Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
Bibliographic Data
| ID | 21295406 |
|---|---|
| Authors | Haining Guan (0000-0002-2232-1564, Bohai University), Chunmei Feng (0009-0008-2389-6811, Bohai University), Xiaojun Xu (0000-0002-0127-2812, Bohai University), Weiting Sun (Bohai University), Wei‐Ting Sun (Bohai University), Jianchun Han (Northeast Agricultural University), Dengyong Liu (0000-0003-4588-9985, Bohai University), Xiaoqin Diao (0000-0002-9863-3943, Bohai University) |
| Year | 2022 |
| Volume | 124 |
| Issue | 12 |
| Pages | 4701-4717 |
| Publication date | 2022-11-03 |
| Open Access | No |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-04-2021-0357 |
| OpenAlex | W4214897547 |
| Language | EN |
| References cited | 62 |
Purpose This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages. Design/methodology/approach Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability. Findings The addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p 0.05). Originality/value These findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage
Antioxidant · Butylated hydroxyanisole · Chewiness · Emulsion · Hydrolysate · Hydrolysis · Lipid Oxidation · Lipid peroxidation · Protein isolate · Soy protein · TBARS · Water activity · Water content · Biochemical effects in animals · Biochemistry · Chemistry · Food Science · Meat and Animal Product Quality · Protein Hydrolysis and Bioactive Peptides
| Highly cited | No |
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