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Zhang Y, Wang X, Chen H, Ren F, Liu Z, Wang P, Liu X. Application of gel‐in‐oil‐in‐water double emulsions as a pork oil replacer in emulsified sausage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing China
| | - Xu Wang
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing China
| | - Han Chen
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing China
| | - Fazheng Ren
- College of Food Science and Engineering Gansu Agricultural University Lanzhou China
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing China
- Department of Nutrition and Health China Agricultural University Beijing China
| | - Zuowen Liu
- Hebei Fucheng Wufeng Food Co., Ltd Sanhe China
| | - Pengjie Wang
- Beijing Higher Institution Engineering Research Center of Animal Product China Agricultural University Beijing China
- Department of Nutrition and Health China Agricultural University Beijing China
| | - Xiaofei Liu
- Department of Food and Bioengineering Beijing Vocational College of Agriculture Beijing China
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2
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Ramos-Diaz J, Kantanen K, Edelmann J, Jouppila K, Sontag-Strohm T, Piironen V. Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat. Curr Res Food Sci 2022; 5:858-867. [PMID: 35647559 PMCID: PMC9133577 DOI: 10.1016/j.crfs.2022.04.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 04/08/2022] [Accepted: 04/24/2022] [Indexed: 11/16/2022] Open
Abstract
Oat has been recognized for its health-promoting fiber, β-glucan, while protein-rich faba bean has remained underutilized in Nordic countries despite its good nutritional quality. This research investigated the functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat (SMs). The resulting product aimed at mimicking the mechanical and physicochemical characteristics of beef minced meat (BM) and its applications (i.e., fried and burger patty). In this regard, the mechanical properties (e.g., chewiness, Young's modulus) of original/fried SMs were comparable to or higher than those of original/fried BM. SM patties (45% SMs) were structurally weaker than beef burger patties (100% BM). The rheological analysis showed that the presence of oat fiber concentrate increased the gel-like properties of the blend, which correlated with the overall strength of original SMs (e.g., Young's modulus). The results suggested that SMs could be used as BM for the preparation of vegetarian meat-like products. SMs containing up to 36% dietary fiber—the half being β-glucan—were obtained. Oat-fiber- and faba-bean-protein-concentrate were successfully combined into SMs. SMs were mechanically comparable to beef minced meat. Patties containing SMs were softer than beef patties. Oat fiber concentrate increased the gel-like properties of the blend.
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Affiliation(s)
- J.M. Ramos-Diaz
- Corresponding author. P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014, University of Helsinki, Finland.
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Słowiński M, Miazek J, Dasiewicz K, Cegiełka A. An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Mirosław Słowiński
- Department of Food Technology and Assessment Institute of Food Sciences Warsaw University of Life Sciences 166 Nowoursynowska Street Warsaw 02‐787 Poland
| | - Joanna Miazek
- Department of Food Technology and Assessment Institute of Food Sciences Warsaw University of Life Sciences 166 Nowoursynowska Street Warsaw 02‐787 Poland
| | - Krzysztof Dasiewicz
- Department of Food Technology and Assessment Institute of Food Sciences Warsaw University of Life Sciences 166 Nowoursynowska Street Warsaw 02‐787 Poland
| | - Aneta Cegiełka
- Department of Food Technology and Assessment Institute of Food Sciences Warsaw University of Life Sciences 166 Nowoursynowska Street Warsaw 02‐787 Poland
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Pietrasik Z, Soladoye OP. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4464-4472. [PMID: 33432585 DOI: 10.1002/jsfa.11084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/25/2020] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low-fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated. RESULTS While reduction in fat content in breakfast sausage resulted in some detrimental changes in cooking as well as textural characteristics of the product, addition of binders significantly improved these attributes in low-fat breakfast sausages. Overall, treatment formulation did not significantly affect the pH and the instrumental colour attributes of cooked breakfast sausage. Addition of all binders resulted in reduced cooking loss and increased moisture retention in low-fat breakfast sausage (P < 0.05), whereas, FB and ST were significantly more effective in improving water holding capacity of low-fat breakfast sausage. Furthermore, while both FB and ST increased the hardness, cohesiveness and chewiness parameters of low-fat breakfast sausage (P < 0.05), PF and CF had no impact. Generally, the consumer overall liking and flavour acceptability of FB and ST in low-fat breakfast sausage were significantly higher than those of PF and CF. CONCLUSION The use of ST or FB as a fat replacer in breakfast sausages offers processors improved cook yield without negatively impacting the important sensory attributes of breakfast sausages. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zeb Pietrasik
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, Canada
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, Canada
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Słowiński M, Miazek J, Dasiewicz K, Chmiel M. The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products. Molecules 2021; 26:molecules26082247. [PMID: 33924590 PMCID: PMC8069171 DOI: 10.3390/molecules26082247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/07/2021] [Accepted: 04/11/2021] [Indexed: 11/30/2022] Open
Abstract
A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.
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Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet. Poult Sci 2021; 100:1262-1272. [PMID: 33518083 PMCID: PMC7858033 DOI: 10.1016/j.psj.2020.10.029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 10/16/2020] [Accepted: 10/27/2020] [Indexed: 11/24/2022] Open
Abstract
The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot collagen gel (SG). Sausages were stored at 4°C and analyzed every 14 d, for proximate composition, fatty acid profile, thiobarbituric acid reactive substances (TBARS) number, antioxidant activity, electrophoresis, instrumental color, water holding capacity (WHC), texture profile analysis, and quantitative descriptive analysis. Sausages SC and SG had similar behavior to the standard in the sensorial parameters of appearance and color over 28 d of refrigerated storage. SG had the highest WHC (81.05%), the lowest TBARS value (0.38 mg MDA/kg), and the highest antioxidant activity in addition to having the best atherogenicity and thrombogenicity index compared with SC treatment, making collagen gel viable to replace fat and control the effects of lipid oxidation.
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Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork. Animals (Basel) 2020; 10:ani10101872. [PMID: 33066399 PMCID: PMC7602271 DOI: 10.3390/ani10101872] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Simple Summary Traditionally, male pigs were castrated without anaesthesia or pain relief before they reached 7 days of age to avoid the production of an undesirable odour and flavour in their meat, termed “boar taint.” In recent years, to improve animal welfare according to European recommendations, farmers have generally abandoned this practice, increasing the supply of non-castrated male pork in the market. Based on this, alternatives are required to improve the quality of meat and meat products derived from these animals, as these products also possess different texture characteristics that make the meat harder and less juicy due to the presence of less fat. Recently, health has become more important to consumers, and reducing the fat content in non-castrated male pig products by replacing it with vegetable fibre has been shown to represent a good strategy for masking and improving texture. Abstract Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.
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Liu X, Qu H, Gou M, Guo H, Wang L, Yan X. Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Abstract
Effects of Weissella strains (Weissella cibaria X31 or Weissella confusa L2) as starters on the physicochemical, volatile, proteolytic, microbiological, and sensory properties of low-nitrite dry-fermented sausages were evaluated for 20 d. Results showed that the addition of 8 log CFU/g of Weissella strains increased the redness, hardness, adhesiveness, and chewiness, but decreased the pH, water activity, and nitrite content of sausages during processing. Morover, Weissella strains inhibited the growth of Salmonella enterica. Weissella strains also could hydrolyze myofibrillar proteins in sausages. The sausage inoculated with W. confusa L2 was more abundant in ester compared with the control. Sausages inoculated with W. cibaria X31 and W. confusa L2 and sodium nitrite (0.05 g) had more desirable characteristics, compared with other groups. W. cibaria X31 and W. confusa L2 show potential as multifunctional starters in low-nitrite fermented sausage, which is uniqueness and addressed the gap of Weissella in low nitrite sausages. This study is distinct in that Weissella strains were found to improve the redness of dry-fermented sausages and was effective at partly replacing nitrite in dry-fermented sausages, addressing the research gap regarding the application of Weissella in low-nitrite sausages.
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Affiliation(s)
- Xuejun Liu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongye Qu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Mengxing Gou
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongyue Guo
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Liyan Wang
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Xiaohui Yan
- Jilin Business and Technology College , Changchun 130507 , China
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Kim GW, Kim HY. Physicochemical Quality Properties of Loin and Tenderloin Ham from
Sows. Food Sci Anim Resour 2020; 40:474-483. [PMID: 32426724 PMCID: PMC7207085 DOI: 10.5851/kosfa.2020.e26] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 02/13/2020] [Accepted: 03/18/2020] [Indexed: 11/15/2022] Open
Abstract
This study was conducted to investigate the physicochemical properties of hams
obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of
loin ham before cooking, standard pig was significantly lower than that of sow
(p<0.001). The lightness (L*) and yellowness (b*) values of loin ham from
standard pigs were significantly higher than those of sow loin ham
(p<0.001). The water-holding capacity (WHC) and curing yield of sow loin
was significantly higher than standard loin (p<0.01). The cooking loss of
standard pig loin ham was significantly higher than that of sow loin ham
(p<0.01). Differences in sensory quality evaluation, except in the case
of tenderness, for the two loin hams were not significant. pH levels of
tenderloin ham before cooking, standard pig was significantly lower than that of
sow (p<0.001). Redness (a*) values of before and after cooking tenderloin
ham of sow was higher than that of standard pig (p<0.001). L* values of
tenderloin ham of standard pig was significantly higher than that of sow
(p<0.001). WHC and curing yield of tenderloin ham from sow was
significantly higher than that from a standard pig (p<0.001,
p<0.05). The cooking losses of sow and standard pig tenderloin ham were
26.06% and 28.31%, respectively (p<0.001). Differences in
sensory quality evaluation, except in the case of tenderness and color, for the
two tenderloin hams were not significant. In conclusion, sow pigs loin and
tenderloin is suitable for ham product more than standard pigs loin and
tenderloin.
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Affiliation(s)
- Gye-Woong Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439,
Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science,
Kongju National University, Yesan 32439,
Korea
- Corresponding author: Hack-Youn Kim,
Department of Animal Resources Science, Kongju National University, Yesan 32439,
Korea Tel: +82-41-330-1241 Fax: +82-41-330-1249 E-mail:
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Hamzaoui A, Ghariani M, Sellem I, Hamdi M, Feki A, Jaballi I, Nasri M, Amara IB. Extraction, characterization and biological properties of polysaccharide derived from green seaweed “Chaetomorpha linum” and its potential application in Tunisian beef sausages. Int J Biol Macromol 2020; 148:1156-1168. [DOI: 10.1016/j.ijbiomac.2020.01.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 12/20/2019] [Accepted: 01/02/2020] [Indexed: 12/13/2022]
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11
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Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103527] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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12
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Wang L, Li C, Ren L, Guo H, Li Y. Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat. J Food Sci 2019; 84:3091-3098. [PMID: 31627254 DOI: 10.1111/1750-3841.14839] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2019] [Revised: 08/21/2019] [Accepted: 09/16/2019] [Indexed: 12/11/2022]
Abstract
The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep-fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water-holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep-fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. PRACTICAL APPLICATION: In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.
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Affiliation(s)
- Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Cheng Li
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Lili Ren
- Key Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin Univ., 5988 Renmin St., Changchun, 130022, China
| | - Hongyue Guo
- College of Food Science and Engineering, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
| | - Yu Li
- Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural Univ., 2888 Xincheng St., Changchun, 130118, China
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Abstract
The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.
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Affiliation(s)
- Xingyun Peng
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
| | - Yuan Yao
- The Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907;
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Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage. Journal of Food Science and Technology 2019; 56:3439-3448. [PMID: 31274912 DOI: 10.1007/s13197-019-03830-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2019] [Accepted: 05/14/2019] [Indexed: 10/26/2022]
Abstract
The objective of this study was to investigate the effects of added beta-glucan (β-glucan) levels on the lipid oxidation, physicochemical, microbiological, textural and sensorial properties of fermented sausage produced with various amounts of beef fat during fermentation and storage periods. To determine the effects of β-glucan, twelve sausage treatments included four controls (no β-glucan) with or without beef fat and starter culture addition and eight β-glucan incorporated groups produced with addition of starter culture, various levels of β-glucan (0, 1, 2%) and different levels (0, 10, 15, 20%) of beef fat were manufactured. The results indicated that addition of β-glucan decreased thiobarbituric acid reactive substances (TBARS) values compared to control groups which had 20% beef fat (P < 0.05). β-glucan enhanced the growth of lactic acid bacteria during fermentation and storage periods (P < 0.05). The addition of β-glucan caused a decrease in water activity and pH values of sausage during the fermentation and storage (P < 0.05). Color values, fatty acid composition, protein, fat, moisture and ash content were not influenced by the use of β-glucan (P < 0.05). Higher levels of β-glucan in sausage formulation caused an increase in the hardness values of sausage (P < 0.05).
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15
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Araújo ÍB, Lima DA, Pereira SF, Madruga MS. Quality of low-fat chicken sausages with added chicken feet collagen. Poult Sci 2019; 98:1064-1074. [DOI: 10.3382/ps/pey397] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Accepted: 10/01/2018] [Indexed: 11/20/2022] Open
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16
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Kim GW, Kim HY. Comparison of Physicochemical Properties between Standard and Sow Pork. Korean J Food Sci Anim Resour 2018; 38:1120-1130. [PMID: 30479517 PMCID: PMC6238034 DOI: 10.5851/kosfa.2018.e45] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 10/04/2018] [Accepted: 10/05/2018] [Indexed: 11/09/2022] Open
Abstract
This study was conducted to investigate the dressing percentage and
physicochemical characteristics, such as fatty acid composition, water holding
capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation,
of experimental pork obtained from a total of 12 standard pigs and sows. The
water content of tenderloin (73.38%) was the highest in standard pork
(p<0.05). A statistically significant difference in crude protein content
was shown between standard pork and sow pork (p<0.05). There were
significant differences between standard pork and sow pork in shear forces of
loin and tenderloin (p<0.01). There was a significant difference in WHC
between standard pork and sow pork in loin, tenderloin, and hind legs
(p<0.05). The CIE L* and CIE b* values of standard loin were
significantly higher than those of sow loin (p<0.05). The CIE a* values
of sow loin were significantly higher than those of standard loin
(p<0.05). The contents of arachidonic acid for standard pork and sow pork
were 0.33% and 0.84%, respectively (p<0.05). However, there was no
difference in the total content of unsaturated fatty acid between the two
groups. There were no significant differences between standard pork and sow pork
after sensory evaluation, except for color and tenderness. The overall
acceptability of standard pork was significantly higher than that of sow pork
(p<0.05).
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Affiliation(s)
- Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.038] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Apostu PM, Mihociu TE, Nicolau AI. Technological and sensorial role of yeast β-glucan in meat batter reformulations. Journal of Food Science and Technology 2017; 54:2653-2660. [PMID: 28928505 DOI: 10.1007/s13197-017-2696-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2017] [Accepted: 05/12/2017] [Indexed: 10/19/2022]
Abstract
This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL® IY B and GOLDCELL® BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL® IY B and GOLDCELL® BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products.
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Affiliation(s)
- Paul Mihai Apostu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galaţi, Str. Domneasca 47, 800008 Galati, Romania.,National Research and Development Institute for Food Bioresources - IBA Bucharest, Str. Ancuta Baneasa 5, Sector 2, 020323 Bucharest, Romania
| | - Tamara Elena Mihociu
- National Research and Development Institute for Food Bioresources - IBA Bucharest, Str. Ancuta Baneasa 5, Sector 2, 020323 Bucharest, Romania
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galaţi, Str. Domneasca 47, 800008 Galati, Romania
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19
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Nayak NK, Pathak V. Development and quality assessment of carrageenan incorporated low fat chevon patties. Journal of Food Science and Technology 2016; 53:3477-3484. [PMID: 27777453 DOI: 10.1007/s13197-016-2322-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2016] [Accepted: 08/25/2016] [Indexed: 11/25/2022]
Abstract
The present study was conducted to develop and assess the quality of carrageenan incorporated chevon patties with the objective of reducing fat content. Efficacy of carrageenan as fat replacers (0.3, 0.6 & 0.9 %) was assessed for development of low fat chevon patties. Emulsion stability and cooking yield increased with the increase in levels of carrageenan. Significantly (P < 0.05) lower fat and cholesterol contents and higher moisture and fat retention were observed in formulation with carrageenan. No significant difference in the mineral content in either of the treatment was recorded. Incorporation of fat replacer in chevon patties demonstrated significant effect on all the textural parameters except adhesiveness. Results of color value illustrated that lightness (L*) value differ significantly. Sensory scores were higher or comparable for patties containing 0.6 % carrageenan as compared to control. Hence, carrageenan was observed to be suitable as fat replacer for producing low fat chevon meat patties.
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Affiliation(s)
- N K Nayak
- Department of Livestock Product Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, UP 281001 India ; Department of Livestock Product Technology, College of Veterinary Science and Animal Husbandry, NDVSU, Mhow, MP 453446 India
| | - V Pathak
- Department of Livestock Product Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, UP 281001 India
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20
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Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydr Polym 2016; 137:249-254. [DOI: 10.1016/j.carbpol.2015.10.084] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Revised: 10/19/2015] [Accepted: 10/26/2015] [Indexed: 11/17/2022]
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21
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Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels. Journal of Food Science and Technology 2016; 53:872-9. [PMID: 26788010 DOI: 10.1007/s13197-015-2058-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2015] [Accepted: 10/07/2015] [Indexed: 10/22/2022]
Abstract
The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P < 0.05). These results could be associated with polysaccharides contained in GB, such as insoluble fiber, β-glucan, and starch. Therefore, our results suggests that GB could be a functional ingredient to improve physicochemical and technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.
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22
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Kim HY, Kim KJ, Lee JW, Kim GW, Choe JH, Kim HW, Yoon Y, Kim CJ. Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing. Korean J Food Sci Anim Resour 2016; 35:101-7. [PMID: 26761806 PMCID: PMC4682494 DOI: 10.5851/kosfa.2015.35.1.101] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2014] [Revised: 12/09/2014] [Accepted: 12/22/2014] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.
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Affiliation(s)
- Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Kon-Joong Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Jong-Wan Lee
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Gye-Woong Kim
- Department of Animal Resources Science, Kongju National University, Yesan, Chungnam 340-702, Korea
| | - Ju-Hui Choe
- Meat Science and Muscle Biology Lab, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States; Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea
| | - Hyun-Wook Kim
- Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea
| | - Yohan Yoon
- Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea
| | - Cheon-Jei Kim
- Research Institute for Meat Science and Culture, Konkuk University, Seoul 143-301, Korea; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-301, Korea
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23
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Amini Sarteshnizi R, Hosseini H, Bondarianzadeh D, Colmenero FJ, khaksar R. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.05.014] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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24
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Arildsen Jakobsen LM, Vuholm S, Aaslyng MD, Kristensen M, Sørensen KV, Raben A, Kehlet U. Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran. Food Sci Nutr 2014; 2:534-46. [PMID: 25473511 PMCID: PMC4237483 DOI: 10.1002/fsn3.126] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 04/23/2014] [Accepted: 04/24/2014] [Indexed: 01/23/2023] Open
Abstract
Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of rye bran sausage (RBS) and wheat bran sausage (WBS) were evaluated by a trained sensory panel (n = 9). A sausage with wheat flour (WFS) and two commercial 20% (20%S) and 10% (10%S) (w/w) fat sausages were also included. Liking was investigated in consumer tests with two Danish target groups (49 children aged between six and nine and 24 parents). RBS and WBS were similar with regard to their sensory descriptive attributes, but the structure of these sausages was coarser and the color was more brown than the other sausages. RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.
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Affiliation(s)
- Louise Margrethe Arildsen Jakobsen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark
| | - Stine Vuholm
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark
| | - Margit Dall Aaslyng
- Danish Meat Research Institute, Danish Technological Institute Maglegaardsvej 2, Roskilde, DK-4000, Denmark
| | - Mette Kristensen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark
| | - Karina Vejrum Sørensen
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen Rolighedsvej 30, Frederiksberg C, DK-1958, Denmark
| | - Ursula Kehlet
- Danish Meat Research Institute, Danish Technological Institute Maglegaardsvej 2, Roskilde, DK-4000, Denmark
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25
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The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran. Meat Sci 2014; 96:423-8. [DOI: 10.1016/j.meatsci.2013.08.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Revised: 08/07/2013] [Accepted: 08/11/2013] [Indexed: 11/22/2022]
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26
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Petersson K, Godard O, Eliasson AC, Tornberg E. The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre. Meat Sci 2013; 96:503-8. [PMID: 24008058 DOI: 10.1016/j.meatsci.2013.08.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2013] [Revised: 08/07/2013] [Accepted: 08/11/2013] [Indexed: 11/29/2022]
Abstract
Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to its gelling ability upon heating. These sausages exhibited low process (0.9%) and frying losses (10.9%), and high values of firmness (11.0 N) and sensory acceptance. The sausages containing barley fibre, with the highest amount of soluble β-glucan, had high losses (3.8% and 19.6%) and the lowest firmness (4.6 N). Rye bran was suitable in meatballs, probably due to its particulate nature, which is more acceptable in this type of meat product, where the gelling properties are not as important as in sausages. There was no significant difference between the firmness of meatballs containing rye bran (6.1 N) and the reference (7.5 N), after pan-frying. Meatballs with oat bran or barley fibre were less firm (3.6 N and 2.0 N).
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Affiliation(s)
- Karin Petersson
- Department of Food Technology, Engineering and Nutrition, Food Technology, LTH, Chemical Center, P.O. Box 124, SE-221 00 Lund, Sweden.
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27
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Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci 2012; 93:849-54. [PMID: 23313971 DOI: 10.1016/j.meatsci.2012.11.054] [Citation(s) in RCA: 121] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2012] [Revised: 11/27/2012] [Accepted: 11/28/2012] [Indexed: 11/21/2022]
Abstract
Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p<0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.
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28
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Triki M, Herrero AM, Jiménez-Colmenero F, Ruiz-Capillas C. Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage. Meat Sci 2012; 93:351-60. [PMID: 23273437 DOI: 10.1016/j.meatsci.2012.10.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2012] [Revised: 10/02/2012] [Accepted: 10/03/2012] [Indexed: 10/27/2022]
Abstract
In order to improve the fat content of fresh sausages (merguez), the effects of both reducing beef fat level (by konjac gel-KG) and incorporing olive oil (in a konjac matrix-OKM) on nutritional, quality characteristic and refrigerated storage stability were studied. Fat reductions in merguez sausages of between 53 and 76% were achieved when beef fat was replaced with KG; the proportion reached 34-49% using OKM as a beef fat replacer, where 23 to 36% of total fat in the merguez was from olive oil. The merguez contained substantial amounts of some minerals (Mg and Fe). Sensory analysis revealed no significant differences between the control and the reformulated products, which had relatively low levels of lipid oxidation. Shelf life and biogenic amines of merguez sausage were not affected by formulation during refrigerated storage. Therefore, the use of konjac materials as fat replacers could reduce total caloric energy by replacing/reducing beef fat and improving sausage formulation to achieve healthier merguez products.
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Affiliation(s)
- M Triki
- Institute of Food Science, Technology and Nutrition, ICTAN-CSIC (Formerly Instituto del Frío), Ciudad Universitaria, 28040-Madrid, Spain
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29
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Choe JH, Kim HY, Han DJ, Kim YJ, Park JH, Ham YK, Kim CJ. Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.5.668] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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30
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Choi JW, Kim SH, Mun S, Lee SJ, Shim JY, Kim YR. Optimizing the replacement of pork fat with fractionated barley flour paste in reduced-fat sausage. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0097-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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31
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Effect of bamboo salt on the physicochemical properties of meat emulsion systems. Meat Sci 2010; 86:960-5. [DOI: 10.1016/j.meatsci.2010.08.001] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2010] [Revised: 07/31/2010] [Accepted: 08/03/2010] [Indexed: 11/15/2022]
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32
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Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Paik HD, Kim CJ. Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product. Korean J Food Sci Anim Resour 2008. [DOI: 10.5851/kosfa.2008.28.3.319] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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33
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Lee MA, Han DJ, Choi JH, Choi YS, Kim HY, Jeong JY, Paik HD, Kim CJ. Effect of Hot Air Dried Kimchi Powder on the Quality Characteristics of Low-fat Sausages. Korean J Food Sci Anim Resour 2008. [DOI: 10.5851/kosfa.2008.28.2.146] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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34
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García-García E, Totosaus A. Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach. Meat Sci 2008; 78:406-13. [DOI: 10.1016/j.meatsci.2007.07.003] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2007] [Revised: 07/02/2007] [Accepted: 07/03/2007] [Indexed: 10/23/2022]
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35
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Lee MA, Han DJ, Jeong JY, Choi JH, Choi YS, Kim HY, Paik HD, Kim CJ. Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci 2008; 80:708-14. [PMID: 22063587 DOI: 10.1016/j.meatsci.2008.03.010] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2007] [Revised: 03/11/2008] [Accepted: 03/11/2008] [Indexed: 10/22/2022]
Abstract
This study was conducted to determine the effect of the addition of kimchi powder on the quality characteristics of meat batter and breakfast sausage. Breakfast sausages were supplemented with freeze dried kimchi powder (FKP) or hot air dried kimchi powder (HKP) at levels of 1% (FKP-1 and HKP-1) or 2% (FKP-2 and HKP-2). The emulsion stability, cooking yield, and apparent viscosity in meat batters improved with increments of kimchi powder (p<0.05). Increased levels of kimchi powder in breakfast sausage decreased the L(∗) value, pH, and springiness, and increased the a(∗) value, b(∗) value, hardness, chewiness, and gumminess (p<0.05). Sensory evaluations indicated that a higher overall acceptability was attained when the kimchi powder was added to breakfast sausage at a level of 2%.
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Affiliation(s)
- M A Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 143-701, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea
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36
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Lazaridou A, Biliaderis C. Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2007.05.003] [Citation(s) in RCA: 429] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Lan-Pidhainy X, Brummer Y, Tosh SM, Wolever TM, Wood PJ. Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect. Cereal Chem 2007. [DOI: 10.1094/cchem-84-5-0512] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Yolanda Brummer
- Agriculture and Agri-Food Canada, Food Research Program, Guelph
| | - Susan M. Tosh
- Agriculture and Agri-Food Canada, Food Research Program, Guelph
- Corresponding author. E-mail:
| | - Thomas M. Wolever
- University of Toronto, Department of Nutritional Sciences, Toronto, ON
| | - Peter J. Wood
- Agriculture and Agri-Food Canada, Food Research Program, Guelph
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38
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Jin SK, Kim IS, Nam YW, Cho JH, Hur SJ, Kang SN. Effects of the Order of Material Addition on the Quality Characteristics of Emulsification Sausage. Korean J Food Sci Anim Resour 2007. [DOI: 10.5851/kosfa.2007.27.2.157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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39
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Burkus Z, Temelli F. Network Formation by Pilot Plant and Laboratory-Extracted Barley β-Glucan and Its Rheological Properties in Aqueous Solutions. Cereal Chem 2006. [DOI: 10.1094/cc-83-0584] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zvonko Burkus
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5
| | - Feral Temelli
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5
- Corresponding author. Phone: 780-492-3829. Fax: 780-492-8914. E-mail:
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40
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Kaack K, Lærke HN, Meyer AS. Liver paté enriched with dietary fibre extracted from potato fibre as fat substitutes. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-005-0200-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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41
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Kaack K, Pedersen L. Low-energy and high-fibre liver pat� processed using potato pulp. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1055-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Morin L, Temelli F, McMullen L. Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system. Meat Sci 2004; 68:419-30. [DOI: 10.1016/j.meatsci.2004.04.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2003] [Revised: 04/14/2004] [Accepted: 04/14/2004] [Indexed: 10/26/2022]
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