DOI QR코드

DOI QR Code

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

  • Lee, Jeong-A (Department of Animal Resources Science, Kongju National University) ;
  • Kim, Gye-Woong (Department of Animal Resources Science, Kongju National University) ;
  • Kim, Hack-Youn (Department of Animal Resources Science, Kongju National University) ;
  • Choe, Juhui (Department of Animal Resources Science, Kongju National University)
  • Received : 2019.02.26
  • Accepted : 2019.03.26
  • Published : 2019.04.30

Abstract

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.

Keywords

red pepper seed powder;meat emulsion;rheological properties;physicochemical properties

Acknowledgement

Supported by : Mars Korea Co., Ltd.

References

  1. Dhingra D, Michael M, Rajput H, Patil RT. 2012. Dietary fibre in foods: A review. J Food Sci Technol 49:255-266. https://doi.org/10.1007/s13197-011-0365-5
  2. Ding Y, Lin HW, Lin YL, Yang DJ, Yu YS, Chen JW, Wang SY, Chen YC. 2018. Nutritional composition in the chia seed and its processing properties on restructured ham-like products. J Food Drug Anal 26:124-134. https://doi.org/10.1016/j.jfda.2016.12.012
  3. Garcia ML, Caceres E, Selgas MD. 2007. Utilisation of fruit fibres in conventional and reduced-fat cooked-meat sausages. J Sci Food Agric 87:624-631. https://doi.org/10.1002/jsfa.2753
  4. Haque MA, Timilsena Y, Adhikari B. 2016. Food protein, structure and function. In Reference module in food science. Smithers GW (ed). Elsevier, Amsterdam, the Netherlands. doi:10.1016/B978-0-08-100596-5.03057-2.
  5. Kaur S, Kumar S, Bhat ZF. 2015. Utilization of pomegranate seed powder and tomato powder in the development of fiberenriched chicken nuggets. Nutr Food Sci 45:793-807. https://doi.org/10.1108/NFS-05-2015-0066
  6. Kim HA, Kim BC, Kim YK. 2013. Quality characteristics of the sausages added with pepper seed powder and pepper seed oil. Korean J Food Cook Sci 29:283-289. https://doi.org/10.9724/kfcs.2013.29.3.283
  7. AOAC. 2012. Official methods of analysis of AOAC International. 19thed. AOAC International. Gathersburg, MD, USA. p 931.
  8. Bourne MC. 2002. Food texture and viscosity: Concept and measurement. 2nd ed. Aacademic Press, San Diego, California. USA.
  9. Chang HC, Carpenter JA. 1997. Optimizing quality of frankfurters containing oat bran and added water. J Food Sci 62:194-202. https://doi.org/10.1111/j.1365-2621.1997.tb04398.x
  10. Cheftel JC, Cuq JL, Lorient D. 1985. Amino acids, peptides, and proteins. In Food chemistry. 5th ed. Fennema OR (ed). Marcel Dekker, New York, USA. pp 246-369.
  11. Choe JH, Kim HY, Kim CJ. 2017. Effect of persimmon peel (Diospyros kaki Thumb.) extracts on lipid and protein oxidation of raw ground pork during refrigerated storage. Korean J Food Sci Anim Resour 37:254-263. https://doi.org/10.5851/kosfa.2017.37.2.254
  12. Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ. 2013. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci 93:849-854. https://doi.org/10.1016/j.meatsci.2012.11.054
  13. Claus JR, Hunt MC. 1991. Low-fat, high added-water bologna formulated with texture-modifying ingredients. J Food Sci 56:643-647. https://doi.org/10.1111/j.1365-2621.1991.tb05347.x
  14. Colmenero FJ, Barreto G, Mota N, Carballo J. 1995. Influence of protein and fat content and cooking temperature on texture and sensory evaluation of bologna sausage. LWT-Food Sci Technol 28:481-487. https://doi.org/10.1006/fstl.1995.0081
  15. Kim SW, Song SH, Noh SJ, Kang JS, Kim SY, Song YM. 2017. Study on the actual condition of red-pepper-powder mixed distribution and improvement plan. Korea Rural Economic Institute, Korea. Available from: http://www.krei.re.kr/krei/researchReportView.do?key=67&pageType=010101&biblioId=397696&pageUnit=10&searchCnd=all&searchKrwd=&pageIndex=1. Accessed at Feb 21, 2019.
  16. Ku KH, Choi EJ, Park JB. 2008. Chemical component analysis of red pepper (Capsicum annuum L.) seeds with various cultivars. J Korean Soc Food Sci Nutr 37:1084-1089. https://doi.org/10.3746/jkfn.2008.37.8.1084
  17. Lee CM, Whiting RC, Jenkins RK. 1987. Texture and sensory evaluations of frankfurters made with different formulations and processes. J Food Sci 52:896-900. https://doi.org/10.1111/j.1365-2621.1987.tb14237.x
  18. Lee JA, Kim HY. 2016a. Development of restructured chicken thigh jerky added with red pepper seed powder. J Korean Soc Food Sci Nutr 45:1333-1337. https://doi.org/10.3746/jkfn.2016.45.9.1333
  19. Lee SH, Kim HY. 2016b. Effect of red pepper seed powder on the quality characteristics of chicken thigh frankfurters. Korean J Food Sci Technol 48:372-377. https://doi.org/10.9721/KJFST.2016.48.4.372
  20. Rafiq S, Kaul R, Sofi SA, Bashir N, Nazir F, Nayik GA. 2018. Citrus peel as a source of functional ingredient: A review. J Saudi Soc Agric Sci 17:351-358.
  21. Saricoban C, Yilmaz MT, Karakaya M, Tiske SS. 2010. The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. Meat Sci 84:186-195. https://doi.org/10.1016/j.meatsci.2009.08.046
  22. Selani MM, Shirado GAN, Margiotta GB, Rasera ML, Marabesi AC, Piedade SMS, Contreras-Castillo CJ, Canniatti-Brazaca SG. 2016. Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Sci 115:9-15. https://doi.org/10.1016/j.meatsci.2016.01.002
  23. Sim KH, Han YS. 2007. The antimutagenic and antioxidant effects of red pepper seed and red pepper pericarp (Capsicum annuum L.). Prev Nutr Food Sci 12:273-278. https://doi.org/10.3746/jfn.2007.12.4.273
  24. Srithongkerd M, Watcharakhun J, Morntanom K. 2018. Influence of pomelo albedo on characteristics of chicken sausage emulsion systems. J Food Health Bioenviron Sci 11:1-7.
  25. Surh J, Ward LS, McClements DJ. 2006. Ability of conventional and nutritionally-modified whey protein concentrates to stabilize oil-in-water emulsions. Food Res Int 39:761-771. https://doi.org/10.1016/j.foodres.2006.01.007
  26. Tanford C. 1968. Protein denaturation. Adv Protein Chem 23:121-282.
  27. Xiong YL, Noel DC, Moody WG. 1999. Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt. J Food Sci 64:550-554. https://doi.org/10.1111/j.1365-2621.1999.tb15083.x
  28. Zorba O, Kurt S. 2006. Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design. Meat Sci 73:611-618. https://doi.org/10.1016/j.meatsci.2006.02.017