Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design

Meat Science

Volumn 142, Issue , 2018, Pages 65-77

  Baugreet, Sephora ^a,b   Kerry, Joseph P ^c   Brodkorb, André ^b   Gomez, Carolina ^b   Auty, Mark ^b   Allen, Paul ^a   Hamill, Ruth M ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Microscopy; Microstructure; Older adults; Plant proteins; Restructured beef steak; Transglutaminase

Indexed keywords

BEEF; MICROSCOPIC EXAMINATION; MICROSTRUCTURE;

CENTRAL COMPOSITE DESIGNS; OLDER ADULTS; PEA PROTEIN ISOLATES; PLANT PROTEINS; RESTRUCTURED BEEF; TECHNOLOGICAL PERFORMANCE; TEXTURAL PARAMETERS; TRANSGLUTAMINASES;

PROTEINS;

PLANT PROTEIN;

AGED; ANALYSIS; ANIMAL; BOVINE; CONSUMER ATTITUDE; COOKING; FEMALE; HUMAN; LENTIL; MALE; MEAT; ORYZA; PEA; STANDARDS; TASTE; VERY ELDERLY;

AGED; AGED, 80 AND OVER; ANIMALS; CATTLE; CONSUMER BEHAVIOR; COOKING; FEMALE; HUMANS; LENS PLANT; MALE; MEAT PRODUCTS; ORYZA; PEAS; PLANT PROTEINS; TASTE;

EID: 85045719235     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2018.03.024     Document Type: Article

References (40)

1. Adebiyi, A.P., Aluko, R.E., Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate. Food Chemistry 128:4 (2011), 902–908, 10.1016/j.foodchem.2011.03.116.
2. Akcan, T., Estévez, M., Serdaroğlu, M., Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. LWT - Food Science and Technology 77 (2017), 323–331, 10.1016/j.lwt.2016.11.051.
3. Akwetey, W.Y., Knipe, C.L., Sensory attributes and texture profile of beef burgers with gari. Meat Science 92:4 (2012), 745–748, 10.1016/j.meatsci.2012.06.032.
4. Alakali, J.S., Irtwange, S.V., Mzer, M.T., Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Science 85:2 (2010), 215–223, 10.1016/j.meatsci.2009.12.027.
5. Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J.A., Kuri, V., Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science & Emerging Technologies 6:2 (2005), 247–255, 10.1016/j.ifset.2005.01.002.
6. Baugreet, Hamill, R., Allen, P., Kerry, J.P., Application of the novel PiVac technology to develop a fortified portion-controlled restructured beef steak. Journal of Food Processing and Preservation, 42(2), 2017, e13498.
7. Baugreet, Hamill, R.M., Kerry, J.P., McCarthy, S.N., Mitigating nutrition and health deficiencies in older adults: A role for food innovation?. Journal of Food Science, 2017, 10.1111/1750-3841.13674.
8. TM-M formulated with phosphate for older consumers using the Pi-Vac technology – physicochemical characteristics. Journal of Food Quality, 2018 In Press.
9. Baugreet, Kerry, J.P., Botineştean, C., Allen, P., Hamill, R.M., Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science 122 (2016), 40–47, 10.1016/j.meatsci.2016.07.004.
10. Beelen, J., De Roos, N.M., De Groot, L.C.P.G.M., Protein enrichment of familiar foods as an innovative strategy to increase protein intake in institutionalized elderly. The Journal of Nutrition, Health & Aging, 2016, 1–7, 10.1007/s12603-016-0733-y.
11. Bourne, M.C., Texture profile analysis. Food Technology, 21(62–66), 1978, 72.
12. Bouvard, V., Loomis, D., Guyton, K.Z., Grosse, Y., Ghissassi, F.E., Benbrahim-Tallaa, L., Straif, K., Carcinogenicity of consumption of red and processed meat. The Lancet Oncology 16 (2015), 1599–1600.
13. Cetiner, B., Acar, O., Kahraman, K., Sanal, T., Koksel, H., An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology. Journal of Cereal Science 74 (2017), 103–111, 10.1016/j.jcs.2017.01.002.
14. Colmenero, F.J., Ayo, M.J., Carballo, J., Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Science 69:4 (2005), 781–788, 10.1016/j.meatsci.2004.11.011.
15. Deer, R.R., Volpi, E., Protein intake and muscle function in older adults. Current Opinion in Clinical Nutrition and Metabolic Care 18:3 (2015), 248–253, 10.1097/mco.0000000000000162.
16. Gariballa, S., Alessa, A., Sarcopenia: Prevalence and prognostic significance in hospitalized patients. Clinical Nutrition 32:5 (2013), 772–776, 10.1016/j.clnu.2013.01.010.
17. Griep, M.I., Mets, T.F., Massart, D.L., Different effects of flavour amplification of nutrient dense foods on preference and consumption in young and elderly subjects. Food Quality and Preference 8:2 (1996), 151–156.
18. Griep, M.I., Mets, T.F., Massart, D.L., Effects of flavour amplification of Quorn (R) and yoghurt on food preference and consumption in relation to age, BMI and odour perception. British Journal of Nutrition 83:2 (2000), 105–113.
19. Hayes, J.E., Stepanyan, V., Allen, P., O'Grady, M.N., Kerry, J.P., Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages. LWT - Food Science and Technology 44:1 (2011), 164–172, 10.1016/j.lwt.2010.05.020.
20. Holman, B.W.B., van de Ven, R.J., Mao, Y., Coombs, C.E.O., Hopkins, D.L., Using instrumental (CIE and reflectance) measures to predict consumers’ acceptance of beef colour. Meat Science 127 (2017), 57–62, 10.1016/j.meatsci.2017.01.005.
21. IARC., I. A. F. R. O. C. 2015. IARC monographs evaluate consumption of red meat and processed meat. In: Organisation, W. H. (Ed.). (Lyon, France).
22. ISO, ISO 8589 sensory analysis - general guidance for the design of test rooms. 2008, International Standards Organization.
23. ISO 936: I. S. O, Meat and meat products - Determination of total ash. 1998, International Standards Organization.
24. Kappeler, R., Eichholzer, M., Rohrmann, S., Meat consumption and diet quality and mortality in NHANES III. European Journal of Clinical Nutrition 67:6 (2013), 598–606, 10.1038/ejcn.2013.59.
25. Lepper-Blilie, A.N., Berg, E.P., Germolus, A.J., Buchanan, D.S., Berg, P.T., Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts. Meat Science 96:1 (2014), 419–422, 10.1016/j.meatsci.2013.08.002.
26. Mathey, M.-F.A.M., Siebelink, E., de Graaf, C., Van Staveren, W.A., Flavor enhancement of food improves dietary intake and nutritional status of elderly nursing home residents. The Journals of Gerontology: Series A 56:4 (2001), M200–M205, 10.1093/gerona/56.4.M200.
27. Meyers, R.H., Montgomery, D.C., Response Surface Methodology. 2nd ed., 2002, John Wiley & Sons, Inc, New York.
28. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Brodkorb, A., A standardised static in vitro digestion method suitable for food – An international consensus. Food & Function 5:6 (2014), 1113–1124, 10.1039/C3FO60702J.
29. Nehete, J.Y., Bhambar, R.S., Narkhede, M.R., Gawali, S.R., Natural proteins: Sources, isolation, characterization and applications. Pharmacognosy Reviews 7:14 (2013), 107–116, 10.4103/0973-7847.120508.
30. Orla, K., Barbara, S.K., Peter, M., David, T., The influence of context upon consumer sensory evaluation of chicken-meat quality. British Food Journal 106:3 (2004), 158–165, 10.1108/00070700410528754.
31. Petracci, M., Bianchi, M., Mudalal, S., Cavani, C., Functional ingredients for poultry meat products. Trends in Food Science & Technology 33:1 (2013), 27–39, 10.1016/j.tifs.2013.06.004.
32. Rohrmann, S., Overvad, K., Bueno-de-Mesquita, H.B., Jakobsen, M.U., Egeberg, R., Tjønneland, A., Linseisen, J., Meat consumption and mortality - results from the European prospective investigation into cancer and nutrition. BMC Medicine, 11(1), 2013, 63, 10.1186/1741-7015-11-63.
33. Schoufour, J.D., Voortman, T., Franco, O.H., Kiefte-De Jong, J.C., Dietary patterns and healthy aging A2 - Raats, Monique M. Groot, L.C.P.G.M.D., Asselt, D.V., (eds.) Food for the Aging Population, 2nd, 2017, Woodhead Publishing, 223–254.
34. Singh, J., Kaur, L., Singh, H., Food microstructure and starch digestion. Henry, J., (eds.) Advances in Food and Nutrition Research, 70, 2013, Academic Press, 137–179.
35. Siu, G.M., Draper, H.H., A survey of the malonaldehyde content of retail meats and fish. Journal of Food Science 43:4 (1978), 1147–1149, 10.1111/j.1365-2621.1978.tb15256.x.
36. Stelten, S., Dekker, I.M., Ronday, E.M., Thijs, A., Boelsma, E., Peppelenbos, H.W., de van der Schueren, M.A.E., Protein-enriched ‘regular products’ and their effect on protein intake in acute hospitalized older adults; a randomized controlled trial. Clinical Nutrition, 2015, 10.1016/j.clnu.2014.08.007.
37. Sun, X.D., Utilization of restructuring technology in the production of meat products: a review. Cyta-Journal of Food 7:2 (2009), 153–162, 10.1080/19476330903010193.
38. Taylor, J.M., Hopkins, D.L., Patents for stretching and shaping meats. Recent Patents on Food, Nutrition & Agriculture 3 (2011), 91–101.
39. Tobin, B.D., O'Sullivan, M.G., Hamill, R.M., Kerry, J.P., Effect of varying salt and fat levels on the sensory quality of beef patties. Meat Science 91:4 (2012), 460–465, 10.1016/j.meatsci.2012.02.032.
40. Ustunol, Z., Applied food protein chemistry. 2014, Wiley.