Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

Öztürk‐Kerimoğlu, Burcu; Urgu-Öztürk, Müge; Serdaroğlu, Meltem; Koca, Nurcan

doi:10.1016/j.meatsci.2021.108672

Cited by 33 publications

(9 citation statements)

References 40 publications

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“…Table 2(a) showed that the control batch was significantly different ( P < 0.05) from the S1 and S2 batches except on day 5, where no significant difference was observed; this could be due to the addition of sesame flour in S1 and S2 batches. An inverse trend was observed by Ozturk‐Kerimoglu et al 33 . who found no significant difference between cohesiveness of sausages containing microparticulated whey protein and full‐fat control sausages.…”

Section: Resultsmentioning

confidence: 75%

Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour

et al. 2022

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BACKGROUND: This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg −1 chicken fillet, 180 g kg −1 veal fat and 20 g kg −1 sesame flour and 'S2' containing 800 g kg −1 chicken fillet, 160 g kg −1 veal fat and 40 g kg −1 sesame flour) compared with control sausages (containing 800 g kg −1 chicken fillet and 200 g kg −1 veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage.RESULTS: The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.4 ± 6.52 g kg −1 ) whereas the highest level was noted for S2 samples on day 15 (327.5 ± 22.2 g kg −1 ), and (ii) an inverse trend was observed for the fat content because the lowest content was observed for samples in the S2 batch on day 1 (129.0 ± 5.30 g kg −1 ) whereas the highest fat content was noted for samples belonging to control batch on day 15 (332.0 ± 1.29 g kg −1 ). The application of statistical methods to mid-infrared spectroscopy allowed clear discrimination between control, S1, and S2 batches. The addition of sesame flour in the recipes induced some modification in the secondary structure because ⊎-turn levels ranged from 39.30 to 34.50, 36.76 to 34.70, and 38.93 to 34.70 for control, S1, and S2 batches, respectively, throughout the fermentation stage. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar protein profile pattern in the three batches on days 1 and 5, but on day 10 control and S2 batches showed the most intense degradation of myofibrillar proteins. CONCLUSION:The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of dry chicken sausages enriched with sesame flour throughout the fermentation stage.

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Section: Resultsmentioning

confidence: 75%

Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour

et al. 2022

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“…To some extent, WP, including microparticulated whey protein (MWP), has been extensively used in low-fat products either alone or in combination with other mimetics, due to its effectiveness in improving the quality of these products (El-Aidie et al, 2019;Jooyandeh et al, 2017). A study carried out by Ozturk-Kerimoglu et al (2022) investigated the use of MWP as a partial replacement for fat in emulsified beef sausage formulations, at levels of either 5% or 10%. The study found that incorporating MWP had a positive effect on the nutritional, technological, sensory, and oxidative properties of low-fat emulsified meat products, suggesting that it may be possible to develop healthier meat products.…”

Section: Fat Replacers In Lowered Fat Productsmentioning

confidence: 99%

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

El‐Aidie,

Khalifa

2024

Comp Rev Food Sci Food Safe

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Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high‐quality, value‐added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value‐added, eco‐friendly dairy whey‐based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.

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“…Recent reports suggest that the microparticle treatment of nonmeat proteins may offset sensory deficiencies. For example, sausages emulsified with microparticulate whey protein show no unfavorable impacts on the organoleptic properties of fat‐reduced products (Ozturk‐Kerimoglu et al., 2022). Cai et al.…”

Section: Factorsmentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.

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Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

Cited by 33 publications

References 40 publications

Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour

Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

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