مروری بر فرآورده های گوشتی با برچسب پاک و تکنیک‌های نوین جایگزین ترکیبات فسفات دار

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 کارشناسی‌ارشد، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

چکیده
سابقه و هدف: امروزه تقاضای مصرف کنندگان برای استفاده از فرآورده‌های غذایی که اجزا و ترکیبات آن شناخته شده باشد افزایش پیداکرده است. از این رو تولیدکنندگان صنعت غذا به تولید محصولاتی با ویژگی‌های خاص تحت عنوان " برچسب پاک (Clean Label)" روی آورده‌اند. تاکنون تعریف دقیقی از اصطلاح برچسب پاک ارائه نشده، با این حال تولیدکنندگان اغلب از این اصطلاح برای محصولات فاقد افزودنی‌های مصنوعی با حداقل فرآوری، استفاده می‌کنند. با عنایت به استفاده فراوان از افزودنی‌های کاربردی مانند انواع فسفات‌ها و نیتریت‌ها در فرآورده‌های گوشتی گسترش فرآورده‌هایی با برچسب پاک در این صنعت با چالش‌های مهمی مواجه است. در بیش از 65 درصد محصولات گوشتی فرآوری شده نمک‌های فسفاته مانند هگزامتافسفات سدیم، تری پلی فسفات سدیم، تترا سدیم پیروفسفات، سدیم اسید پیروفسفات و غیره مورد استفاده قرار می‌گیرد. از دیدگاه تکنولوژیکی فسفات‌ها به منظور افزایش ظرفیت نگهداری آب، بهبود ویژگی‌های حسی و کاهش اتلاف پخت مورد استفاده قرار می‌گیرند. علی‌رغم تاثیرات مهم تکنولوژیکی فسفات‌ها در صنایع گوشتی، مصرف آن در افراد با بیماری مزمن کلیوی باعث بروز بیماری هیپرفسفاتمی می‌شود. حذف فسفات‌ها در عین حفظ کیفیت محصول با توجه به ویژگی‌های منحصر به فردی که دارند چالش برانگیز است. برخی از این مواد ممکن است در فرآورده‌های گوشتی در صورت جایگزینی با فسفات‌ها اثرات منفی به همراه داشته باشند با این حال به صورت ترکیب باهم یا به همراه تکنیک‌های نوین استفاده می‌شوند. در همین راستا اصلاح فرآیند با تکیه بر روش‌های ترکیبی یعنی استفاده از تکنولوژی‌های نوین نظیر فرآیند فشار بالا، اولتراسوند، میدان‌های الکتریکی پالسی و غیره به همراه ترکیبات طبیعی نظیر فیبرها، نشاسته‌ها، گیاهان دریایی، پروتئین‌ها، هیدروکلوئیدها، نمک‌های بی‌کربنات و پودرهای گیاهی با ظرفیت‌های مشابه فسفات‌ها می‌توانند فرصتی برای تولید محصولات گوشتی با برچسب پاک تلقی گردد. اگرچه روش‌های ترکیبی می‌توانند داری مزایا و معایبی به عنوان جایگزین فسفات‌ها باشند.
یافته‌ها: نمک‌های فسفاته سبب بهبود ویژگی‌های تکنولوژیکی نظیر امولسیون کنندگی، ثبات رنگ، مهار اکسیداسیون چربی، فعالیت ضد باکتریایی، بافری، ظرفیت نگهداری آب، کاهش اتلاف پخت، بهبود بافت، افزایش مدت زمان نگهداری، خواص پراکندگی پروتئین و ویژگی‌های حسی محصول (تردی و آبداری) شوند. با عنایت به تاثیرات شگرف فسفات‌ها در فرآوری محصولات گوشتی حذف آن‌ها در فرمولاسیون بسیار چالش برانگیز خواهد بود. همچنین جایگزینی آن‌ها با مواد دیگر محدودیت‌هایی را به همراه خواهد داشت. از این رو اتخاذ روش‌های ترکیبی با عملکرد مطلوب اجتناب ناپذیر تلقی می‌گردد. بدین صورت که در بین تکنولوژی‌های مورد استفاده در جایگزینی فسفات استفاده از فرآیند فشار بالا باتوجه به قابلیت‌هایی که دارد به همراه یک ترکیب با قابلیت جایگزینی فسفات‌ها نظیر فیبر مرکبات (به صورت روش‌های ترکیبی) مناسب ترین و بهترین روش جایگزینی فسفات‌ها می‌باشد.

نتیجه‌گیری: این مقاله مروری به پیشرفت‌های اخیر در استفاده از افزودنی‌های طبیعی و تکنیک‌های نوین جایگزینی فسفات‌ها در فرآورده‌های گوشتی می‌پردازد. بر اساس گزارش‌های ارائه شده، برخی از جایگزین‌ها به تکنیک‌های مورد استفاده و یا منشا افزودنی متکی هستند. اگرچه مطالعات ثابت کرده است که مزایای زیادی با این تکنیک‌های جایگزین وجود دارد، اما گاهی نیز بر کیفیت محصولات گوشتی اثرات منفی می‌گذارند. کاهش فسفات باید با در نظر گرفتن ویژگی‌های فیزیکوشیمیایی و حسی محصولات گوشتی فرآوری شده انجام شود. ترکیب فناوری‌های جدید مانند فرآیند فشار بالا و اولتراسونیک با جایگزین‌های بالقوه فسفات‌ها می‌تواند یک راه حل مناسب باشد، زیرا استفاده از فناوری‌ها یا مواد جایگزین به تنهایی ممکن است اثرات منفی را به همراه داشته باشد اما استفاده از روش‌های ترکیبی تولید محصولات گوشتی با برچسب پاک را امکان پذیر می‌سازد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

A review of meat products with a clean label and new techniques to replace phosphate compounds

نویسندگان [English]

  • Amirhossein Bagheri Bagheri 1
  • Mahboobeh Kashiri 2
1 M.Sc. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Associate Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Abstract
Background and purpose: Nowadays, the demand of consumers to use food products whose components and compositions are known has increased. Therefore, food industry producers have turned to producing products with special features under the name "Clean Label". So far, no exact definition of the term clean label has been provided, however, manufacturers often use this term for products without artificial additives with minimal processing. Due to the extensive use of functional additives such as phosphates and nitrites in meat products, the expansion of clean label products in this industry faces important challenges. More than 65% of processed meat products use phosphate salts such as sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate, sodium acid pyrophosphate, etc. From a technological point of view, phosphates are used in order to increase the water holding capacity, improve the sensory characteristics and reduce cooking loss. Despite the important technological effects of phosphates in the meat industry, its consumption in people with chronic kidney disease causes hyperphosphatemia. It is challenging to remove phosphates while maintaining product quality due to their unique characteristics. Some of these substances may have negative effects in meat products if they are replaced with phosphates, however, they are used in combination or with new techniques. In this regard, improving the process by relying on combined methods means the use of new technologies such as high pressure process, ultrasound, pulsed electric fields, etc. along with natural compounds such as fibers, starches, marine plants, proteins, hydrocolloids, salts. Bicarbonates and vegetable powders with capacities similar to phosphates can be considered an opportunity to produce meat products with a clean label. Although combined methods can have advantages and disadvantages as a substitute for phosphates.

Results: Phosphate salts improve technological features such as emulsification, color stability, inhibiting fat oxidation, antibacterial activity, buffering, water retention capacity, reducing cooking loss, improving texture, increasing storage time, protein dispersion properties and properties. Make the product feel (crisp and watery). Considering the tremendous effects of phosphates in the processing of meat products, it will be very challenging to remove them in the formulation. Also, replacing them with other materials will bring limitations. Therefore, the adoption of combined methods with optimal performance is considered inevitable. Thus, among the technologies used in the replacement of phosphates, the use of the high pressure process is the most suitable and the best according to its capabilities, along with a combination with the ability to replace phosphates such as citrus fiber (in the form of combined methods). The method is to replace phosphates.

Conclusion: This review article deals with recent developments in the use of natural additives and new techniques for replacing phosphates in meat products. According to the reports presented, some alternatives rely on the techniques used or the origin of the additive. Although studies have proven that there are many advantages with these alternative techniques, sometimes they have negative effects on the quality of meat products. Phosphate reduction should be done considering the physicochemical and sensory characteristics of processed meat products. Combining new technologies such as high pressure and ultrasonic processes with potential substitutes for phosphates can be a suitable solution, because the use of alternative technologies or materials alone may have negative effects, but the use It enables the production of meat products with a clean label from the combined methods.

کلیدواژه‌ها [English]

  • clean label
  • phosphate salts
  • permitted additives
  • meat products
  • new technologies

مراجع

  1. Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T., & Varela, P. (2017). Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Research International.99, 58-71.‏
  2. Yong, H.I., Kim, T-K., Choi, H-D., Jang, HW., Jung, S., & Choi, Y-S. (2021). Clean label meat technology: Pre-converted nitrite as a natural curing. Food Science of Animal Resources. 41(2):173.
  3. Potrykus, M., Czaja-Stolc, S., Małgorzewicz, S., Proczko-Stepaniak, M., & Dębska-Ślizień, A. (2023). Diet Management of Patients with Chronic Kidney Disease in Bariatric Surgery. Nutrients.15(1), 165.‏
  4. Calvo, M.S., & Uribarri, J. (2013). Public health impact of dietary phosphorus excess on bone and cardiovascular health in the general population. The American journal of clinical nutrition. 98(1):6-15.
  5. Thangavelu, K.P., Kerry J.P., Tiwari B.K., & McDonnell, C.K. (2019). Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends in Food Science & Technology. 94: 43-53.
  6. León, J.B., Sullivan, C.M., Sehgal, A.R. (2013). The prevalence of phosphorus-containing food additives in top-selling foods in grocery stores. Journal of Renal Nutrition. 23(4): 265-70. e2.
  7. Lampila LE. (2013). Applications and functions of food grade phosphates. Annals of the New York academy of sciences, 1301(1): 37-44.
  8. Long, NHBS, Gál R., & Buňka, F. (2011). Use of phosphates in meat products. African Journal of Biotechnology. 10(86):19874-82.
  9. Younis, K,, & Ahmad, S. (2015). Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage. Cogent Food & Agriculture. 1(1):1119397.
  10. Resconi, V.C., Keenan, D.F., Gough, S., Doran, L., Allen, P., Kerry, J.P. et al. (2015). Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams. LWT-Food Science and Technology. 64(2):946-58.
  11. Delgado-Pando, G., Ekonomou S.I., Stratakos, A.C., & Pintado, T. (2021). Clean label alternatives in meat products. Foods. 10(7):1615.
  12. Balestra, F., & Petracci, M. (2019). Technofunctional ingredients for meat products: Current challenges. Sustainable meat production and processing: Elsevier, p. 45-68.
  13. Branen, A.L., Davidson, P., Salminen, S., Thorngate, III, J. (2002). Food Additives Second Edition Revised and Expanded. Marcel Dekker AG, 953p.
  14. Feiner, G. (2006). Meat products handbook: Practical science and technology: Elsevier, 672p.
  15. Gyawali, R., & Ibrahim, S.A. (2016). Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends in food science & technology. 56:61-76.
  16. Ozuna, C., Puig, A., García-Pérez, J. V., Mulet, A., & Cárcel, J. A. (2013). Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering.119(1), 84-93.‏
  17. Glorieux, S., Goemaere, O., Steen, L., & Fraeye, I. (2017). Phosphate reduction in emulsified meat products: Impact of phosphate type and dosage on quality characteristics. Food Technology and Biotechnology. 55(3):390.
  18. Puolanne, E., & Halonen, M. (2010). Theoretical aspects of water-holding in meat. Meat science. 86(1):151-65.
  19. Lampila, L. E., & McMillin, K. W. (2017). Phosphorus additives in food processing. Clinical aspects of natural and added phosphorus in foods. 99-110.‏
  20. Chen, X., Tume, R. K., Xiong, Y., Xu, X., Zhou, G., Chen, C., & Nishiumi, T. (2018). Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods. Critical Reviews in Food Science and Nutrition. 58(17), 2981-3003.‏
  21. Rice-Evans, C., Miller, N., Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in plant science. 2(4):152-9.
  22. Kumar, Y., Yadav, D.N., Ahmad, T., & Narsaiah, K. (2015). Recent trends in the use of natural antioxidants for meat and meat products. Comprehensive Reviews in Food Science and Food Safety. 14(6):796-812.
  23. Ahn, J., Grün, I.U., & Mustapha, A. (2004). Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. Journal of food protection.67(1):148-55.
  24. Zheng, W., & Wang, S.Y. (2001). Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food chemistry. 49(11):5165-70.
  25. Bozin, B., Mimica-Dukic, N., Simin, N., & Anackov, G. 2006. Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils. Journal of agricultural and food chemistry. 54(5): 1822-8.
  26. Shah, M.A., Bosco, SJD, & Mir, S.A. (2014). Plant extracts as natural antioxidants in meat and meat products. Meat science. 98(1):21-33.
  27. Oswell, N.J., Thippareddi, H., & Pegg R.B. (2018). Practical use of natural antioxidants in meat products in the US: A review. Meat science. 145:469-79.
  28. Martínez, L., Ros, G., & Nieto, G. (2018). Hydroxytyrosol: Health benefits and use as functional ingredient in meat. Medicines. 5(1):13.
  29. Martínez-Zamora L., Ros G., & Nieto, G. (2020). Synthetic vs. Natural Hydroxytyrosol for Clean Label Lamb Burgers. Antioxidants. 9(9):851.
  30. Fernandez-Lopez J., Zhi N., Aleson-Carbonell L., Pérez-Alvarez Ja., & Kuri V. (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat science. 69(3):371-80.
  31. Kim I-S., Yang M-R., Lee O-H., & Kang S-N. (2011). Antioxidant activities of hot water extracts from various spices. International journal of molecular sciences. 12(6):4120-31.
  32. Choe J., Lee J., Jo K., Jo C., Song M., & Jung S. (2018). Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages. Meat science. 143:114-8.
  33. Grispoldi, L., Ianni, F., Blasi, F., Pollini, L., Crotti, S., Cruciani, D., ... & Cossignani, L. (2022). Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami. Antioxidants.11(7), 1221.‏
  34. Parsons A., VanOverbekem D., Goad C., & Mireles DeWitt, C. (2011). Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: fluid loss, oxidation, color, and microbial plate counts. Journal of food science. 76(1):S63-S71
  35. Savica V., Maiolino G., Calò LA. (2016). To reconsider (limit) the use of phosphate based food and beverages additives. A real need for health preservation. Clinical Nutrition. 35(1):240.
  36. Petracci, M., Bianchi, M., Mudalal, S., & Cavani, C. (2013). Functional ingredients for poultry meat products. Trends in food science & technology, 33(1):27-39.
  37. Pietrasik, Z., & Janz, J. (2010). Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna. Food Research International. 43(2):602-8.
  38. Sun, X.D., & Arntfield, S.D. (2012). Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels. Food Hydrocolloids. 28(2):325-32.
  39. Delcour JA, Poutanen K . 2013. Fibre-rich and wholegrain foods: improving quality: Elsevier, 459p.
  40. Muñoz, L.A., Cobos, A., Diaz, O., & Aguilera, J.M. (2013). Chia seed (Salvia hispanica): an ancient grain and a new functional food. Food reviews international. 29(4):394-408.
  41. Câmara AKFI, Vidal V.A.S., Santos, M., Bernardinelli, O.D., Sabadini, E., & Pollonio, M.A.R. (2020). Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica) mucilage in powder or gel format: A clean label technological strategy. Meat Science. 163:1080.85.
  42. Genccelep, H., Saricaoglu, F.T., Anil, M., Agar, B., & Turhan, S. (2015). The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions. Food Hydrocolloids. 48:135-48.
  43. Resconi, V.C., Keenan, D.F., Barahona, M., Guerrero, L., Kerry, J.P., Hamill, R.M. (2016). Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences. LWT-Food Science and Technology. 66:284-92.
  44. Cox, S., & AbuGhannam, N. 2013. Enhancement of the phytochemical and fibre content of beef patties with H imanthalia elongata seaweed. International journal of food science & technology.48(11), 2239-2249.
  45. Kim, H. W., Choi, J. H., Choi, Y.S., Han, D. J., Kim, H. Y., Lee, M. A., … Kim, C. J.  (2010). Effects of sea tangle (Lamina japonica) powder on quality characteristics of breakfast sausages. Korean Journal for Food Science of Animal Resources.30(1), 55– 61
  46. Öztürk Kerimoğlu B, Serdaroğlu M. Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks. (2019). Journal of Food Processing and Preservation. 43(12):e14243.
  47. Powell, M. J., Sebranek, J. G., Prusa, K. J., & Tarté, R. (2019). Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage. Meat science.157, 107883.
  48. ‏Magalhães, IMC., Paglarini, CdS., Vidal, V.A.S., & Pollonio MAR. (2020). Bamboo fiber improves the functional properties of reduced salt and phosphate free Bologna sausage. Journal of Food Processing and Preservation. 44(12):e14929.
  49. Roidoung, S., Ponta, N., & Intisan, R. (2020). Mango peel ingredient as salt and phosphate replacement in chicken breast marinade. International Journal of Food Studies.9(1).‏
  50. Lee, H., Choe, J., Yong, H.I., Lee, H.J., Kim, H.J., & Jo, C. (2018). Combination of sea tangle powder and high‐pressure treatment as an alternative to phosphate in emulsion type sausage. Journal of Food Processing and Preservation. 42(9):e13712.
  51. Hurtado, S., Saguer, E., Toldrà, M., Parés, D., & Carretero, C. (2012). Porcine plasma as polyphosphate and caseinate replacer in frankfurters. Meat science. 90(3):624-8.
  52. Lowder, A.C., Goad, C.L., Lou, X., Morgan, J.B., DeWitt, CAM. (2011). Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins. Meat Science. 89(4):491-9.
  53. Cho, M.G., Bae, S.M., Jeong, J.Y. (2017). Egg shell and oyster shell powder as alternatives for synthetic phosphate: Effects on the quality of cooked ground pork products. Korean Journal for Food Science of Animal Resources. 37(4):571.
  54. Prabhu, G., & Husak, R. (2014). Use of sodium carbonate and native potato starch blends as a phosphate replacer in natural enhanced pork loins. Meat Science. 1(96):454-5.
  55. Jridi, M., Abdelhedi, O., Souissi, N., Kammoun, M., Nasri, M., & Ayadi, M. A. (2015). Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition. Food bioscience.12, 67-72.‏
  56. Petersson, K., Godard, O., Eliasson, A-C., & Tornberg E. (2014). The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran. Meat Science. 96(1):423-8.
  57. Inguglia, E.S,, Zhang, Z., Tiwari, B.K,, Kerry, JP., Burgess, C.M. (2017). Salt reduction strategies in processed meat products–A review. Trends in Food Science & Technology. 59:70-8.
  58. Roobab, U., Khan, A. W., Lorenzo, J. M., Arshad, R. N., Chen, B. R., Zeng, X. A., ... & Aadil, R. M. (2021). A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021). Food Research International.150, 110792.‏
  59. Bolumar, T., Orlien, V., Sikes, A., Aganovic, K., Bak, K.H., Guyon, C. et al . (2021). High pressure processing of meat: Molecular impacts and industrial applications. Comprehensive Reviews in Food Science and Food Safety. 20(1):332-68.
  60. Crehan, C., Troy, D., Buckley, D. (2000). Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt. Meat Science. 55(1):123-30.
  61. Grossi, A., Søltoft-Jensen, J., Knudsen, J.C., Christensen, M., & Orlien, V. (2012). Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment. Meat Science. 92(4):481-9.
  62. Speroni, F., Szerman, N., Vaudagna, S.R. (2014). High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins. Innovative Food Science & Emerging Technologies. 23:10-7.
  63. O'Flynn, C., Cruz-Romero, M., Troy, D., Mullen, A., & Kerry, J. (2014). The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages. Meat Science. 96(1):633-9.
  64. Ito, K., & Hori, K. (1989). Seaweed: Chemical composition and potential food uses. Food Reviews International.5(1), 101– 144.
  65. Sun, X. D., & Holley, R. A.  (2010). High hydrostatic pressure effects on the texture of meat and meat products. Journal of Food Science.75(1), R17– R23.
  66. Sikes, A. L., Tobin, A. B., & Tume, R. K. (2009). Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters. Innovative Food Science & Emerging Technologies.10(4), 405– 412. 
  67. Trespalacios, P., & Pla, R. (2007). Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates. Food Chemistry.104(4), 1718– 1727.
  68. Mariutti, L. R., Orlien, V., Bragagnolo, N., & Skibsted, L. H.  2008. Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat. European Food Research and Technology.227(2), 337– 344. 
  69. Mizi L, Cofrades S, Bou R, Pintado T, López-Caballero M, Zaidi F, et al . 2019. Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage. Innovative Food Science & Emerging Technologies. 51:32-40.
  70. Kapturowska, A., Stolarzewicz, I., Bialecka-Florjanczyk, E., & Chmielewska, I. 2011. Ultradźwięki–narzędzie do inaktywacji komórek drożdży oraz izolacji białek wewnątrzkomórkowych. Żywność Nauka Technologia Jakość.18(4).‏
  71. Tsukamoto I, Yim B, Stavarache C, Furuta M, Hashiba K, Maeda Y . 2004. Inactivation of Saccharomyces cerevisiae by ultrasonic irradiation. Ultrasonics sonochemistry. 11(2):61-5.
  72. Rudy M, Kucharyk S, Duma-Kocan P, Stanisławczyk R, Gil M . 2020. Unconventional methods of preserving meat products and their impact on health and the environment. Sustainability. 12(15):5948.
  73. Vickers, N. J. 2017. Animal communication: when i’m calling you, will you answer too?. Current biology, 27(14), R713-R715.‏
  74. Warner R, McDonnell CK, Bekhit A, Claus J, Vaskoska R, Sikes A, et al . 2017. Systematic review of emerging and innovative technologies for meat tenderisation. Meat science. 132:72-89.
  75. Chang HJ, Wang Q, Tang CH, Zhou GH . 2015. Effects of ultrasound treatment on connective tissue collagen and meat quality of beef semitendinosus muscle. Journal of Food Quality. 38(4):256-67.
  76. Kang D-c, Gao X-q, Ge Q-f, Zhou G-h, Zhang W-g . 2017. Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and Ultrasonics Sonochemistry. 38:317-25.
  77. Alarcon-Rojo AD, Carrillo-Lopez LM, Reyes-Villagrana R, Huerta-Jiménez M, Garcia-Galicia IA . 2019. Ultrasound and meat quality: A review. Ultrasonics Sonochemistry. 55:369-82.
  78. Pinton MB, Correa LP, Facchi MMX, Heck RT, Leães YSV, Cichoski AJ, et al . 2019. Ultrasound: A new approach to reduce phosphate content of meat emulsions. Meat Science. 152:88-95.
  79. Zhang F, Zhao H, Cao C, Kong B, Xia X, Liu Q . 2021. Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%. Ultrasonics Sonochemistry. 71:105379.
  80. Al Hilphy AR, Al Temimi AB, Al Rubaiy HHM, Anand U, Delgado Pando G, Lakhssassi N . 2020. Ultrasound applications in poultry meat processing: A systematic review. Journal of Food Science. 85(5):1386-96.
  81. Resendiz-Vazquez J, Ulloa J, Urías-Silvas J, Bautista-Rosales P, Ramírez-Ramírez J, Rosas-Ulloa P, et al . 2017. Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate. Ultrasonics Sonochemistry. 37:436-44.
  82. Köhn, C. R., Almeida, J. C., Schmidt, M. M., Vidal, A. R., Kempka, A. P., Demiate, I. M., ... & Prestes, R. C. 2016. Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound. International Food Research Journal.23(2), 653.‏
  83. Toepfl, S., Heinz, V., & Knorr, D. 2006. Pulsed electric fields (PEF) processing of meat. In 13th World Congress of Food Science & Technology. 591-591.‏
  84. Choi, Y. S., Kim, Y. B., Hwang, K. E., Song, D. H., Ham, Y. K., Kim, H. W., ... & Kim, C. J. 2016. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages. Poultry Science.95(6), 1465-1471.‏
  85. Gómez-Salazar, J. A., Galván-Navarro, A., Lorenzo, J. M., & Sosa-Morales, M. E. (2021). Ultrasound effect on salt reduction in meat products: A review. Current opinion in food science.38, 71-78.‏
  86. Gómez, B., Munekata, P. E., Gavahian, M., Barba, F. J., Martí-Quijal, F. J., Bolumar, T., ... & Lorenzo, J. M. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. Food research international.123, 95-105.‏
  87. Goemaere, O., Glorieux, S., Govaert, M., Steen, L., & Fraeye, I. (2021). Phosphate elimination in emulsified meat products: Impact of protein-based ingredients on quality characteristics. Foods.10(4), 882.‏
  88. Anjaneyulu, A. S. R., Sharma, N., & Kondaiah, N. (1989). Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties. Meat Science.25(4), 293-306.‏
  89. Resconi, V. C., Keenan, D. F., Gough, S., Doran, L., Allen, P., Kerry, J. P., & Hamill, R. M. (2015). Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams. LWT-Food Science and Technology.64(2), 946-958.
نشریه فرآوری و نگهداری مواد غذایی
دوره 15، شماره 4
دی 1402
صفحه 21-44

فایل ها

هم رسانی

ارجاع به این مقاله

آمار