Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Lee, Namrye; Kwak, Han Sub; Joo, Jaeyoung; Kang, Jinsoo; Lee, Youngseung

doi:10.1155/2018/6972848

Cited by 14 publications

(10 citation statements)

References 20 publications

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“…Chicken meat and its by-products are among the first-choice foods in most countries, due to the health benefits they provide [ 2 ] and the relatively low price [ 3 ]. According to the National Chicken Council, the price of chicken is about 2 or 3 times lower, than that of beef or pork.…”

Section: Introductionmentioning

confidence: 99%

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Turcu

Panaite

Untea

et al. 2020

Animals

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The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated. The 4-week feeding trial was conducted on 200, Cobb 500 broilers, assigned to 5 groups and housed in an experimental hall with floored pens. Compared to the control group, the diet for the experimental groups included 3% or 6% of two grape pomace varieties, white and red. Diet formulation enrichment with red grape pomace influenced the meat color parameters, underlining an accentuated total color difference (ΔE) for both breast and thigh as compared to the control. The dietary supplementation with grape pomace led to the increase of meat hardness regardless of the amount and variety added. The grape pomace inclusion in broiler diets positively influenced meat color and texture. Regarding the lipid oxidation parameters, there was a decrease of the value of thiobarbituric acid-reactive substances (TBARS) in thigh meat in all experimental groups. Additionally, significant differences were highlighted for breast in 3% white grape pomace and 6% red grape pomace supplemented groups when compared to the control group. In conclusion, the supplementation of broiler diets enriched in PUFA with grape pomace improved meat color and texture, which are essential parameters for consumer’s choice. Also, the grape pomace supplementation indicated an improvement of thigh meat oxidative stability, especially regarding the TBARS value.

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Section: Introductionmentioning

confidence: 99%

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Turcu

Panaite

Untea

et al. 2020

Animals

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“…Texture is important to overall acceptance of meat products by consumers (Lee et al , ), and their preference in meat products texture varies, for example older consumers might prefer a softer texture that facilitates chewing and swallowing. Roininen et al () showed that older adults preferred foods that can be consumed effortlessly providing an easy eating experience, but at the same time, textures that were too smooth or too soft were not appreciated.…”

Section: Introductionmentioning

confidence: 99%

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Mena

Fang

Ashman

et al. 2020

Int J of Food Sci Tech

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This study explored effects of different cooking methods, pork fat addition and food additives on physicochemical and nutritional attributes of beef meatballs fortified, or not, with 3% sugarcane fibre. TPA hardness of meatballs with fibre, cooked in boiling water, was lower compared to oven-baked and pan-fried (47.11, 56.24 and 59.22 N, respectively). Hardness also decreased with increasing fat content (5%, 10%, 15% and 20% fat; 62.07, 56.96, 54.02 and 45.51 N, respectively). Tetrasodium pyrophosphate and sodium tripolyphosphate provided similar results for all parameters except ash content where cooked meatballs with the latter were higher (1.98% and 2.22%, respectively). Cooking loss of 20% fat meatballs with fibre was lower (17.14%) compared to without fibre (20.28%). Loss of nutrients after cooking was lower for oven-baked compared to boiling. Using different ingredients to manipulate quality traits of meatballs is an alternative to manufacture suitable products for different market requirements, for example for elderly consumers.International Journal of Food Science and Technology 2020 B. Mena et al. 2382 † Meatball formulation: Number represents fat percentage and letters additive type, that is SB, sodium bicarbonate, STPP, sodium tripolyphosphate and TSPP, tetrasodium pyrophosphate.International Journal of Food Science and Technology 2020 Least square (abc) means that do not share a letter within a row differ significantly (P < 0.05).Least square (ABC) means that do not share a letter within a column differ significantly (P < 0.05). † Meatball formulation: Number represents fat percentage (5, 10, 15, 20) and letters additive type, that is SB, sodium bicarbonate; STPP, sodium tripolyphosphate and TSPP, tetrasodium pyrophosphate.

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“…These evaluations were studied simultaneously, because the relationship between the “meat odor/flavor” and the “metallic taste” had already been established. The inverse relationship between these attributes can be given, because chicken is meat, and although it is not fatty, it can increase the juiciness and smoothness of the dish when processed [ 41 ]. This can be augmented by the recipe of the dish, which in addition to high chicken content (56.5%) contains olive oil (1.4%) and its lubricating characteristics.…”

Section: Discussionmentioning

confidence: 99%

“…For the ChS dish, the number of correct identifications dropped to 10 ( Figure A2 e). It has become evident that chicken brings little flavor and even diminishes the existing flavor in dishes where it is added [ 41 ]. This explains why a large proportion of the ingredients in its recipe was found by judges ( Figure A2 f), as in the case of “stuffed peppers”.…”

Section: Discussionmentioning

confidence: 99%

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

Merino

Marín-Arroyo

Beriain

et al. 2021

Foods

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Dishes whose texture has been modified for dysphagia undergo changes in other sensory characteristics as well. Therefore, it is necessary to identify these characteristics in adapted dishes and their relationship to hedonic acceptance. In the present work, the sensory characteristics of five dishes adapted to dysphagia associated with cerebral palsy were investigated using the check-all-that-apply method. A hedonic evaluation with a panel of non-dysphagic judges was performed to relate the degree of acceptance with the sensory characteristics of the adapted dishes. The identification of the original non-adapted dish as well as the relationship between the hedonic evaluation by non-dysphagic judges and dysphagic judges were explored. The main attributes of the dishes adapted to dysphagia were “homogeneity” and “easy-to-swallow”. Attributes that increased the hedonic evaluation were “flavorful”, “flavor of the original dish”, “soft texture”, “easy-to-swallow”, and “odor of the original dish”. The attributes that decreased the hedonic evaluation were “thick mash” and “bland”. The fish dish was the only one correctly identified more than 62.5% of the time. The adapted dishes received scores above 4.7 out of 9.0 in the hedonic evaluation. The most accepted dishes were the chicken stew and the chickpea stew. Except for the pasta dish, the test yielded similar results to those obtained with dysphagic judges. The texture-modified dishes were correctly characterized and accepted. This study shows that all the sensory characteristics of the adapted dishes are crucial for acceptance and identification.

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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Cited by 14 publications

References 20 publications

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Effects of Supplementing Grape Pomace to Broilers Fed Polyunsaturated Fatty Acids Enriched Diets on Meat Quality

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

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