Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters.

This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters (P < 0.05), and 1.00% SDF proved to be the optimal concentration for replacing phosphates in frankfurters. Moreover, electronic nose and electronic tongue analyses demonstrated that SDF incorporation potentially influences the aroma and taste of phosphate-free frankfurters. Furthermore, volatile compound analysis revealed that SDF addition potentially compensates for the decrease in volatile flavour compound content caused by phosphate deficiency. Generally, our results indicate that SDF can be successfully applied as a potential alternative to phosphates and subsequently improve the quality profiles and flavour attributes of phosphate-free frankfurters. Moreover, they provide valuable theoretical guidance for the processing of phosphate-free emulsified meat products.

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters.

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.

Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles.

This study was designed to investigate the utilization of seaweed dietary fiber (SDF) as a potential alternative to phosphates on the quality profiles of phosphate-free frankfurters. The results showed that the incorporation of SDF obviously promote the textural parameters of phosphate-free frankfurters, which was effectively verified by scanning electron microscopy. Meanwhile, SDF effectively retarded lipid oxidation of phosphate-free frankfurters during storage (P < 0.05). Moreover, 1.00% SDF was proven to show the best optimal phosphates replacing effect, as well as overcome the quality defects of phosphate-free frankfurters to the maximum extent. In addition, hydrogen bonding and hydrophobic interactions were the primary molecular force in SDF-added phosphate-free frankfurters. Therefore, our results implied that SDF can be considered as a feasible alternative for the processing of phosphate-free frankfurters with improved quality profile and superior health benefits which consistent with the demand of healthier meat products.

Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential.

Whey protein isolates (WPI) were treated with different ethanol level (20, 40, 60, and 80%, v/v) to promote structural unfolding and subsequent aggregation. In general, protein aggregation gradually increased with increasing ethanol level in a dose-dependent manner, which was implied by notably increased turbidity and gradually decreased solubility. The formation of aggregates, which were confirmed by the results of circular dichroism spectrum and total sulfhydryl content, were promoted mainly through disulfide bonds and intra-molecular hydrogen bonds. Moreover, ethanol treated WPI (E-WPI) had significantly enhanced antioxidant activities over native WPI, which was mainly attribute to the higher contents of specific amino acids (such as hydrophobic amino acids, aromatic amino acids, and sulfur-containing amino acids), and E-WPI prepared with moderate ethanol concentration (40% in our present study) exhibited the highest antioxidant activities. These results reveal that antioxidant activities of WPI can be increased by ethanol treatment and are possibly achieved through molecular unfolding of native WPI.

Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters.

Present study aimed to investigate the concentration effect of micronized cold-pressed hemp seed cake (MCPHSC) on the quality profiles and sensorial attributes of 50% phosphates reduced frankfurters. The results showed that MCPHSC could be used as an ideal phosphates replacer for obviously decreasing the cooking loss and promoting textural and gel properties of reduced-phosphates frankfurters (P < 0.05), which was verified by scanning electron microscopy. Moreover, the incorporation of MCPHSC could significantly inhibit the occurrence of lipid oxidation of reduced-phosphates frankfurters during storage in a dose-dependent manner (P < 0.05). Additionally, replacing 50% phosphates with 2% (w/w) MCPHSC was found to possess the best optimal replacement effect to enhance the quality profiles of reduced-phosphates frankfurters (P < 0.05). However, a higher amount of MCPHSC had a negative effect on the sensorial evaluations of the reduced-phosphates frankfurters. Our results suggested that the addition of MCPHSC could be applied as a practical way for improving the quality defects of reduced-phosphates frankfurters.

Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions.

Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were investigated. The results proved that changes in levels of adsorbed proteins induced by different ionic strengths could obviously affect the occurrence of protein-lipid co-oxidation. The level of oxidative stress was higher in adsorbed proteins extracted from control sample than in those extracted from emulsions with 300 or 400 mM ionic strengths. This was indicated by higher levels of N'-formyl-l-kynurenine (NFK) and carbonyl, lower fluorescence intensity and more serious unfolding of protein structure. Moreover, control sample showed the highest oxidative stability, which was indicated by lower levels of primary and secondary lipid oxidation products. These findings clearly illustrated that altered levels of adsorbed proteins induced by different ionic strengths play a crucial role in affecting protein-lipid co-oxidation in O/W emulsions.

Effects of the Incorporation of Calcium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles.

In this study, the effects of calcium chloride (CaCl2) addition on the physical and oxidative stabilities of filled hydrogel were investigated. The results revealed that CaCl2 significantly enhanced the particle size, interfacial layer thickness, apparent viscosity, and viscoelastic behavior of filled hydrogels and decreased their light and whiteness values (p < 0.05). This phenomenon was mainly attributed to the strong binding ability between Ca2+ and protein/pectin mixtures, which were present in the interfacial area or aqueous phase, as verified by cryo-scanning electron microscopy results. Moreover, lower levels of CaCl2 (2 or 4 mM) significantly enhanced the oxidative stability of filled hydrogels (p < 0.05), particularly at a concentration of 4 mM. However, a higher level of CaCl2 (6 or 8 mM) resulted in an electrostatic shielding effect, which resulted in the aggregation of multiple droplets and the flocculation of the filled hydrogels, which negatively affected the oxidative stability of filled hydrogels. The findings of this study indicated that appropriate Ca2+ levels (4 mM) improved the physical and oxidative stability of filled hydrogel, and this finding may provide useful insights for the development of effective delivery systems for specific applications.

Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake.

Our study assessed the effects of micronized cold-pressed sesame seed cake (MCPSSC) incorporation as a potential phosphate replacement on the textural and gel properties of 50% reduced-phosphate frankfurters. Our results indicated that moderate MCPSSC addition (4%) resulted in the strongest inhibition of textural quality deficits in reduced-phosphates frankfurters, which was confirmed via scanning electron microscopy. Moreover, although some differences were perceived in the sensorial parameters and flavour profile of reduced-phosphate frankfurters prepared with MCPSSC, all of them were deemed acceptable. Therefore, incorporating moderate amounts of MCPSSC is a feasible strategy to reduce the phosphate contents of frankfurters and promote "clean label" practices.

Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions.

The present study investigates the effect of different acetylated cassava starch (ACS) concentrations on the physical and rheological properties of multicomponent emulsion-based products at specific pH values. The emulsion-based products were made by mixing 2% (w/v) prepared lipid droplets that were stabilized by either native or heated whey proteins, 0.01% (w/v) flaxseed gum and 0-6.0% (w/v) ACS. The results indicated that particle size, apparent viscosity and rheological moduli of multicomponent emulsion-based products were significantly enhanced with increasing addition amounts of ACS (P < 0.05). Moreover, the microscopic morphology showed that the addition of ACS contributed to the formation of a more compact, uniform, and continuous comb-like network. However, higher ACS concentration was prone to induce visibly larger aggregations and coarser textures, lending to some negative impact on visual appearance and overall acceptability. Moreover, acidic conditions could obviously promote droplet aggregation via electrostatic interactions, whereas neutral conditions had no effect on droplet aggregation. Additionally, when compared with native whey proteins, lipid droplets stabilized by their heated protein forms induced significantly higher apparent viscosities and rheological moduli of multicomponent emulsion-based products (P < 0.05). Our results potentially provide some information for the creation of multicomponent emulsion-based products with various desirable quality attributes.