Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing

This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze–thaw cycles (F-T cycles). The results...

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Bibliographic Details
Published in:Foods 2023-09, Vol.12 (19), p.3597
Main Authors: Zhang, Xiaotong, Yu, Pengjuan, Yan, Jiayan, Shi, Yishuang, Feng, Jianhui, Peng, Xinyan
Format: Article
Language:English
Subjects:
Antioxidants
Cooking
Food
Food additives
Free radicals
Freeze thaw cycles
Freeze-thawing
Freezing
Meat products
Meat quality
Microorganisms
Molecular weight
Natural & organic foods
natural whey protein
Oxidation
Peptides
Polypeptides
Pork
pork ball preprepared dishes
Proteins
quality
repeated freeze–thaw
Sensory properties
Thawing
Whey
Whey protein
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Summary:This study evaluated the effect of FI (Fraction I, molecular weight < 1 kDa), which is separated from natural whey protein, on the antioxidant activity, sensory quality, color, texture characteristics, and microbial growth of pork balls during repeated freeze–thaw cycles (F-T cycles). The results indicated that pork balls mixed with FI significantly improved in quality after repeating the F-T cycle, especially with the addition of 10% FI. The quality was improved significantly after repeated F-T cycles by adding 10% FI, and the antioxidant activity after seven F-T cycles decreased by 40.78%, a similar result to that obtained with the addition of 0.02% BHA. In addition, FI effectively reduced the sensory damage of pork balls caused by repeated freezing–thawing and also significantly inhibited the growth of microorganisms. In summary, FI not only has excellent antioxidant capacity under repeated freeze–thaw conditions but also has significant antibacterial and quality preservation effects and is expected to be quantified as a kind of natural food additive with antibacterial and antioxidant properties. This paper not only explores the effect of FI on the quality characteristics of frozen and thawed pork balls in prepared dishes but also provides a theoretical basis for the application of whey polypeptides in prepared meat.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12193597