This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial
beef fat replacers in the formulation of emulsion-type sausages. A control (C)
group was manufactured with 20% beef fat, while the other three groups
were formulated with 10% beef fat plus 5% QF (Q), 5% TF
(T), and 2.5% QF+2.5% TF (QT). Water-holding capacity of
the emulsions was higher in Q (81.81%), T (82.20%), and QT
(84.10%) samples than in C (64.83%) samples. Total expressible
fluid and expressible fat were the lowest in Q and T samples, indicating the
highest emulsion stability of those groups. Incorporation of QF and TF into
formulations increased moisture and carbohydrate contents while decreased fat
and energy values. Besides, the use of QF was effective to increase protein and
dietary fiber contents. T sausages had lower luminosity (L*) and higher
yellowness (b*) than C sausages, whilst Q sausages did not result in significant
color changes. Higher cook yield values were recorded in Q (97.96%), T
(98.21%), and QT (98.15%) samples compared with C (96.44%)
samples. Inclusion of QF and TF to formulation led to lower hardness and
gumminess, while utilization of TF was also effective to decrease chewiness.
Consequently, healthier emulsified sausages were obtained by the inclusion of QF
or TF that could decrease the fat content more than 50% without
sacrificing overall quality, bringing advantages by quinoa over teff for
increasing nutritional value and leading minimal modifications on color and
texture.
In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0 th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.
Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values. Binding, emulsifying, foaming, gelling, and thickening properties of egg proteins provide an opportunity to use egg in various food products as an ingredient. Therefore, the consumption of egg is increasing with each passing day, however, Salmonella enterica serovar Enteritidis and Salmonella Typhimirum infections have been reported to be egg-born. These serious infections are originated from direct consumption of eggs or unpasteurized food products in which the egg yolk/albumen is added to the formulations such as mayonnaise, salad dressings or merengues. In order to prevent these infections, aforementioned microorganisms must be eliminated from the environment by pasteurization. Commercial pasteurization process is applied with hot water or vapor. Commercial processes include high temperature/short time or low temperature/long-time pasteurization. Although heat treatment is considered the most reliable method in terms of microbiological safety, high temperature and/or long time applications may have adverse effects on functional and nutritional properties of egg proteins. To ensure the microbiological safety of products without sacrificing technological or nutritional properties, researches have been centered upon innovative techniques such as irradiation, pulsed electric field, high hydrostatic pressure, and radiofrequency applications. This review is aimed to bring out the amendments occurred in the egg protein structures in consequence of aforementioned pasteurization methods.
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