the 5d post mortem the pH and water holding capacity were similar (p > 0.05) with the initial values but free amino nitrogen decreased with 34.5%.

scholarly journals Effect of Different Photoperiods on Quality Attributes and Oxidative Stability of Breast Meat (M. Pectoralis Major) from Broilers

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. Will ◽  
J. R. Tuell ◽  
J. Park ◽  
W. Wang ◽  
H.-W. Cheng ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Meat Quality ◽  
Color Stability ◽  
Quality Attributes ◽  
Water Holding Capacity ◽  
Moisture Loss ◽  
Breast Meat ◽  
Significant Difference ◽  
Thiol Content ◽  
Water Holding

ObjectivesIn the broiler industry, high photoperiod (the duration of light exposure per day) regimes have traditionally been utilized to increase yield of breast meat, as well as maximize feed intake and growth rate in the growing period. However, recent literature reports this practice may have adverse effects on broiler welfare, resulting in impaired mobility and increased incidence of leg abnormalities. However, little information available in the current literature regarding effects of photoperiod on meat quality attributes and oxidative stability of broiler meat. Thus, the objective of this study was to evaluate the quality characteristics and lipid/protein oxidative stability of breast meat from broilers that were exposed to different photoperiod combinations.Materials and MethodsA total of 432 Ross 308 broiler chicks were allocated among 4 rooms each subjected to one of the following photoperiod treatments (hours Light: Dark): 20L:4D, 18L:6D, 16L:8D and 12L:12D, with 6 pens per treatment. At d 42, 2 broilers per pen (12 broilers/treatment) were randomly selected, harvested and air chilled for 24 h at 2°C. At l day postmortem, paired breast muscles (M. pectoralis) were collected for the meat quality analyses such as, water-holding capacity (drip/purge/cook loss), Warner-Bratzler shear force (WBSF), and display color for 7 d under fluorescent light (1450 lx). Lipid oxidation was assessed via the TBARS assay and protein oxidation by thiol content measured at d 1 and d 7 of display. The experimental design was randomized complete block design. Data were analyzed using the PROC MIXED procedure of SAS, and means were separated using least significant differences (P < 0.05).ResultsPhotoperiod had no effect on fillet yield and pH (P > 0.05). No significant difference in WBSF was found between treatments, although 12L:12D had a trend of higher WBSF (P = 0.08). Higher moisture loss during carcass chilling was found in carcasses from 20L:4D compared to 16L:8D and 12L:12D treatments (P < 0.05). No other measure of water-holding capacity was affected, though the 16L:8D treatment demonstrated a trend of higher freezing/thawing loss compared to other treatments (P = 0.06). Proximate moisture, protein and lipid contents were unaffected by photoperiod (P > 0.05), but higher ash was observed in 16L:8D over 20L:4D and 18L:6D (P < 0.05). Different photoperiod combinations affected color stability of breast meat during display (P < 0.05). Of note, fillets from 20L:4D maintained highest L* and hue angle, and least a* values (P < 0.05), indicating inferior color stability compared to other treatments. Oxidation increased with display, and fillets from 20L:4D and 18L:6D had higher TBARS over 12L:12D (P < 0.05); no photoperiod effect was observed in thiol content (P > 0.05).ConclusionResults suggest 20L:4D photoperiod regimes may be detrimental to meat quality, as carcasses from this treatment group had higher moisture loss during chilling, and color measurements characterized these fillets as being paler and more discolored than other treatments. Fillets from 12L:12D maintained lower TBARS than 20L:4D and 18L:6D, suggesting photoperiod regimes allowing more hours of dark may be beneficial in improving oxidative stability. Further studies determining the effects of photoperiod on quality and protein functionality of chicken meat for processing technological would be highly warranted.

scholarly journals Application of plant proteolytic enzymes for tenderization of rabbit meat

2018 ◽  
Vol 34 (2) ◽  
pp. 229-238 ◽  
Author(s):  
Maria Doneva ◽  
Iliana Nacheva ◽  
Svetla Dyankova ◽  
Petya Metodieva ◽  
Daniela Miteva
Keyword(s):  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Electrophoretic Pattern ◽  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Rabbit Meat ◽  
Vegetable Raw Materials ◽  
Meat Samples ◽  
Water Holding ◽  
Control Samples

The purpose of this study is to assess the tenderizing effect of plant proteolytic enzymes upon raw rabbit meat. Tests are performed on rabbit meat samples treated with papain and two vegetal sources of natural proteases (extracts of kiwifruit and ginger root). Two variants of marinade solutions are prepared from each vegetable raw materials- 50% (w/w) and 100 % (w/w), with a duration of processing 2h, 24h, and 48h. Changes in the following physicochemical characteristics of meat have been observed: pH, water-holding capacity, cooking losses and quantity of free amino acids. Differences in values of these characteristics have been observed, both between control and test samples, as well as depending of treatment duration. For meat samples marinated with papain and ginger extracts, the water-holding capacity reached to 6.74 ? 0.04 % (papain), 5.58 ? 0.09 % (variant 1) and 6.80 ? 0.11 % (variant 2) after 48 hours treatment. In rabbit meat marinated with kiwifruit extracts, a significant increase in WHC was observed at 48 hours, 3.37 ? 0.07 (variant 3) and 6.84 ? 0.11 (variant 4). The test samples also have reduced cooking losses compared to control samples. In control samples, cooking loss is increased from 13.79% (2 h) to 20.78 % (48 h). SDS-PAGE of meat samples after 48 h of treatment shows a reduction in the intensity of actin and myosin bands in all variants with papain and vegetal extracts. Electrophoretic pattern of test samples depicts proteolysis and degradation of muscle proteins.

scholarly journals Pre-rigor carcass stretching counteracts the negative effects of high rigor temperature on tenderness and water-holding capacity – using lamb muscles as a model

2014 ◽  
Vol 54 (4) ◽  
pp. 494 ◽  
Author(s):  
R. D. Warner ◽  
M. Kerr ◽  
Y. H. B. Kim ◽  
G. Geesink
Keyword(s):  
Electrical Stimulation ◽  
Protein Denaturation ◽  
Protein Solubility ◽  
Rectus Femoris ◽  
Water Holding Capacity ◽  
Anatomical Location ◽  
Post Mortem ◽  
Negative Consequences ◽  
Negative Effects ◽  
Water Holding

High pre-rigor muscle temperature has negative consequences on quality and has been predominantly studied in the excised longissimus muscle of beef and lamb carcasses. There is little data on other muscles, the application in whole carcasses or potential amelioration techniques such as stretching. This study evaluated the effects of electrical stimulation, high pre-rigor temperature and stretching of lamb sides on quality traits and protein denaturation in four leg muscles [gluteus medius (GM), rectus femoris (RF), semimembranosus (SM) and semitendinosus (ST)]. Twenty lamb carcasses were used with two electrical stimulation treatments (stimulated or non-stimulated, +/−) and two pre-rigor temperature treatments (chilled at 2°C directly after slaughter, or held in 37°C water for 4.5 h before transfer to a 2°C chiller) applied. One side of each carcass was suspended from the Achilles tendon, whereas the other side was stretched by allowing the leg to drop and tying it to the ribs. Electrical stimulation did not influence the different traits except for pH fall post slaughter and myosin denaturation. Stretching resulted in greater muscle and sarcomere lengths for the GM, SM and ST, but a decrease in sarcomere length for the RF. For the non-stretched GM and SM, the 37°C treatment resulted in tougher meat at 1 and 8 days post mortem compared with the 2°C treatment. In contrast, the stretched 37°C treatment resulted in more tender meat for the GM, SM and ST at 1 day post mortem compared with the 2°C treatment. For all muscles, the 37°C treatment resulted in a decrease in the water-holding capacity (increased purge, surface exudate and cooking losses). The magnitude of this effect was generally diminished by stretching for the GM, SM and ST, but for the RF, (which was not stretched by the treatment) this effect was reversed. The 37°C treatment resulted in paler meat (increased L*-values) for the GM, SM and ST relative to the 2°C treatment. The observed effects of the 37°C treatment on water-holding capacity and colour could be explained by the effects of this treatment on indicators of protein denaturation (sarcoplasmic protein solubility and myofibrillar ATPase activity), which were decreased for the GM, SM and ST. The response to both temperature and stretching varied between the muscles, due to different anatomical location and also due to postulated differences in the fibre types. In conclusion, pre-rigor stretching of lamb sides can counteract the negative effects of high early post-mortem temperature on tenderness and water-holding capacity for those muscles that are stretched as a result of this hanging method.

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