Effects of different duck meat and wheat bran contents on the quality characteristics of sausages

Shang, Feifei; Kryzhska, Tetiana; Danylenko, Svitlana; Usatenko, Nina; Duan, Zhenhua

doi:10.31073/foodresources2021-17-01

Cited by 2 publications

(1 citation statement)

References 4 publications

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“…Wheat bran is an important by-product of the milling process of wheat flour. Data from Chinese laboratories have showed that wheat bran was rich in dietary fiber (31.4 %) and protein (18 %), with a fat content of only 0.6 % [14]. The source of bran is very wide, and the bran has a very good application prospect as the raw material of sausage.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Shang

Kryzhska

Duan

2022

EEJET

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Poultry sausage is a low-fat, protein-friendly product, and the research on poultry sausage has gradually become a hot field of meat product research. The baking process can promote the decomposition of protein and fat, and the Maillard reaction occurs, thereby increasing the color of the sausage and improving the flavor of the sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution and sensory evaluation results of cooked sausage products, therefore, the baking process is very important. In this study, four baking treatment experiments of 40, 60, 80 and 100 min were set up, the baking temperature was 60 °С. The 60min treatment group had the smallest brightness value L, the highest redness value a, and the best color. The water content of the 40 min treatment group was the highest, followed by the 80 min treatment group, and the pH value of the other 80 min treatment group was also the lowest. In terms of TPA and water distribution, the hardness value of the 60 min treatment group was the highest, and the relaxation times (T2) corresponding to hydrated water, fixed water and free water were 0.1‑9.3 ms, 10‑91 ms, and 175‑900 ms, respectively, and the 80 min treatment group The group with the most semi-bound water worked best. In terms of sensory evaluation, the color, flavor, texture, and overall acceptability of the 60‑80 min treatment groups were not significantly different. The best evaluation result was the 100 min treatment group, followed by the 60 and 80 treatment groups. Based on the above research results of sausage quality, the optimal baking time of sausage in this study is 60‑80 min. This research can provide product quality data and technical support for the development of duck and pork compound sausages.

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Shang

Kryzhska

Duan

2022

EEJET

Self Cite

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Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages

Shang¹,

Bal-Prylypko²,

Kryzhska³

et al. 2022

Animal Science and Food Technology

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Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject of research: changes in the quality characteristics of poultry sausage products conditioned by the use of different doses of taro puree, potato starch, and spices. Research methods: physical and chemical properties (moisture, pH, cooking losses, emulsion stability), colour and sensory characteristics of finished products. For the experiment, 500 g of minced poultry meat was prepared (the ratio of duck and chicken meat was 3:2), and 6 experimental groups (D1~D6) to which 0 g, 60 g (12%), 70 g (14%), 80 g (16%), 90 g (18%), 100 g (20%) of taro paste were added, respectively. The optimal amount of taro paste for duck-chicken sausage was determined by analysing sausage pH value, texture, shear stress, cooking loss, emulsion stability, colour, moisture distribution kinetics, and sensory evaluation. It was found that the addition of taro paste changes the structure of the poultry sausage and gives the sausage a unique flavour. Studies have shown that duck-chicken sausage with the addition of 80 g (16%) taro paste had the highest pH. Moisture content, cooking loss, firmness and chewability, and yellowness values were lower (P<0.05). Sausage brightness and redness values have been improved. It was found that duck-chicken sausages with 16% taro puree had the best colour, sensory texture and lower cooking losses. The results obtained allow the development of poultry sausage containing plant material and at the same time provide technical support for the use of taro paste in poultry sausage

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Effects of different duck meat and wheat bran contents on the quality characteristics of sausages

Cited by 2 publications

References 4 publications

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Study on the effect of baking process on the quality characteristics, moisture distribution and sensory evaluation of bran, duck and pork emulsification sausage

Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages

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