Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Feng, Tao; Ye, Ran; Zhuang, Haining; Rong, Zhiwei; Fang, Zhongxiang; Wang, Yifei; Gu, Zhennan; Jin, Zhengyu

doi:10.1016/j.foodres.2012.10.005

Cited by 69 publications

(40 citation statements)

References 41 publications

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“…With the increase of pH, the total negative charge of myofibrillar proteins increases resulting in the enhancement of WHC in sausage substituted with gum or rice starch (Feng et al, 2013). The obtained results in this research are in line also with several types of research where the addition of protein like gelatin also will increase WHC in sausages (Lee and Chin, 2016;Souissi et al, 2016).…”

Section: Water Holding Capacity (Whc)supporting

confidence: 86%

“…In addition, TVP has a lower fat content than beef, where the absence of these fats makes the protein more freely bind water so the water holding capacity increases sausage. WHC is a crucial factor in determining the juiciness of meat products, in conjunction with flavor, texture, and also the color of meat products in the process of physical and chemical treatments (Feng et al, 2013). The control revealed the lowest WHC than the sausage samples added with TVP.…”

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

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Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Hidayat¹,

Wea²,

Andriati³

2017

Food Res.

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The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value), WHC, Texture (Hardness) and cooking yield (P<0.05). The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05). The highest water content is 40% TVP (64.02 ± 1.15%) where the lowest water content is control (61.29 ± 1.88%). The highest fat content is control (12.16 ± 1.87%) where the highest fat content is (8.53 ± 2.09%). For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05). The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05). Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

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Section: Water Holding Capacity (Whc)supporting

confidence: 86%

Section: Water Holding Capacity (Whc)mentioning

confidence: 99%

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Hidayat¹,

Wea²,

Andriati³

2017

Food Res.

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“…The decrease was greater in the control sausages and in those with a film without betalains (F1). This decrease is related to the presence of carbohydrates, such as starch, which retain moisture in processed meats (Feng et al, 2013;Grossi, Søltoft-Jensen, Knudsen, Christensen, & Orlien, 2012).…”

Section: Texture Profile Analysismentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

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“…In particular, it was demonstrated that soluble dietary fiber (SDF) displayed stronger antioxidant activity than insoluble dietary fiber (IDF) (Esposito et al, 2005). In addition, compared to IDF, SDF has a higher capacity to form gels and act as an emulsifier, enabling it to be readily incorporated into food products (Feng et al, 2013(Feng et al, , 2014Jenkins et al, 2006;Mateos-Aparicio, Mateos-Peinado, & Rupérez, 2010;Sozer, Cicerelli, Heiniö, & Poutanen, 2014). There is increasing evidence that the structural features and molecular weight of polysaccharides are of fundamental importance since they are highly associated with the physicochemical and functional properties of polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

2015

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Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Cited by 69 publications

References 41 publications

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

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