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

Nieto, Gema, Castillo, Manuel, Xiong, Youling L., Álvarez, Daniel, Payne, Fred A., Garrido, María Dolores
Meat science 2009 v.83 no.1 pp. 24-30
meat emulsions, potato protein, mixing, blended foods, hot dogs, enzymatic hydrolysis, protein hydrolysates, antioxidants, antioxidant activity, free radicals, emulsifying properties, cooking quality, meat quality, texture, lipid peroxidation, thiobarbituric acid-reactive substances, oxidative stability, gel strength, color, shear strength
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 [low asterisk], [formula removed] and decreased a [low asterisk], b [low asterisk], [formula removed] and hardness. Meat emulsions with added HPP were darker (lower L [low asterisk]) than those made without HPP and also had lower values of a [low asterisk] and b [low asterisk]. 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.