Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate |
Chen, Cong-Gui
(School of Biology & Food Engineering, Hefei University of Technology)
Borjigin, Gerelt (College of Food Science and Engineering, Inner Mongolia Agriculture University) Jiang, Shao-Tong (School of Biology & Food Engineering, Hefei University of Technology) Tadayuki, Nishiumi (Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University) Atsushi, Suzuki (Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University) |
1 | Kimura, Y., K. Watanabe and H. Okuda. 1996. Effects of soluble sodium alginate on cholesterol excretion and glucose tolerance in rats. J. Ethnopharmacol. 54:47-54 DOI ScienceOn |
2 | Park, B. Y., J. H. Kim, S. H. Cho, I. H. Hwang, O. S. Jung and Y. K. Kim. 2005. Effects of a dietary chitosan-alginate-Fe (II) complex on meat quality of pig longissimus muscle during ageing. Asian-Aust. J. Anim. Sci. 18(3):414-419 DOI |
3 | Perez-Mateos, M., T. Solas and P. Montero. 2002. Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels. Food Hydrocol. 16:225-233 DOI ScienceOn |
4 | Luruena-Martinez, M. A., A. M. Vivar-Quintana and I. Revilla 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68:383-389 DOI ScienceOn |
5 | Chin, K. B., J. T. Keeton, M. T. Longnecker and J. W. Lamkey. 1999. Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Meat Sci. 53:45-57 DOI ScienceOn |
6 | Bernal, V. M., C. H. Smajda, L. L. Smith and D. W. Stanley. 1987. Interactions in protein/polysaccharide/calcium gels. J. Food Sci. 52:1121-1125, 1136 DOI |
7 | Martin, F. F., S. Cofrads, J. Carballo and F. J. Colmenero. 2002. Salt and phosphate effects on the gelling process of pressure/heat treated pork batters. Meat Sci. 61:15-23 DOI ScienceOn |
8 | Cavestanya, M., J. F. Colmeneroa, M. T. Solasb and J. Carballoa. 1994. Incorporation of sardine surimi in Bologna sausage containing different fat levels. Meat Sci. 38:27-37 DOI ScienceOn |
9 | Jarmoluk, A. and Z. Pietrasik. 2003. Response surface methodology study on the effects of blood plasma, microbial transglutaminase and -carrageenan on pork batter gel properties. J. Food Engin. 60:327-334 DOI ScienceOn |
10 | Perez-Mateos, M. and P. Montero. 2000. Contribution of hydrocolloids to gelling properties of blue whiting muscle. Epn. Food Res. Technol. 210:383-390 DOI |
11 | Macfarlane, J. J., I. J. Mckenzie, R. H. Turner and P. N. Jones. 1984. Binding of comminuted meat: effect of high pressure. Meat Sci. 10:307-320 DOI ScienceOn |
12 | Xiong, Y. L. and S. P. Blanchard. 1993. Viscoelastic properties of myofibrillar protein polysaccharide composite gels. J. Food Sci. 58:164-167 DOI ScienceOn |
13 | AOAC. 1995. Official Methods of Analysis. Meat and Meat Products, Chapter Editor, US. Department of Agriculture |
14 | Toldra, F., M. A. Rubio, J. L. Navarro and L. Cabrerizo. 2004. Quality aspects of pork meat and its nutritional impact. In (F. Shahidi, A. M. Spanier, Chi-Tang Ho and T. Braggins), Advances in experimental medicine and biology (Vol. 542). Kluwer Academic/Plenum Publishers, New York. pp. 25-31 |
15 | Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32:62-66 |
16 | Imeson, A. P., D. A. Ledward and J. R. Mitchell. 1977. On the nature of the interaction between some anionic polysaccharides and proteins. J. Sci. Food Agric. 28:661-668 DOI |
17 | Stabursvik, E., K. Fretheim and T. Frystein. 1984. Myosin denaturation in pale, soft, and exudative (PSE) porcine muscle tissue as studied by differential scanning calorimetry. J. Sci. Food Agric. 35:240-244 DOI |
18 | Lawrie, R. A. 1991. Meat Sci. 5th Ed. Pergamon Press. p. 191 |
19 | Okabe, T. 1979. Texture measurement by rheometer. Shokuhin kogyo, 22, 1-9 (in Japanese) |
20 | Chin, K. B., J. T. Keeton, M. T. Longnecker and J. W. Lamkey. 1998. Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend. J. Food Sci. 63:801-807 DOI ScienceOn |
21 | Colmenero, F. J., S. Cofrades, J. Carballo, P. Fernandez and F. F. Martin. 1998. Heating of chicken and pork meat batters under pressure conditions: protein interactions. J. Agric. Food Chem. 46:4706-4711 DOI ScienceOn |
22 | Motzer, E. A., J. A. Carpenter, A. E. Reynolds and C. E. Lyon. 1998. Quality of restructured hams manufactured with PSE pork as affected by water binders. J. Food Sci. 63:1007-1011 DOI ScienceOn |
23 | Han-Jun Ma and D. A. Ledward. 2004. High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci. 68:347-355 DOI ScienceOn |
24 | Suzuki, A., M. Watanabe, K. Iwamura, Y. Ikeuchi and M. Saito. 1990. Effect of high pressure treatment on the ultrastructure and myofibrillar protein of beef skeletal muscle. Agric. Biol. Chem. 54:3085-3091 DOI |
25 | Angsupanich, K. and D. A. Ledward. 1998. High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63(1):39-50 DOI ScienceOn |
26 | Ensor, S. A., E. A. Ernst, J. N. Sofos and G. R. Schmidt. 1989. Quality characteristics of restructured turkey meat with variable alginate/calcium-lactate ratios. J. Food Sci. 54:558-560 DOI |
27 | Ensor, S. A., J. N. Sofos and G. R. Schmidt. 1991. Differential scanning calorimetric studies of meat protein-alginate mixtures. J. Food Sci. 56:175-179 DOI |
28 | Pietrasik, Z. 2003. Binding and textural properties of beef gels processed with -carrageenan, egg albumin and microbial transglutaminase. Meat Sci. 63:317-324 DOI ScienceOn |
29 | Fernandez, P., S. Cofrades, M. T. Solas, J. Carballo and F. J. Colmenero. 1998. High pressure-cooking of chicken meat batters with starch, egg white, and lota carrageenan. J. Food Sci. 63:267-271 DOI ScienceOn |