Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

Abstract

: The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, and texture) of bologna sausages as influenced by fat level (F) were assessed by response surface methodology (RSM). Higher soy fiber and plasma protein contents favored the formation of harder, chewier structures with improved fat and water binding properties. Fat reduction decreased textural properties and increased weight loss. Cooking loss was affected (P < 0.05) by interactions between PP and F and chewiness was affected (P < 0.05) by interactions between SF and F. Plasma protein influenced binding and textural properties more than soy fiber and was, therefore, thought best to limit the effect of fat reduction.

Development of dietary fiber rich chicken meat patties using wheat and oat bran

“…Dietary fi bers are incorporated in the products for their functional and technological properties (Thebaudin et al 1997). Various types of fi bers have been used in meat products to increase the cooking yield due to their water and fat binding properties and to improve texture (Cofrades et al 2000). Many of the characteristics of oat fi ber such as its water absorption capacity could potentially benefi t products such as fat free frankfurters and low fat bologna (Fernandez-Gines et al 2005).…”

Plasma Darah dalam Makanan daripada Perspektif Islam dan Sains

“…Rawatan terma yang dikenakan ke atas protein plasma menggalakkan denaturasi dan aggregasi yang menghasilkan hubungan tiga dimensi yang menyebabkan gel yang konsisten terhasil (Dàvila et al 2007;Herrero et al 2009). Oleh itu, industri pemprosesan makanan mengambil peluang ke atas keupayaan protein plasma menghasilkan gel bagi mengekalkan tekstur produk daging yang telah dimasak (Cofrades et al 2000;Herrero et al 2009;Pietrasik et al 2007). Malah, industri daging juga menghasilkan modifikasi tekstur dengan menggunakan pengikat terutamanya fibrinogen dan trombin yang diperoleh daripada darah (Herrero et al 2009).…”

“…Malah, protein darah juga mengurangkan kandungan kalori makanan untuk setiap gram lemak yang diganti (Ofori & Hsieh 2012). Terdapat kajian (Cofrades et al 2000) dalam membandingkan kesan plasma dan serat soya sebagai pengganti lemak dalam sosej bologna mendapati protein plasma memberi lebih pengaruh kepada ciri pengikat dan tekstur, iaitu lebih baik berbanding protein soya. Plasma darah menyediakan satu alternatif protein yang murah bagi kegunaan pengganti lemak dalam penghasilan produk daging rendah lemak (Ofori & Hsieh 2012).…”

The Use of Blood and Derived Products as Food Additives

“…Confrades and others [57] compared the effect of plasma and soy fiber as fat replacers in bologna sausage, concluding that plasma protein had a greater influence on the binding and textural properties of bologna than soy fiber and was hence a better choice. Desmond and others [58] evaluated the sensory, chemical and physical properties of low-fat beef burgers formulated with nineteen different commercially available fat replacers including Plasma Powder U70 and Protoplus® U70, both of which are blood-derived products.…”

“…Guzman and others [59] have attributed the lower meaty scores when blood proteins are incorporated to the specific flavor characteristics contributed by each type of blood protein. Since a single ingredient is unlikely to produce the desired effect as a fat-replacer in the production of low-fat meat products [57], combining plasma proteins with other fat replacers with superior meaty flavor characteristics promises to be a worthwhile approach.…”