Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

References

• Kim, D. H.; Shin, D. M.; Seo, H. G.; Han, S. G. Effects of Konjac Gel with Vegetable Powders as Fat Replacers in Frankfurter-type Sausage. Asian-Australas. J. Anim. Sci. 2019, 32(8), 1195–1204. DOI: 10.5713/ajas.18.0781.
   PubMed Web of Science ®Google Scholar
• Jiménez-Colmenero, F.; Ayo, M.; Carballo, J. Physicochemical Properties of Low Sodium Frankfurter with Added Walnut: Effect of Transglutaminase Combined with Caseinate, KCl and Dietary Fibre as Salt Replacers. Meat Sci. 2005, 69(4), 781–788. DOI: 10.1016/j.meatsci.2004.11.011.
   PubMed Web of Science ®Google Scholar
• Lee, C. H.; Chin, K. B. Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations. Food Sci. Anim. Resour. 2019, 39(4), 576–584. DOI: 10.5851/kosfa.2019.e48.
   PubMed Web of Science ®Google Scholar
• Desmond, E. Reducing Salt: A Challenge for the Meat Industry. Meat Sci. 2006, 74(1), 188–196. DOI: 10.1016/j.meatsci.2006.04.014.
   PubMed Web of Science ®Google Scholar
• Cofrades, S.; López-López, I.; Solas, M. T.; Bravo, L.; Jiménez-Colmenero, F. Influence of Different Types and Proportions of Added Edible Seaweeds on Characteristics of Low-salt Gel/emulsion Meat Systems. Meat Sci. 2008, 79(4), 767–776. DOI: 10.1016/j.meatsci.2007.11.010.
   PubMed Web of Science ®Google Scholar
• Kim, C. J.; Hwang, K. E.; Song, D. H.; Jeong, T. J.; Kim, H. W.; Kim, Y. B.; Jeon, K. H.; Choi, Y. S. Optimization for reduced-fat/low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria Pinnatifida) and Phosphate. Korean J. Food Sci. Animal Resour. 2015, 35(4), 515–523. DOI: 10.5851/kosfa.2015.35.4.515.
   PubMedGoogle Scholar
• Jo, K.; Lee, J.; Jung, S. Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder. Korean J. Food Sci. Animal Resour. 2018, 38(4), 768–779. DOI: 10.5851/kosfa.2018.e15.
   PubMedGoogle Scholar
• Jiménez-Colmenero, F.; Cofrades, S.; Herrero, A. M.; Fernández-Martín, F.; Rodríguez-Salas, L.; Ruiz-Capillas, C. Konjac Gel Fat Analogue for Use in Meat Products: Comparison with Pork Fats. Food Hydrocolloids. 2012, 26(1), 63–72. DOI: 10.1016/j.foodhyd.2011.04.007.
   Web of Science ®Google Scholar
• Osburn, W. N.; Keeton, J. T. Evaluation of Low-fat Sausage Containing Desinewed Lamb and Konjac Gel. Meat Sci. 2004, 68(2), 221–233. DOI: 10.1016/j.meatsci.2004.03.001.
   PubMed Web of Science ®Google Scholar
• Ruiz-Capillas, C.; Triki, M.; Herrero, A. M.; Rodriguez-Salas, L.; Jiménez-Colmenero, F. Konjac Gel as Pork Backfat Replacer in Dry Fermented Sausages: Processing and Quality Characteristics. Meat Sci. 2012, 92(2), 144–150. DOI: 10.1016/j.meatsci.2012.04.028.
   PubMed Web of Science ®Google Scholar
• Jira, W.; Schwägele, F. A Sensitive High Performance Liquid Chromatography–tandem Mass Spectrometry Method for the Detection of Microbial Transglutaminase in Different Types of Restructured Meat. Food Chem. 2017, 221, 1970–1978. DOI: 10.1016/j.foodchem.2016.11.148.
   PubMed Web of Science ®Google Scholar
• Herrero, A. M.; Cambero, M.; Ordóñez, J.; De la Hoz, L.; Carmona, P. Raman Spectroscopy Study of the Structural Effect of Microbial Transglutaminase on Meat Systems and Its Relationship with Textural Characteristics. Food Chem. 2008, 109(1), 25–32. DOI: 10.1016/j.foodchem.2007.12.003.
   PubMed Web of Science ®Google Scholar
• Tseng, T. F.; Liu, D. C.; Chen, M. T. Evaluation of Transglutaminase on the Quality of Low-salt Chicken Meat-balls. Meat Sci. 2000, 55(4), 427–431.
   PubMed Web of Science ®Google Scholar
• Lyon, C. E.; Lyon, B. G.; Hudspeth, J. P. Effects of Using Mechanically Deboned Meat from Broiler Breast Frames and Isolated Soy Protein on Objective and Sensory Characteristics of Poultry Rolls. Poultr. Sci. 1981, 60(3), 584–590. DOI: 10.3382/ps.0600584.
   Web of Science ®Google Scholar
• Choi, Y. S.; Choi, J. H.; Han, D. J.; Kim, H. Y.; Lee, M. A.; Kim, H. W.; Jeong, J. Y.; Kim, C. J. Characteristics of Low-fat Meat Emulsion Systems with Pork Fat Replaced by Vegetable Oils and Rice Bran Fiber. Meat Sci. 2009, 82(2), 266–271. DOI: 10.1016/j.meatsci.2009.01.019.
   PubMed Web of Science ®Google Scholar
• Kang, Z. L.; Wang, T. T.; Li, Y. P.; Li, K.; Ma, H. J. Effect of Sodium Alginate on Physical-chemical, Protein Conformation and Sensory of Low-fat Frankfurters. Meat Sci. 2020, 108043.
   PubMed Web of Science ®Google Scholar
• Fernández-Martín, F.; López-López, I.; Cofrades, S.; Colmenero, F. J. Influence of Adding Sea Spaghetti Seaweed and Replacing the Animal Fat with Olive Oil or a Konjac Gel on Pork Meat Batter Gelation. Potential Protein/alginate Association. Meat Sci. 2009, 83(2), 209–217. DOI: 10.1016/j.meatsci.2009.04.020.
   PubMed Web of Science ®Google Scholar
• Kim, T. K.; Shim, J. Y.; Hwang, K. E.; Kim, Y. B.; Sung, J. M.; Paik, H. D.; Choi, Y. S. Effect of Hydrocolloids on the Quality of Restructured Hams with Duck Skin. Poultr. Sci. 2018, 97(12), 4442–4449. DOI: 10.3382/ps/pey309.
   PubMed Web of Science ®Google Scholar
• AOAC. Official Methods of Analysis, 16th ed.; Association of Official Analytical Chemists: Washington, DC, 2000.
   Google Scholar
• Choi, Y. S.; Sung, J. M.; Jeong, T. J.; Hwang, K. E.; Song, D. H.; Ham, Y. K.; Kim, H. W.; Kim, Y. B.; Kim, C. J. Effect of Irradiated Pork on Physicochemical Properties of Meat Emulsions. Radiat. Phys. Chem. 2016, 119, 279–281. DOI: 10.1016/j.radphyschem.2015.11.015.
   Web of Science ®Google Scholar
• Bloukas, I.; Honikel, K. The Influence of Additives on the Oxidation of Pork Back Fat and Its Effect on Water and Fat Binding in Finely Comminuted Batters. Meat Sci. 1992, 32(1), 31–43. DOI: 10.1016/0309-1740(92)90015-V.
   PubMed Web of Science ®Google Scholar
• Choi, Y. S.; Jeong, J. Y.; Choi, J. H.; Han, D. J.; Kim, H. Y.; Lee, M. A.; Shim, S. Y.; Paik, H. D.; Kim, C. J. Quality Characteristics of Meat Batters Containing Dietary Fiber Extracted from Rice Bran. Korean Journal for Food Science of Animal Resources. 2007, 27(2), 228–234. DOI: 10.5851/kosfa.2007.27.2.228.
   Google Scholar
• Joo, S. T.; Kauffman, R. G.; Kim, B. C.; Park, G. B. The Relationship of Sarcoplasmic and Myofibrillar Protein Solubility to Colour and Water-holding Capacity in Porcine Longissimus Muscle. Meat Sci. 1999, 52(3), 291–297. DOI: 10.1016/S0309-1740(99)00005-4.
   PubMed Web of Science ®Google Scholar
• Choi, Y. S.; Choi, J. H.; Han, D. J.; Kim, H. Y.; Lee, M. A.; Kim, H. W.; Jeong, J. Y.; Kim, C. J. Effects of Rice Bran Fiber on Heat-induced Gel Prepared with Pork Salt-soluble Meat Proteins in Model System. Meat Sci. 2011, 88(1), 59–66. DOI: 10.1016/j.meatsci.2010.12.003.
   PubMed Web of Science ®Google Scholar
• Bourne, M. C.; Kenny, J. F.; Barnard, J. Computer‐assisted Readout of Data from Texture Profile Analysis Curves 1. J. Texture Stud. 1978, 9(4), 481–494. DOI: 10.1111/j.1745-4603.1978.tb01219.x.
   Web of Science ®Google Scholar
• Kim, T.-K.; Yong, H.-I.; Jung, S.; Kim, Y.-B.; Choi, Y.-S. Effects of Replacing Pork Fat with Grape Seed Oil and Gelatine/alginate for Meat Emulsions. Meat Sci. 2020, 163, 108079. DOI: 10.1016/j.meatsci.2020.108079.
   PubMed Web of Science ®Google Scholar
• Pietrasik, Z.; Jarmoluk, A.; Shand, P. Effect of Non-meat Proteins on Hydration and Textural Properties of Pork Meat Gels Enhanced with Microbial Transglutaminase. LWT Food Sci. Technol. 2007, 40(5), 915–920. DOI: 10.1016/j.lwt.2006.03.003.
   Web of Science ®Google Scholar
• Kim, T. K.; Hwang, K. E.; Ham, Y. K.; Kim, H. W.; Paik, H. D.; Kim, Y. B.; Choi, Y. S. Interactions between Raw Meat Irradiated by Various Kinds of Ionizing Radiation and Transglutaminase Treatment in Meat Emulsion Systems. Radiat. Phys. Chem. 2020, 166, 108452. DOI: 10.1016/j.radphyschem.2019.108452.
   Web of Science ®Google Scholar
• Choi, Y. S.; Choi, J. H.; Han, D. J.; Kim, H. Y.; Lee, M. A.; Kim, H. W.; Lee, J. W.; Chung, H. J.; Kim, C. J. Optimization of Replacing Pork Back Fat with Grape Seed Oil and Rice Bran Fiber for Reduced-fat Meat Emulsion Systems. Meat Sci. 2010, 84(1), 212–218. DOI: 10.1016/j.meatsci.2009.08.048.
   PubMed Web of Science ®Google Scholar
• Park, Y.-S.; Choi, Y.-S.; Hwang, K.-E.; Kim, T.-K.; Lee, C.-W.; Shin, D.-M.; Han, S. G. Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx Mori) and Transglutaminase. Korean J. Food Sci. Animal Resour. 2017, 37(3), 351–359. DOI: 10.5851/kosfa.2017.37.3.351.
   PubMedGoogle Scholar