Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages
Summary This study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteini...
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| Veröffentlicht in: | International journal of food science & technology 2024-04, Vol.59 (4), p.2505-2515 |
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| creator | Seo, Jin‐Kyu Kim, Hyun‐Wook Lee, Yong‐Jae Yang, Han‐Sul Kim, Brad Yuan H. |
| description | Summary
This study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteinization, DeP; demineralization, DeM; deacetylation, DeA) based on the extraction step. Functional properties of different CM types according to the extraction step were assessed using both meat batter and emulsified sausage systems. Among the CMs, the functional characteristics of DeP and DeM exhibited higher binding and emulsion capacity and showed more redness than other CMs (P |
| doi_str_mv | 10.1111/ijfs.16985 |
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This study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteinization, DeP; demineralization, DeM; deacetylation, DeA) based on the extraction step. Functional properties of different CM types according to the extraction step were assessed using both meat batter and emulsified sausage systems. Among the CMs, the functional characteristics of DeP and DeM exhibited higher binding and emulsion capacity and showed more redness than other CMs (P < 0.05). Compared to the non‐CM added control, the emulsified sausages including CMs showed higher emulsion stability (P < 0.05). The sausages manufactured with DeP or DeM showed higher redness and hardness and lower cooking loss than the control (P < 0.05). During refrigerated storage, emulsified sausages with DeH and DeP inhibited the lipid oxidation compared to those of control (P < 0.05). These findings suggest that DeP or DeM inclusion can improve binding ability and colour as well as lipid oxidation in emulsified sausage. Thus, it can be used as a novel non‐meat ingredient to improve functional and technological properties of processed meat.
The addition of chitinous materials (CMs) extracted from crawfish and blue crab shells improved emulsion stability, colour, texture, and water‐holding capacity of emulsified pork sausages. This study suggests the possibility of using crustacean shells as natural food additives that can be used as a multifunctional non‐meat ingredient in processed meat products.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16985</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Binding ; Blue crabs ; Callinectes sapidus ; Chitin/chitosan ; Cold storage ; crustacean shell ; Crustaceans ; Deacetylation ; Dehydration ; Demineralization ; Demineralizing ; Deproteinization ; dietary fiber ; emulsified pork sausage ; Emulsions ; functionality ; Lipid peroxidation ; Lipids ; Meat ; Oxidation ; Physicochemical properties ; Sausages</subject><ispartof>International journal of food science & technology, 2024-04, Vol.59 (4), p.2505-2515</ispartof><rights>2024 The Authors. published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).</rights><rights>2024. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3505-1cf71e26ec0247b5db883ba5ce73705fe63712826c0dcbceab490c04c24207603</cites><orcidid>0000-0003-1483-4391 ; 0000-0003-0003-0368 ; 0000-0001-6658-6364 ; 0000-0001-5929-8284 ; 0000-0001-7119-8948</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16985$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16985$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Seo, Jin‐Kyu</creatorcontrib><creatorcontrib>Kim, Hyun‐Wook</creatorcontrib><creatorcontrib>Lee, Yong‐Jae</creatorcontrib><creatorcontrib>Yang, Han‐Sul</creatorcontrib><creatorcontrib>Kim, Brad Yuan H.</creatorcontrib><title>Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages</title><title>International journal of food science & technology</title><description>Summary
This study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteinization, DeP; demineralization, DeM; deacetylation, DeA) based on the extraction step. Functional properties of different CM types according to the extraction step were assessed using both meat batter and emulsified sausage systems. Among the CMs, the functional characteristics of DeP and DeM exhibited higher binding and emulsion capacity and showed more redness than other CMs (P < 0.05). Compared to the non‐CM added control, the emulsified sausages including CMs showed higher emulsion stability (P < 0.05). The sausages manufactured with DeP or DeM showed higher redness and hardness and lower cooking loss than the control (P < 0.05). During refrigerated storage, emulsified sausages with DeH and DeP inhibited the lipid oxidation compared to those of control (P < 0.05). These findings suggest that DeP or DeM inclusion can improve binding ability and colour as well as lipid oxidation in emulsified sausage. Thus, it can be used as a novel non‐meat ingredient to improve functional and technological properties of processed meat.
The addition of chitinous materials (CMs) extracted from crawfish and blue crab shells improved emulsion stability, colour, texture, and water‐holding capacity of emulsified pork sausages. This study suggests the possibility of using crustacean shells as natural food additives that can be used as a multifunctional non‐meat ingredient in processed meat products.</description><subject>Binding</subject><subject>Blue crabs</subject><subject>Callinectes sapidus</subject><subject>Chitin/chitosan</subject><subject>Cold storage</subject><subject>crustacean shell</subject><subject>Crustaceans</subject><subject>Deacetylation</subject><subject>Dehydration</subject><subject>Demineralization</subject><subject>Demineralizing</subject><subject>Deproteinization</subject><subject>dietary fiber</subject><subject>emulsified pork sausage</subject><subject>Emulsions</subject><subject>functionality</subject><subject>Lipid peroxidation</subject><subject>Lipids</subject><subject>Meat</subject><subject>Oxidation</subject><subject>Physicochemical properties</subject><subject>Sausages</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><recordid>eNp9kMtOwzAQRS0EEuWx4QsssUMK-BEn7RJV5aVKLIB15EzHxCWJg-2o9Cv4ZVzKGm_GGp25d-YScsHZNU_vxq5NuObFbKoOyITLQmWiEPyQTNhMsUzlQh6TkxDWjDEhy3xCvhfGIMRAnaHQ2Gh7Nwba6Yje6jbQgJ8j9jH92y3Fr-g1RFxR411HweuNsaGhul_Ruh1x16mp62lskA7NNlhw0GBnQbd08G5AHy3-emE3tsEam7QG5z9o0GPQ7xjOyJFJvnj-V0_J293idf6QLZ_vH-e3ywykYirjYEqOokBgIi9rtaqnU1lrBVjKkimDhSy5mIoC2ApqQF3nMwYsB5ELVhZMnpLLvW5aK10YYrV2o--TZSVmSsk8CZSJutpT4F0IHk01eNtpv604q3aBV7vAq9_AE8z38Ma2uP2HrB6f7l72Mz_PT4a2</recordid><startdate>202404</startdate><enddate>202404</enddate><creator>Seo, Jin‐Kyu</creator><creator>Kim, Hyun‐Wook</creator><creator>Lee, Yong‐Jae</creator><creator>Yang, Han‐Sul</creator><creator>Kim, Brad Yuan H.</creator><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-1483-4391</orcidid><orcidid>https://orcid.org/0000-0003-0003-0368</orcidid><orcidid>https://orcid.org/0000-0001-6658-6364</orcidid><orcidid>https://orcid.org/0000-0001-5929-8284</orcidid><orcidid>https://orcid.org/0000-0001-7119-8948</orcidid></search><sort><creationdate>202404</creationdate><title>Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages</title><author>Seo, Jin‐Kyu ; Kim, Hyun‐Wook ; Lee, Yong‐Jae ; Yang, Han‐Sul ; Kim, Brad Yuan H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3505-1cf71e26ec0247b5db883ba5ce73705fe63712826c0dcbceab490c04c24207603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Binding</topic><topic>Blue crabs</topic><topic>Callinectes sapidus</topic><topic>Chitin/chitosan</topic><topic>Cold storage</topic><topic>crustacean shell</topic><topic>Crustaceans</topic><topic>Deacetylation</topic><topic>Dehydration</topic><topic>Demineralization</topic><topic>Demineralizing</topic><topic>Deproteinization</topic><topic>dietary fiber</topic><topic>emulsified pork sausage</topic><topic>Emulsions</topic><topic>functionality</topic><topic>Lipid peroxidation</topic><topic>Lipids</topic><topic>Meat</topic><topic>Oxidation</topic><topic>Physicochemical properties</topic><topic>Sausages</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Seo, Jin‐Kyu</creatorcontrib><creatorcontrib>Kim, Hyun‐Wook</creatorcontrib><creatorcontrib>Lee, Yong‐Jae</creatorcontrib><creatorcontrib>Yang, Han‐Sul</creatorcontrib><creatorcontrib>Kim, Brad Yuan H.</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Seo, Jin‐Kyu</au><au>Kim, Hyun‐Wook</au><au>Lee, Yong‐Jae</au><au>Yang, Han‐Sul</au><au>Kim, Brad Yuan H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-04</date><risdate>2024</risdate><volume>59</volume><issue>4</issue><spage>2505</spage><epage>2515</epage><pages>2505-2515</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
This study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteinization, DeP; demineralization, DeM; deacetylation, DeA) based on the extraction step. Functional properties of different CM types according to the extraction step were assessed using both meat batter and emulsified sausage systems. Among the CMs, the functional characteristics of DeP and DeM exhibited higher binding and emulsion capacity and showed more redness than other CMs (P < 0.05). Compared to the non‐CM added control, the emulsified sausages including CMs showed higher emulsion stability (P < 0.05). The sausages manufactured with DeP or DeM showed higher redness and hardness and lower cooking loss than the control (P < 0.05). During refrigerated storage, emulsified sausages with DeH and DeP inhibited the lipid oxidation compared to those of control (P < 0.05). These findings suggest that DeP or DeM inclusion can improve binding ability and colour as well as lipid oxidation in emulsified sausage. Thus, it can be used as a novel non‐meat ingredient to improve functional and technological properties of processed meat.
The addition of chitinous materials (CMs) extracted from crawfish and blue crab shells improved emulsion stability, colour, texture, and water‐holding capacity of emulsified pork sausages. This study suggests the possibility of using crustacean shells as natural food additives that can be used as a multifunctional non‐meat ingredient in processed meat products.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16985</doi><tpages>2515</tpages><orcidid>https://orcid.org/0000-0003-1483-4391</orcidid><orcidid>https://orcid.org/0000-0003-0003-0368</orcidid><orcidid>https://orcid.org/0000-0001-6658-6364</orcidid><orcidid>https://orcid.org/0000-0001-5929-8284</orcidid><orcidid>https://orcid.org/0000-0001-7119-8948</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Binding Blue crabs Callinectes sapidus Chitin/chitosan Cold storage crustacean shell Crustaceans Deacetylation Dehydration Demineralization Demineralizing Deproteinization dietary fiber emulsified pork sausage Emulsions functionality Lipid peroxidation Lipids Meat Oxidation Physicochemical properties Sausages |
| title | Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages |
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