Influence of carrageenan addition on turkey meat sausages properties

Ayadi, Mohamed; Kechaou, A.; Makni, Iskandar; Attia, Hamadi

doi:10.1016/j.jfoodeng.2009.01.033

Cited by 155 publications

(137 citation statements)

References 18 publications

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“…In addition, according to the report of Han and Rhee [39], the pH values of herb extracts (white peony, red peony, rehmannia, moutan peony, angelica, rosemary) ranged from 3.05 to 3.88. Generally, the pH of meat products has a significant influence on the binding capacity of major meat components such as water, protein, and fat [40,41]. Moreover, the shear force value is influenced by binding capacity.…”

Section: Quality Characteristicsmentioning

confidence: 99%

Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage

Jin¹,

Ha²,

Hur³

et al. 2015

JFNR

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The purpose of this study was to evaluate the functional properties of herbal medicine aqueous extracts as natural preservatives to improve the quality characteristics and oxidative stability of emulsion-type pork sausage. The pH value was significantly higher in sausages of control than in groups containing herbal medicine extracts (p<0.05). The shear force values increased with the addition of herbal medicine extracts (p<0.05). The addition of herbal medicine extracts also reduced the lightness and redness, and increased the yellowness, chroma, and hue observed during storage (p<0.05). In addition, the anti-oxidative activity including 2-thiobarbituric acid reactive substances (TBARS), peroxide value (POV), and 2,2-diphenyl-1-picryhydrazla hydrate (DPPH) was higher in the Akebiaquinata (T3), Lonicera japonica (T4), and Chelidoniummajus (T5) groups than in the other groups (p<0.05). In a sensory evaluation, the Liriopeplatyphylla (T1) and Saposhnikoviaedivaricata (T2) groups scored lower than the control, whereas the T3, T4, and T5 groups showed similar attributes compared with the control. In conclusion, the addition of herbal medicine extracts did not have negative effects on the quality of emulsion-type pork sausage, and they could be used as a natural antioxidant material to prevent lipid oxidation in meat products.

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Section: Quality Characteristicsmentioning

confidence: 99%

Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage

Jin¹,

Ha²,

Hur³

et al. 2015

JFNR

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show abstract

“…In order to solve this problem, different fat replacers have been tested, being carrageenan the one who provided good results for maintaining textural properties in different meat products (Candogan & Kolsarici, 2003;Kumar & Sharma, 2004;Cierach et al, 2009;Ayadi et al, 2009). In fact, previous papers pointed out that it is possible to develop Bologna-type sausages with very low amount of pork back-fat using different emulsifiers (Sanjeewa et al, 2010;Omana et al, 2012).…”

mentioning

confidence: 99%

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

et al. 2014

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Reduced-energy and reduced-fat Bologna products enriched with ω-3 polyunsaturated fatty acids were formulated by replacing the pork back-fat by an oil-in-water emulsion containing a mixture of linseed-algae oil stabilized with a lyophilized Melissa officinalis extract. Healthier composition and lipid profile was obtained: 85 kcal/100 g, 3.6% fat, 0.6 g ALA and 0.44 g DHA per 100 g of product and ω-6/ω-3 ratio of 0.4.Technological and sensory problems were not detected in the new formulations.Besides, reformulation did not cause oxidation problems during 32 days of storage under refrigeration. The results suggest that it is possible to obtain reduced-fat Bolognatype sausages rich in ALA and DHA and stabilized with natural antioxidants, applying the appropriate technology without significant effects over the sensory quality, obtaining interesting products from a nutritional point of view. Highlights-Nutrition claims for Bologna-type meat products.-Sensory viability of healthier cooked reduced-fat meat products.-Natural antioxidants to preserve omega-3 enriched meat products.

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“…Thus, the rational level of introducing kappa-carrageenan to sausages with low fat content, which makes 0.245-1.5 g per 100 g, iota-carrageenan to composition of cutlet beef in amount of 0.410 g per 100 g makes it possible to stabilize meat emulsion, improve the MBC and provides for a high quality of products. These results are related to the formation of stable complexes in the interaction of carrageenan with muscle proteins when heated, and the existence of negatively charged groups as a part of carrageenan, which interact with the free water, added to the mince system [11].…”

Section: G G O N C H a R O Vmentioning

confidence: 98%

“…Protein preparations of vegetable and animal origin also perform structural functions in food products. Thanks to their ability for gel formation and interaction with meat proteins they form thick gel structures with built-in molecules of hydrocolloids, providing for the quality of products corresponding to the data, presented in papers [1,[7][8][9][10][11].…”

Section: Mbcа Mbcmmentioning

confidence: 99%

Influence of functional food composition on the properties of meat mince systems

Strashynskyi

Fursik

Pasichniy

et al. 2016

EEJET

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Influence of carrageenan addition on turkey meat sausages properties

Cited by 155 publications

References 18 publications

Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage

Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage

Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

Influence of functional food composition on the properties of meat mince systems

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