Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium

Ferjančič, Blaž; Kugler, Saša; Korošec, Mojca; Polak, Tomaž; Bertoncelj, Jasna

doi:10.1111/ijfs.14808

Cited by 15 publications

(4 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the study conducted by Akoglu et al (2015) in Turkish fermented sausages, addition of BC did not cause a significant difference, and this result is desirable in terms of structure quality. Similar results were obtained by Ferjančič et al (2021) who evaluated the use of inulin, oat fiber and psyllium in chicken sausages, and which also did not change gumminess. Wongkaew et al (2020) observed that higher amounts of pectin from mango peel in Chinese sausages resulted in lower values of gumminess.…”

Section: Resultssupporting

confidence: 86%

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

et al. 2023

View full text Add to dashboard Cite

Bacterial cellulose has been considered a potential ingredient in food development. In this study it was used to replace fat in Nile tilapia (Oreochromis niloticus) mechanically separated meat sausages. Response surface methodology with complete Central Composite Rotatable Design (CCRD) 2 2 was used, including 4 axial points and 3 center points, with fat ranging from 0 to 8% and bacterial cellulose ranging from 0 to 13.66%. The variables BC and fat had no significant effect (p>0.05) on hardness, gumminess and color parameters c and h of sausages. BC had a significant effect (p<0.05) on cohesiveness, adhesiveness and luminosity, and tests 1 and 2 provided the best formulations.

show abstract

Section: Resultssupporting

confidence: 86%

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

et al. 2023

View full text Add to dashboard Cite

show abstract

“…It is thought that the carotenoid pigments present in SPF cause an increase in the b * value. Significant increases in b * value have also been reported by studies conducted with dietary fiber from various sources in emulsified meat products (Ferjancic et al, 2021; Fernandez‐Gines et al, 2003; Viuda‐Martos et al, 2010a; Vivar‐Vera et al, 2018).…”

Section: Resultsmentioning

confidence: 66%

“…Significant increases in b* value have also been reported by studies conducted with dietary fiber from various sources in emulsified meat products (Ferjancic et al, 2021;Fernandez-Gines et al, 2003…”

Section: Colormentioning

confidence: 81%

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Mumyapan

Aktaş

Gerçekaslan

2022

Food Processing Preservation

View full text Add to dashboard Cite

Today, consumer awareness and mindfulness of the relationship between consumed food and general health have been increasing. This situation changes the perceptions and purchasing habits of consumers and increases the demand for functional foods. Meat can be considered a functional food in that it contains conjugated linoleic acid and minerals such as iron, zinc, selenium, dipeptides such as carnosine, anserine, creatine, and taurine, vitamins B and E and components including glutathione, ubiquinol, and lipoic acid (Olmedilla-Alonso et al., 2013). However, the lack of complex carbohydrates such as dietary fiber in meat is associated with an increase in the number of diseases such as colon cancer and cardiovascular diseases, which enormously affect the preference for meat

show abstract

“…Buckwheat constitutes a rich source of fiber, enhancing the water-holding capacity and protein-binding ability of the meat [ 45 ]. Many authors have confirmed the positive effect of added fiber sources, e.g., soy [ 46 ], sugarcane [ 47 ], oat [ 48 ], pumpkin [ 49 ], wheat and carrot [ 50 ], on water retention in meat products.…”

Section: Resultsmentioning

confidence: 99%

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

Salejda

Olender

Zielińska‐Dawidziak

et al. 2022

Foods

View full text Add to dashboard Cite

Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.

show abstract

Development of low‐fat chicken bologna sausages enriched with inulin, oat fibre or psyllium

Abstract: Bologna type chichen sausages were enriched with 3% or 6% inulin, oat fibre or psyllium. Sausages enriched with inulin or 3% oat fibre were compareble to control sausages in colour, texture and sensory proprieties.

Cited by 15 publications

References 43 publications

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.)

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

Contact Info

Product

Resources

About