Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

Choe, Jae Gol; Lee, Juri; Jo, Kyung; Jo, Cheorun; Song, Min Ho; Jung, Samooel

doi:10.1016/j.meatsci.2018.04.038

Cited by 96 publications

(100 citation statements)

References 24 publications

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“…A C C E P T E D M A N U S C R I P T rich in fiber. Previous studies found decreased hardness, gumminess and chewiness in meat products with the addition of dietary fiber (Choe et al, 2018). Han & Bertram (2017) reported that dietary fiber in meat products disrupted the formation of protein-water or protein-protein gel networks and subsequently decreased the gel strength of meat products.…”

Section: Accepted Manuscriptmentioning

confidence: 98%

“…Thus, F. velutipes may be a valuable natural ingredient used to design meat-based functional foods (Ioannis, 2014). Recently, researches indicated that F. velutipes could be used as an alternative to phosphates in emulsion-type sausages (Choe, Lee, Jo, Jo, Song, & Jung, 2018) and…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Texture analysis was performed by using a texture analyser (TA-XT plus, Stable Micro Systems, Surrey, England) fitted with a cylindrical probe (P/50, 50 mm stainless cylinder) as described by Choe et al, (2018) with some modifications. Sausage samples were cut into 25 mm height cylindrical shape.…”

Section: Texture Analysismentioning

confidence: 99%

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Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

Wang

Cheng

et al. 2019

Meat Science

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Please cite this article as: X. Wang, M. Xu, J. Cheng, et al., Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages, Meat Science, https://doi. AbstractThe effects of fresh and dried Flammulina velutipes (FFV and DFV) on quality and sensory characteristics of Cantonese sausages were investigated. Sausage samples were prepared by adding 0% (control), 2.5% FFV, 2.5% and 5.0% DFV, respectively, and their nutritional compositions, free amino acid profiles, lipid and protein oxidation, color and texture properties were determined. Addition of F. velutipes significantly decreased fat content while increased free amino acid contents of Cantonese sausages. Total free amino acid contents of 2.5% FFV, 2.5% DFV and 5.0% DFV incorporation were 2.8-, 2.4-and 3.5-fold as compared to control, respectively. Lipid and protein oxidation of Cantonese sausages were effectively inhibited by the addition of F. velutipes. Both FFV and DFV addition decreased hardness and chewiness while showed different effect on yellowness of samples. DFV added at 2.5% exhibited the best overall sensory acceptance. Therefore, appropriate addition of F. velutipes may be an effective way to improve meat product quality and function.

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Section: Accepted Manuscriptmentioning

confidence: 98%

Section: Accepted Manuscriptmentioning

confidence: 99%

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Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

Wang

Cheng

et al. 2019

Meat Science

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“…Mushrooms are high in protein, carbohydrates, and dietary fiber but low in fat and energy (Guinard et al., ). Mushrooms can be used as healthy substitutes for sodium in meat‐based dishes, phosphates in emulsion‐type sausages, and the nitrite in emulsion‐type sausage (Choe et al., ; Ghobadi, Mohammadi, Chabavizade, & Sami, ; Myrdal Miller et al., ). Pleurotus eryngii (king oyster mushroom) is an edible and medicinal mushroom in the family Pleurotaceae and phylum Basidiomycota (Xu et al., ).…”

Section: Introductionmentioning

confidence: 99%

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

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“…To this respect, inulin should be noted as a promising prebiotic that carries a good potential to meet antioxidant effects of phosphates in meat products. In a similar study, it was found that pork sausages with the addition of >1.0% winter mushroom powder had lower lipid oxidation than those with the addition of phosphates, that could be due to the phenolic compounds of the material carrying antioxidant effects (Choe et al, ).…”

Section: Resultsmentioning

confidence: 99%

Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks

Öztürk‐Kerimoğlu

Serdaroğlu

2019

J Food Process Preserv

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This study was performed to evaluate the characteristics of restructured chicken steaks with inulin and/or sodium carbonate as inorganic phosphate replacers. Six different treatments were formulated with 0.5% STPP (P), 0.2% sodium carbonate (C), 4.5% powder/gelled inulin (I, GI), and 4.5% powder/gelled inulin + 0.2% sodium carbonate (IC, GIC). P and C treatments had higher moisture content compared to I, GI, and GIC treatments. The samples containing inulin had lower total salt and sodium content compared to P and C samples. Incorporation of inulin and carbonate together was noted to increase protein solubility and provide equivalent pH and sensory characteristics to P samples. Use of gelled inulin decreased expressible moisture and improved juiciness. During frozen storage, inulin samples had similar oxidative and microbiological changes to phosphate samples, regardless of carbonate and/or inulin form. Consequently, utilization of inulin and sodium carbonate could compensate for the multi‐functional effects of phosphates in restructured poultry products. Practical applications In the last decades, there has been a rising demand to ready‐to‐eat poultry products depending on the progress in production techniques, the change in consumer behaviors, and modernization of everyday life. On the other hand, consumers have become more and more conscious about the foodstuff they eat, thus the tendency toward healthier, natural, and additive‐free meat products has been continuously increasing. Although phosphates are one of the widely used synthetic additives in meat product formulations, recently they have caused a negative impact due to their potential health risks. With this regard, phosphates are mentioned to be decreased or replaced in the content of reformulation strategies in meat products. Utilization of clean‐label ingredients is a growing trend representing one of the novel strategies for the development of healthier and additive‐free meat product formulations. Incorporation of inulin and sodium carbonate in phosphate‐free meat products could be an interesting approach for designing healthier formulations since they have a good potential to compensate for the multifunctional impacts of phosphates as clean‐label ingredients.

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Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

Cited by 96 publications

References 24 publications

Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Powder/gelled inulin and sodium carbonate as novel phosphate replacers in restructured chicken steaks

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