Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan

DeFREITAS, Z.; Sebranek, Joseph G.; Olson, D. G.; Carr, J.M.

doi:10.1111/j.1365-2621.1997.tb04428.x

Cited by 25 publications

(14 citation statements)

References 12 publications

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“…The thawing loss of cooked chicken sausages was evaluated to determine effect of GB on emulsion stability during freezing and thawing processing, according to the method described by Defreitas et al (1997) with slight modifications. The cooked sample under above mentioned condition was weighed and individually vacuum-packaged in a polyethylene bag.…”

Section: Cooking and Thawing Lossmentioning

confidence: 99%

Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

et al. 2015

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The objective of this study was to evaluate the effect of germinated barley (GB) levels on physicochemical and technological properties of cooked chicken sausages. The chicken sausages were formulated with 0-4 % GB. Addition of GB increased pH and yellowness but decreased lightness of the cooked chicken sausages. However, there was no difference in redness among treatments (P > 0.05). Based on the positive effects of GB on measurements related to water and/or fat retention ability, such as emulsion stability, cooking loss, and thawing loss, such results depended upon the added amount of GB. In addition, apparent viscosity increased with increasing levels of GB, resulting in hardness, springiness, and chewiness (P < 0.05). These results could be associated with polysaccharides contained in GB, such as insoluble fiber, β-glucan, and starch. Therefore, our results suggests that GB could be a functional ingredient to improve physicochemical and technological properties of chicken sausages and optimal level of GB was determined as minimum 2 %.

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Section: Cooking and Thawing Lossmentioning

confidence: 99%

Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

et al. 2015

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“…Iota and kappa carrageenans can alter the texture and water holding properties of restructured fish products as a result of their gel-forming capacity and their ability to interact with the myofibrillar protein as a result of their anionic nature. The addition of salt (both concentration and type) exerts a considerable influence on gelation of the carrageenans (Hermansson, Eriksson & Jordansson, 1991;Keogh, Lainé & O'Connor, 1995;DeFreitas, Sebranek, Olson & Carr, 1997) and on gelation of mince Gómez-Guillén, Borderías & Montero, 1996;Pardo, 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate

Montero

Pérez‐Mateos

2002

Food Hydrocolloids

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The effects of mixtures of added chloride salts (0-1 % NaCl plus 0-1 % KCl plus 0-1 % CaCl 2) on the characteristics of blue whiting muscle gel containing different added gelation agent (iota-carrageenan, kappa-carrageenan, or sodium alginate) were studied by response surface methodology (RSM) and factor analysis (principal component analysis). The salts exhibited independent effects on gel properties. NaCl mainly altered breaking strength in the gels made with iota-carrageenan, the yellowness (b*) value in the gels made with kappa-carrageenan, and adhesiveness in the gels made with sodium alginate. KCl mainly affected adhesiveness in the gels made with one of the carrageenans, especially iota-carrageenan; it had no apparent effect on the gels made with sodium alginate. The effect of CaCl 2 in all the formulations was mainly to increase elasticity and lightness and decrease the rest of the properties considered. Combined action of the salts did reveal certain significant interactions, such as the interaction between sodium and calcium which affected the folding test value in the gels made with alginate and breaking strength in the gels made with iota-carrageenan, or the interaction between potassium and sodium which affected the redness (a*) value in the gels made with iota-carrageenan. Factor analysis showed the main trends in the variables tested, calcium being the salt that exerted the primary influence and contributed to the first two factors in each of the factor analyses. Each of the salts contributed to a separate factor, the only exception being the mixture of CaCl 2 and KCl in the formulations that contained iota-carrageenan, in which both salts contributed to factor 1.

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“…The pH values were recorded by using a pH meter as described by Defreitas et al [20]. The total volatile nitrogen (TVN) was measured according to the procedure of Food and Agriculture Organization "FAO" [21].…”

Section: Physicochemical Analysesmentioning

confidence: 99%

Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage

Mahmoud

2019

Zagazig Veterinary Journal

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Essential oils (EOs) can improve the shelf life of foods due to its antimicrobial and antioxidant properties in addition to being natural flavoring agents. Nonetheless, very little EOs approaches depending on EOs utilization have been introduced by the food industry until now. In this study, the effect of certain EOs such as lettuce (Lactuca sativa L.), marjoram (Origanum majorana L.) and cumin (Cuminum cyminum) at a concentration of 2% on the chemical, bacterial quality and sensory properties of minced meat was investigated, as well as their capacity to extend the shelf life of minced meat during cold storage at 4°C for 12 days. The obtained results showed that oiltreated samples indicated significantly lowering values (p<0.05) for chemical, bacterial assessment, and improving sensory properties than untreated (control) ones. In addition, cumin and marjoram EOs had the greatest impact followed by lettuce oil. Therefore, the studied EOs with special reference to 2% cumin oil could be used as an alternative option to synthetic chemical substances to eliminate the spoilage bacteria, prevent lipid oxidation, and consequently extend the shelf life of minced meat.

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Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan

Cited by 25 publications

References 12 publications

Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels

Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate

Effect of Lettuce, Marjoram and Cumin Essential Oils on the Quality and Shelf Life of Minced Meat during Refrigerated Storage

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