The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

O’Flynn, Claire C.; Cruz-Romero, Malco C.; Troy, Declan J.; Mullen, Anne Maria; Kerry, Joseph P.

doi:10.1016/j.meatsci.2013.08.028

Cited by 62 publications

(38 citation statements)

References 38 publications

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“…The fluid in the centrifuge tube was poured into preweighed evaporating dish, dried in a forced‐air oven at 105 °C until the weight was constant. The percentage of total expressible fluid (TEF) and the expressible fat (EFAT) were respectively calculated from the following equations (O'Flynn et al ., ):

TEF = false(W_{1} - W_{2} false) / W_{1} \times 100 %

EFAT = W_{3} / false(W_{1} - W_{2} false) \times 100 %

where W 1 was the total weight of meat batter before centrifugation, W 2 was the total weight of meat batter after centrifugation, and W 3 was the weight of expressible fat.…”

Section: Methodsmentioning

confidence: 99%

“…Emulsion stability was measured in triplicate according to the previous procedure with some modifications (O'Flynn et al, 2014). The meat batter mentioned above was placed in 50-mL centrifuge tube with plastic cap and centrifuged for 3 min at 500 g to remove the air bubbles.…”

Section: Emulsion Stability (Es) Of Chicken Meat Battermentioning

confidence: 99%

“…The meat batter was heated in a water bath for 30 min at 80°C and centrifuged again for 5 min at 3000 g. The fluid in the centrifuge tube was poured into preweighed evaporating dish, dried in a forced-air oven at 105°C until the weight was constant. The percentage of total expressible fluid (TEF) and the expressible fat (EFAT) were respectively calculated from the following equations (O'Flynn et al, 2014):…”

Section: Emulsion Stability (Es) Of Chicken Meat Battermentioning

confidence: 99%

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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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TEF = false(W_{1} - W_{2} false) / W_{1} \times 100 %

EFAT = W_{3} / false(W_{1} - W_{2} false) \times 100 %

where W 1 was the total weight of meat batter before centrifugation, W 2 was the total weight of meat batter after centrifugation, and W 3 was the weight of expressible fat.…”

Section: Methodsmentioning

confidence: 99%

Section: Emulsion Stability (Es) Of Chicken Meat Battermentioning

confidence: 99%

Section: Emulsion Stability (Es) Of Chicken Meat Battermentioning

confidence: 99%

See 1 more Smart Citation

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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“…According to the classification scale employed in Section 2.6.5, a small change in the total color difference was noticed due to values of ΔE between 0.5 and 1.5 (Table 5). An increased lightness (L* values) due to high pressure treatment of proteinaceous products due to protein denaturation have been reported (Chevalier, Le Bail, & Ghoul, 2001;Marcos, Aymerich, & Garriga, 2005;O'Flynn, Cruz-Romero, Troy, Mullen, & Kerry, 2014; Ojagh, Núñez-Flores, López-Caballero, Montero, & Gómez-Guillén, 2011). According to Swatland and Barbut (1999) the increase in lightness may be explained by an increased light scattering of the denatured proteins.…”

Section: Colormentioning

confidence: 97%

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Molinaro

Cruz-Romero

Sensidoni

et al. 2015

Innovative Food Science & Emerging Technologies

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“…Several methods have been applied to decrease the addition of polyphosphates in meat products, such as the addition of enzymes (Colmenero et al, 2005), utilisation of salt replacer (Omana et al, 2011) and application of novel manufacture methods (e.g. high-pressure processing, HPP) (O'Flynn et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage

Xue¹,

Zou²,

Chen³

et al. 2016

Int J of Food Sci Tech

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Summary Influences of sodium tripolyphosphate (STPP) contents (0.1, 0.2, 0.3 and 0.4%) on water holding capacity (WHC) and texture properties of low‐salt (1.2% NaCl) single‐step high‐pressure processed chicken breast sausages (LSSS‐HPP sausages) were evaluated. Results showed that WHC was improved (4–5%) by the addition of STPP. However, the STPP contents customarily used for cooked sausages (0.3–0.5%) were excessive for LSSS‐HPP sausages, causing a soft and tacky texture. Sausages containing 0.1% of STPP had the best taste according to the sensory evaluations. Chemical interactions plus Raman spectroscopic analysis revealed that STPP addition partly changed native structures of myofibrillar proteins. Furthermore, higher STPP contents in the meat batter prevented those proteins from high pressure denaturing and aggregating in the subsequent single‐step HPP procedure. Increased hydrogen bonds and decreased hydrophobic interactions explained the better WHC and softer texture. Therefore, 0.1% of STPP is the optimal content in the processing of new‐type LSSS‐HPP sausages.

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The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages

Cited by 62 publications

References 38 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

Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage

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