Keywords

Whey Peptides, Antioxidant Effect, Repeated Freezing And Thawing, Minced Pork, Quality Characteristics

Abstract

In order to study the influence and mechanism of whey protein hydrolysates (WPH) on the oxidation and quality of repeatedly frozen and thawed pork mince, this experiment added different mass fractions (5%, 10%, 15%) of WPH to raw pork mince. Perform different freeze-thaw cycles (0 to 9) to detect the thawing loss of minced meat after freezing and thawing, thiobarbituric acid (thiobarbituric acid reactive substances, TBARS) value, and total volatile base nitrogen (TVB-N) value, textural properties, rheological modulus loss, protein carbonyl content and changes in Raman spectra. The results showed that without freezing and thawing, there was no significant difference between the indicators of the sample group and the blank group (P>0.05). After freeze-thaw treatment, the thawing loss rate of minced pork increased from 2.67% to 2.93% to 7.00% to 12.4%. Among them, 15% WPH significantly inhibited the increase in thawing loss (P<0.05) and improved the water retention of minced meat. When the freeze-thaw cycles reached 7 to 9 times, the 15% WPH group was better than the blank group and the unhydrolyzed whey peptide group in inhibiting the increase in TVB-N value, TBARS value and carbonyl content of minced meat (P<0.05). In terms of texture, with the increase in freezing and thawing times, the hardness, elasticity, cohesion and chewiness of minced pork showed a significant downward trend. After freezing and thawing 9 times, 15% WPH can increase the chewiness of minced pork from 9.63 g to 17 g; after freezing and thawing 5 times, the elasticity of the 15% WPH group reaches 0.69, exceeding butylatedhydroxyanisole (BHA). ) positive blank group; the hardness and cohesion of the WPH group and BHA group were significantly higher than the blank group; different amounts of WPH added improved the texture of minced pork, with the high-dose group having the best effect. Rheological results showed that the loss modulus G'' of pork mince in the WPH group decreased significantly. Raman spectroscopy showed that adding 15% WPH effectively inhibited the decrease in ¦Á-helix content and increase in ¦Â-sheet content of meat protein during freeze-thaw cycles, and protected the protein secondary structure. Experiments show that during the freeze-thaw cycle, WPH plays a role in inhibiting the oxidation of pork mince and improving product quality.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Liu Yuan, Zhang Min, Peng Xinyan, Zeng Yulong, Wang Xiaoyu, He Hongjun, Shao Lingjian  

About ETprotein

ETprotein, a reputable plant protein vegan protein Chinese factory manufacturer and supplier, is renowned for producing, stocking, exporting, and delivering the highest quality organic bulk vegan protein and plant proteins. They include Organic rice protein, clear rice protein, pea protein, clear pea protein, watermelon seed protein, pumpkin seed protein, sunflower seed protein, mung bean protein, peanut protein etc. Their offerings, characterized by a neutral taste, non-GMO, allergen-free attributes, cater to a diverse range of industries. They serve nutraceutical, pharmaceutical, cosmeceutical, veterinary, as well as food and beverage finished product distributors, traders, and manufacturers across Europe, USA, Canada, Australia, Thailand, Japan, Korea, Brazil, and Chile, among others.

ETprotein specialization includes exporting and delivering tailor-made protein powder and finished nutritional supplements. Their extensive product range covers sectors like Food and Beverage, Sports Nutrition, Weight Management, Dietary Supplements, Health and Wellness Products, and Infant Formula, ensuring comprehensive solutions to meet all your protein needs.

As a trusted company by leading global food and beverage brands and Fortune 500 companies, ETprotein reinforces China’s reputation in the global arena. For more information or to sample their products, please contact them and email sales(at)ETprotein.com today.

Featured Products on Sale

Organic Brown Rice Protein

Protein: 80%, 85%,90%
NON-GMO, Solvents-free, Soy-free, Gluten-free, Low sodium, Low heavy metals, Pesticides free
Neutral taste, Lower fat, Longer shelf life
Organic COI/TC certificate is available for the European market
NOP import certificate is available for the USA/Canada market
Competitive price

Clear Rice Protein(Hydrolyzed Rice Protein)

Protein Min 85%
Neutral taste, win over all over the world’s existing competitors
Instant solubility in water, generates a clear solution, no sediments, and Stable for a longer shelflife

Pea Protein

Protein: 80%, 85%,90%
Neutral taste, Non-GMO, Solvents free, Soy-free, Gluten-free, Vegan, Low sodium,Lower heavy metals
Types for vegan meat, vegan beverage
Competitive price

Clear Pea Protein(Hydrolyzed Pea Protein)

Protein Min 85%
Neutral taste, win over all over the world’s existing competitors
Non-GMO, Solvents free, Soy-free, Gluten-free, Vegan, Low sodium, Lower heavy metals
Instant solubility in water, generates clear solution, no sediments, Stable for longer shelflife

Organic Pumpkin Seed Protein

Protein Min 70%
Neutral typical smooth taste, win over all over other existing competitors
NOP import certificate is available for the USA/Canada market

Contact sales@etprotein.com for a quotation and Free samples.

We’re excited to provide you with top-notch proteins and great customer service!