Interntionl Proceedings of Chemicl, Biologicl nd Environmentl Engineering, Vol. 92 (2016) DOI: 10.7763/IPCBEE. 2016. V92. 3 Utiliztion of Celluloses from Pomelo (Citrus grndis) Aledo s Functionl Ingredient in Met Mrintion Slm Mohmd Yusop, Nor Fzelin Mt Zin, Adul Slm Bji nd Nurkhuzih Kmruzmn School of Chemicl Sciences nd Food Technology, Fculty of Science nd Technology, Universiti Kengsn Mlysi, 43600 UKM, Bngi, Selngor, Mlysi Astrct. The potentil of cellulose nd nnocellulose from pomelo (Citrus grndis) ledo s wterinding gent in met mrintion system were evluted. Moisture content nd wter holding cpcity (WHC) of the cellulose-mrinted chicken rests were determined with nd without the presence of slt. Results showed tht smples mrinted with 3% slt hve etter performnce compred to smples without slt. The use of cellulose in mrindes system without slt is more effective in improving the WHC (65.14%), significntly higher thn those of nnocellulose (63.28%). The results lso showed tht slt consumption hs incresed the vlue of WHC y nerly 10-15%, with the highest scores (p < 0.05) re commercil cellulose smples followed y extrcted cellulose smples, 81.34% nd 78.70% respectively. The physicl nlysis of mrinted met lso indictes these mterils s new promising functionl ingredients tht need to e further explored. Keywords: Pomelo ledo, cellulose, nnocellulose, mrintion, chicken rest met. 1. Introduction Poultry met is one of the highly demnd met worldwide, ecuse of its nturl flvor nd consistency, tht llows for producers to imprts desired flvour profiles. However, juiciness nd tenderness of the met is highly ffected y mount of wter or moisture content, which my ffect the qulity of finl products [1]. The ility of the muscle to retin its own wter content or dded wter is clled wter holding cpcity (WHC) nd this cn e ccomplished y mrintion techniques nd the ddition of functionl ingredients. Mrintion, is one of culinry techniques tht incorportes liquid mrinde (contin ny ingredients) to improve flvour, texture nd juiciness of muscle foods [2], [3]. The ddition of functionl ingredients helps to modify the overll technologicl nd sensoril chrcteristics of met system including WHC. These ingredients cn e ctegorized sed on their mechnisms of ction; i) slt which re dded in order to enhnce functionlity of muscle protein (myofirillr), nd ii) orgnic compounds (niml or plnt origin) which ply indirect effect on wter nd texture y working on myofirillr proteins, for exmple hydrocolloid, geltins, soy nd milk protein [4], [5]. Furthermore, the use of fires to develop the qulity of met products is promising trend. Fires hve multifunctionl properties nd hve een dded to increse the cooking yield, reducing formultion cost nd enhncing texture of met products [6]. There re numers of citrus fires ville in the mrket nd these mterils re usully y-products of juice nd pectin mnufcturing. Besides pectin, cellulose is one of the functionl fires which cn e further used s functionl food ingredient. Due to the vilility of supply nd cost considertion, cellulose cn lso e used s strting mteril to produce cellulose derivtives nd lso nno-scle cellulose, which clled Corresponding uthor. Tel.: + 603-89213803; fx: +603 89213232 E-mil ddress: slm_my@ukm.edu.my 18
nnocellulose. Pomelo (Citrus grndis) ledo is n exmple of the utiliztion of citrus wste (peel) tht cn e converted into functionl ingredients such s cellulose nd nnocellulose [7]. Moreover, the cellulose content in pomelo ledo ws 21%, significntly greter thn ornge peel, t 14% nd therefore, it is gret source of cellulose compred to the other types of citrus [8]. The incorportion of wter-inders into mrindes hs ecome reltively new topic of interest, due to their exceptionl inherent wter-inding nd texture modifying ilities, y suspending other prticultes in mrindes [9]. Previous studies hve een crried out on the WHC effect of wter-inders (i.e. pectin nd hydrolysed soy protein) of injected-chicken rest met [10]-[12]. Generlly, wter-inder produced viscoelstic gel mtrix tht cple of immoilising extrneous wter, therefore incresing its WHC y strong hydrophilicity of inder [13]. However, little informtion is ville on the use of cellulose nd nnocellulose s wter-inder in mrinde formultion nd their specific cpility in incresing WHC of met. This work is crried out to determine the potentil of cellulose nd nnocellulose isolted from pomelo ledo s wter inding gent in tumled-mrinted met system. In this study, the presence of slt nd how it ffects the mrintion performnce of mrinted chicken rest ws lso evluted. 2. Mterils nd Method 2.1. Mrinte Formultion Fresh, skinless chicken rest fillets were otined from Jti Mesr Sdn. Bhd. (Btu Cves, Selngor). Fillets were received in rnge of weight from 150-250 g, nd ny remining surfce ft ws physiclly removed. Test mrindes, (met/mrinde rtio ws 80:20) were prepred one dy erlier prior to mrinting process nd held t 4ºC until used. All mrinting solutions were comprised of wter, slt nd cellulose mterils (s inding gent) (Tle 1). Smple Tle 1: Mrinde formultion Binding gent Slt Wter Cellulose 0.5 0 99.5 Nnocellulose 0.5 0 99.5 Commercil cellulose 0.5 0 99.5 Control 0 0 100 Cellulose 0.5 3.0 96.5 Nnocellulose 0.5 3.0 96.5 Commercil cellulose 0.5 3.0 96.5 Control 0 3.0 97.0 Pomelo ws otined from fruit stll (Tmun, Perk). The ledo prt ws peeled nd oven dried (Protech, Mlysi) efore grinded into powder form using grinder (Pnsonic, Mlysi). Commercil cellulose (20 µm of size, Sigm Aldrich) ws used s reference. 2.2. Preprtion of Cellulose nd Nnocellulose from Pomelo Aledo The methods were descried from Zin et l. [7]. Cellulose ws prepred vi lkli tretment followed y leching process, while nnocellulose ws produced vi hydrolysis using sulphuric cid. The extrcted cellulose produced in size of less thn 500 µm, while nnocellulose produced in rnge of dimeter from 2-6nm nd length 100-150nm (Fig. 1). Fig. 1. TEM imge of nnocellulose produced from pomelo ledo. 19
WHC (%) 2.3. Mrinting nd Cooking Mrinting process ws done y using commercil tumler (The Biro, USA) in polyester gs for ech smple (with or without 3% slt) for 20 min t 10 rpm. Smples were susequently cooked t 170 C in force ir convection oven (Protech, Mlysi) for pproximtely 20 min to n internl temperture of 74 C. 2.4. Wter Holding Cpcity (WHC) Wter-holding cpcity ws determined following the method y Binchi et l. with some modifiction [14]. Cooked smples were cut into piece of met (pproximtely 200 mg) nd piece of filter pper (Srtorius Stedium Grde 292) ws positioned on the top nd nother piece on the ottom to sor the expressed moisture. Compression test ws performed with mximum lod of 1kg ws pplied to the smple nd this force ws held constnt for totl test time of 5 min. The smple weight ws recorded. WHC of smples ws clculted from: WHC (%) = 100% - [(weight of wet filter pper weight of dry filter pper) / weight of smple] X 100% 2.5. Moisture Content A 4g of ech smple ws cut nd put into luminium pltes. Prepred smples were put into the oven (100 C) for 24 hrs [15]. Smples were weighed nd recorded fter drying until constnt weight chieved. Moisture content ws clculted from: Moisture content (%) = (weight of smple efore drying weight of smple fter drying) / weight of smple efore drying X 100% 3. Results nd Discussion 3.1. Wter Holding Cpcity (WHC) nd Moisture Content In this study, the WHC of the mrinting system in oth systems (with/without slt) ws lso ssessed to determine the efficiency of ech citrus-sed cellulose nd nnocellulose s well commercil cellulose s wter-inder (Fig. 2). It is lso proved tht slt plys crucil role in mrinted met s qulity s it hs direct effect on met y protein soluiliztion nd texture modifiction. The mrinting system contining slt shows greter WHC vlue for out 10-15% higher thn the mrinting system without slt. Thus, the WHC on the without slt smples ws not drmticlly enhnced (62-66%). The difference ws due to the sence of the coting system from gel mtrices tht enle wter evportion nd melted ft to escpe from the muscle fiers which justifies the results otined for cooking loss [14]. However, commercil cellulose smples possessed the highest WHC vlues (p < 0.05), followed y cellulose, nnocellulose nd control smples, with the vlue of 81.34%, 78.70%, 76.68% nd 74.16% respectively. Higher WHC vlue indictes to the good mrinting performnce nd etter qulity of met products. 90 80 70 60 50 40 30 20 10 0 d Control Cellulose Nnocellulose Cellulose commercil Types of inder c Without slt With slt Sme letters ove the rs indicte significnt difference mong the smples (p>0.05) Fig. 2. WHC (%) for mrinted chicken rest met t different types of inder (n=3). 20
Moisture content (%) 70 68 66 64 62 60 58 c Without slt With slt 56 Control Cellulose Nnocellulose Cellulose commercil Types of inder Sme letters ove the rs indicte significnt difference mong the smples (p>0.05) Fig. 3. Moisture content of mrinted chicken rest met t different types of inder (n=3) Moisture contents of ll smples re shown in Fig. 3. Cooking process significntly decresed moisture content, which could e relted to the cooking loss of smples. The significntly lower (p < 0.05) moisture content ws oserved in without slt smples (60-63%), with the highest vlues corresponded to the commercil cellulose smple (63.45%), followed y cellulose smple (62.67%), control nd nnocellulose smples (60.99% nd 60.05% respectively). This could suggest tht the cellulose smple contins more moisture compred to nnocellulose smple, even though nnocellulose sored more mrinde during mrintion process. Moreover, the similr moisture distriution in smples contining slt, even though the vlues re slightly higher thn smples without slt (63-66%). Moisture content is in greement with cooking yield vlues of ech smple nd the presence of slt hd improved the moisture content of mrinted rest mets. From the results, the vlue of moisture content in nnocellulose smple is significntly lower (64.15%) compred to the cellulose smple, 66.09%. However, commercil cellulose smple resulted in highest moisture contents, 66.36%. Therefore, it my e resonly e suggested tht there re significnt differences (p <0.05) tht the dditionl of cellulose mterils hd improved the moisture content of mrinted chicken rest mets compred to control smples. 4. Conclusions The effect of different types of cellulose mterils (cellulose, nnocellulose nd cellulose commercil) t the different mrinting conditions (with nd without slt) hve led to chnges in physicl properties, moisture content nd WHC of mrinted chicken rest mets. Mrinde contining slt hd the greter mrinting performnce, compred to the other tretment (without slt) nd the smples looked tender, with uniform gel mtrix formtion tht prevent direct heting during cooking. Even though commercil cellulose smple hd etter moisture content nd WHC, smple from extrcted cellulose lso hd lmost similr effect nd cn e considered s vile lterntive s wter-inder in industril ppliction, compred to nnocellulose. 5. Acknowledgments The uthors would like to express their sincere thnks to the Ministry of Higher Eduction of Mlysi nd Universiti Kengsn Mlysi (UKM) for the finncil nd technicl support under the grnt, FRGS/2/2013/STWN03/UKM/02/1. 6. References [1] G. Offer, P. Knight, R. Jecocke, R. Almond, T.Cousins, J. Elsey J. The structurl sis of the wter-holding, ppernce nd toughness of met nd met products. Food Microstructure. 1989, 8: 151-170. 21
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