Search Results (42)

Pork patties were prepared by replacing lean pork with Agaricus bisporus (AB) at 25%, 50%, 75%, and 100% levels to develop meat products with modified nutritional profiles. The nutritional, physicochemical, and sensory properties of the patties were investigated. The results indicated that as the replacement proportion of AB increased, the patties exhibited higher moisture (from 62.81% to 77.85%), dietary fiber (from 0% to 1.76%), and ash (from 3.27% to 3.73%) content. Concurrently, the fat content decreased from 4.49% to 2.17%, protein fell from 23.79% to 6.70%, and the energy value reduced from 135.57 to 49.67 kcal/100 g). The texture of patties was softened with higher replacement proportion of AB. Sensory evaluation revealed that patties with 25% and 50% replacement proportion of AB received overall acceptability scores of 8.10 and 7.65, respectively, which were not significantly different (p > 0.05) from the control (8.25). The results of this work suggest that AB has potential as a substitute for lean pork to modify nutritional profiles, with up to 50% substitution yielding a product with desirable sensory properties reduced fat and increased dietary fiber. Full article

Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and impact of incorporating Acheta domesticus powder (10% and 20% as a substitution of pork meat) into patties, assessing their proximate composition, physicochemical properties, texture profile (TPA), cooking characteristics, and sensory acceptance. Cricket powder (ADP) increased protein and fiber in the meat product, improved texture and reduced cooking losses. Reformulation with 20% substitution led to significant changes in composition, physicochemical properties, and texture and decreased sensory acceptance, while 10% substitution achieved higher sensory ratings with improved nutritional benefits. In conclusion, optimizing the color of these products is essential to enhance consumer acceptance and promote the development of novel formulations based on insect-derived alternative proteins. Full article

The oxidation of meat and meat products can be delayed or mitigated through the use of natural antioxidants. Soursop leaf extracts have potential as a natural additive in meat products, offering a rich source of antioxidants. However, the impact and safety of incorporating soursop leaf extracts on the oxidative stability of meat products are not yet well understood. This study evaluated the antioxidant activity and acute oral toxicity of hydroalcoholic extracts from soursop leaves, as well as their effects on color and the oxidative stability of lipids and proteins in chilled Mexican Hairless pork patties. The results suggest that hydroalcoholic soursop leaf extracts may serve as a safe source of bioactive compounds with antioxidant properties, suitable for use as an additive in meat and meat products to reduce color loss and lipid oxidation, with a lesser effect on protein oxidation. Full article

The present study aimed to characterize the total phenolic content and antioxidant activity of mesquite pods (Prosopis velutina) and evaluate the effect on meat qualities in a meat product, with a view to their application as a natural functional ingredient. Mesquite pods were subjected to chemical characterization, revealing the presence of polyphenol contents with antioxidant activity (reducing power and antiradical effect). In addition, pork patties were formulated with different levels of mesquite pods powder (MPP, 2% and 5%) and mesquite pods extract (MPE, 0.1% and 0.3%), and were compared with control (CN) samples. The proximate composition of mesquite pod powder revealed a high proportion of carbohydrates and a low fat content. Additionally, the presence of polyphenols with antioxidant activity, including antiradical and reducing power, was evident. No significant differences were observed in the pork patties’ proximate composition. During 9 days of storage at 2 °C, patties treated with MPP and MPE exhibited higher pH values and lower TBARS values compared to the CN, with MPE-0.3% being the most effective in retarding lipid oxidation. Color parameters (L*, a*, b*, C*, and h*) were positively influenced by MPP and MPE, and both treatments improved water-holding capacity and reduced cooking weight loss, especially at 5% MPP. Fracture texture analysis showed that 5% MPP enhances firmness. Sensory attributes did not differ significantly from the CN. These results indicate that MPP and MPE are promising natural ingredients for extending the shelf life and maintaining the quality of pork patties without compromising sensory acceptability. Full article

The effects of furfural and 5-methyl-2-furfural produced by the Maillard reaction on PhIP formation were investigated in chemical models and roasted pork patties. In the chemical models, the results indicated that increasing levels of furfural (r = −0.7338, R² = 0.9557) and 5-methyl-2-furfural (r = −0.7959, R² = 0.9864) significantly reduced PhIP formation, displaying a strong linear correlation. The effects of furfural and 5-methyl-2-furfural on the precursors of phenylalanine (Phe) and phenylacetaldehyde showed a significant reduction in the Phe level, while the level of phenylacetaldehyde was not increased. In addition, neither furfural nor 5-methyl-2-furfural could significantly reduce creatinine or PhIP. Further mechanism studies showed that furfural (5-methyl-2-furfural) directly captured Phe to form the corresponding Schiff base compounds a (2-((furan-2-ylmethylene) amino)-3-phenylpropanoic acid) and b (2-(((5-methylfuran-2-yl)methylene)amino)-3-phenylpropanoic acid). This process reduced the production of phenylacetaldehyde, thereby inhibiting the PhIP formation pathway. More importantly, these two compounds were detected in roasted pork patties to which glucose was added. The above pathway was finally confirmed in roasted pork patties. These results revealed that furfural and 5-methyl-2-furfural, formed during the Maillard reaction, play a significant role in inhibiting the formation of PhIP by reacting with Phe. Full article

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%, respectively), accompanied by an increase in carbohydrates (2.56% vs. 1.65%). The fatty acid composition analysis revealed that the inclusion of oleogel significantly increased the content of polyunsaturated fatty acids (PUFAs) from 12.458% to 18.94%. Saturated fatty acids (SFAs), such as capric, lauric, myristic, and stearic acids, were markedly reduced, while the level of linoleic acid increased, indicating an improved and balanced fatty acid profile in the experimental patties. The moisture-binding capacity of the experimental sample was determined to be 75.54%, a 2.53% improvement over the control one. Microstructural analysis found no significant differences between the control and experimental samples, with no large oleogel particles visible. Overall, the substitution of pork fat with oleogel did not adversely affect key physicochemical properties, such as pH and moisture-binding capacity, or the structural integrity of the beef patties. These findings suggest that oleogel can be used effectively as a fat substitute in meat products, enhancing their nutritional profile without compromising quality. Full article

The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were cooked using three methods (frying, steaming, and roasting) at different internal temperatures (60, 70, 80, and 90 °C). Traditional biomarkers including total carbonyl and total thiol and novel biomarkers including α-aminoadipic semialdehyde (AAS) and lysinonorleucine (LNL) were determined. Results demonstrated that total thiol and AAS were the most successful biomarkers in distinguishing the three cooking methods in relation to protein oxidation, with AAS being the most sensitive. Moreover, as indicated by the biomarkers of total thiol and AAS, frying caused the highest level of protein oxidation, while steaming resulted in the lowest level when pork patties were cooked to the internal temperatures of 70 or 80 °C. Full article

The present study investigated the impact of quinoa protein (QP) on the physicochemical properties, sensory quality, and oxidative stability of myofibrillar protein (MP) in pork patties during five freeze–thaw (F-T) cycles. It was observed that repeated F-T cycles resulted in a deterioration of pork patty quality; however, the incorporation of QP effectively mitigated these changes. Throughout the F-T cycles, the sensory quality of the QP-treated group consistently surpassed that of the control group. After five F-T cycles, the thiobarbituric acid reactive substance (TBARS) content in the control group was measured at 0.423 mg/kg, whereas it significantly decreased to 0.347 mg/kg in the QP-treated group (p < 0.05). Furthermore, QP inclusion led to a decrease in pH and an increase in water-holding capacity (WHC) within pork patties. Following five F-T cycles, Ca²⁺-ATPase activity exhibited a significant increase of 11.10% in the QP-treated group compared to controls (p < 0.05). Additionally, supplementation with QP resulted in elevated total sulfhydryl content and reduced carbonyl content, Schiff base content, and dityrosine content within myofibrillar proteins (MPs), indicating its inhibitory effect on MP oxidation. In particular, after five F-T cycles, total sulfhydryl content reached 58.66 nmol/mL for the QP-treated group significantly higher than that observed for controls at 43.65 nmol/mL (p < 0.05). While carbonyl content increased from 2.37 nmol/mL to 4.63 nmol/mL between the first and fifth F-T cycle for controls; it only rose from 2.15 nmol/mL to 3.47 nmol/mL in the QP-treated group. The endogenous fluorescence levels were significantly higher (p < 0.05) in the QP-treated group compared to controls. In conclusion, the addition of QP enhanced the quality of pork patties and effectively inhibited the oxidative denaturation of MP during F-T cycles. Full article

Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for Pleurotus eryngii (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F–T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F–T cycles (p < 0.05). With the times of F–T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group (p < 0.05) after 5 F–T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F–T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F–T cycles. Full article

Composite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were investigated in terms of the proximate composition, lipid oxidation stability, technological characteristics, color, sensory attributes, texture, thermo-rheological behavior, and microstructure. CFS samples composed of various ratios of KGM were added to lean meat patties to ascertain the optimal CFS composition for its potential replacement of pork back fat in patties. The addition of CFS containing 7.0% KGM was found to decrease the hardness of the lean meat patties by 71.98% while simultaneously improving their sensory quality. The replacement of pork back fat with CFS also reduced the fat content of the patties to as little as 3.65%. Furthermore, the addition of CFS enhanced the technological characteristics, lipid oxidation stability, and surface color of the fat-replaced patties, with no significant impact on their overall acceptability. The gel network of the patties was shown to be fine and remained compact as the fat replacement ratio increased to 75%, while the texture parameters, storage modulus, and fractal dimension all increased. Quality and structure improvements may allow the composite emulsion gels to replace fat in pork patties to support a healthy diet. This study may be beneficial for the application and development of plant-based cubic fat substitutes. Full article

The surge in chronic diseases is closely linked to heightened levels of saturated and trans fatty acids in processed foods, particularly meat products. Addressing this concern, various strategies have been employed to alleviate the impact of these detrimental fats. Among these, oleogels have emerged as a novel and promising approach in the food industry. As restructured fat systems, oleogels offer a unique opportunity to enhance the nutritional profile of meat products while providing distinct health and environmental advantages. This comprehensive review explores the transformative role of oleogels as innovative substitutes for traditional animal fats in a variety of meat products. Utilizing materials such as hydroxypropyl methylcellulose (HPMC), sterols, beeswax, γ-oryzanol, β-sitosterol, and others, oleogels have been investigated in diverse studies. The examination encompasses their impact on the textural, nutritional, and oxidative dimensions of meat patties, pork patties, pork liver pâtés, beef heart patties, and meat batters. An in-depth exploration is undertaken into the influence of various elements, including the type of oil, gelling agents, and processing methods, on the stability and physicochemical attributes of oleogels. Additionally, the paper scrutinizes the potential effects of oleogels on sensory attributes, texture, and the shelf life of meat products. In conclusion, this collective body of research emphasizes the versatility and efficacy of oleogels as viable replacements for traditional animal fats across a spectrum of meat products. The documented improvements in nutritional quality, oxidative stability, and sensory attributes pave the way for the development of healthier and more sustainable formulations in the meat industry. Full article

In the present study, citrus peels were extracted using various conventional and deep eutectic solvents (DESs). Compared to other citrus peel extracts, the DES extract based on choline chloride showed notably higher total phenolic and flavonoid content levels, along with superior antioxidant activity, among these extracts. Consequently, this study aimed to further investigate the inhibitory effects of the choline chloride based DES extract on the production of both free and bound heterocyclic amines (HAs) and advanced glycation end products (AGEs) in roast pork meat patties. The results indicated that the addition of choline chloride-based DES extracts, particularly the choline chloride-carbamide based DES extract, can effectively reduce the oxidation of lipids and proteins by quenching free radicals. This approach proves to be the most efficient in reducing the formation of both HAs and AGEs, leading to a significant reduction of 19.1–68.3% and 11.5–66.5% in free and protein-bound HAs, respectively. Moreover, the levels of free and protein-bound AGEs were reduced by 50.8–50.8% and 30.5–39.8%, respectively, compared to the control group. Furthermore, the major phenolics of citrus peel extract identified by UHPLC-MS were polymethoxylated flavonoids (PMFs) including hesperidin, isosinensetin, sinensetin, tetramethoxyflavone, tangeretin, and hexamethoxyflavone, which inferring that these compounds may be the main active ingredients responsible for the antioxidant activity and inhibition effects on the formation of HAs and AGEs. Further research is needed to explore the inhibitory effects and mechanisms of PMFs with different chemical structures on the formation of HAs and AGEs. Full article

Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (<0.5 abs) (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended. Full article

Raw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing levels of CP (0 to 25%); in a second experiment, patties with CP (25%) and without CP (controls) were kept at 4 °C or 22 °C for 18 h before patty production; in a third experiment, chitosan, garlic, and cumin (from 0.5 to 2%) were added in patties with CP (25%) and controls, and their antioxidant effects were evaluated. Patties were analysed for pH, colour, and thiobarbituric acid reactive substances (TBARS) on days 1, 3, and 7 of refrigerated aerobic storage. Discoloration on day 1 and TBARS levels on days 1 to 7 of storage increased with the CP used. Higher batter temperature after mixing did not activate oxidative processes in the CP patties. Garlic showed pro-oxidant effects in controls and no effects in the CP patties. Chitosan and cumin did not reduce CP patties oxidation on the first day of storage, but they controlled oxidation during subsequent storage. More research is needed to prevent oxidation caused by using raw chickpeas in meat preparations. Full article

The global emergence of hybrid diarrheagenic E. coli strains incorporating genetic markers from different pathotypes is a public health concern. Hybrids of Shiga toxin-producing and enterotoxigenic E. coli (STEC/ETEC) are associated with diarrhea and hemolytic uremic syndrome (HUS) in humans. In this study, we identified and characterized STEC/ETEC hybrid strains isolated from livestock feces (cattle and pigs) and animal food sources (beef, pork, and meat patties) in South Korea between 2016 and 2020. The strains were positive for genes from STEC and ETEC, such as stx (encodes Shiga toxins, Stxs) and est (encodes heat-stable enterotoxins, ST), respectively. The strains belong to diverse serogroups (O100, O168, O8, O155, O2, O141, O148, and O174) and sequence types (ST446, ST1021, ST21, ST74, ST785, ST670, ST1780, ST1782, ST10, and ST726). Genome-wide phylogenetic analysis revealed that these hybrids were closely related to certain ETEC and STEC strains, implying the potential acquisition of Stx-phage and/or ETEC virulence genes during the emergence of STEC/ETEC hybrids. Particularly, STEC/ETEC strains isolated from livestock feces and animal source foods mostly exhibited close relatedness with ETEC strains. These findings allow further exploration of the pathogenicity and virulence of STEC/ETEC hybrid strains and may serve as a data source for future comparative studies in evolutionary biology. Full article