Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

Zhou, Tiantian; Zhao, Yaofeng; Wu, Xiaomeng; Wang, Wenhang; Liu, Anjun

doi:10.1111/ijfs.13650

Cited by 5 publications

(2 citation statements)

References 41 publications

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“…In addition, the coefficients of determination (R 2 ) were 0.955 for hardness, 0.973 for salinity, and 0.927 for the sensory taste score; all of the R 2 values were close to 1. The p-value of the model was 0.000 for hardness, 0.000 for salinity, and 0.001 for the sensory taste score, all of which were lower than 0.05, indicating that all designed models were suitable [25].…”

Section: Sensory Properties Of Long-arm Octopus Jangjorim By Ingredie...mentioning

confidence: 92%

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

Kang,

Kim,

Park

et al. 2023

Foods

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We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea’s legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea’s food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content.

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Section: Sensory Properties Of Long-arm Octopus Jangjorim By Ingredie...mentioning

confidence: 92%

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

Kang,

Kim,

Park

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…In addition, fish-based sausages, various studies have explored sausages made from pork and frozen pollock [8], chicken breast and pollock meat [9], mackerel meat [10], rainbow trout fish [11], catfish meat [12], clam meat [13], octopuses [14], and jumbo squid (Dosidicus gigas) [15], as well as sausages incorporating the emulsion of Argentina squid (Illex argentines) [16].…”

Section: Introductionmentioning

confidence: 99%

Development and Quality Attributes of Paste Sausage Supplemented with Common Squid (Todarodes pacificus) Tailored for the Elderly

Kang,

Kim,

Park

et al. 2023

Applied Sciences

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Modern consumers, especially the elderly, have a keen interest in healthy food choices. This study was conducted with the objective of developing squid paste sausages that are easily consumable by elderly individuals while also fulfilling their nutritional requirements. Response surface methodology (RSM) was employed to determine the ideal proportions for mixing raw common squid (RCS; 2.9–56.6%, A), isolated soy protein paste (ISPP; 0.3–37.8%, B), and surimi paste (SP; 25.5–64.7%, C) in order to create a common squid paste sausage prototype (CSPSP). The CSPSP underwent a comprehensive evaluation, encompassing its physicochemical, nutritional, and microbiological attributes, as well as consumer preferences, and was compared to Republic of Korea’s standards for senior-friendly foods. The optimal mixing ratios derived through RSM were as follows: RCSF, 38.7%; ISPP, 21.2%; and SP, 40.1%. Consequently, the hardness of CSPSP (CSPSP-A) prepared with these ratios was measured at 27.8 × 1000 N/m2, a remarkable 95.0% reduction compared to CSPSP-N. Moreover, the texture preference for CSPSP-A was rated at 8.5, signifying the highest level of preference. As a result, CSPSP-A earned a second-grade rating, indicating its suitability for safe consumption by elderly individuals with chewing disorders.

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Proteins as Fat Replacers in the Food Industry

Srikanth¹,

Gopi²,

Sunil³

et al. 2023

Fat Mimetics for Food Applications

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Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

Cited by 5 publications

References 41 publications

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food

Development and Quality Attributes of Paste Sausage Supplemented with Common Squid (Todarodes pacificus) Tailored for the Elderly

Proteins as Fat Replacers in the Food Industry

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