Application of soymilk skin as sausage wrapping for improving lipid oxidation

Abstract

Yuba, the soymilk skin, was developed as edible films for sausage. Yuba (Y) were prepared with added pine-needle extract (YP) and employed to wrap sausage. Physical and mechanical properties and lipid oxidation of sausages were compared to sausages made with commercial collagen casing (C). Y films showed better transparency, oxygen-barrier properties, and UV-light barrier properties than C films (p < .05). Particularly, the addition of pine-needle extract increased DPPH activities from 31 to 48% and total phenol content from 7.52 to 14.64 mg gallic acid/g. Regarding application for sausage wrapping, Y (2.35%) and YP (2.66%) wrapped sausages with better protection against water loss during cooking compared to sausages made from C (5.84%). Especially, YP (3.57 MDA mg/kg) showed better protection against lipid oxidation for sausages than Y (4 MDA mg/kg) and C (4.62 MDA mg/kg) on day 6 after refrigerated storage. Yuba films could be employed as potential alternatives to gelatin films for manufacturing sausages.

A soy‐based jerky made from transglutaminase‐treated yuba film

“…The isoflavone content was measured by HPLC (YL9100 plus HPLC, YL Instruments) with a C18 column (5 μm particle size, 4.6 mm × 150 mm id, YMC) at a column temperature of 35°C (Lee & Kim, 2020). The jerky extracts in acetonitrile and 0.1 N HCl for 12 h were examined using a UV detector (YL9120 UV/Vis detector; YOUNG IN Chromass) at 254 nm.…”

“…Yuba has attracted increasing attention owing to its abundance of soy protein and functional biomaterials, such as phenolic content, which has antioxidant activity (Kim et al, 2020). As an edible natural plant‐based protein film with high nutritional quality, yuba is biodegradable, inexpensive, and has a high potential for replacing animal‐based meat (Lee & Kim, 2020). In particular, yuba has a more acceptable flavor than untreated soy protein, which has a less desirable beany flavor and hinders consumer acceptance.…”