Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

Jin, Sang-Keun; Ha, So-Ra; Hur, Sun; Choi, Jung Seok

doi:10.5713/ajas.15.0129

Cited by 8 publications

(4 citation statements)

References 27 publications

(39 reference statements)

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“…The texture profile analysis procedure in the current study was slightly modified from the procedure described by Jin et al. (2016). First, a food texture analyzer (EZ‐SX500N C1 Kit, Shimadzu; Japan) was calibrated for accuracy.…”

Section: Methodsmentioning

confidence: 99%

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Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains

Chou

2020

J. Food Process. Preserv.

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This study examined how the quality of emulsified pork sausages is affected by the amount of sorghum distillers grains (SDG) the sausages contain. Sausages containing SDG instead of potato flour had significantly higher levels of hardness, gumminess, and chewiness; however, the SDG addition ratio (percentage of potato flour replaced with SDG) had no significant effect on springiness or cohesiveness. The sausage pH ranged between 6.21 and 6.43 and decreased significantly as the SDG addition ratio increased. The cooking loss rate decreased significantly at high SDG addition ratios (80% and 100%). Regarding sausage emulsification stability, water and fat loss rates were significantly lower at high SDG addition ratios, but no significant difference in water-holding capacity compared with the control group was observed. The control sausages had the highest L, a, and b; these values decreased significantly as the SDG addition ratio increased. Practical applications The results of this study demonstrate a valuable application of sorghum distillers grains (SDG), a waste product generated during the brewing process. It can replace potato starch in the production of emulsified meat products, such as emulsified pork sausages, to create products with favorable quality characteristics (such as texture profile, pH value, cooking loss rate, emulsification stability, and color). Ultimately, the results of the current study can serve as a reference for exploring the diverse roles that SDG can play in derivative food processing, investigating the added value of SDG, and reducing wastage and environmental problems caused by leftover distillers grains generated during the brewing process. How to cite this article: Chou CF. Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains.

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Section: Methodsmentioning

confidence: 99%

“…The texture profile analysis procedure in the current study was slightly modified from the procedure described by Jin et al (2016).…”

Section: Texture Profile Analysismentioning

confidence: 99%

Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains

Chou

2020

J. Food Process. Preserv.

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“…Texture profile analysis was conducted using an EZ Test‐500N texture analyzer (TAXTZ‐5, Shimadzu Co.) as previously described by Chou (2020), Jin et al., (2016), and Suryaningrum et al. (2015), with some modifications after calibrating the accuracy.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains

Chou

Hsu

Huang

2022

Food Processing Preservation

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Kamaboko is an important fish product that is consumed in high volumes across the globe. This study investigated whether the amount of sorghum distillers grains (SDGs) contained in kamaboko affected its quality. Kamaboko containing SDG had significantly higher cohesiveness and chewiness, but reduced springiness and gumminess. However, the SDG addition ratio had no significant effect on hardness. The pH value (range, pH 4.98–5.87) and cooking loss (range, 2.54–2.71%) were significantly lower than the control group (5.99 and 5.27%, respectively). The kamaboko's emulsification stability and water loss (range, 1.22–1.59%) decreased with increasing SDG; however, the differences were not significant. The fat loss (range, 0.02–0.10%) and water‐holding capacity (WHC) (range, 91.56–95.91%) at high SDG addition ratios (100%) were significantly lower than those in the control group (0.07 and 96.12%, respectively). Practical applications The results of this study demonstrate the practical application of sorghum distillers grains (SDG), a byproduct of brewing a famous Taiwanese alcoholic drink, kaoliang liquor. Sorghum distillers grains can replace starch in emulsified seafood products, such as kamaboko, to create products with favorable qualities (texture profile analysis, pH value, cooking loss, and emulsification stability). Ultimately, our findings should serve as a reference for exploring the diverse roles of SDG in food processing, provide a basis for adding value to SDG, and help reduce the waste and the environmental problems caused by leftover distillers grains generated during the alcohol brewing process.

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“…For more than a hundred years, emulsion-type meat products that are commonly consumed in most countries have been prepared using emulsification technology [1]. Because they are convenient and may be used in a variety of cuisines, it has been reported that emulsion-type sausages are more widely consumed than other processed meat products [2].…”

Section: Introductionmentioning

confidence: 99%

Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features

Aewsiri

Ganesan

Thongzai

2023

Foods

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The purpose of this study was to investigate the oxidative stability and physicochemical properties of pork emulsion sausages with whey protein–tannic acid conjugate and native whey protein. Over the course of 21 days, the thiobarbituric acid reactive substances (TBARS) of sausages containing a whey protein–tannic acid conjugate were lower than those of sausages with regular whey protein (p < 0.05). Kinetically, sausage containing the whey protein–tannic acid conjugate (k = 0.0242 day−1) appeared to last longer than sausage containing regular whey protein (k = 0.0667 day−1). The addition of the whey protein–tannic acid conjugate had no effect on product texture because there was no difference in hardness, springiness, cohesiveness, or water-holding capacity between the control and treated samples at Day 0 (p > 0.05). Scanning electron microscopy revealed that, at Day 21, the control sausage exhibited emulsion coalescence, as evidenced by an increase in the number of oil droplets and large voids, but not the whey protein–tannic acid conjugate-added sausage. There was no variation in the L*, a*, and b* values of the sausages when the whey protein–tannic acid conjugate was added (p > 0.05). However, there was a little increase in ΔE value in the treated sample. Thus, the whey-protein–tannic acid conjugate appeared to stabilize the lipid and physicochemical properties of the sausages by lowering the rate of TBARS production, retaining texture, water-holding capacity, and color, as well as by minimizing lipid coalescence during refrigerated storage.

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Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

Cited by 8 publications

References 27 publications

Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains

Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains

Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains

Whey Protein–Tannic Acid Conjugate Stabilized Emulsion-Type Pork Sausages: A Focus on Lipid Oxidation and Physicochemical Features

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