Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Soy Protein Isolate Coating on Meat Quality of Pork Fresh Cut during Refrigerated Storage

  • Shon, Jin-Han (Korea Promotion Institute for Traditional Medicine Industry) ;
  • Kim, Jin-Ho (College of Ecological & Environmental Science, Kyungpook National University) ;
  • Eo, Ji-Hyun (Department of Food Science and Technology, Chonnam National University) ;
  • Choi, Yong-Hwa (College of Ecological & Environmental Science, Kyungpook National University)
  • Received : 2011.09.21
  • Accepted : 2012.01.18
  • Published : 2012.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Soy protein isolate (SPI)-based edible coating, with and without carboxymethyl cellulose (CMC), were used to reduce oxidative degradation of cut pork stored at $4^{\circ}C$ for 5 days. The SPI coating reduced (p<0.05) thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV), compared with controls. The inhibition of TBARS and PV for SPI-coated porks with and without CMC, compared with the control was 19.1 and 23.9, and 25.7 and 37.7%, respectively. The SPI coating prevented loss of $L^*$ and $a^*$ values of porks compared to the control. The ability of the SPI coating to provide a moisture barrier for the porks was reduced (p<0.05). The SPI-coated porks with and without CMC reduced moisture loss by 37.3 and 44.6%, respectively, over the control. However, SPI coating of porks did not inhibit the growth of either total plate counts or L. monocytogenes. The result revealed that SPI can effectively be used as a natural antioxidative coating to extend quality and shelf life of pork.

Keywords

References

  1. Asghar A, Gray JI, Buckley DJ, Pearson AM, and Boorden AM (1988) Perspectives on warmed-over flavor. Food Technol 42, 102-108.
  2. Brandenburg AH, Weller CL, and Testin RF (1993) Edible films and coatings from soy protein. J Food Sci 58, 1086-1089. https://doi.org/10.1111/j.1365-2621.1993.tb06120.x
  3. Cagri A, Ustunol Z, and Ryser ET (2001) Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids. J Food Sci 66, 865-870. https://doi.org/10.1111/j.1365-2621.2001.tb15188.x
  4. Choi SH and Chin KB (2003) Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with L. monocytogenes. Meat Sci 65, 531-537. https://doi.org/10.1016/S0309-1740(02)00245-0
  5. Decker EA (1998) Antioxidant mechanisms. In Food Lipids: Chemistry, Nutrition and Biotechnology. Akoh CC and Min DB (eds.). pp. 397-421, Marcel Dekker, Inc., New York, NY.
  6. Gennadios A, McHugh TH, Weller CL, and Krochta JM (1994) Edible coatings and lms based on proteins. In Edible Coatings and Films to Improve Food Quality. Krochta JM, Baldwin EA, and Nisperos-Carriedo M (eds.), pp. 201-277, Technomic Publishing Co, Lancaster, PA.
  7. Gray JI and Pearson AM (1987) Rancidity and warmed-over flavor. In Advances in Meat Research. Pearson AM and Dutson TR (eds.), pp. 221-269, Van Nostr and Reinhold Co., New York, NY.
  8. Haque ZU, Shon J, and Williams B (2009) Efficacy of sour whey as a shelflife enhancer: Use in antioxidative edible coatings of beef steak. J Food Quality 30, 581-593.
  9. Hunt MC, Sorheim O, and Slinde E (1999) Color and heat denaturation of myoglobin forms in ground beef. J Food Sci 64, 847-851. https://doi.org/10.1111/j.1365-2621.1999.tb15925.x
  10. Krochta JM and De Mulder-Johnston C (1997) Edible and biodegradable polymer films: Challenges and opportunities. Food Technol 51, 61-74.
  11. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, and Buckley DJ (2001a) Evaluation of the antioxidant potential of natural food and plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Sci 57, 45-52.
  12. McCarthy TL, Kerry JP, Kerry JF, Lynch PB, and Buckley DJ (2001b) Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci 57, 177-184. https://doi.org/10.1016/S0309-1740(00)00090-5
  13. McHugh TH, Aujard JF, and Krochta JM (1994) Plasticized whey protein edible films: Water vapor permeability properties. J Food Sci 59, 416-419, 423. https://doi.org/10.1111/j.1365-2621.1994.tb06980.x
  14. Mercier Y, Gatellier P, Viay M, Remignon H, and Renerre M (1998) Effect of dietary fat and vitamin E on lipid and protein oxidation in turkey meat during storage. Meat Sci 48, 301-317. https://doi.org/10.1016/S0309-1740(97)00113-7
  15. Papastamatiou F, Gerasopoulos D, Siomos A, and Bloukas JG (2007) Effect of degree of cutting of leek on physicochemical characteristics of Greek traditional sausages. Meat Sci 75, 648-654. https://doi.org/10.1016/j.meatsci.2006.09.013
  16. Park SK, Rhee CO, Bae DH, and Hettiarachchy NS (2001) Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone. J Agric Food Chem 49, 2308-2312. https://doi.org/10.1021/jf0007479
  17. Pena-Ramos EA and Xiong YL (2002) Antioxidant activity of soy protein hydrolysates in a liposomal system. J Food Sci 67, 2952-2956. https://doi.org/10.1111/j.1365-2621.2002.tb08844.x
  18. Rojas MC and Brewer MS (2008) Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork. J Food Qual 31, 173-188. https://doi.org/10.1111/j.1745-4557.2008.00196.x
  19. Rubio B, Martinez B, Sanchez MJ, Garcia-Cachan MD, Rovira J, and Jaime I (2007) Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monosaturated and polysaturated fatty acids and stored under modified atmospheres. Meat Sci 76, 128-137. https://doi.org/10.1016/j.meatsci.2006.10.021
  20. Sapers GM (1993) Browning of foods: Control by sulfites, antioxidants and other means. Food Technol 47, 75-84.
  21. Seo A and Morr CV (1984) Improved high-performance liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products. J Agric Food Chem 32, 530-533. https://doi.org/10.1021/jf00123a028
  22. Shon J and Chin K-B (2008) Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage. J Food Sci 73, C469-47313. https://doi.org/10.1111/j.1750-3841.2008.00829.x
  23. Shon J and Haque ZU (2007) Efficacy of sour whey as a shelf-life enhancer: Use in antioxidative edible coatings of cut vegetables and fruit. J Food Qual 30, 581-593. https://doi.org/10.1111/j.1745-4557.2007.00144.x
  24. Shon J, Eo J-H, and Eun J-B (2010) Effect of soy protein isolate coating on quality attributes of cut raw Han-Woo (Korean cow) beef, aerobically packaged and held refrigerated. J Food Qual 33, 42-60.
  25. Vallejo-Cordoba B, Nakai S, Powrie WD, and Beveridge T (1987) Extended shelf life of frankfurters and fish frankfurter-analogs with added soy protein hydrolysates. J Food Sci 52, 1133-1136. https://doi.org/10.1111/j.1365-2621.1987.tb14026.x
  26. Verma SP and Sahoo J (2000) Improvement in the quality of ground chevron during refrigerated storage by tocopherol acetate pre-blending. Meat Sci 56, 403-413. https://doi.org/10.1016/S0309-1740(00)00072-3
  27. Were L, Hettiarachchy NS, and Coleman M (1999) Properties of cysteineadded soy protein-wheat gluten films. J Food Sci 64, 514-518. https://doi.org/10.1111/j.1365-2621.1999.tb15074.x
  28. Wu Y, Rhim JW, Weller CL, Hamouz FA, Cuppett S, and Schnepf M (2000) Moisture loss and lipid oxidation for precooked beef patties stored in edible coatings and films. J Food Sci 65, 300-304. https://doi.org/10.1111/j.1365-2621.2000.tb15997.x
  29. Yin MC and Faustman C (1993) The influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: A liposome model. J Agric Food Chem 41, 853-857. https://doi.org/10.1021/jf00030a002

Cited by

  1. The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork vol.18, pp.1, 2020, https://doi.org/10.1080/19476337.2020.1836027