Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Yang, Huijuan; Khan, M. A.; Yu, Xiaobo; Zheng, Hao; Han, Minyi; Xu, Xinglian

doi:10.1016/j.meatsci.2016.06.004

Cited by 48 publications

(21 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Schuh et al () had the similar result in the paper. After cooking (Figure b,d,f), G ′ increased while G ″ decreased or unchanged at the same oscillation frequencies, suggesting that gels became superior elastic but inferior viscous, which can be attributed to denaturation and crosslinking of solubilized proteins in batters subjected to heating (Yang et al, ).…”

Section: Resultsmentioning

confidence: 98%

Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage

Wang

Xiao

Zhao

et al. 2017

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

Section: Resultsmentioning

confidence: 98%

Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage

Wang

Xiao

Zhao

et al. 2017

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…There was less force required for 15 and 20% fat meatballs (0.33 and 0.31, respectively; SED = 0.02, P = 0.001) compared to lower fat ones, that is 5 and 10% (0.39 and 0.37, respectively; SED = 0.02, P = 0.001). Yang et al () found that as fat content increased from 0 to 3% in pork sausages, cohesiveness values decreased.…”

Section: Resultsmentioning

confidence: 99%

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Mena

Fang

Ashman

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

This study explored effects of different cooking methods, pork fat addition and food additives on physicochemical and nutritional attributes of beef meatballs fortified, or not, with 3% sugarcane fibre. TPA hardness of meatballs with fibre, cooked in boiling water, was lower compared to oven-baked and pan-fried (47.11, 56.24 and 59.22 N, respectively). Hardness also decreased with increasing fat content (5%, 10%, 15% and 20% fat; 62.07, 56.96, 54.02 and 45.51 N, respectively). Tetrasodium pyrophosphate and sodium tripolyphosphate provided similar results for all parameters except ash content where cooked meatballs with the latter were higher (1.98% and 2.22%, respectively). Cooking loss of 20% fat meatballs with fibre was lower (17.14%) compared to without fibre (20.28%). Loss of nutrients after cooking was lower for oven-baked compared to boiling. Using different ingredients to manipulate quality traits of meatballs is an alternative to manufacture suitable products for different market requirements, for example for elderly consumers.International Journal of Food Science and Technology 2020 B. Mena et al. 2382 † Meatball formulation: Number represents fat percentage and letters additive type, that is SB, sodium bicarbonate, STPP, sodium tripolyphosphate and TSPP, tetrasodium pyrophosphate.International Journal of Food Science and Technology 2020 Least square (abc) means that do not share a letter within a row differ significantly (P < 0.05).Least square (ABC) means that do not share a letter within a column differ significantly (P < 0.05). † Meatball formulation: Number represents fat percentage (5, 10, 15, 20) and letters additive type, that is SB, sodium bicarbonate; STPP, sodium tripolyphosphate and TSPP, tetrasodium pyrophosphate.

show abstract

“…Moreover, the projection of TRC or TIRC in two‐dimensional space with PC1 and PC2 as loading factors is shown in Figure B. The textural profiles of frankfurters are positively correlated with L * ‐values and b * ‐values, but negatively correlated with cooking loss, total released liquid, and released water, which suggests that myofibrillar proteins play a role in the development of desirable product colors and textures (Yang et al., ). Traore et al.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Jiang

Cao

Xia

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

The influence of different addition levels (0.1% to 0.5%) of thermo-reversible curdlan gels (TRC) and thermoirreversible curdlan gels (TIRC) on the physicochemical and textural characteristics of frankfurters, as well as dynamic rheological properties of meat batters, was investigated. Increased percentages of TRC and TIRC were associated with lower cooking loss and quicker relaxation times, as well as superior emulsion stability, and higher L * -values and b * -values of frankfurters (P < 0.05). Moreover, with equal curdlan concentrations from 0.3% to 0.5%, TRC showed higher hardness and chewiness values than those with added TIRC (P < 0.05), but the gumminess, springiness, and resilience values were almost the same between each treatment (P > 0.05). The textural profile results were in strong agreement with the rheological data. Principal component analysis revealed that certain quality attributes were affected differently by the inclusion levels of TRC and TIRC. Additionally, the distinctive mechanism of the formation of the complex meat protein network by TRC or TIRC was also clarified and verified via scanning electron microscopy analysis. Further studies will investigate the molecular interactions of meat proteins with these two types of curdlan gels as a function of addition levels.Practical Application: Curdlan can form two different types of gels mainly depending on heating temperature, designated as thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC), respectively. The addition of these two gels could improve the textural and gel properties of frankfurters, as well as improve the rheological profiles of meat batters. Each gel type invokes a different mechanism of influence on the formation of the complex meat protein network. Results indicate that TRC (mainly as an effective gelling agent) and TIRC (mainly as a potential fat-mimetic) can provide distinctive frankfurter formulations catered to the requirements preferred by different consumers.

show abstract

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Cited by 48 publications

References 45 publications

Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage

Impact of pork collagen superfine powder on rheological and texture properties of Harbin red sausage

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Contact Info

Product

Resources

About