Physicochemical and sensory characterization of raw tuna muscle for plant-based fish analogs development purposes.

Plant-based fish analogs are in trend for their potential to reduce overfishing and for providing enriched dietary options. Tuna is popular for raw food applications, especially the bluefin species group ( and yellowfin (). The objective was to characterize the raw muscle of these species, identifying the most important traits and providing reference values for the development of plant-based analogs.

Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages.

The aim of this work was to assess the influence of a porcine spleen surimi-like protein ingredient as pork meat replacer in emulsified cooked meat products (frankfurter-type sausages). The effects of the addition of porcine spleen protein isolate (SPI) in substitution of lean meat at concentrations of 5%, 10% and 15% on the physicochemical characteristics, microstructure, textural, and sensorial properties of the sausages were investigated. The addition of SPI did not affect the emulsion stability of raw meat batters nor the proximate composition of the cooked sausages, provided that sausages are formulated considering the differences in protein and fat content between pork meat and spleen protein fraction.

RSM Optimization for the Recovery of Technofunctional Protein Extracts from Porcine Hearts.

Meat byproducts, such as the internal organs from slaughtered animals, are usually underutilized materials with low commercial value. The functional (emulsifying, gelling, and foaming) properties of soluble protein extracts derived from pork hearts were investigated, as well as their molecular weight distribution. A central composite design (CCD) for two process variables (pH and ionic strength of the extraction buffer) was used to foreknow the effects of the process conditions on the physicochemical characteristics and technofunctionality of the protein extracts by means of the response surface methodology (RSM).

Scale-up of the process to obtain functional ingredients based in plasma protein concentrates from porcine blood.

The feasibility of a scaled-up process to obtain two protein concentrates from porcine blood plasma, i.e. serum and albumin, for use as functional food ingredients was assessed.

Low-salt porcine serum concentrate as functional ingredient in frankfurters.

The objective was to assay the use of serum from porcine blood as functional ingredient in frankfurter production. Three pilot productions of sausages were carried out to compare serum containing frankfurters to sausages based on a standard commercial formula that included caseinate and polyphosphate. Both products were very similar for proximate composition, water holding capacity, cooking and purge losses, instrumental texture, and microstructure.

Porcine plasma as polyphosphate and caseinate replacer in frankfurters.

The aim was to replace polyphosphate and caseinate by porcine blood plasma as functional ingredients in frankfurters. Three trials, each consisting of one control, formulated with caseinate and tripolyphosphate, and one test, formulated with plasma, were carried out in a pilot plant. The frankfurters with plasma were compared to their respective controls by determining the composition, water holding capacity, cooking losses, internal colour, texture, microstructure, sensorial characteristics, and overall acceptance.

Heat-induced gelation of porcine blood plasma proteins as affected by pH.

Porcine plasma is a by-product of the meat industry that can be used as a food ingredient. It is a protein mixture, hence its composition can be modified to meet specific functionality requirements. In the present paper, the gelation properties of plasma and its two major fractions (serum and albumin) have been studied at pH 4.

Effectiveness of high pressure processing on the hygienic and technological quality of porcine plasma from biopreserved blood.

The effects of a high hydrostatic pressure (HHP) treatment (450MPa, 15min at 20°C) on both the microbiological quality and the functional properties of plasma from biopreserved porcine blood were evaluated. Blood was inoculated with Enterococcus raffinosus-PS99 (10(7)ufcmL(-1)) and stored at 5°C. After 72-h storage, bacterial counts in inoculated samples decreased by 52, 70, 81 and more than 99% for coliforms, Pseudomonas spp, hemolytic and proteolytic bacteria, respectively.

Fourier transform raman spectroscopy study of heat-induced gelation of plasma proteins as influenced by pH.

Fourier transform (FT) Raman spectroscopy was used to elucidate heat-induced structural changes of albumin, globulins, serum, and plasma protein solutions (15% w/w) as affected by pH (4.5, 6.0, and 7.

Preservation of porcine blood quality by means of lactic acid bacteria.

The capacity of 12 lactic acid bacteria (LAB) strains to preserve porcine blood during storage was evaluated. A general ability of LAB to prevent blood's hemolysis and to maintain the functional properties of plasma was observed. Two strains, PS99 (Enterococcus raffinosus) and TA43 (Lactobacillus reuteri), were selected for studies at 5°C according to their antibacterial activity in blood stored at 15°C.

Identification and antagonistic activity of lactic acid bacteria occurring in porcine blood from industrial slaughterhouses--a preliminary study.

Ninety-seven lactic acid bacteria (LAB) were isolated from slaughterhouse porcine blood in order to select autochthonous LAB strains for use as biopreservatives of this by-product. They were identified by 16S rDNA sequencing; and their inhibition capacity was determined against four bacterial species frequently found in contaminated blood, i.e.