Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Jiang, Jiang; Xiong, Youling L.

doi:10.1016/j.meatsci.2015.05.011

Cited by 55 publications

(31 citation statements)

References 98 publications

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“…This was obviously different from the sample treated with Lys or Arg, respectively. Similarly, the previous findings showed that the membrane may deform and rupture during processing (Jiang & Xiong, ). Differed from Lys and Arg, SPI could not induce the deviation of the pH of meat batter from the isoelectric point of salt‐soluble meat proteins (Zhou et al ., ,b), which theoretically decreased the interfacial charge density of oil droplets and prevented oil droplets from coalescence and aggregation.…”

Section: Resultssupporting

confidence: 75%

Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Zhu

Cheng

et al. 2017

Int J of Food Sci Tech

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Summary The effects of l‐lysine (Lys), l‐arginine (Arg) and soya protein isolated (SPI) on the physicochemical properties of chicken sausages were investigated. The results showed that the addition of Lys/Arg significantly decreased total expressible fluid and expressible fat, but significantly increased hardness, springiness, cohesiveness and chewiness of chicken sausage. Moreover, Lys and Arg were more effective than SPI. Rheology indicated that Lys/Arg increased final storage modulus and final loss modulus. Also, scanning electron microscope and confocal laser scanning microscopy disclosed that Lys or Arg was conducive to the formation of regular and uniform oil droplet surrounded integrate membrane. Overall, Lys/Arg exhibited a potential in the preparation of emulsion‐type meat products.

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Section: Resultssupporting

confidence: 75%

Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Zhu

Cheng

et al. 2017

Int J of Food Sci Tech

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“…Other studies have been exploring the possible replacement of animal fat tissue by unsaturated fatty acid from marine oils and vegetable oils: the addition of canola and olive oil in frankfurter‐type sausage production; canola oil in meat batter . Of vegetable oils, olive is the one that has received most attention, and is a good fat replacer (for its high biological value and as a source of mono‐unsaturated fatty acids).…”

Section: Introductionmentioning

confidence: 99%

Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages

Nieto

Martínez

Castillo³

et al. 2017

J Sci Food Agric

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“…However, because of their high polyunsaturated fatty acids (PUFA) values, vegetable oils have the possibility to quickly reduce the product stabilities ( Choo et al, 2007 ). Xiong and Jiang (2015) noted that providing oxidative stability with the use of vegetable oils with high PUFA values would be an important challenge to researchers.…”

Section: Introductionmentioning

confidence: 99%

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

Baek

Utama

Lee

et al. 2016

Asian Australas. J. Anim. Sci

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The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

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Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage

Cited by 55 publications

References 98 publications

Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages

Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

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