Functional Meat Products (Methods and Protocols in Food Science)

Preface to the Series
Preface
Contents
Contributors
Chapter 1: Probiotic Fermented Meat Products
	1 Introduction
	2 Materials
		2.1 Ingredients
		2.2 Equipment
	3 Methods (See Note 4)
		3.1 Chopping of Raw Materials
		3.2 Mix of Raw Materials with Additives and Starter and Probiotic Cultures
		3.3 Stuffing of Meat Dough
		3.4 Addition of Protective Mold on the Surface of Sausage
		3.5 Fermentation Process
		3.6 Ripening and Drying Period
		3.7 Conservation
	4 Notes
	References
Chapter 2: Probiotic Emulsified Meat Products
	1 Introduction
	2 Materials
		2.1 Equipment
	3 Methods
		3.1 Preparation of Encapsulated Microorganisms
		3.2 Liver Pate Production
	4 Notes
	References
Chapter 3: Prebiotic Meat Products
	1 Introduction
	2 Materials
		2.1 Equipment
	3 Methods
	4 Notes
	References
Chapter 4: Synbiotic Fermented Meat Products
	1 Introduction
	2 The Probiotics in Fermented Meat Products
	3 Application of Prebiotics in Fermented Meat Products
	4 Bioactive Compounds in Synbiotic Fermented Meat Products
		4.1 Bioactive Peptides
		4.2 Amino Acids
		4.3 Fatty Acid
	5 The Flavor of Synbiotic Fermented Meat Products
	6 The Production Process of Fermented Meat Products
		6.1 Materials
			6.1.1 Raw Meat
			6.1.2 Starter Cultures
			6.1.3 Other Ingredients
		6.2 The Method
			6.2.1 Fermentation
			6.2.2 Casing
			6.2.3 Drying
			6.2.4 Packaging
		6.3 Notes
	7 In Conclusion
	References
Chapter 5: Fermented and Structured Meat Products with Dietary Fibers for Reducing Fat Content
	1 Introduction
	2 Materials
	3 Methods
		3.1 Prosella Gel Preparation
		3.2 Fermented Sausage Preparation (Spanish Salchichón)
		3.3 Burger Preparation
	4 Notes
	References
Chapter 6: Emulsified Meat Product with Oleogels for Reducing Saturated Fat Content
	1 Introduction
	2 Materials
		2.1 Oleogel
		2.2 Meat Emulsion
	3 Methods
		3.1 Oleogel
		3.2 Batter Preparation
		3.3 Batter Stuffing
		3.4 Batter Cooking
		3.5 Peeling, Dyeing, Slicing, and Packaging
	4 Notes
	References
Chapter 7: Emulsified Meat Product with Fibers for Reducing Fat Content
	1 Introduction
	2 Materials
	3 Methods
		3.1 Mortadella Development
		3.2 Determination of Parameters Demanded in the Final Emulsified Product
			3.2.1 Assessment of Mortadella Proximal Composition
			3.2.2 Evaluation of pH and Color
			3.2.3 Evaluation of TBARS
			3.2.4 Texture Analysis
			3.2.5 Determination of Water Activity (Aw)
			3.2.6 Microbiological Assay
			3.2.7 Sensory Analysis
	4 Notes
	References
Chapter 8: Analysis of Thiamine, Riboflavin and Nicotinic Acid in Meat
	1 Introduction
	2 Methodology for Thiamine, Riboflavin, and Niacin Analysis
		2.1 High-Performance Liquid Chromatography (HPLC)
			2.1.1 Extraction Procedures
			2.1.2 Extract Purification
			2.1.3 Derivatization
			2.1.4 Chromatographic Analysis
			2.1.5 Detection
	3 Materials
		3.1 Determination of Nicotinic Acid
		3.2 Determination of Thiamine
		3.3 Determination of Riboflavin
	4 Methods
		4.1 Nicotinic Acid Extraction
		4.2 Thiamine Extraction
		4.3 Riboflavin Extraction
	5 Notes
	6 Conclusions
	References
Chapter 9: Natural Additives in Meat Products as Antioxidants and Antimicrobials
	1 Introduction
	2 Materials
		2.1 Preparation of the Natural Antioxidant and/or Antimicrobial Additive
			2.1.1 Ingredients for the Preparation of the Natural Antioxidant and/or Antimicrobial Additive
			2.1.2 Material and Equipment for the Preparation of the Natural Antioxidant and/or Antimicrobial Additive
		2.2 Preparation of the Meat Product with the Addition of the Natural Antioxidant and/or Antimicrobial Additive
			2.2.1 Ingredients for the Preparation of the Hamburger with the Addition of the Natural Antioxidant and/or Antimicrobial Addit...
			2.2.2 Material and Equipment for the Preparation of the Hamburger with the Addition of the Natural Antioxidant and/or Antimicr...
	3 Methods
		3.1 Preparation of the Natural Antioxidant and/or Antimicrobial Additive
			3.1.1 Raw Material Crushing and Homogenization
			3.1.2 Extraction of Antioxidant and/or Antimicrobial Compounds
			3.1.3 Encapsulation of the Obtained Antioxidant and/or Antimicrobial Extract
		3.2 Preparation of the Hamburger with Natural Antioxidant and/or Antimicrobial Additive
	4 Notes
	References
Chapter 10: In Vitro and In-Model Evaluation of the Antimicrobial Activity of Lactic Acid Bacteria Protective Cultures to Repl...
	1 Introduction
	2 Materials
		2.1 Microorganisms
		2.2 Culture Media
		2.3 Strain Revival
		2.4 Serial Dilutions
		2.5 Petri Dishes
		2.6 Nitrate and Nitrite
	3 Methods
		3.1 Preparation of LAB Cultures
			3.1.1 Preparation of Monocultures
			3.1.2 Preparation of Cocultures
		3.2 Agar-Well Diffusion  Test
		3.3 Study of Antimicrobial Activity in a Meat Model
	4 Notes
	References
Chapter 11: Reduced-Sodium Meat Products
	1 Introduction
		1.1 Overview of Recent Studies Concerning Technological Strategies to Reduce Sodium in Meat Products
	2 Materials
		2.1 Equipment and Glassware
		2.2 Reagents
	3 Methods
		3.1 Ash Obtaining
		3.2 Filtrate Preparation
		3.3 Titration
		3.4 Calculation
	4 Notes
	References
Chapter 12: Direct Method for Simultaneous Analysis of Cholesterol and Cholesterol Oxides by HPLC in Meat and Meat Products
	1 Introduction
	2 Materials
		2.1 Saponification
		2.2 HPLC/MS Analysis
	3 Methods
		3.1 Direct Saponification of Sample
		3.2 HPLC/MS Analysis
	4 Final Considerations and Future Perspectives
	References
Chapter 13: The Long-Lasting Potential of the DNPH Spectrophotometric Method for Protein-Derived Carbonyl Analysis in Meat and...
	1 Introduction
		1.1 The Classic DNPH Method
		1.2 Application of the DNPH Method in Meat and Meat Products
	2 Materials
	3 Methods
	4 Notes
	References
Chapter 14: Functional Molecules Obtained by Membrane Technology
	1 Introduction
	2 Recovery of Protein-Based Composites from Meat Sub-products by Assisted Membrane Processes
		2.1 Recovery of Proteins from Bovine Blood Serum
			2.1.1 Materials
			2.1.2 Methodology
		2.2 Recovery of Proteins from Porcine Liver
			2.2.1 Materials
			2.2.2 Methodology
		2.3 Recovery of Proteins from Pork and Beef Lungs
			2.3.1 Materials
			2.3.2 Methodology
		2.4 Recovery of Proteins from Wastewater of Meat Production
			2.4.1 Materials
			2.4.2 Methodology
	3 Notes
	References
Chapter 15: Bioactive Peptides Obtained from Meat Products
	1 Introduction
	2 Materials
		2.1 Sample Preparation
		2.2 Production of Bioactive Peptides from Meat
		2.3 Mass Spectrometry (MS) Analysis
	3 Methods
		3.1 Production of Bioactive Peptides from Meat
			3.1.1 Autolysis
			3.1.2 Enzymatic Hydrolysis
			3.1.3 Other Mechanisms
		3.2 Characterization of Bioactive Peptides from Meat
			3.2.1 Sampling
			3.2.2 MALDI-TOF-MS Peptide Profile and Sequencing
			3.2.3 LC-MS/MS
	4 Notes
	References
Index