Evaluation of frankfurters obtained from croaker (<i>Micropogonias furnieri</i>) surimi and mechanically deboned chicken meat surimi-like material

Cortez‐Vega, William Renzo; Fonseca, Gustavo Graciano; Feisther, Vódice Amoroz; Silva, Tiago Flores; Prentice, Carlos

doi:10.1080/19476337.2012.680199

Cited by 17 publications

(19 citation statements)

References 61 publications

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“…The moisture and lipid contents of sausages are influenced by the characteristics of the meat utilized for the mechanically separated meat obtaining (Mielnik et al 2002) and hydroscopic characteristics of the additives (Figueiredo et al 2002). The high moisture was due to the utilization of surimi as raw meat material, which presented a high capacity of water retention, which is in agreement with work published elsewhere (Cortez-Vega et al 2013). The reduced moisture for T2 and T3 was due to the addition of additives.…”

Section: Resultssupporting

confidence: 92%

“…The high moisture was due to the utilization of surimi as raw meat material, which presented a high capacity of water retention, which is in agreement with work published elsewhere (Cortez‐Vega et al. ). The reduced moisture for T2 and T3 was due to the addition of additives.…”

Section: Resultssupporting

confidence: 92%

“…These differences in texture can be eventually attributed to the structural difference among the heavy chains that compose the myosins and the interaction between myosin and actin (Cortez‐Vega et al. ).…”

Section: Resultsmentioning

confidence: 99%

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Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

Altemio

Alcade

Fonseca

2013

Food Science & Nutrition

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In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was evaluated based on proximate composition, pH, water activity, and texture. Finally, microbiological and sensory analyses based on acceptance tests were performed. Listeria monocytogenes and Salmonella spp. were found to be absent. T2 showed higher frequencies for the attributes color (90.0%) and overall acceptability (86.7%), while T3 showed higher frequencies for taste (86.7%) and texture (96.7%). The surimi concentration was reflected in the physical properties of the sausages. It was found that the addition of MSTM surimi to sausage favored greater cutting strength (3.9 N for T2 and 4.9 N for T3). Beyond the surimi utilization, the total replacement of pig lard by cassava starch and soybean protein had also contributed with the texture properties.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

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Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

Altemio

Alcade

Fonseca

2013

Food Science & Nutrition

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“…In chicken, meat can be reclaimed mainly from neck, frame and back bones, which can be used as raw material for processed meat products due to its low price. However, the high content of heme pigments, connective tissue, calcium and fat still represent a bottleneck for a greater application of MDCM in foods (Cortez-Vega et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

2013

Self Cite

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Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12°C), time (t=5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7°C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).

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“…Meat sausage is a product made with meat or edible organs, cured or not seasoned cooked or uncooked smoked and desiccated stuffed in natural or artificial casings. Fat is one of the ingredients of major importance in meat processed products for providing improved aroma, flavor, and tenderness (Cortez-Vega, Fonseca, Feisther, Silva, & Prentice, 2013). However, many industries have reduced the amount of fat in the formulation due to the consumer's requirement to purchase foods with better nutritional quality, with the great challenge of maintaining good sensory acceptance of the processed products.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794)

et al. 2019

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This study developed fresh marine catfish (Sciades herzbergii) sausages with boneless fillets using up to 30% of smoked pork back fat (SPF) and evaluated the nutritional (protein, fat, moisture, ash, carbohydrates and energy value), physicochemical (weight loss, shrinkage, water holding capacity, instrumental texture and color and water activity), microbiological and sensory characteristics. The addition of up to 30% SPF in the sausages increased fat, ash, energy value, and decreased moisture and water activity. Concerning the physicochemical aspects, the increase in SPF increased the weight loss during cooking, shrinkage, lightness, redness and yellowness, and improved sensory properties of odor, flavor and overall acceptance. The sausages presented microbial counts according to the limits allowed for human consumption. Therefore, sausages made with marine catfish fillets presented suitable nutritional, physicochemical, microbiological, and sensory characteristics. However, although higher global acceptance scores were observed with the increase in SPF levels, no significant differences were detected from the inclusion of 10% SPF. Therefore, it is possible to produce fresh marine catfish sausages with a minimum of 10% SPF, to maintain satisfactory technological and sensory characteristics and a healthier appeal.

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Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Cited by 17 publications

References 61 publications

Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

Low‐fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

Development and characterization of fresh sausages made with marine catfish Sciades herzbergii (Bloch, 1794)

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