Interactions between raw meat irradiated by various kinds of ionizing radiation and transglutaminase treatment in meat emulsion systems

Brain tumors cause widespread apprehension in society, associated with poor prognosis and death. Laymen most often associate them with glioblastoma multiforme which is in fact the most common malignant primary brain tumor (formerly it was considered the most common primary brain tumor, now it is thought that meningiomas are the most common). The interest of both the public and physicians is aroused by potential brain tumors risk factors. The only evidence based risk factor is ionizing radiation of head and neck. Other risk factors are also under consideration, however are not conclusive and different studies give different results. Given the widespread apprehension of brain tumors, knowledge of the risk factors seems obvious. In this manuscript, we have reviewed the current state of knowledge aboutf risk factors based on research. They confirm that apart from ionizing radiation, the existence of other risk factors is considered: cell phones, electromagnetic field, occupational exposure to raw meat, viruses. However, all these risk factors are not confirmed by reference results.

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Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods ◽

10.3390/foods9101443 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1443

Author(s):

Tae-Kyung Kim ◽

Min Hyeock Lee ◽

Hae In Yong ◽

Samooel Jung ◽

Hyun-Dong Paik ◽

...

Keyword(s):

Thermal Stability ◽

Differential Scanning Calorimetry ◽

Rheological Properties ◽

Storage Time ◽

Myofibrillar Protein ◽

Scanning Calorimetry ◽

Meat Emulsion ◽

Edible Insect ◽

Emulsion Systems ◽

Thermal Stability Of

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

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