Effects of Whey Protein Powder, Boswellia serrata and cysteine Supplementation on the Physicochemical Properties and Oxidative Stability of Pork and its Products = 유청단백질분말급여가 돈육의 이화학적 특성 및 산화 안정성에 미치는 영향

다국어 초록 (Multilingual Abstract)

People's health awareness is increasing, so the development of high-quality food has gained increasing attention. Whey protein is easily absorbed, contains high-quality essential amino acids, biologically active factors, and growth factors, which has high nutritional value. The aim of this study was to investigate the effects of whey protein powder supplementation on the physicochemical and sensory properties of pork loin. Whey powder (W), Boswellia serrata (B) and cysteine (C) all contain sulfur compounds and may have a synergistic effect. Therefore, novel meat products with nature antioxidants W, B, and C were developed by evaluating the antioxidant activities and meat quality of patties.
Salting, dry aging, and sous vide processing methods can improve the meat texture and extend the shelf life. The physicochemical and sensory properties of whey-fed pork loin treated with salting, dry aging, and sous vide were evaluated through proximate composition, cooking loss, texture profile analysis, sensory evaluation assays. The protein content was higher, and the fat content, cholesterol content, and total lipid were lower (p < 0.05) in raw whey-fed pork loin (RW) than in control pork loin (RC). Whey-fed pork loin treated with salting, dry aging, and sous vide (ASW) showed a decrease in cooking loss (p < 0.05), hardness (p < 0.001), and gumminess (p < 0.001) and an increase in sensory evaluation (p < 0.05), extend shelf life and protection from microbial contamination (p < 0.001) than those in control (ASC).
After confirming the effects of whey powder, apply it to meat product development. The effects of natural antioxidants found in W, B, and their combination on pork patties were examined during storage in terms of textural properties and lipid oxidation susceptibility. Sensory evaluation, 2-thiobarbituric acid-reactive substances (TBARS), color, microbiological analyses were evaluated. The highest water holding capacity and lowest cooking losses (p < 0.001) were observed in WB1 and WB2 groups (WB1: 2% whey powder + 0.5% Boswellia serrata powder; WB2: 2% whey powder +1.0% Boswellia serrata powder), and WB1 scored the highest in overall acceptability in the sensory evaluation (p < 0.01). The W, WB1 and WB2 groups exhibited higher crude protein contents (p < 0.05) than that of the control group (CON). TBARS value, total bacterial colony and Escherichia coli counts, of the WB1 and WB2 groups were significantly lower than CON (p < 0.05).
To further improve the quality of pork patties, the effects of C combined with B and W on the antioxidant and physicochemical properties of pork patties were investigated. The synergistic antioxidant efficacy of patties treated with W, B, and C was determined using DPPH radical-scavenging activity, metmyoglobin, and TBARS assay. The volatile basic nitrogen (VBN) values of all groups gradually increased throughout the storage period with C (0.25% cysteine) treatment showing a relatively slower increase (p < 0.001). WBC (2% whey, 1% B. serrata, and 0.25% cysteine) treated patties showed the highest water-holding capacity and lowest cooking loss and hardness than the other treatments (p < 0.001). Moreover, the DPPH radical-scavenging activity and sensory characteristics of WBC are significantly enhanced than those of the other groups (p < 0.001). After 7-day storage, the metmyoglobin and TBARS values of four treatments were significantly lower than those of the CON (p < 0.001).
In conclusion, these results suggest that whey protein powder supplementation can improve physicochemical properties of pork loin. Moreover, combination of whey, B. serrata, and cysteine might synergistically improve nutrient quality, antioxidant capacity, sensory properties and extend shelf life of pork patties.

국문 초록 (Abstract)

사람들이 건강에 대해 인식이 높아지고 있는 요즘, 고품질 식품을 개발하는 것이 주목을 받고 있다. 유청 단백질은 쉽게 흡수되고 고품질의 필수 아미노산, 생물학적 활성 인자 및 성장 인자가 포함되어 있으며 영양가가 높다. 본 연구의 목적은 유청단백질분말급여한 돈육의 이화학적 및 관능적 특성에 미치는 영향을 조사하고 유황 화합물을 포함하는 유청 단백 분말 (W), 보스웰리아 (B), 시스테인 (C)을 첨가하여 패티의 시너지 효과, 즉 항산화 활성과 육질을 평가하여 새로운 육제품을 개발하였다.
첫째, 염장, 건조 숙성 및 수비드 가공 방법은 육질을 개선하고 유통 기한을 연장 할 수 있다. 염장 후 건조 숙성하여 수비드로 처리한 유청급여 돈육의 이화학적 및 관능학적 특성을 일반성분분석, 조리 감량 (cooking loss), 텍스처 변화 (texture profile analysis) 및 관능평가로 평가하였다. 유청급여 생 돈육군 (RW)의 단백질 함량은 더 높았으며 조지방 함량, 콜레스테롤 함량 및 총 지질 함량은 대조군 (RC)보다 유의적으로 낮은 값을 나타냈다 (p < 0.05). 유청분말급여 돈육을 염장, 건조 숙성 및 수비드 (ASW)로 처리한 군은 대조군 (ASC)보다 cooking loss (p < 0.05), 견고성 (hardness)(p < 0.001), 그리고 검성 (gumminess)이 감소하였고 (p < 0.001), 관능평가는 높은 점수를 받았으며(p < 0.05), 항균 활성이 증가하였고 유통 기한도 연장되었다 (p < 0.001).
둘째, 이와 같은 효능을 확인 후 유청과 보스웰리아를 돈육 패티에 첨가하여 저장 기간 내에 미치는 영향을 평가하였고, 조직 특성 및 지질 산화 특성의 변화를 조사하였다. 관능 평가, 2-thiobarbituric acid-reactive substances (TBARS), 색도, 미생물 분석을 평가하였다. WB1과 WB2 군은 보수력이 가장 높은 값을 보였고 cooking loss가 가장 낮았다 (p < 0.001). 관능평가에서 WB1의 overall acceptability가 점수가 가장 높게 나타났다 (p < 0.01). W과 WB1 그리고 WB2 군은 대조군보다 조단백질 함량이 유의적으로 높게 나타났다 (p < 0.05). WB1과 WB2 군의 TBARS와 총 세균수가 일반 대조군에 비해서 유의적으로 낮게 나타났다 (p < 0.05).
셋째, 유청, 보스웰리아 그리고 시스테인을 첨가하여 제조 한 돈육 패티의 항산화 및 이화학적 특성에 미치는 영향을 조사하였다. DPPH radical-scavenging activity, metmyoglobin 및 TBARS 분석을 측정하여 W, B 및 C가 첨가된 돈육 패티의 시너지 효과를 확인하기 위해 항산화 활성을 확인하였다. 모든 군의 VBN 값은 저장 기간이 길어질수록 증가하지만, 그 중에서 C (0.25 % 시스테인) 군은 상대적으로 느리게 증가하였다 (p < 0.001). WBC (2 % 유청, 1 % 보스웰리아 및 0.25 % 시스테인) 처리군은 보수력이 가장 높았으며, cooking loss 및 hardness가 가장 낮은 값을 나타났다 (p < 0.001). 또한 WBC군의 DPPH radical-scavenging activity와 관능평가 특성이 다른 군에 비해서 유의적으로 높게 나왔다 (p < 0.001). 저장 7 일 후에, 모든 처리군의 metmyoglobin와 TBARS는 대조군에 비해서 유의적으로 낮게 나타났다 (p < 0.001).
이상의 결과를 종합하여 본다면, 유청단백질분말을 급여한 돈육은 이화학적 특성을 향상시킬 수 있다는 것을 증명하였으며, 유청, 보스웰리아 및 시스테인의 조합이 시너지 효과를 발휘한 것을 확인하였다. 이에 따른 복합형 첨가물을 이용한 돈육 패티의 영양학적 가치 상승, 항산화력 증가, 관능학적 특성 개선, 저장성 증가 등 긍정적인 효과를 나타냈다.

목차 (Table of Contents)

• Chapter 1. Literature Reviews 1
• 1.1. Characteristics of whey 1
• 1.1.1. Introduction of whey 1
• 1.1.2. Composition of whey 1
• 1.1.3. Physiological and functional properties of whey 2
• 1.2. Characteristics of Boswellia serrata 3
• 1.2.1. Composition of Boswellia serrata 4
• 1.2.2. Physiological and functional properties of Boswellia serrata 4
• 1.3. Characteristics of cysteine 5
• 1.4. Processing technology 6
• 1.4.1. Sous vide 6
• 1.4.2. Dry aging 7
• 1.5. Other association studies 7
• Chapter 2. The Physicochemical and Sensory Properties of Whey-Fed Pork Loin After Salting, Dry Aging, and Sous Vide Cooking 9
• 2.1. Introduction 10
• 2.2. Material and Methods 13
• 2.2.1. Sample Preparation 13
• 2.2.2. Lipid Analysis 14
• 2.2.3. Cholesterol Content 14
• 2.2.4. Proximate Composition 15
• 2.2.5. pH 15
• 2.2.6. Expressible Drip 15
• 2.2.7. Cooking Loss 15
• 2.2.8. Warner-Bratzler Shear Force and Texture Profile Analysis 16
• 2.2.9. Color Measurements 18
• 2.2.10. Sensory Evaluation 18
• 2.2.11. Microbiology 18
• 2.2.12. Statistical Analysis 19
• 2.3. Results and Discussion 20
• 2.3.1. Total Lipid Content and Cholesterol Content 20
• 2.3.2. Proximate Analysis, pH, Expressible Drip, and Cooking Loss 22
• 2.3.3. Color 27
• 2.3.4. Shear Force and Texture Profile 31
• 2.3.5. Sensory Evaluation 35
• 2.3.6. Microbiological Evaluation 37
• 2.4. Conclusion 40
• Chapter 3. Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties 41
• 3.1. Introduction 43
• 3.2. Material and Methods 46
• 3.2.1. Formulation and Preparation of Pork Patties 46
• 3.2.2. Proximate Composition 48
• 3.2.3. pH and Color 48
• 3.2.4. Water-Holding Capacity (WHC) and Cooking loss 48
• 3.2.5. Texture Profile Analysis (TPA) 49
• 3.2.6. 2-Thiobarbituric Acid-Reactive Substances (TBARS) 49
• 3.2.7. Volatile Basic Nitrogen (VBN) 50
• 3.2.8. Microbiological Analysis 50
• 3.2.9. Sensory Evaluations 51
• 3.2.10. Statistical Analysis 51
• 3.3. Results and Discussion 53
• 3.3.1. Proximate Analysis, WHC, and Cooking loss 53
• 3.3.2. pH Analysis 56
• 3.3.3. Color Measurements 58
• 3.3.4. Texture Profile Analysis (TPA) 61
• 3.3.5. Storage Stability 63
• 3.3.6. Sensory Evaluation 69
• 3.4. Conclusion 71
• Chapter 4. Effect of L-cysteine, Boswellia Serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties 72
• 4.1. Introduction 74
• 4.2. Material and Methods 77
• 4.2.1. Pork Patty Formulation and Processing 77
• 4.2.2. Proximate Composition 80
• 4.2.3. pH 80
• 4.2.4. Color 80
• 4.2.5. Water-Holding Capacity (WHC) 80
• 4.2.6. Cooking Loss and Texture Profile Analysis (TPA) 81
• 4.2.7. Sensory Evaluation 82
• 4.2.8. Thiobarbituric Acid-Reactive Substances (TBARS) 82
• 4.2.9. Volatile Basic Nitrogen (VBN) 83
• 4.2.10. 2-Diphenyl-1-Picrylhydrazyl Radical-Scavenging Activity 83
• 4.2.11. Metmyoglobin (MetMb) 84
• 4.2.12. Statistical Analysis 84
• 4.3. Results and Discussion 85
• 4.3.1. Proximate Analysis 85
• 4.3.2. WHC, Cooking Loss, and Texture Profile Analysis 87
• 4.3.3. Sensory Evaluation 90
• 4.3.4. pH Analysis 93
• 4.3.5. Color Stability 95
• 4.3.6. VBN Content 100
• 4.3.7. Antioxidant Activity 102
• 4.4. Conclusion 107
• References 108
• Abstract (in Korean) 133

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