Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

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“…In the present study, T2 improved acceptance of flavor in the sausages. Similar behavior was found by Grizotto et al (2012).…”

Section: Sensory Evaluationsupporting

confidence: 87%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

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“…Thus, all treatments were well accepted by consumers, contributing to the reduction of fat in sausages. Grizotto et al (2012) carried out a study with the addition of two types of okara flour in Frankfurter type sausages with partial (1.5%) and total (4.0%) replacement of texturized soy protein and concluded that the addition of okara flour did not influence sensory acceptance. On their research, Choe et al (2013) worked with Frankfurter sausages substituting bacon with wheat fibre in proportions of 10, 15 and 20%, and all the samples were well accepted.…”

Section: Sensory Analysismentioning

confidence: 99%

“…Several studies have shown the possibility of replacing fat with dietary fibre in meat products with good sensory acceptance (Huang et al, 2011;Grizotto et al, 2012;Schmiele et al, 2015;Talukder, 2015;Barretto et al, 2015;Borrajo et al, 2016;Carvalho et al, 2017;Bis-Souza et al, 2018;Zhao et al, 2018;Abbasi et al, 2019), increasing the intake of this component in the diet. These ingredients can contribute giving technological benefits in meat products in order to improve their nutritional and sensory characteristics (Méndez-Zamora et al, 2015;Paglarini et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

et al. 2019

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Sausage is one of the meat products most consumed in Brazil, although the incorporation of fat is necessary for its elaboration, influencing its technological and sensory characteristics and its caloric value. The aim of this study was to evaluate the addition of resistant starch as a fat substitute in sausage on physicochemical properties and sensory acceptance. The analyses performed were the centesimal composition, emulsion stability, instrumental colour, texture profile analysis and sensorial acceptance. The resistant starch was evaluated for thermal properties, demonstrating that it required a high temperature for gelatinization, indicating that there was probably no gelatinisation of the starch in the cooking of the sausages. There was a significant difference between the treatments T 1 and T 2 with partial fat reduction and caloric value reduction. The study showed that the partial fat reduction positively influenced the reduction of caloric value, emulsion stability, colour parameters and texture profile analysis. All treatments were well accepted by the consumers. The incorporation of resistant starch in sausages did not influence the centesimal composition, texture profile analysis and sensory analysis, showing it to be a promising ingredient in the making of healthier meat products.

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“…Among the meat sausages sold in Brazil, mortadella stands out for being a fast-food item at an affordable price (Grizotto et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Descriptive sensory analysis and evaluation of lipid oxidation in mortadella developed with curcumin microcrystals and cochineal carmine

Henrique,

Biason,

Mendes

et al. 2023

Preprint

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The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, evaluating the preference and describing them sensorially. Based on the optimized formulation obtained with color parameters, two formulations were elaborated, both added curcumin microcrystals and cochineal carmine. During 60 days pH, objective color, water retention capacity, lipid oxidation, and texture profile analyses were performed. The results demonstrate the possibility of excluding sodium erythorbate from formulations containing curcumin microcrystals. There was no significant difference in lipid oxidation between the samples, presenting at the end of 60 days a value of 0.11 mg and 0.10 mg of MDA kg− 1 for the two samples, respectively. There were also no relevant significant differences between for the two samples, nor between the evaluated storage times, and the average values obtained for pH, CRA, objective color, and TPA were expected for this type of cooked meat sausage. In the presence of curcumin microcrystals, the synthetic antioxidant, sodium erythorbate, can be eliminated from the formulations, as it does not affect the physical-chemical parameters studied, such as pH, water retention capacity, color objective, and texture profile.

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Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

Cited by 15 publications

References 15 publications

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties

Descriptive sensory analysis and evaluation of lipid oxidation in mortadella developed with curcumin microcrystals and cochineal carmine

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