Progress 08/01/08 to 07/31/13
Outputs
Target Audience:Meat Processors of ground beef Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Kudzu root (Pueraria lobata)has been noted to contain various isoflavones- puerarin, diadzin, diadzein, genistin, genistein, formononetin, and their derivatives. Therefore, isoflavones present in kudzu root were identified and quantified for use in this study. Kudzu root extract was prepared by ethanol extraction at room temperature using kudzu roots harvested from the southeastern United States. Ten isoflavones, namely puerarin, diadzin, diadzein, genistin, genistein, glycitein, ononin, calycosin, biochaninA, and formononetin were identified in the kudzu root extract. Puerarin and diadzein were the major isoflavones identified accounting for 95% of the isoflavone content. The concentration of puerarin and diadzein was approximately 3279.72 and 407.95 µg/ml, respectively, while other isoflavone concentrations ranged from approximately 7 to 51µg/ml in the tincture. Beef patties formulated with 0, 1 and 3% kudzu root extract were assessed for isoflavone stability during cooking. At concentrations of 1, and 3% kudzu root extract in beef patties, four isoflavones, puerarin, diadzein, glycitein and genistein were detected in uncooked and cooked samples with concentrations ranging from approximately 3.77 to 141.Bµg/g of beef patties. Other non- identified isoflavones were concluded to be diluted to undetectable levels in beef pattie samples. lsoflavone content of uncooked and cooked patties did not change significantly during cooking. In this study, isoflavones present in kudzu root were identified and quantified. Ten isoflavones, namely puerarin, diadzin, diadzein, genistin, genistein, glycitein, ononin, calycosin, biochaninA, and formononetin were identified in the extract. Puerarin and diadzein were the major isoflavones identified accounting for 95% of the isoflavones content. The concentration of puerarin and diadzein was approximately 3279.72 and 407.95 µg/ml, respectively, while other isoflavone concentrations ranged from approximately 7 to 51µg/ml in the tincture. Beef patties with 0, 1 and 3% kudzu root extract were assessed for isoflavone thermal stability during cooking. At concentrations of 1, and 3% of kudzu root extract in beef patties, four isoflavones, puerarin, diadzein, glycitein and genistein were detected in uncooked and cooked samples, with concentrations ranging from approximately 3.77 to 141.Bµg/g of a beef patty. Other non- identified isoflavones were considered to be diluted to undetectable levels in beef patties. lsoflavone content of uncooked and cooked patties did not change (P >0.05) during cooking. Beef patties with 3% kudzu extract contained higher (P <0.05) isoflavone content than patties with 1% extract. The kudzu root isoflavone as a beef additive promises health benefits. The abundance of isoflavones in kudzu root qualifies it as a nutraceutical and demonstrates its potential for health benefits.
Publications
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Kudzu root (Pueraria lobata)has been noted to contain various isoflavones- puerarin, diadzin, diadzein, genistin, genistein, formononetin, and their derivatives. Therefore, isoflavones present in kudzu root were identified and quantified for use in this study. Kudzu root extract was prepared by ethanol extraction at room temperature using kudzu roots harvested from the southeastern United States. Ten isoflavones, namely puerarin, diadzin, diadzein, genistin, genistein, glycitein, ononin, calycosin, biochaninA, and formononetin were identified in the kudzu root extract. Puerarin and diadzein were the major isoflavones identified accounting for 95% of the isoflavone content. The concentration of puerarin and diadzein was approximately 3279.72 and 407.95 μg/ml, respectively, while other isoflavone concentrations ranged from approximately 7 to 51μg/ml in the tincture. Beef patties formulated with 0, 1 and 3% kudzu root extract were assessed for isoflavone stability during cooking. At concentrations of 1, and 3% kudzu root extract in beef patties, four isoflavones, puerarin, diadzein, glycitein and genistein were detected in uncooked and cooked samples with concentrations ranging from approximately 3.77 to 141.8μg/g of beef patties. Other non- identified isoflavones were concluded to be diluted to undetectable levels in beef pattie samples. Isoflavone content of uncooked and cooked patties did not change significantly during cooking. PARTICIPANTS: This project provided training in further muscle foods processing and formulation techniques for a graduate student. TARGET AUDIENCES: Processors of ground beef could incorporate kudzu root extract as a novel nutraceutical in beef patties. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
In this study, isoflavones present in kudzu root were identified and quantified. Ten isoflavones, namely puerarin, diadzin, diadzein, genistin, genistein, glycitein, ononin, calycosin, biochaninA, and formononetin were identified in the extract. Puerarin and diadzein were the major isoflavones identified accounting for 95% of the isoflavones content. The concentration of puerarin and diadzein was approximately 3279.72 and 407.95 μg/ml, respectively, while other isoflavone concentrations ranged from approximately 7 to 51μg/ml in the tincture. Beef patties with 0, 1 and 3% kudzu root extract were assessed for isoflavone thermal stability during cooking. At concentrations of 1, and 3% of kudzu root extract in beef patties, four isoflavones, puerarin, diadzein, glycitein and genistein were detected in uncooked and cooked samples, with concentrations ranging from approximately 3.77 to 141.8μg/g of a beef patty. Other non- identified isoflavones were considered to be diluted to undetectable levels in beef patties. Isoflavone content of uncooked and cooked patties did not change (P >0.05) during cooking. Beef patties with 3% kudzu extract contained higher (P <0.05) isoflavone content than patties with 1% extract. The kudzu root isoflavone as a beef additive promises health benefits. The abundance of isoflavones in kudzu root qualifies it as a nutraceutical and demonstrates its potential for health benefits.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Physiochemical Effects and Consumer Acceptance of Kudzu (Pueraria lobata) Root Starch and Extract as a Texturizing Agent and Functional Nutrient in Value-Added Beef Patties: The objectives of this study were to evaluate the sensory and physiochemical properties of ground beef patties formulated with kudzu starch(2, 4, and 6%)and potato starch for comparision;(2, 4, and 6%) with 5% water. The control samples included 1) beef patties with no starch and no water and 2) beef patties with 5% water. The physiochemical properties included measurement of pH, color evaluation, proximate analysis and scanning electron microscope (SEM). Texture profile analysis (TPA) was also done on the samples. The samples were evaluated for sensory consumer acceptance. The results indicated no significant differences in pH and color among the treatments. Kudzu starch (6%) and potato starch (6%) significantly reduced the fat % and increased the cooking yield of the beef patties. TPA measured parameters such as chewiness, gumminess, cohesiveness and firmness of the samples. The overall consumer acceptability of beef patties with 6% potato starch and 2% kudzu starch was higher compared to the other treated samples. Research is presently continuing on ground beef containing kudzu root extract. PARTICIPANTS: This project provided training in further muscle foods processing and formulation techniques for a graduate student. TARGET AUDIENCES: Processors of muscle foods could incorporate kudzu root starch and extract as a new functional ingreident in various meat products. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
This research sought to evaluate certain characteristics of ground beef patties formulated with kudzu and potato starches. The kudzu starch could be a new starch used for practical applications such as yield and textural enhancement in the meat industry. The beef patties with kudzu root extract containing isoflavones may provide an alternative choice for consumers by offering possible health benefits and fortified nutritional value of meat products. The addition of kudzu extract containing isoflavones could be a novel approach in the marketing of a nutraceutical ground beef or other meat product. The retention of isoflavones in the cooked product and the antioxidant effect of isoflavones on enhanced shelf life of the products are additional benefits. This research can offer the food industry another high quality starch as a texturizing agent and a unique source of isoflavones and their nutraceutical characteristics.
Publications
- No publications reported this period
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: This study evaluated the antilisterial effects of externally applied solutions of nisin, buffered solutions of sodium citrate supplemented with sodium diacetate (BSCSD), and combined solutions of the two antimicrobials on commercial beef frankfurters. Autoclaved frankfurters were surface inoculated and dipped in solutions containing 0.1% peptone water (positive control), 2000, 4000, or 6000 IU nisin /ml, 2.5, 3.0, or 3.5% (w/v) BSCSD, 6000 IU/ml nisin followed by 3.5 % BSCSD, vice-versa, or a single combined solution containing 6000 IU/ml nisin and 3.5 % BSCSD. Initial L. monocytogenes count reductions compared to positive control at 4 and 10C were 2.1 and 2.5 log10 CFU/g for 6000 IU/ ml nisin, 1.1 and 0.2 logs for 3.5 % BSCSD and 1.7 and 2.0 logs for the combined solution. The single combined solution kept L. monocytogenes counts lower than other treatments initially however significant growth did occur over time. PARTICIPANTS: This initial project provided training in further muscle foods processing and microbiology laboratory techniques for a graduate student. TARGET AUDIENCES: Processors of ready-to-eat muscle foods could incorporate techniques used in this project as an additional food safety hurdle. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Ready-to-eat (RTE) meat products can be at risk of contamination with L. monocytogenes because of long shelf-lives and chances of consumption without re-heating. Frankfurters may become contaminated with L. monocytogenes during post-lethality processing steps, such as, packaging. Nisin is an antimicrobial used as food preservative in more than 50 countries and studied as an antilisterial agent. Salts of organic acids such as buffered sodium citrate supplemented with sodium diacetate are traditional ingredients used in meat products. The intended impact of this initial study was to combine nisin and BSCSD as on-line topical dipping solutions in sequence or as a single combined solution to potentially develop a more effective method of antimicrobial application both scientifically and practically.
Publications
- No publications reported this period
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