Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities

Chattopadhyay, Kasturi; Xavier, K.A. Martin; Layana, Porayil; Balange, Amjad Khansaheb; Nayak, Binaya Bhusan

doi:10.1016/j.ijbiomac.2019.05.148

Cited by 36 publications

(25 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This result agreed with Feng et al (2013) who reported that adding meat products with protein sources increased WHC. Chattopadhyay et al (2019) also provided evidence that adding sausages with chitosan improved the WHC due to stronger matrix formation associated with cross-linking of amino acids from chitosan and protein in the sausages. WHC is an important indicator indicating water entrapping capacity in which contributes to shelf life of meat products as a result of enhancing the emulsion integrity (Chattopadhyay et al, 2019).…”

Section: Chemical Composition and Physical Characteristicsmentioning

confidence: 91%

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Purnamayanti

Jamhari

Hanim

et al. 2020

Trop. Anim. Sci. J.

View full text Add to dashboard Cite

Green tea leaves as a source of natural antioxidants has a huge potential to improve sausage quality from lamb meat, in line with an increase of people concern in functional food products. This study aimed to evaluate inclusion of green tea leaves (Camelia sinensis) powder (GTP) into lamb sausage on physicochemical properties, total microbes, oxidative stability, and sensory quality. Three lambs aged one year was slaughtered as sausage meat source. Incorporation of 0.0%, 1.0%, 1.5%, and 2.0% GTP to lamb sausage during 0, 7, and 14 days of storage was conducted in a completely randomized design of ANOVA with five replications in each treatment. Few changes were observed on chemical and physical qualities by adding 1% GTP, particularly on protein and water holding capacity (WHC) (p<0.05), while moisture, fat, pH, and tenderness were not affected (p>0.05). Lipid oxidation and the number of total plate count (TPC) were reduced by 36%-40% and 31%-49%, respectively by the inclusion of 1% GTP during storage time (p<0.05). Adding GTP negatively affected the sensory quality of lamb sausage since the score of acceptability reduced in the group of sausages contained GTP although the scores for color, flavor, and odor were higher with GTP addition. The incorporation of GTP was effectively inhibiting bacterial growth and lipid oxidation in the lamb sausage. However, GTP was also ineffective at improving the sensory quality of the sausage.

show abstract

Section: Chemical Composition and Physical Characteristicsmentioning

confidence: 91%

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Purnamayanti

Jamhari

Hanim

et al. 2020

Trop. Anim. Sci. J.

View full text Add to dashboard Cite

show abstract

“…Chitosan can be added to emulsion‐based products to increase their stability. The cross‐linking properties of chitosan benefit protein‐carbohydrate interactions, which in turn enhance the functional properties in emulsion‐based meat products, such as emulsion stability, gel‐strength, pH, water holding capacity (WHC), cooking yield, texture, color, and sensory attributes …”

Section: Introductionmentioning

confidence: 99%

“…The cross-linking properties of chitosan benefit protein-carbohydrate interactions, which in turn enhance the functional properties in emulsion-based meat products, such as emulsion stability, gel-strength, pH, water holding capacity (WHC), cooking yield, texture, color, and sensory attributes. 8 The main purpose of microencapsulation is to protect sensitive ingredients from the adverse conditions of the environment. As a result of recent research on changing the composition of fats in processed meat products, hydrogel microcapsules filled with n-3 polyunsaturated fatty acids (PUFA) have begun to be used.…”

Section: Introductionmentioning

confidence: 99%

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Encapsulation of fish oil for use as oil powder for the human food industry offers new product design possibilities. The fat content of fish is unique in the amount of of long chain n‐3 fatty acid that it contains. It can be expected that developing innovative food products with significantly improved nutritional value can simultaneously affect their rheological and sensory qualities in different ways. The present study aimed to compared the influence of the addition of fish oil and microencapsulated fish oil on the mechanical, structural, and sensory properties of poultry sausages during 21‐day storage. RESULTS In comparison with other systems, sausages enriched with microencapsulated fish oil were characterized by a greater capacity to accumulate potential strain energy (G′) and by statistically significantly greater hardness measured in all the storage periods that were tested. The sausages enriched with microencapsulated fish oil were characterized by higher water activity than the other sausage variants. The analysis of cryo‐scanning electron microscopy (cryo‐SEM) images indicated the presence of a large evenly dispersed oil phase and microcapsules in the structure of the sausages. The sample with the addition of microcapsules was characterized by higher values on the smell and consistency parameters. CONCLUSION The better results in the sensory evaluation of the structural parameters of the sample with microcapsules were consistent with the results of instrumental assessments. The use of microencapsulated fish oil powder as an ingredient of chicken sausages therefore seems to be a promising concept. © 2019 Society of Chemical Industry

show abstract

“…It is known that crosslinking may introduce favorable properties to the appearance [ 1 ], stability [ 2 , 3 ], texture [ 4 ] or even taste [ 5 ] of protein hydrogels. In the food industry, enzymes, introduced by premixing, have successfully crosslinked many highly dispersed protein systems (e.g., sausages and protein suspensions), yet they fail to work as efficiently in heterogeneous systems (e.g., shrimps and whole sea cucumbers) because these macromolecules [ 6 ] are too sterically hindered to diffuse into the deeper part of protein hydrogel.…”

Section: Introductionmentioning

confidence: 99%

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Liu¹,

Xu²,

Xia³

et al. 2020

IJMS

View full text Add to dashboard Cite

Small-molecule crosslinkers could diffuse into and stabilize protein hydrogels without damaging their appearance, but they are absent from the food industry due to the high safety and efficacy requirements for foods. Oxidized oligosaccharides are non-toxic small polyaldehydes previously found capable of crosslinking proteins by premixing. In this study, we managed to diffuse various oxidized oligosaccharides into the protein wall of rehydrated sea cucumbers, and the texture profile analysis, total soluble material assay and SEM (scanning electron microscope) images all suggested the treated sea cucumbers acquired significantly enhanced stability against high-temperature-promoted deterioration. The stabilization was positively correlated with the aldehyde content of oxidized oligosaccharides but negatively correlated with molecular size. The mechanism of stabilization was found to include both covalent and hydrogen bond crosslinking. These results have demonstrated that oxidized oligosaccharides could enter food protein hydrogel by free diffusion and stabilize the 3D network effectively and thereby has great potential in food-related industry.

show abstract

Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities

Cited by 36 publications

References 35 publications

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Contact Info

Product

Resources

About