Massey Documents by Type

Permanent URI for this communityhttps://mro.massey.ac.nz/handle/10179/294

Browse

Filters

2007 - 200912010 - 20201

Settings

Has files: YesSubject: search.filters.subject.Meat extract

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
    (Massey University, 2020) Chiang, Jie Hong
    This research thesis aimed to process beef bone extract into a flavoursome protein ingredient to be added to extruded meat analogues to form meat alternatives and study their impact on the structural, textural, and sensory properties of meat alternatives. The thesis consists of three main parts. In the first part, two methods namely enzymatic hydrolysis and Maillard reaction (MR) treatments were evaluated for their suitability of modifying the flavour character of beef bone extract to become flavoursome protein ingredients. The second part studied the effects of soy protein concentrate (SPC) to wheat gluten (WG) ratio as a way of improving the structural and textural properties of current extruded meat analogues. The third part studied the effects of flavoursome protein ingredient (i.e. Maillard-reacted beef bone hydrolysate) with plant proteins on extruded meat alternatives. It also investigated the effects of moisture contents on extruded meat alternatives and their application in sausages. To begin, an experimental study on the effects of enzymatic hydrolysis treatments (i.e. single, simultaneous and sequential) on the physicochemical properties of beef bone extract using Protamex®, bromelain, and Flavourzyme® was conducted. Next, the changes in the physicochemical properties and volatile compounds of beef bone hydrolysates during heat treatment as a result of the MR were investigated. Beef bone hydrolysates were combined with ribose in aqueous solutions and heated at 113°C to produce Maillard reaction products (MRPs). Results showed that Flavourzyme® was the most effective in increasing the proportion of low Mw peptides, reducing viscosity and enhancing the flavour intensity of beef bone extract. Concurrently, the effects of SPC to WG ratio at a constant mass of SPC and WG on the physicochemical properties of extruded meat analogues were studied. Meat analogues containing 30%WG showed the highest degree of texturisation, fibrous structure, hardness and chewiness using instrumental and sensory analysis. For the third part of this research thesis, the effects of flavoursome protein ingredient (i.e. Flavourzyme®-MRP) at different concentrations (0, 10, 20, 30 and 40% wet weight) with plant proteins on extruded meat alternatives were investigated. Meat alternatives containing 20%MRP obtained the highest sensory scores for appearance, meaty aroma, meaty taste, and overall acceptability. Results showed that the addition of MRP with soy protein concentrate and wheat gluten to produce meat alternatives changed the textural, structural, and sensory properties significantly. The effects of moisture content (MC) on the physicochemical properties of extruded meat alternatives made from Flavourzyme®-MRP and plant proteins were studied. Samples were extruded at different dry feed rate of 1.8, 2.2, 2.6 and 3.0 kg/h to obtain MC of 60%MC, 56%MC, 52%MC and 49%MC, respectively. Meat alternatives at 49%MC were the closest in terms of both textural and microstructural properties to reference sample, boiled chicken breast. Results showed that the change in MC as a process parameter played an important role in the formation of fibrous structure in extruded meat alternatives. Lastly, the physicochemical properties of sausages made from extruded meat alternatives at different MC were conducted. Five sausages made from meat alternatives (S49%MC, S52%MC, S56%MC and S60%MC) and chicken breast (SCB) as a reference sample were prepared. Results showed that S49%MC had the highest sensory scores among all sausages made from meat alternatives. However, SCB obtained the highest sensory scores for all attributes except for appearance among all sausages at a 95% confidence level. Overall, the present work demonstrated that a flavoursome protein ingredient (i.e. Flavourzyme®-MRP) from low-value meat by-product (i.e. beef bone extract) can be successfully incorporated into extruded meat analogues to form meat alternatives with high aroma and taste quality while maintaining fibrous structure. However, further work needs to be done to improve the textural and sensory properties of sausages made from extruded meat alternatives.
  • Thumbnail Image
    Item
    The effect of a meat extract on iron absorption in young women : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Human Nutrition at Massey University, Palmerston North Campus, New Zealand
    (Massey University, 2007) Beck, Kathryn Louise
    Iron deficiency is a global problem for which determinants and solutions need to be investigated. The first part of this study assessed the iron status and dietary intakes of 85 non vegetarian women aged 18-40 years living in the Manawatu region. Exclusion criteria included pregnancy or breastfeeding in the past 12 months, smoking, excess alcohol consumption and recent blood donation. Dietary intakes were estimated using a 24 hour recall and a non validated food frequency questionnaire. Serum ferritin (SF), haemoglobin (Hb), C-reactive protein, height, weight and supplement use were measured. Two women (2.4%) had iron deficiency anaemia (SF<12µg/L and Hb< 120g/L) and 9 women (10.6%) had depleted iron stores (SF<20µg/L). All other women had normal iron stores (SF>20µg/L). The daily mean and median iron intakes were 12.7±6.2mg and 10.8mg. 71 women (83.5%) consumed less than the Recommended Dietary Intake (RDI) of 18mg iron per day and 21.2% consumed less than the Estimated Average Requirement (EAR) of 8mg iron per day. Serum ferritin was positively associated with age and total dietary iron intake. No statistically significant relationship was found between serum ferritin and Body Mass Index or exercise, or daily intakes of energy, protein, haem iron, red meat, total meat, vitamin C, vitamin A, total tea, coffee, alcohol, fibre or calcium (p>.05). Eighteen women who had low iron stores (SF<30µg/L) were selected to take part in a second study to investigate the effect of a meat extract (<0.5kDa sarcoplasmic fraction) on non haem iron absorption. Each subject consumed a sodium caseinate meal, a meat meal or a sodium caseinate meal containing the meat extract. Each meal was labeled with 8.5mg 57 Fe and each subject received 0.5mg 58 Fe administered by intravenous infusion. Fourteen days later iron absorption from these meals was determined using ratios of stable isotopes of iron incorporated into the red blood cells. Iron status was significantly inversely related to iron absorption. After adjusting to a serum ferritin of 40µ/L, iron absorption was 3.8% from the sodium caseinate meal, 3.9% from the meat meal and 5.1% from the meal containing the meat extract. These values were not significantly different from one another (p>.05).