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Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System
Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533404/ https://www.ncbi.nlm.nih.gov/pubmed/31149670 http://dx.doi.org/10.5851/kosfa.2019.e23 |
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author | Lee, Jeong-A Kim, Gye-Woong Kim, Hack-Youn Choe, Juhui |
author_facet | Lee, Jeong-A Kim, Gye-Woong Kim, Hack-Youn Choe, Juhui |
author_sort | Lee, Jeong-A |
collection | PubMed |
description | Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient. |
format | Online Article Text |
id | pubmed-6533404 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-65334042019-05-30 Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System Lee, Jeong-A Kim, Gye-Woong Kim, Hack-Youn Choe, Juhui Food Sci Anim Resour Article Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient. Korean Society for Food Science of Animal Resources 2019-04 2019-04-30 /pmc/articles/PMC6533404/ /pubmed/31149670 http://dx.doi.org/10.5851/kosfa.2019.e23 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Lee, Jeong-A Kim, Gye-Woong Kim, Hack-Youn Choe, Juhui Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System |
title | Influences of Red Pepper Seed Powder on the Physicochemical
Properties of a Meat Emulsion Model System |
title_full | Influences of Red Pepper Seed Powder on the Physicochemical
Properties of a Meat Emulsion Model System |
title_fullStr | Influences of Red Pepper Seed Powder on the Physicochemical
Properties of a Meat Emulsion Model System |
title_full_unstemmed | Influences of Red Pepper Seed Powder on the Physicochemical
Properties of a Meat Emulsion Model System |
title_short | Influences of Red Pepper Seed Powder on the Physicochemical
Properties of a Meat Emulsion Model System |
title_sort | influences of red pepper seed powder on the physicochemical
properties of a meat emulsion model system |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533404/ https://www.ncbi.nlm.nih.gov/pubmed/31149670 http://dx.doi.org/10.5851/kosfa.2019.e23 |
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