The sausage samples were made from pork with spent laying hen breast surimi. The samples were divided into 4 groups [sausage made from pork (control) and sausage made from pork with 20% (T1), 40% (T2), and 60% (T3) of spent laying hen breast surimi]. In proximate compositions, the moisture and ash contents of the control were higher than sausage containing spent laying hen surimi samples in all storage periods. The pH and cooking loss were higher in T3 compared with other sausage samples. However, there was no significant difference in water-holding capacity among the sausage samples, whereas shear force was significantly higher in T2. In meat color, sausage containing spent laying hen surimi samples (T1, T2, and T3) have shown to have higher lightness (L) compared with control, and redness (a) was significantly higher in control and T1. Total amino acid content and essential amino acids were increased in sausage containing spent laying hen surimi samples at 0 d of storage. In fatty acid composition, saturated fatty acid was higher in control than sausage containing spent laying hen surimi samples. Thiobarbituric acid reactive substances value was lower in sausage containing spent laying hen surimi samples than control at 2 and 4 wk of storage. Cholesterol content was lower in control compared with sausage containing spent laying hen surimi samples. In sensory evaluation, most test items were not significantly different among the sausage samples although tenderness was higher in T2 and T3 at 0 d of storage.
Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W), and an increase in color b* of pork sausage samples (p<0.05). Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.
The crab analogue samples were made from Alaska pollack with golden threadfin bream surimi (Control), and a combination of Alaska pollack with golden threadfin bream surimi and a low amount of spent hen breast surimi (treatment 1, T1). Treatment 2 (T2) was made from Alaska pollack with golden threadfin bream surimi and a high amount of spent hen breast surimi, and treatment 3 (T3) was made from Alaska pollack with golden threadfin bream with mechanically deboned chicken meat (MDCM). T3 shows a significantly lower moisture amount compared with other samples. Crude protein was higher in T1 than in other samples at 4 weeks of storage. pH was significantly lower in control (C) than those of other samples until 2 weeks of storage, and cooking loss was higher in C than in other samples, while shear force and cholesterol were higher in T3 compared with other samples. In meat color, lightness (L*) was significantly higher in T2 than in other samples. Whiteness of T2 was significantly higher compared with that of other samples. In fatty acid composition, saturated fatty acid was significantly higher in T3, while unsaturated fatty acid was higher in C than in other samples. C showed significantly higher thiobarbituric acid‐reactive substances (TBARS) value, while TBARS value was lower in T2 compared with other samples. In sensory evaluation, the color and overall acceptability were significantly lower in T3 compared with other samples. These results demonstrated that the crab analogue product could be made from spent hen breast, although the quality of crab analogue containing MDCM sample (T3) is a little lower than other crab analogue samples. PRACTICAL APPLICATIONS The application of the surimi technology in the production of a surimi‐based product from other meats such as chicken, pork and beef could provide a new approach toward increasing its value and utilization. In the present study, imitation crab analogue was made from surimi containing spent laying hen breast with various ingredients. Imitation crab analogue product can be made from spent laying hen breast, although the quality of imitation crab analogue containing mechanically deboned chicken meat is a little lower than that of other imitation crab analogue samples.
Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder)/FP (freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with polyvinyl wrap and stored at 4 for 8 days. CTL (control) and HP-3% meat patties were significantly (p<0.05) higher in moisture content than the other samples. FP-6% was found higher in protein content than the other treatments. FP-3% had a higher fat content than other meat patty samples. However, ash contents were not found significantly (p>0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments (p<0.05). WHC (water holding capacity) of CTL and HP-6% and cooking loss of HP-3% were significantly (p<0.05) decreased with increased storage period. The diameter and thickness of all meat patties decreased with increasing the storage period. VBN (volatile basic nitrogen) values of all meat patties were increased (p<0.05) with increased storage period. TBARS (thiobarbituric acid reactive substance) of treatments were higher than that of CTL during whole storage time. The number of microorganisms (Total plate counts, Escherichia coli.) were maintained below 4.61 log10 CFU/cm 2 during the whole storage period. In sensory evaluation, treatment groups had higher (p<0.05) scores in aroma, flavor, color and overall acceptability.
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