Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage

Zhao, Yinyu; Hou, Qingwen; Zhuang, Xinbo; Wang, Yan; Zhou, Guanghong; Zhang, Wangang

doi:10.1016/j.lwt.2018.06.053

Cited by 60 publications

(58 citation statements)

References 45 publications

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“…However, the average daily intake of dietary fibers is approximately 15 g, which is still far below the recommended value of 28 to 36 g of fiber per day for adults [9]. In recent years, many studies show that the addition of various dietary fibers into meat products improved the WHC and texture of the final products by utilizing the fiber' s functional properties, such as water retention, textural characteristics, emulsification stability, and noninfluence on flavor [13,14]. The addition of wheat fiber enhanced the gel properties of surimi [15].…”

Section: Introductionmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

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Section: Introductionmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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“…Aktas and Genccelep [29] reported that the emulsion viscosity and stability are positively correlated, and the emulsion stability has an important role in the quality of meat products, thus viscosity being an important indicator for emulsion stability. Further, Zhao [30] reported that the increased emulsion viscosity lead to increase the score in sensory evaluation. Therefore, the emulsion with high viscosity can play an important role in the cooking yield, the WHC, and the physical properties of manufactured products.…”

Section: Whc Emulsion Stability Protein Solubilitymentioning

confidence: 99%

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Lee¹,

Kim²,

Kim³

2020

J Anim Sci Technol

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Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

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“…A contaminação no ser humano por este tipo de microrganismo se dá pela ingestão de alimentos e bebidas contaminadas, causando vômito, diarreia e náuseas intensas, onde os sintomas podem aparecer em menos de um dia depois da aquisição do patógeno. [14][15][16][17] (Figura 1).…”

Section: Salmonella Sppunclassified

Evaluation of the Antimicrobial and Antioxidant Activity of a Natural Preservative in Cooked Ham

Wensing

João

2019

Rev. Virtual Quim.

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The great majority of the foodstuffs contain nitrite and or sodium nitrate in its formulation, which are preservatives and accentuators of the reddish coloration. These compounds are associated with the emergence of allergies, digestive difficulties and even certain types of cancer. In view of this scenario, the objective of this work was to evaluate the antimicrobial and antioxidant activity of a natural preservative in sausages, cooked ham. Samples were prepared with 0.5 to 1 % natural preservative, with half of the samples being pasteurized, all kept in a cold room at around 3 ° C. The emergence of Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus and molds and yeasts for a period of 30 days was analyzed. The results showed that in the pasteurized samples there were no microorganisms appearing, while in the unpasteurized samples there was growth of molds and yeasts in 30 days. The physico-chemical analyzes stated that the product was in compliance with legislation, did not present nitrate and sodium nitrite and the peroxide index analyzes showed that all samples were in accordance with the parameter established by the legislation. Sensory analyzes showed preference for products containing 0.9 and 1.0 % natural preservative.

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Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage

Cited by 60 publications

References 45 publications

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage

Evaluation of the Antimicrobial and Antioxidant Activity of a Natural Preservative in Cooked Ham

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