title: Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study.
abstract: Structural changes, L(⁎)-value, cooking yield changes and textural properties of pork frankfurters containing 1% or 2% salt, produced by the two methods were studied by Raman spectroscopy and texture profile analysis. Increasing salt content from 1% to 2% increased the L(⁎)-value, cooking yield and hardness, and decreased (p<0.05) the C-H stretching and CH2 and CH3 bending vibrations, but did not affect the changes of secondary structures, tryptophan or tyrosine residues. Compared with the chopping, the beating increased L(⁎)-value, cooking yield and hardness of the frankfurters in both salt concentrations. It also resulted in an increase in β-sheets, accompanied by a significant (p<0.05) decrease in α-helix content, a greater exposure of tyrosine residues to the polar environment and a decrease in the CH stretching and CH2 and CH3 bending vibrations. The results showed that the beating process enabled lowering of the salt content while improving the L(⁎)-value, cooking yield and hardness of the frankfurters.
authors: School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, PR China.
authors: Zhuang-Li
authors: ZL
authors: Kang
authors: Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Peng
authors: P
authors: Wang
authors: Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: xlxu@njau.edu.cn.
authors: Xing-Lian
authors: XL
authors: Xu
authors: Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Chao-Zhi
authors: CZ
authors: Zhu
authors: Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Ke
authors: K
authors: Li
authors: Key Lab of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Guang-Hong
authors: GH
authors: Zhou
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D004044:Dietary Proteins / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D008461:Meat Products / Q000032:analysis*; D017433:Protein Structure, Secondary; D012492:Salts / Q000032:analysis*; D013059:Spectrum Analysis, Raman; D013552:Swine; D014364:Tryptophan / Q000032:analysis; D014443:Tyrosine / Q000032:analysis
chemical_list: D004044:Dietary Proteins; D012492:Salts; D014443:Tyrosine; D014364:Tryptophan
keywords: Beating; Cooking yield; Frankfurter; Raman spectroscopy; Salt