Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Puolanne, Eero; Ruusunen, Marita; Vainionpää, Jukka

doi:10.1016/s0309-1740(00)00123-6

Cited by 153 publications

(110 citation statements)

References 11 publications

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“…pH values of SPI sample were higher (6.7-6.8) (Table 1) than control samples because of buffalo meat being slightly acidic in nature. Cooking also cause increase by pH of 0.2-0.7 unit (Polanne et al 2001). During refrigerated storage, pH values decreased marginally.…”

Section: Resultsmentioning

confidence: 96%

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

2010

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Incorporation of soy protein isolate (SPI) at 0, 15, and 25% levels in buffalo meat was investigated for production, quality and shelf life evaluation of emulsion sausage (ES). Quality of ES was evaluated by pH, moisture content, thiobarbituric acid (TBA) number, total plate count (TPC), and Yeast and mold count, sensory, characteristics and instrumental colour and texture measurements. It was found that pH and moisture content were slightly affected, TBA number remained unaffected. TPC of ES fresh sample was found in the range 3.7-4.3 log cfu/g. ES was acceptable to the panelists and incorporation of SPI did not affect the acceptability. SPI incorporation increased Hunter L and b values but decreased a value and instrumental hardness. During storage (0°C), L, a, b values fl uctuated irregularly. It was concluded that incorporation of SPI slightly improved texture, juiciness and colour of emulsion sausage.

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Section: Resultsmentioning

confidence: 96%

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

2010

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“…Sodium citrate increased the pH value of batters (r=0.560, p=0.010), and salt decreased the pH value of cooked frankfurters (r=-0.685, p=0.001) (Table 4). Puolanne, Ruusunen & Vainionpää (2001) have also shown that salt does decrease the pH of cooked sausages.…”

Section: Physical Analysismentioning

confidence: 92%

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

et al. 2003

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The physical properties and sensory attributes of phosphate-free frankfurters were examined using the response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)-and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared.When the frankfurters were made without phosphate, additional non-meat ingredients were needed at salt contents of less than 1.5%. Modified tapioca starch and sodium citrate decreased frying loss, with the former also improving water and fat binding.

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“…is indicated that PPI4TS and LF4TS retained water added to the beef steaks or as a result of the sous vide cooking technique. Moisture retention above 65% in both raw and cooked control steaks may be caused by the addition of phosphates [27]. Moisture loss after the cooking process in transglutaminase-treated samples may be caused due to the protein aggregation through glutamine lysine cross-linking [6,14].…”

Section: Proximate Composition Of Raw and Cooked Restructuredmentioning

confidence: 99%

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil our (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). e e ects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was signi cantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P < 0.01) a * values than the control; however, after the cooking process, L * , a * , and b * values were similar for all treatments. Textural assessment showed that elevating protein level increased (P < 0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein e ect on texture modi cation. e commercial binder produced a better bind in combination with protein ingredients. is facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

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Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate

Cited by 153 publications

References 11 publications

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

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