Browse > Article
http://dx.doi.org/10.5851/kosfa.2015.35.4.557

Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage  

Lee, Yun-Kyung (Department of Food Science and Technology, Sejong University)
Ko, Bo-Bae (Department of Food Science and Technology, Sejong University)
Min, Sang-Gi (Department of Bioindustrial Technologies, Konkuk University)
Hong, Geun-Pyo (Department of Food Science and Technology, Sejong University)
Publication Information
Food Science of Animal Resources / v.35, no.4, 2015 , pp. 557-563 More about this Journal
Abstract
The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.
Keywords
soy hydrolysates; antioxidants; pork patty; subcritical water; storage;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Seo, A. and Morr, C. V. (1984) Improved high-performance liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products. J Agric Food Chem. 32, 530-533.   DOI
2 Tsumura, K., Saito, T., Tsuge, K., Ashida, H., Kugimiya, W., and Inouye, K. (2005) Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT-Food Sci. Technol. 38, 255-261.   DOI
3 Zhu, X., Zhu, C., Zhao, L., and Cheng, H. (2008) Amino acids production from fish proteins hydrolysis in subcritical water. Chinese J. Chem. Eng. 16, 456-460.   DOI
4 Hong, G. P., Ko, S. H., Choi, M. J., and Min, S. G. (2008) Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork. Meat Sci. 79, 236-243.   DOI
5 Hoyland, D. V. and Taylor, A. J. (1991) A review of the methodology of the 2-thiobarbituric acid test. Food Chem. 40, 271-291.   DOI
6 Jia, N., Kong, B., Liu, Q., Diao, X., and Xia, X. (2012) Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage. Meat Sci. 91, 533-539.   DOI
7 Jung, K. H., Choi, Y. C., Chun, J. Y., Min, S. G., and Hong, G. P. (2014) Effects of concentration and reaction time of trypsin, pepsin, and chymotrypsin on the hydrolysis efficiency of porcine placenta. Korean J. Food Sci. An. 34, 151-157.   DOI
8 Lee, M. Y., Choi, Y. C., Chun, J. Y., Min, S. G., and Hong, G. P. (2013) Effects of high pressure/high temperature processing on the recovery and characteristics of porcine placenta hydrolysates. Korean J. Food Sci. An. 33, 474-480.   DOI
9 Kim, K., Kim, E., and Lee, S. J. (2012) New enzymatic time temperature integrator (TTI) that uses laccase. J. Food Eng. 113, 118-123.   DOI
10 Labuza, T. P. and Dugan Jr., L. R. (1971) Kinetics of lipid oxidation in foods. Crit. Rev. Food Sci. 2, 355-405.
11 Lawrie, R. A. (1998) Lawrie’s meat Science (6th ed.), Woodhead publishing limited, Cambridge, England.
12 Lund, M. N., Heinonen, M., Baron, C. P., and Estévez, M. (2011) Protein oxidation in muscle foods: A review. Mol. Nutr. Food Res. 55, 83-95.   DOI
13 Brash, A. R. (1999) Lipoxygenases: occurrence, functions, catalysis, and acquisition of substrate. J. Biol. Chem. 274, 23679-23682.   DOI
14 Aida Peña-Ramos, E., and Xiong, Y. L. (2002) Antioxidant activity of soy protein hydrolysates in a liposomal system. J. Food Sci. 67, 2952-2956.   DOI
15 Aida Peña-Ramos, E., and Xiong, Y. L. (2003) Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Sci. 64, 259-263.   DOI
16 Barner, H. E., Huang, C. Y., Johnson, T., Jacobs, G., Martch, M. A., and Killilea, W. R. (1992) Supercritical water oxidation: An emerging technology. J. Hazard. Mater. 31, 1-17.   DOI
17 Byeon, K. E., An, S. R., Shim, S. D., Lee, J. Y., Hong, K. W., Min, S. G., and Lee, S. J. (2009) Investigation on beef quality indicator of off-flavor development during storage. Korean J. Food Sci. An. 29, 325-333.   DOI
18 Cavalheiro, C. P., Lüdtke, F. L., Stefanello, F. S., Kubota, E. H., Terra, N. N., and Fries, L. L. M. (2014) Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages. Food Sci. Technol. 34, 478-484.   DOI
19 Chun, J. Y., Choi, M. J., Lee, S. J., and Hong, G. P. (2013) Applications of time-temperature integrator (TTI) as a quality indicator of grounded pork patty. Korean J. Food Sci. An. 33, 439-447.   DOI
20 Faustman, C., Sun, Q., Mancini, R., and Suman, S. P. (2010) Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci. 86, 86-94.   DOI
21 Friedman, M. and Brandon, D. L. (2001) Nutritional and health benefits of soy proteins. J. Agric. Food Chem. 49, 1069-1086.   DOI
22 Rogalinski, T., Liu, K., Albrecht, T., and Brunner, G. (2008) Hydrolysis kinetics of biopolymers in supercritical water. J. Supercrit. Fluid. 46, 335-341.   DOI
23 Omoni, A. O. and Aluko, R. E. (2005) Soybean foods and their benefits: Potential mechanisms of action. Nutr. Rev. 63, 272-283.   DOI
24 Park, S. Y., Lee, J. S., Baek, H. H., and Lee, H. G. (2010) Purification and characterization of antioxidant peptides from soy protein hydrolysate. J. Food Biochem. 34, 120-132.   DOI
25 Peña-Ramos, E. A. and Xiong, Y. L. (2003) Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties. Meat Sci. 64, 259-263.   DOI
26 Sarmadi, B. H. and Ismail, A. (2010) Antioxidative peptides from food proteins: A review. Peptides 31, 1949-1956.   DOI
27 Watchararuji, K., Goto, M., Sasaki, M., and Shotipruk, A. (2008) Value-added subcritical water hydrolysate from rice bran and soybean meal. Bioresource Technol. 99, 6207-6213.   DOI