Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

Nagy, Melinda; Semeniuc, Cristina Anamaria; Socaci, Sonia; Pop, Carmen; Rotar, Ancuța Mihaela; Sălăgean, Claudiu Dan; Tofanä, Maria

doi:10.1590/1678-457x.23816

Cited by 31 publications

(32 citation statements)

References 16 publications

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“…Therefore, having a high potential as a source of dietary fibre BSG can be used as a fat substitute for producing high-dietary fibre and low-fat meat products, reduces the number of synthetic antioxidants needed to be added and increases the health-promoting properties of the frankfurters [37]. Also, BSG was successfully used in smoked sausages meat products to partially replace the animal protein [40]. Processing BSG into flour represents a viable alternative for its use as a functional ingredient in bakery products.…”

Section: Polysaccharidesmentioning

confidence: 99%

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Fărcaș¹,

Socaci²,

Mudura³

et al. 2017

Brewing Technology

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Nowadays, the consumers' global demand for healthier diets is steadily increasing, and the development of novel functional ingredients has become a focus of the food industry. On the other hand, the accumulation of huge amounts of food wastes every year has led to environmental degradation and especially to significant loss of valuable material that could otherwise be exploited as new health-promoting ingredients, fuels and a great variety of additives. In this respect, the biggest challenge of the current scientific world is to convert the underutilised by-products generated by the food and beverage industries into more profitable and marketable added value products which would also contribute significantly to meet the nowadays society needs. This chapter gives an overview regarding the possibility of exploiting the brewing industry wastes as sources of bioactive compounds in order to produce functional ingredients and products with added value.

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Section: Polysaccharidesmentioning

confidence: 99%

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Fărcaș¹,

Socaci²,

Mudura³

et al. 2017

Brewing Technology

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“…The ash content was determined by incineration of the fish sample in a muffle furnace (L3/11/B170, Nabertherm GmbH, Bremen, Germany), according to the method described by Nagy et al (2017) [ 26 ]. A 3.0 g portion of the fish sample was weighed in a porcelain melting pot and kept at 600 °C for 6 h in the muffle furnace.…”

Section: Methodsmentioning

confidence: 99%

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Socaciu

Fogarasi

Simon

et al. 2021

Foods

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The efficiency of some films prepared from heat-denatured whey protein isolate solutions on the quality and shelf-life of brook trout samples during storage at 4 °C was studied in this research (WPIf-a film based on whey protein isolate and WPIf+2.5%TEO-a film based on whey protein isolate incorporated with 2.5% tarragon essential oil). The control and covered fish samples were periodically assessed (at 3 days) over 15 days of storage for the physicochemical (pH; EC, electrical conductivity; TVB-N, total volatile basic nitrogen; TBARS, thiobarbituric acid reactive substances; color), microbiological (TVC, total viable count PTC, psychrotrophic count; LAB, lactic acid bacteria H2S-producing bacteria), and sensory properties (color discoloration; odor; overall acceptability). The WPIf+2.5%TEO has proven enhanced quality preservation effects compared to WPIf by showing lower values for physicochemical parameters, lower microbial loads, and higher sensory scores in the fish sample. All these effects have led to an extension of the sample’s shelf-life. In conclusion, the tarragon essential oil has conferred antioxidant and antimicrobial properties to the film. Thus, the WPIf+2.5%TEO could be a promising material for the packaging of fresh brook trout during refrigerated storage.

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“…BSG can also be used as a beneficial adjunct to meat products, as it can replace animal protein or/and enrich these products with dietary fiber. There are reports on the utilization of brewer’s spent grain in the production of low-fat beef Frankfurters, smoked sausages, and reduced-fat chicken sausages ( Table 1 ) ( Özvural et al., 2009 ; Nagy et al., 2017 ; Choi et al., 2014 ). Dietary fiber extracts from BSG were also used to prepare patties from chicken breast and pork back fat.…”

Section: Applications Of Brewery By-products In the Food Industrymentioning

confidence: 99%

Utilization of brewery wastes in food industry

Rachwał

Waśko

Gustaw

et al. 2020

PeerJ

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Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world. The brewing process involves several steps, which lead to fermentation of sugars contained in malt and conversion thereof into alcohol and carbon dioxide by yeasts. Beer brewing generates substantial amounts of by-products. The three main brewing industry wastes include brewer’s spent grain, hot trub, and residual brewer’s yeast. Proper management of these wastes may bring economical benefits and help to protect the environment from pollution caused by their excessive accumulation. The disposal of these wastes is cumbersome for the producers, however they are suitable for reuse in the food industry. Given their composition, they can serve as a low-cost and highly nutritional source of feed and food additives. They also have a potential to be a cheap material for extraction of compounds valuable for the food industry and a component of media used in biotechnological processes aimed at production of compounds and enzymes relevant for the food industry.

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Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

Abstract: The raw material (pork sirloin) used for manufacturing smoked sausages was purchased from a local butchery (Cluj-Napoca, Romania). Brewer's spent grain, the by-product generated

Cited by 31 publications

References 16 publications

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout

Utilization of brewery wastes in food industry

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