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Quality evaluation of low-fat ground beef prepared with wheat-based protein
116
Abstracts
28 Impact of encapsulation of sodium tripolyphosphate on cook yield and oxidative quality of beef patties J. Xie, P. Yuan, R. Jenkins, Innophos, INC, Cranbury Township, United States
Future tests are planned to determine the optimized ratios of encapsulated and non-encapsulated STPP-levels that would provide maximum water holding capacity (juiciness) and antioxidant properties. Keywords: Antioxidant, Encapsulation, Ion chromatography, Phosphatase, Sodium tripolyphosphate (STPP)
Objectives: While being well recognized for moisture retention properties, phosphates such as sodium tripolyphosphate (STPP) and sodium diphosphate also function as antioxidants due to their chelation capacity. However, phosphates are prone to phosphatase enzymes inherent in the muscle. These enzymes catalyze the breakdown of the STPP to mono- and di- (pyro) phosphate components. By increasing the quantity of monophosphates mediated through this enzymatic hydrolysis, the level of antioxidant protection provided by the tripolyphosphate and diphosphates is compromised. To study the impact of such hydrolysis of phosphates on cook yield and oxidation, a comparison was made between STPP, encapsulated STPP and Lem-o-Fos® using a grilled beef patty model. Enzyme breakdown (hydrolysis) products of STPP were analyzed after various pre-cooked holding (dwell) times by ion chromatography (IC). The impact of each phosphate and pre-cooked dwell time on cooked beef patty pH, cook yield, and antioxidant properties was evaluated. Materials and methods: Three types of STPP (Innophos, Inc.) added to a 0.3% level were mixed into 80% lean fresh ground beef. Sea salt was also included in all treatments as such salts may contribute pro-oxidant metal ions. A non-phosphate control with sea salt was included in the design. Beef patties were formed in a hand burger press. For each treatment, 12 patties were formed and cooked on an iron griller at 148 °C for 12 min until the internal temperature reached 65.5 °C. Patties with 0, 4 and 24 h of pre-cook holding time and 1, 6, 12 days of post-storage time were analyzed using wet chemical and chromatographic methods. Cook yield and pH were measured; ion chromatography was utilized to measure the STPP residue and breakdown products, to investigate the impact of encapsulation on STPP stability. To measure the antioxidant impact of the STPP, 2-thiobarbituric acid (TBA) values were measured in a UV spectrometer. Results: Among 4 groups of beef patties, encapsulated STPP showed an improved antioxidant effect. Lem-o-fos STPP showed superior cook yield when compared to unencapsulated and encapsulated STPP. Precooked holding times of 4 h and 24 h pre-cook holding time differentiated the STPP samples and as such allowed more time for enzyme degradation of the STPP. The advantage of encapsulated STPP on antioxidation effect was showed to be more significant as the post-storage time increase.
Raw patties: 4 h holding time phosphate residue 1538
Mono-phosphate
Di-phosphate
Tripoly-phosphate
Control Un-encapSTPP Encap-STPP Lemo-fos STPP
0.227% 0.310% 0.273% 0.307%
0.010% 0.092% 0.113% 0.096%
0.010% 0.015% 0.030% 0.018%
Control Un-encapSTPP Encap-STPP Lemo-fos STPP
Cooked patties: TBA value—after 1 day storage (MDA mg/kg meat) 0 h pre-cook 4 h pre-cook 24 h pre-cook 3.69 3.69 3.86 3.03 1.36 2.32 2.41 1.41 2.17 2.84 2.20 2.39
Conclusion: Encapsulation of STPP protected the phosphates from phosphatase hydrolysis, thus maintaining its antioxidant capacity. Ion chromatography was effective in detecting functional STPP groups (P2O74 − and P3O105 −) thus making it possible to correlate the antioxidant capacity and the tripoly and diphosphate (pyro) content. Holding time before cooking has a greater impact on its antioxidant capacity of STPP.
doi:10.1016/j.meatsci.2014.09.043
29 Quality evaluation of low-fat ground beef prepared with wheat-based protein P. Singha, H.C. Leeb, T. Sansawata, I. Kanga,b, aFood Science & Human Nutrition, Michigan State University, United States, bAnimal Science, Michigan State University, East Lansing, United States
Objectives: Ground beef is an important source of protein in American diets but it can contain animal fat as much as 30%. The objective of this study was to evaluate the quality of low-fat ground beef prepared with wheat-based protein (WP, named Likatein®) or starch (ST). Materials and methods: Boneless beef round was ground through a 0.48 cm plate to serve as a control (CTR). For three treatments, the beef portion in the control was replaced with starch (ST) for 25%, WP for 25%, and rosemary extract (WPR) for 24.6/0.4%, respectively. Each of the mixtures including CTR was ground again through a 0.32 plate, placed on white polystyrene trays for 450 g, and overwrapped with an oxygen permeable polyvinyl chloride film. The packages of case-ready ground beef were stored for 9 days on shelves (4 °C) in a coffin-style retail case under continuous fluorescent light. On each sampling day (0, 1, 2, 3, 5, 7, and 9), two bags of ground beef were taken for color evaluation (CIE L*, a*, and b*), proximate analysis (protein, fat, and moisture), pH, purge, and lipid oxidation (TBARS). Data were analyzed by one-way ANOVA and a post-hoc analysis was performed using Duncan's multiple range test for treatment differences at P b 0.05. Results: During 9 days of storage, the fat contents of WP, WPR and ST ranged from 7 to 10%, which were generally lower (P b 0.05) than those (11 to 12%) of CTR. The protein content (14.5 ± 1%) of ST was significantly lower, regardless of storage day, than those (20.5 ± 1%) of CTR, WP, and WPR which were not different among each other. After 3 day storage, TBARS values (b0.11) of WP and WPR were significantly lower (P b 0.05) than the CTR (0.14–0.28), with an intermediate value (0.15–0.17) for the ST. The redness (a*, ~25.5) of CTR and ST was initially higher than those (~ 20) of WP and WPR, which were not different any more after 1 day storage except 2 and 9 days. Regardless of treatment, no significant differences (P N 0.05) were seen for pH and purge during the entire storage except 7 days. Conclusion: Based on these results, the addition of WP to ground beef by 25% significantly reduced fat content and lowered lipid oxidation with the similar product quality as the CTR. Keywords: Ground beef, Lipid oxidation, Low fat, Meat quality doi:10.1016/j.meatsci.2014.09.044
30 Influence of droplet size on the antioxidant capacity of rosemary loaded oil-in-water emulsions in dry-fermented sausages M. Erdmanna,b, J. Weissb, R. Lautenschlaegera, aDepartment of Safety and Quality of Meat, Max Rubner-Institut, Kulmbach, Germany, bDepartment of Food Physics and Meat Science, University of Hohenheim, Stuttgart, Germany
Abstracts
28 Impact of encapsulation of sodium tripolyphosphate on cook yield and oxidative quality of beef patties J. Xie, P. Yuan, R. Jenkins, Innophos, INC, Cranbury Township, United States
Future tests are planned to determine the optimized ratios of encapsulated and non-encapsulated STPP-levels that would provide maximum water holding capacity (juiciness) and antioxidant properties. Keywords: Antioxidant, Encapsulation, Ion chromatography, Phosphatase, Sodium tripolyphosphate (STPP)
Objectives: While being well recognized for moisture retention properties, phosphates such as sodium tripolyphosphate (STPP) and sodium diphosphate also function as antioxidants due to their chelation capacity. However, phosphates are prone to phosphatase enzymes inherent in the muscle. These enzymes catalyze the breakdown of the STPP to mono- and di- (pyro) phosphate components. By increasing the quantity of monophosphates mediated through this enzymatic hydrolysis, the level of antioxidant protection provided by the tripolyphosphate and diphosphates is compromised. To study the impact of such hydrolysis of phosphates on cook yield and oxidation, a comparison was made between STPP, encapsulated STPP and Lem-o-Fos® using a grilled beef patty model. Enzyme breakdown (hydrolysis) products of STPP were analyzed after various pre-cooked holding (dwell) times by ion chromatography (IC). The impact of each phosphate and pre-cooked dwell time on cooked beef patty pH, cook yield, and antioxidant properties was evaluated. Materials and methods: Three types of STPP (Innophos, Inc.) added to a 0.3% level were mixed into 80% lean fresh ground beef. Sea salt was also included in all treatments as such salts may contribute pro-oxidant metal ions. A non-phosphate control with sea salt was included in the design. Beef patties were formed in a hand burger press. For each treatment, 12 patties were formed and cooked on an iron griller at 148 °C for 12 min until the internal temperature reached 65.5 °C. Patties with 0, 4 and 24 h of pre-cook holding time and 1, 6, 12 days of post-storage time were analyzed using wet chemical and chromatographic methods. Cook yield and pH were measured; ion chromatography was utilized to measure the STPP residue and breakdown products, to investigate the impact of encapsulation on STPP stability. To measure the antioxidant impact of the STPP, 2-thiobarbituric acid (TBA) values were measured in a UV spectrometer. Results: Among 4 groups of beef patties, encapsulated STPP showed an improved antioxidant effect. Lem-o-fos STPP showed superior cook yield when compared to unencapsulated and encapsulated STPP. Precooked holding times of 4 h and 24 h pre-cook holding time differentiated the STPP samples and as such allowed more time for enzyme degradation of the STPP. The advantage of encapsulated STPP on antioxidation effect was showed to be more significant as the post-storage time increase.
Raw patties: 4 h holding time phosphate residue 1538
Mono-phosphate
Di-phosphate
Tripoly-phosphate
Control Un-encapSTPP Encap-STPP Lemo-fos STPP
0.227% 0.310% 0.273% 0.307%
0.010% 0.092% 0.113% 0.096%
0.010% 0.015% 0.030% 0.018%
Control Un-encapSTPP Encap-STPP Lemo-fos STPP
Cooked patties: TBA value—after 1 day storage (MDA mg/kg meat) 0 h pre-cook 4 h pre-cook 24 h pre-cook 3.69 3.69 3.86 3.03 1.36 2.32 2.41 1.41 2.17 2.84 2.20 2.39
Conclusion: Encapsulation of STPP protected the phosphates from phosphatase hydrolysis, thus maintaining its antioxidant capacity. Ion chromatography was effective in detecting functional STPP groups (P2O74 − and P3O105 −) thus making it possible to correlate the antioxidant capacity and the tripoly and diphosphate (pyro) content. Holding time before cooking has a greater impact on its antioxidant capacity of STPP.
doi:10.1016/j.meatsci.2014.09.043
29 Quality evaluation of low-fat ground beef prepared with wheat-based protein P. Singha, H.C. Leeb, T. Sansawata, I. Kanga,b, aFood Science & Human Nutrition, Michigan State University, United States, bAnimal Science, Michigan State University, East Lansing, United States
Objectives: Ground beef is an important source of protein in American diets but it can contain animal fat as much as 30%. The objective of this study was to evaluate the quality of low-fat ground beef prepared with wheat-based protein (WP, named Likatein®) or starch (ST). Materials and methods: Boneless beef round was ground through a 0.48 cm plate to serve as a control (CTR). For three treatments, the beef portion in the control was replaced with starch (ST) for 25%, WP for 25%, and rosemary extract (WPR) for 24.6/0.4%, respectively. Each of the mixtures including CTR was ground again through a 0.32 plate, placed on white polystyrene trays for 450 g, and overwrapped with an oxygen permeable polyvinyl chloride film. The packages of case-ready ground beef were stored for 9 days on shelves (4 °C) in a coffin-style retail case under continuous fluorescent light. On each sampling day (0, 1, 2, 3, 5, 7, and 9), two bags of ground beef were taken for color evaluation (CIE L*, a*, and b*), proximate analysis (protein, fat, and moisture), pH, purge, and lipid oxidation (TBARS). Data were analyzed by one-way ANOVA and a post-hoc analysis was performed using Duncan's multiple range test for treatment differences at P b 0.05. Results: During 9 days of storage, the fat contents of WP, WPR and ST ranged from 7 to 10%, which were generally lower (P b 0.05) than those (11 to 12%) of CTR. The protein content (14.5 ± 1%) of ST was significantly lower, regardless of storage day, than those (20.5 ± 1%) of CTR, WP, and WPR which were not different among each other. After 3 day storage, TBARS values (b0.11) of WP and WPR were significantly lower (P b 0.05) than the CTR (0.14–0.28), with an intermediate value (0.15–0.17) for the ST. The redness (a*, ~25.5) of CTR and ST was initially higher than those (~ 20) of WP and WPR, which were not different any more after 1 day storage except 2 and 9 days. Regardless of treatment, no significant differences (P N 0.05) were seen for pH and purge during the entire storage except 7 days. Conclusion: Based on these results, the addition of WP to ground beef by 25% significantly reduced fat content and lowered lipid oxidation with the similar product quality as the CTR. Keywords: Ground beef, Lipid oxidation, Low fat, Meat quality doi:10.1016/j.meatsci.2014.09.044
30 Influence of droplet size on the antioxidant capacity of rosemary loaded oil-in-water emulsions in dry-fermented sausages M. Erdmanna,b, J. Weissb, R. Lautenschlaegera, aDepartment of Safety and Quality of Meat, Max Rubner-Institut, Kulmbach, Germany, bDepartment of Food Physics and Meat Science, University of Hohenheim, Stuttgart, Germany