A Comparison of Mechanically Separated and Alkali Extracted Chicken Protein for Functional and Nutritional Properties

Studies were carried out to determine functionality and nutritive value of alkali extracted, acid precipitated protein (EP) from bone residues of mechanically separated poultry. The evaluations were in comparison to mechanically separated chicken protein paste (PP), both fresh and after freezing and thawing. Measurements of the functional properties included the nitrogen solubility index (NSI), water absorption capacity (WAC), emulsifying capacity (EC), emulsion stability (ES) and heat gel strength (HGS). The NSI, EC and HGS values for the fresh and frozen PP paste were significantly higher (P < 0.05) than those for the respective samples of EP. Either fresh or frozen EP stabilized a test emulsion better than the PP. These differences might have been caused by the uneven moisture and fat contents of the two test materials. Nutritional quality of both products determined by the body weight gain, net protein utilization, protein efficiency ratio, and true digestibility tests was high and equal to or better than casein.     

Heat-Induced Gelation Properties of Surimi From Mechanically Separated Chicken

Chicken surimi was prepared from fresh mechanically separated chicken meat using a sodium bicarbonate washing process. The heat-induced gelation properties were assessed under different conditions of pH, temperature, heating rate, protein and sodium tripolyphosphate (TPP) concentrations. Surimi gel strength increased (p < 0.05) after: reducing pH from 6.4 to 6.0, increasing temperature from 40°C to 80°C, reducing heating rate from 5°C/min to 1°C/min, increasing protein concentration from 4% (w/w) to 8% (w/w) or addition of 0.3% (w/w) TPP. Freeze thaw stability studies revealed that the gel strength of surimi decreased (p < 0.05) when subjected to frozen storage at – 18°C.     

Investigation of Faba Bean Protein Recovery and Application to Pilot Scale Processing

Extraction and precipitation conditions were assessed for recovery of protein from dehulled faba bean flour on a laboratory scale. 10°C versus 20°C extraction did not affect solubility of nitrogenous components. However, more were extracted at pH 9 or 10 than at pH 7. Tap water extracted slightly more nitrogenous materials than 0.3M sodium chloride. Study of pH 4.0 to 5.3 for protein precipitation showed a higher yield of protein was obtained at lower pH. However, apparently simultaneous precipitation of nonproteinaceous material caused overall lower protein composition of the isolates from lower pH. Pilot scale processing of dehulled faba bean flour produced an isolate which was 92.5% protein, and represented a yield of 48% of the original protein.     

Mechanically Separated Spleen: Its Composition and Protein Efficiency Ratio

Beef spleens were freed of undesirable capsular and internal connective tissue by passage through a Beehive Model AU 4171 deboner fitted with a desinewing head. The resulting product (called mechanically separated spleen or MSS) was recovered at a 79% yield and contained 17.0% protein, 2.9% fat and 762 ppm iron. The effect of mechanical separation on protein quality was determined by protein efficiency ratio (PER). Rats fed MSS and whole spleen diets exhibited significantly greater weight gains than those fed casein. PER values for whole spleen (2.4) and MSS (2.3) were not significantly different. The PER value for casein (2.5) was significantly higher than that of MSS but not whole spleen.     

Lipid and Pigment Extraction from Mechanically Separated Seal Meat

Mechanically separated seal meat (MSSM) was washed 3 x with water. Total hemoprotein pigment content of MSSM was reduced by 49.5% after the first washing, 65.1% after the second, and 67.5% after the third. Hunter L value (lightness) was increased from 14.8 to 32.4 after three washings. Hunter L values correlated (r =?0.990) well with total hemoprotein content of the meat. The total lipid content of the meat was also reduced by 30.7 to 57.5%, depending on the original fat content of the sample after washings. The yield of meat protein after the second washing was increased from 32% to 70.5% when a centrifugation instead of filtration method was employed.     

Use of Mechanically Separated Spleen in Frankfurters

Beef and pork frankfurters were produced with 0, 5, 10, and 15% of the meat block being mechanically separated spleen (MSS). No fatting or peelability problems were experienced. Frankfurters were held at 2°C and evaluated at 2-wk intervals for 6 wk. Consumer panelists rated all products acceptable. A bi-monthly laboratory taste panel evaluated all frank furters (except the 15% product) acceptable during storage. Allo-Kramer shear values decreased with increased MSS, Frankfurters with 5, 10, and 15% MSS had 2.2, 3.9, and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers.     

Selected Nutrients in Ground and Mechanically Separated Veal

Paired samples of ground veal (GV) and mechanically separated veal (MSV) were analyzed for moisture, protein, crude fat, ash, cholesterol, purine bases and nucleic acids. The MSV product was lower than the GV in protein and hypoxanthine and higher in crude fat, ash, cholesterol, adenine and guanine, DNA and total nucleic acids than the ground product. There were no differences between the products in moisture, xanthine, RNA or total purines. The data are limited but indicate that until more data are available, care should be exercised in using high levels of this product in formulations to be consumed by people with a tendency to hyperuricemia or hypercholesterolemia.     

Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat

Three washing solutions were tested to reduce color and remove fat from mechanically deboned chicken meat (MDCM). MDCM was mixed with either 0.5% sodium bicarbonate, 0.1% acetate buffer, or tap water and passed through a 3.9 mm mesh screen. The meat retained by the screen (captured meat, CM) and the solution passing through the screen (not-captured, NC) were centrifuged separately. All extraction treatments resulted in significant reductions in fat with the NC meat being significantly lower in fat than the captured meat regardless of the wash media. Bicarbonate washed CM was significantly lighter in color (L*= 64.1) than all other extraction treatments and lighter and less red (a*=4.5) than the MDCM (L*= 49.2, a*= 9.0).     

Extending Beef Bullock Restructured Steaks with Soy Protein, Wheat Gluten or Mechanically Separated Beef

Nine blends were formulated from young bullocks to contain 0, 10 or 20% mechanically separated beef (MSB), textured soy protein (TSP) or vital wheat gluten (VWG), (Control = no extender). All blends were analyzed for chemical, sensory and visual properties. Control and extended, restructured steaks were not different in juiciness, tenderness or cohesiveness scores or for calcium content. Blends extended with TSP or VWG had a high incidence of off-flavor and all extended, restructured steaks had less desirable visual properties than control blends. Storage life was not affected by type or level of extender. Restructured steaks extended with MSB were not equal to the control, but were superior to TSP or VWG extended steaks.     

Variability of Selected Components in Mechanically Separated Beef

Samples of ground beef muscle tissue (B) and mechanically separated beef (MSB) were analyzed for proximate components (moisture, protein, fat and ash), cholesterol, purine bases and nucleic acids. The MSB samples consistently contained 30 percent or less fat and I4 percent or more protein but they exhibited wide variations in the content of other components. These variations were largely related to plant-to-plant differences (input materials and equipment, in most cases). Variances attributable to sampling were less than 20% of the total. The analysis indicated that it might be possible to control these variances in nonproximate components by careful selection of input materials.     

盐焗鸡卤汁分离鸡油脱酸工艺的研究

以盐焗鸡卤汁分离鸡油为原料,研究了卤汁分离鸡油的碱炼脱酸工艺过程,通过单因素和响应面设计试验,采用多元二次回归方程拟合确定了最佳的反应条件:超量碱0.13％,碱液浓度16.18％,碱炼温度49.26℃,碱炼时间20 min,搅拌速率90 r/min.采用上述脱色条件,所得盐焗鸡卤汁分离鸡油的酸价(AV)从3.68 mg KOH/g降至0.042 mg KOH/g.     

The Use of Mechanically Separated Spleen in Meat Patties

Ground meat (beef) patties containing 0, 5, and 10% mechanically separated spleen (MSS) yielded 69% after oven broiling. Control patties contained more fat and less copper and zinc than the 5 and 10% MSS products. Products made with 5 and 10% MSS contained 2.6 and 3.8 times more iron, respectively, than the control. Taste panel data indicated no significant differences between the patties with respect to juiciness, flavor, mouth-feel or overall acceptability. Results indicated that up to 10% MSS can be added to ground beef without adversely affecting consumer acceptance of the cooked product.     

Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein

The effects of wheat protein on the texture properties of mechanically separated poultry (MSP) smoked sausages were investigated by a partial 3*3*3 factorial design (water, wheat protein and method of protein preparation) with two blocking factors (3 time periods and 9 panelists). The methods of wheat protein preparation did not influence any measurement. Sensory data indicated that added water affected hardness, springiness, and juiciness (p<0.05) of samples, and added wheat protein affected hardness, cohesiveness of mass, juiciness, and wheat flavor (p<0.05). Instrumental data showed that Hardness, Springiness and Cohesiveness decreased with increasing water content. (p<0.05), and increasing wheat protein levels increased Hardness and Cohesiveness (p<0.05).     

Immunoreactive Glycopeptides Separated from Peptic Hydrolysate of Chicken Egg White Ovomucoid

Chicken egg white ovomucoid was hydrolyzed with pepsin, fractionated by gel filtration, and the reactivity to anti-ovomucoid antibody was detected in the two carbohydrate-containing fractions. Immunoreactive fragments separated from these fractions by immunoaffinity chromatography were positive to both protein and carbohydrate staining, i.e., glycopeptides. Ovomucoid glycopeptides prepared by pronase-hydrolysis did not have this immunoreactivity. These results show that some glycopeptides with immunoreactivity remained after peptic hydrolysis, suggesting that the carbohydrate moieties of ovomucoid exert a protective effect against peptic hydrolysis.     

杏仁分离蛋白提取工艺的研究

本实验研究了碱液提取法提取杏仁分离蛋白的影响因素,通过试验,确定了提取杏仁分离蛋白的最佳工艺条件,即提取温度为40℃、pH为9.0、料液比为1:30、时间为60min,在此条件下,蛋白质的提取率可达到74.80%.     

Nucleic Acid, Purine and Proximate Analyses of Mechanically Separated Beef and Veal

Deoxyribonucleic acid (DNA), ribonucleic acid (RNA), purine (adenine, guanine, hypoxanthine and xanthine) and proximate analyses of mechanically separated (MS) beef and veal were conducted to verify and evaluate changes in nucleic acid content which may result from mechanical separation. DNA and total nucleic acid levels were higher in both MS beef and veal whereas RNA levels were higher only in MS beef compared to hand deboned (HD) counterparts. Adenine, guanine and xanthine levels were higher in MS beef and veal, and hypoxanthine levels were lower compared to HD counterparts. Total purine content of MS beef did not differ from HD beef, whereas the purine content of MS veal was slightly higher than HD veal. It would appear that the addition of MS products to the diet would not significantly alter total purine consumption and hence should pose no risk to hyperuricemic individuals.     

鱼鳞胶原蛋白提取残渣中角蛋白的回收与表征

为充分开发鱼鳞的经济价值,增加其回收利用率,本研究以草鱼鱼鳞为原料,研究了分离鱼鳞胶原蛋白的最佳方法以获得较纯的角蛋白,并以提取过胶原蛋白的鱼鳞残渣为原料,运用单因素实验和正交试验确定角蛋白的最优提取工艺,再对提取的鱼鳞角蛋白进行表征。结果表明:1%的柠檬酸溶液中加0.60 g胃蛋白酶于4 ℃下浸泡24 h,胶原蛋白去除率最高,去除效果及结构完整性最好;提取草鱼鱼鳞角蛋白的最优工艺条件为:提取温度60 ℃,氢氧化钠浓度9%,料液比1:12.5。鱼鳞角蛋白的紫外吸收峰分别在218.2、280.4 nm处,SDS-PAGE电泳显示鱼鳞角蛋白的表观分子量约为48 kDa,红外结果显示角蛋白的二级结构为α-螺旋,氨基酸组分的特征与羊毛角蛋白基本一致。     

核黄素结合蛋白的性质及其功能

来自鸡的包括鸡蛋的核黄素结合蛋白是单亚基磷酸糖蛋白,能特异性地结合VB:并将其输送到胚胎,以维持胚胎的生长发育.介绍它的种类、分子的组成与结构、结合核黄素的分子机理、分子的热稳定性、对盐酸胍的化学稳定性以及生物学方面的功能.     

Storage and Lipid Quality of Chunked, Formed Roasts Containing Mechanically Separated Lamb

Restructured chunked and formed roasts containing 10 or 30% mechanically separated lamb (MSL) were made with meat from ram or wether lambs. Roasts were either frozen immediately after formulation and stored at -30°C before cooking to 71°C, or precooked immediately to 63°C, chilled and reheated to 71°C before storage at 4 and -30°C. Storage periods varied depending upon treatment. Roasts with 10% MSL contained less total fat and less free fatty acids (FFA) than those with 30% MSL. There was little evidence of extensive lipid oxidation as measured by thiobarbituric acid values and peroxide oxygen values in any of the roasts. There was an indication that pre-cooking and curing prior to storage increased glycerolipid hydrolysis because of increased levels of FFA. Apparently increased hydrolysis occurred in triglycerides since levels of phospholipids did not change.     

Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

Pork meat sausages were prepared using protein hydrolysates from mechanically deboned chicken meat (MDCM). In terms of the color, compared to the controls before and after storage, the redness (a*) was significantly higher in sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate. After storage, compared to the other sausage samples, the yellowness (b*) was lower in the sausages containing ascorbate and sodium erythorbate. TBARS was not significantly different among the sausage samples before storage, whereas TBARS and DPPH radical scavenging activities were significantly higher in the sausagescontainingascorbate and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. In terms of sensory evaluation, the color was significantly higher in the sausages containing MDCM hydrolysates, ascorbate, and sodium erythorbate, compared to the other sausage samples after 4 wk of storage. The “off‐flavor” and overall acceptability were significantly lower in the sausages containing MDCM hydrolysates than in the other sausage samples.