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dc.contributor.authorRødbotten, Rune
dc.contributor.authorBöcker, Ulrike
dc.contributor.authorHøst, Vibeke
dc.contributor.authorDankel, Elin Katinka
dc.contributor.authorSanden, Karen Wahlstrøm
dc.contributor.authorPedersen, Mona Elisabeth
dc.contributor.authorOfstad, Ragni
dc.date.accessioned2022-06-28T07:19:36Z
dc.date.available2022-06-28T07:19:36Z
dc.date.created2022-06-27T13:42:58Z
dc.date.issued2022
dc.identifier.issn2772-5022
dc.identifier.urihttps://hdl.handle.net/11250/3001194
dc.description.abstractThis study was conducted to evaluate the effect of adding eggshell membrane (ESM), a by-product of the chicken egg processing industry, to emulsified meat models with different NaCl concentrations. The aim was to examine if ESM could facilitate a reduction in the amount of NaCl added to this type of product. The effects of ESM addition were investigated in terms of cooking loss, water distribution, color, and texture properties using a simplified meat emulsion model with no other additives than ESM. Emulsified meat samples were made with three different NaCl concentrations (0.5, 0.1, 1.5% w/w), without and with three levels of ESM (0.5, 1.0, 1.5% w/w). Addition of ESM reduced cooking loss (CL), improved texture, and increased redness. Effects of ESM were explained by structural changes in the protein matrix, as shown by two different histological methods. The addition of ESM explained 86% of the variation in low-field Nuclear Magnetic Resonance (LF-NMR) T2 relaxation times in uncooked samples, while 97% of the variation in cooked samples was explained by the NaCl concentration. Fourier transform Infrared (FTIR) micro-spectroscopic measurements revealed that samples supplemented with ESM had a higher proportion of α-helical structures and reduced amount of protein ß-sheet aggregation in samples with 1.0 and 1.5% NaCl. It was shown that ESM increased the pH of the emulsified meat, and it was, therefore suggested that increased negative repulsion effects had a positive heat stabilizing effect on the protein network. The fact that the cooked samples were redder was probably related to the antioxidant effect of ESM which was measured as MDA (malondialdehyde) equivalents after in vitro digestion of the samples. ESM can thus help reduce the salt content in sausages while ESM also has a positive antioxidant effect improving color.
dc.description.abstractThe effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture
dc.language.isoengen_US
dc.subjectFTIR spectroscopy
dc.subjectFTIR-spectroscopy
dc.subjectMikrostruktur
dc.subjectMicrostructure
dc.subjectCooking loss
dc.subjectCooking loss
dc.subjectMeat emulsions
dc.subjectMeat emulsions
dc.subjectLF NMR
dc.subjectLF-NMR
dc.titleThe effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and textureen_US
dc.title.alternativeThe effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and textureen_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersion
dc.source.volume2en_US
dc.source.journalApplied Food Researchen_US
dc.identifier.doi10.1016/j.afres.2022.100151
dc.identifier.cristin2035435
dc.relation.projectNofima AS: 202102
dc.relation.projectNorges forskningsråd: 314599
dc.relation.projectNofima AS: 202101
dc.relation.projectNorges forskningsråd: 314318
dc.relation.projectNorges forskningsråd: 314111
dc.relation.projectNofima AS: 202103
cristin.ispublishedtrue
cristin.fulltextoriginal


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