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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.