Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations.
The effect of hydrolyzed potato protein (HPP), a natural antioxidant, on emulsion quality was investigated using a factorial design with two Fat (15%, 30%) and two HPP (0%, 2.5%) levels, with three replications. The colour of the raw emulsions as well as cooking losses, textural properties and TBARS of cooked frankfurters were measured. Increasing the Fat proportion significantly (P<0.05) increased L(∗), H(ab)(0) and decreased a(∗), b(∗), C(ab)(∗) and hardness. Meat emulsions with added HPP were darker (lower L(∗)) than those made without HPP and also had lower values of a(∗) and b(∗). The addition of HPP (2.5%) significantly (P<0.05) decreased cooking losses and fracture force, and had a significant (P<0.05) inhibitory effect on lipid oxidation in cooked frankfurters. These results suggest that HPP has both antioxidant and emulsifying properties which may be of potential use in meat emulsion manufacturing.
Nieto
Gema
G
Department of Food Technology, Human Nutrition, and Food Safety, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; Department of Biosystems and Agricultural Engineering, 128 C.E. Barnhart Building, University of Kentucky, Lexington, KY 40546-0276, USA.
Castillo
Manuel
M
Xiong
Youling L
YL
Alvarez
Daniel
D
Payne
Fred A
FA
Garrido
María Dolores
MD