Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Chen, Lin; Peng, Wang; Kang, Zhuang‐Li; Li, Ké; Xie, Chong; Sun, Jingxin; Xu, Xinglian

doi:10.1080/19476337.2014.998291

Cited by 20 publications

(13 citation statements)

References 52 publications

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“…Fat content was reduced significantly with the increase of CPOE replacement and it was not significantly different at the same fat level. This trend was in line with other literature which reported the replacing of pork back fat with pre‐emulsified soybean oil could significantly reduce the fat content in sausages (Chen et al., ; Hu et al., ). Protein content was lower in reduced‐fat batches compared with the control, but there was no significant difference among all treatments as the lean meat content was kept fixed.…”

Section: Resultssupporting

confidence: 92%

“…A similar result was obtained by Chen et al. (), who indicated that replacing pork fat with pre‐emulsified soybean oil increased the lightness of frankfurters. The redness values (a * ) decreased with the increasing CPOE level.…”

Section: Resultssupporting

confidence: 86%

“…found similar result and they thought the higher L * value was attributed to the large surface area of the much smaller canola oil globules, which generated more light reflection. A similar result was obtained by Chen et al (2015), who indicated that replacing pork fat with pre-emulsified soybean oil increased the lightness of frankfurters. The redness values (a * ) decreased with the increasing CPOE level.…”

Section: Ph and Colorsupporting

confidence: 83%

“…The structure became more continuous and compact in CPOE‐added cases. Similarly, researchers also reported the addition of pre‐emulsified soybean oil in low fat frankfurters resulted in more homogeneous fat distribution (Chen et al., ). At the same fat level, the batches incorporated with CPOE and CNF produced denser networks with smaller cavities in comparison with those without CNF, thereby leading to lower cooking loss (Table ) and better textural properties (Table ).…”

Section: Resultsmentioning

confidence: 93%

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Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang

Jia

Gao

et al. 2018

Journal of Food Science

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Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 86%

Section: Ph and Colorsupporting

confidence: 83%

Section: Resultsmentioning

confidence: 93%

See 2 more Smart Citations

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Wang

Jia

Gao

et al. 2018

Journal of Food Science

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“…The relatively high fat content of pate products cause some negative health issues like obesity or hypertension (Lin Chen et al, 2015). Therefore reformulation of these products by fat replacers and plant origin fibers is desirable aim in the industry (Domínguez et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Sensory and instrumental texture analysis of Bulgarian commercial pates

Tonchev¹,

Atanasov²,

Тодорова³

et al. 2017

AST

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O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

Yang

Wang

et al. 2019

J Sci Food Agric

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BACKGROUND: The application of Pickering emulsion stabilized by food-derived particles is of great interest in the food field, including meat processing. However, the creaming phenomenon is a thorny problem and may impact the resulting product quality. Here, we used polysaccharide nanoparticles from Flammulina velutipes (FVPN) as a stabilizer to prepare a oil/water Pickering emulsion and partly replace the original fat of common emulsified sausage, focusing on exploring the influence of phase separation on the sausage's techno-functional and sensory quality, with the aim of developing a new alternative fat substitute.RESULTS: Reformulated sausages showed increases in moisture (53.24-64.85%) and protein content (11.97-12.76%), but were reduced in fat content (27.28-18.76%). The increased FPOE (FVPN-palm oil emulsion; substitution rate 5-37%) amount in sausages resulted in significantly reduced (P < 0.05) cooking loss (18.87-8.63%). Meanwhile, emulsion improved the springiness and cohesiveness of sausage and significantly reduced (P < 0.05) hardness and chewiness when the replacement amount was less than 20%. Experimental sausages attained a more compact pore structure without harming sensory characteristics. Compared with creaming emulsion, pristine emulsion resulted in a sausage with higher moisture content, lower cooking loss, better elasticity and denser structure. CONCLUSION: The characteristics of sausages could be influenced by emulsion stability. Emulsion, especially with no creaming, can be effectively used as fat substitute at a level of 20% or less without adversely affecting the sensory characteristics of emulsified sausages. The incorporation of FPOE provides the potential for developing a new alternative approach for animal fat improvement in meat products. Industry then added in order: soybean protein isolates, carrageenan, starch, white granulated sugar, monosodium glutamate, spice powder, ginger powder and white ground pepper. Sausage moisture mainly consisted of two parts: one was the added water and the J Sci Food Agric 2020; 100: 268-276

show abstract

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Cited by 20 publications

References 52 publications

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage

Sensory and instrumental texture analysis of Bulgarian commercial pates

O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

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