Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter
The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of <i>Oudemansiella raphanipies</i> powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed t...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2623 |
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| author | Yingying Zhao Yanqiu Wang Ke Li Igor Mazurenko |
| author_facet | Yingying Zhao Yanqiu Wang Ke Li Igor Mazurenko |
| author_sort | Yingying Zhao |
| collection | DOAJ |
| description | The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of <i>Oudemansiella raphanipies</i> powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed that the addition of ORP from 0% to 4% significantly decreased the pH and L* value of pork batter (<i>p</i> < 0.05); however, it also increased the a* value and enhanced the cooking yield of pork batter from 77% to 92%. Pork batter with 1–2% ORP added had an improved texture profile and a higher storage modulus (G’), but the addition of 3–4% ORP resulted in an inferior texture of pork batter and G’. LF-NMR showed that the addition of ORP significantly increased the peak area ratio of immobile water and reduced the peak area ratio of free water (<i>p</i> < 0.05). ORP significantly affected protein secondary structure of pork batter. The α-helix content of pork batter with 1–2% ORP decreased and β-sheet content increased. Overall, the addition level of 1–2% ORP effectively improved the texture and water holding capacity of lower-fat emulsified sausage and provides a new reference for developing nutritional meat products. |
| first_indexed | 2024-03-10T01:48:59Z |
| format | Article |
| id | doaj.art-5743129c21224c5d971b2f8c00824138 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:48:59Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5743129c21224c5d971b2f8c008241382023-11-23T13:08:27ZengMDPI AGFoods2304-81582022-08-011117262310.3390/foods11172623Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat BatterYingying Zhao0Yanqiu Wang1Ke Li2Igor Mazurenko3College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaDepartment of Food Technology, Sumy National Agrarian University, 40021 Sumy, UkraineThe effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of <i>Oudemansiella raphanipies</i> powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed that the addition of ORP from 0% to 4% significantly decreased the pH and L* value of pork batter (<i>p</i> < 0.05); however, it also increased the a* value and enhanced the cooking yield of pork batter from 77% to 92%. Pork batter with 1–2% ORP added had an improved texture profile and a higher storage modulus (G’), but the addition of 3–4% ORP resulted in an inferior texture of pork batter and G’. LF-NMR showed that the addition of ORP significantly increased the peak area ratio of immobile water and reduced the peak area ratio of free water (<i>p</i> < 0.05). ORP significantly affected protein secondary structure of pork batter. The α-helix content of pork batter with 1–2% ORP decreased and β-sheet content increased. Overall, the addition level of 1–2% ORP effectively improved the texture and water holding capacity of lower-fat emulsified sausage and provides a new reference for developing nutritional meat products.https://www.mdpi.com/2304-8158/11/17/2623<i>Oudemansiella raphanipies</i>emulsified meat productscooking yieldrheologyLF-NMRRoman spectroscopy |
| spellingShingle | Yingying Zhao Yanqiu Wang Ke Li Igor Mazurenko Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter Foods <i>Oudemansiella raphanipies</i> emulsified meat products cooking yield rheology LF-NMR Roman spectroscopy |
| title | Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter |
| title_full | Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter |
| title_fullStr | Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter |
| title_full_unstemmed | Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter |
| title_short | Effect of <i>Oudemansiella raphanipies</i> Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter |
| title_sort | effect of i oudemansiella raphanipies i powder on physicochemical and textural properties water distribution and protein conformation of lower fat pork meat batter |
| topic | <i>Oudemansiella raphanipies</i> emulsified meat products cooking yield rheology LF-NMR Roman spectroscopy |
| url | https://www.mdpi.com/2304-8158/11/17/2623 |
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