Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Encapsulation of Lactic Acid in Starch by Extrusion for using as pH Regulated Binder of Meat Products

  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Yeun-Sul (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Baek, Ji-Yoo (Department of Molecular Biotechnology, Konkuk University) ;
  • Choi, Mi-Jung (Department of Molecular Biotechnology, Konkuk University)
  • Received : 2012.02.29
  • Accepted : 2012.03.20
  • Published : 2012.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer$^{(R)}$, a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.

Keywords

References

  1. Buffo, R. and Reineccius, G. (2000) Optimization of gum acaia/modified starch/maltodextrin blends for the spray drying of flavours. Perfumer Flavourist 25, 37-51.
  2. Caceres, E., Garcia, M. L., and Selgas, M. D. (2008) Effect of pre-emulsified fish oil - as source of PUFA n3- on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Sci. 80, 183-193. https://doi.org/10.1016/j.meatsci.2007.11.018
  3. Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Paik, H. D., and Kim, C. J. (2008) Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages. Korean J. Food Sci. Ani. Resour. 28, 14-20. https://doi.org/10.5851/kosfa.2008.28.1.14
  4. Choi, M. J., Soottitantawat, A., Nuchuchua, O., Min, S. G., and Ruktanonchai, U. (2009) Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion-diffusion method. Food Res. Int. 42, 148-156. https://doi.org/10.1016/j.foodres.2008.09.011
  5. Choi, M. J., Ruktanonchai, U., Min, S. G., Chun, J. Y., and Soottitantawat, A. (2010) Physical characteristics of fish oil encapsulated by a-cyclodextrin using an aggregation method or polycaprolactone using an emulsion diffusion method. Food Chem. 119, 1694-1703. https://doi.org/10.1016/j.foodchem.2009.09.052
  6. Conde-Petit, B., Escher, F., and Nuessli, J. (2006) Structural features of starch-flavor complexation in food model systems. Trends Food Sci. Technol. 17, 227-235. https://doi.org/10.1016/j.tifs.2005.11.007
  7. Conde-Petit, B., Nuessli, F., Handschin, S., and Escher, F. (1998) Comparative characterization of aqueous starch dispersion by light microscopy, rheometry and idodine binding behavior. Starch 50, 184-192. https://doi.org/10.1002/(SICI)1521-379X(199805)50:5<184::AID-STAR184>3.0.CO;2-7
  8. Heinemann, C., Zinsli, M., Renggli, A., Escher, F., and Conde-Petit, B. (2005) Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems. LWT - Food Sci. Technol. 38, 885-894. https://doi.org/10.1016/j.lwt.2004.08.016
  9. Henrist, D., Lefebvre, A., and Remon, J. P. (1999) Bioavailability of starch based hot stage extrusion formulations. Int. J. Pharm. 187, 185-191. https://doi.org/10.1016/S0378-5173(99)00186-6
  10. Hoe, S. K., Park, K. H., Yang, M., Jeong, K. J., Kim, D. H., Choi, J. S., Jin, S. K., and Kim, I. S. (2006) Quality charateristics of low-fat emulsified sausages containing tomatoes during cold storage. Korean J. Food Sci. An. 26, 297-305.
  11. Hong, G. P., Ko, S. H., Choi, M. J., and Min, S. G. (2008) Effect of glucono-d-lactone and k-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork. Meat Sci. 79, 236-243. https://doi.org/10.1016/j.meatsci.2007.09.007
  12. Itthisoponkul, T., Mitchell, J. R., Taylor, A. J., and Farhat, I. A. (2007) Inclusion complexes of tapioca starch with flavour compounds. Carbohydr. Polym. 69, 106-115. https://doi.org/10.1016/j.carbpol.2006.09.012
  13. Keetels, C. J. A., van Vliet, T., and Walstra, P. (1996) Gelation and retrogradation of concentrated starch system: 3. Effect of concentration and heating temperature. Food Hydrocolloids 10, 363-368. https://doi.org/10.1016/S0268-005X(96)80013-0
  14. Li, B. Z., Wang, L. J., Li, D., Bhandari, B., Li, S. J., Lan, Y., Chen, X. D., and Mao, Z. H., (2009) Fabrication of starch-based microparticles by an emulsification-crosslinking method. J. Food Eng. 92, 250-254. https://doi.org/10.1016/j.jfoodeng.2008.08.011
  15. Na, J. B. and Kim, J. S. (2008) The optimum condition of SSF to ethanol production from starch biomass. Korean Chem. Eng. Res. 46, 858-862.
  16. Park, C. I., Kim, Y. J., Kim, D. J., An, J. H., and Kim, Y. I. (2002) Effect of activated carbon and fish oil addition on the physico-chemical characteristics in chicken meat. Korean J. Food Sci. An. 22, 206-211.
  17. Perez-Alvarez, J. A., Sayas-Barberá, M. E., Fernandez-Lopez, J., and Aranda-Catala, V. (1999) Physicochemical characteristics of Spanish-type dry-cured sausage. Food Res. Int. 32, 599-607. https://doi.org/10.1016/S0963-9969(99)00104-0
  18. Spaziani, M., Del Torrea, M., and Stecchini, M. L. (2008) Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles. Meat Sci. 81, 77-85.
  19. Totosausa, A. and Pérez-Chabelab, M. L. (2009) Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. LWT - Food Sci. Tech. 42, 563-569. https://doi.org/10.1016/j.lwt.2008.07.016
  20. Wulff, G., Avgenaki, G., and Guzmann, M. S. P. (2005) Molecular encapsulation of flavours as helical inclusion complexes of amylose. J. Cereal Sci. 41, 239-249. https://doi.org/10.1016/j.jcs.2004.06.002
  21. Yylmaz, G., Jongboom, R. O. J., Feil, H., and Hennink, W. E. (2001) Encapsulation of sunflower oil in starch matrices via extrusion: effect of the interfacial properties and processing conditions on the formation of dispersed phase morphologies. Carbohydr. Polym. 45, 403-410. https://doi.org/10.1016/S0144-8617(00)00264-2
  22. Yuliani, S., Torley, P. J., D'Arcy, B., Nicholson, T., and Bhandari, B. (2006) Extrusion of mixtures of starch and dlimonene encapsulated with ${\beta}$-cyclodextrin: Flavour retention and physical properties. Food Res. Int. 39, 318-331. https://doi.org/10.1016/j.foodres.2005.08.005