Effects of tiger nut (Cyperus esculentus) milk liquid co‐products on the quality of pork burgers

Co‐products from the tiger nut milk industry can be given added value if they are used in the manufacturing process of other food products. The aim of this study was to analyse the effect of using tiger nut milk liquid co‐product as a substitute for the water added to pork burger formulations. The results showed that its use in pork burger delayed lipid oxidation and improved cooking properties (less shrinkage), while no significant changes in nutritional value were observed. Pork burgers containing tiger nut liquid co‐product were perceived to be juicier and less fatty than the control, contributing to higher scores for overall liking.     

Evaluation of pH‐treated fish sarcoplasmic proteins on rheological properties of fish myofibrillar protein mediated by microbial transglutaminase

Fish sarcoplasmic protein (SP) could be exploited in the water‐holding agent for fish protein gels, except that the gel strength is reduced. The adjustment of pH could modify protein interactions to overcome the inferior effect. Fish SP solutions were adjusted to pH 3 or 12, neutralised to pH 7 and lyophilised to be pH‐treated SPs. These SPs along with lyophilised untreated SP (Normal SP) were incorporated into fish myofibrillar protein (MP) with microbial transglutaminase (MTG). The denaturation temperature (T_d) of MP mixed with normal SP was 66 °C with the lowest shear stress value. The denaturation of MP mixed with pH‐treated SP reduced to be 57 °C, resulting in increased shear stress. The cooking loss of MP gel was reduced by adding pH‐treated SPs, while the breaking forces were similar to control. The result indicated that pH‐treated SPs could be used to reduce cooking loss of MTG‐mediated MP gels without affecting the gelling properties.