Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

Gema Nieto; Manuel Castillo; Youling L. Xiong; Daniel Álvarez; Fred A. Payne; María Dolores Garrido

doi:10.1016/j.meatsci.2009.03.005

Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

Gema Nieto
, Manuel Castillo
, Youling L. Xiong
, Daniel Álvarez
, Fred A. Payne
, María Dolores Garrido

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

66 Scopus citations

Abstract

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_ab⁰ 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.

Original language	English
Pages (from-to)	24-30
Number of pages	7
Journal	Meat Science
Volume	83
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2009.03.005
State	Published - Sep 2009

Bibliographical note

Funding Information:
The authors wish to thank the University of Murcia (Spain) and the Department of Biosystems and Agricultural Engineering (University of Kentucky, USA) for the financial support for this research, and the Departments of Animal and Food Sciences and Biosystems and Agricultural Engineering (University of Kentucky) for allowing the use of their facilities. We also thank Dr. Lynn Wang for preparing the HPP samples.

Funding

The authors wish to thank the University of Murcia (Spain) and the Department of Biosystems and Agricultural Engineering (University of Kentucky, USA) for the financial support for this research, and the Departments of Animal and Food Sciences and Biosystems and Agricultural Engineering (University of Kentucky) for allowing the use of their facilities. We also thank Dr. Lynn Wang for preparing the HPP samples.

Funders
Department of Biosystems and Agricultural Engineering
Departments of Animal and Food Sciences and Biosystems and Agricultural Engineering
University of Kentucky
Universidad Católica San Antonio de Murcia

Keywords

Colour
Cooking losses
Emulsion stability
Frankfurters
Gel strength
Lipid oxidation

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2009.03.005

Cite this

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title = "Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations",

abstract = "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*, Hab0 and decreased a*, b*, Cab* 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.",

keywords = "Colour, Cooking losses, Emulsion stability, Frankfurters, Gel strength, Lipid oxidation",

author = "Gema Nieto and Manuel Castillo and Xiong, \{Youling L.\} and Daniel {\'A}lvarez and Payne, \{Fred A.\} and Garrido, \{Mar{\'i}a Dolores\}",

note = "Funding Information: The authors wish to thank the University of Murcia (Spain) and the Department of Biosystems and Agricultural Engineering (University of Kentucky, USA) for the financial support for this research, and the Departments of Animal and Food Sciences and Biosystems and Agricultural Engineering (University of Kentucky) for allowing the use of their facilities. We also thank Dr. Lynn Wang for preparing the HPP samples. ",

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AU - Nieto, Gema

AU - Castillo, Manuel

AU - Xiong, Youling L.

AU - Álvarez, Daniel

AU - Payne, Fred A.

AU - Garrido, María Dolores

N1 - Funding Information: The authors wish to thank the University of Murcia (Spain) and the Department of Biosystems and Agricultural Engineering (University of Kentucky, USA) for the financial support for this research, and the Departments of Animal and Food Sciences and Biosystems and Agricultural Engineering (University of Kentucky) for allowing the use of their facilities. We also thank Dr. Lynn Wang for preparing the HPP samples.

PY - 2009/9

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N2 - 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*, Hab0 and decreased a*, b*, Cab* 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.

AB - 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*, Hab0 and decreased a*, b*, Cab* 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.

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KW - Cooking losses

KW - Emulsion stability

KW - Frankfurters

KW - Gel strength

KW - Lipid oxidation

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Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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