Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.

BACKGROUND: Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter-type meat products. RESULTS: Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P < 0.05) by component analysis. CONCLUSION: All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry.

Immunofluorescence detection of pea protein in meat products.

In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.