Effect of combination of three texture‐improving ingredients on textural properties of emulsified sausage‐containing salted egg white

Wang, Zhong Feng; Xu, Tao; Wang, Chu Yan; Deng, Nan

doi:10.1002/fsn3.684

Cited by 9 publications

(6 citation statements)

References 15 publications

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“…Hydrocolloids used in the meat industry include starches, gums such as carrageenan or xanthan, and lately also fibers (Choi et al., 2013; Sarteshnizi, Hosseini, Khaneghah, & Karimi, 2015). For instance, in bologna sausage, potato and corn starch were found to improve emulsion stability (Aktaş & Gençcelep, 2006; Seo, Kang, Cho, Ba, & Seong, 2015), whereas mixtures of konjac and starch in presence or absence of carrageenan were reported to alter the texture of emulsified sausages (Wang, Xu, Wang, & Deng, 2018). Moreover, hydrocolloids are known for their ability to improve yield and juiciness of cooked/reconstructed ham, whereas they contribute to the spreadability and mouthfeel of fat‐reduced raw fermented sausages such as teewurst (Sarteshnizi et al., 2015).…”

Section: Application Of In Situ Eps‐forming Lab In Food Matricesmentioning

confidence: 99%

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

Loeffler

Hilbig

Velasco

et al. 2020

Comp Rev Food Sci Food Safe

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Section: Application Of In Situ Eps‐forming Lab In Food Matricesmentioning

confidence: 99%

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

Loeffler

Hilbig

Velasco

et al. 2020

Comp Rev Food Sci Food Safe

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“…Texture relates to the balance of adding water, fat, and protein. If the product contains a low fat so that will generate the dry and hard product [38]. Yeast in a dough of salami fermented will increase gas so that cause the dough to expand.…”

Section: According Tomentioning

confidence: 99%

Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

Suryaningsih¹,

Hidayat²,

Utama³

et al. 2019

Int. J. Adv. Sci. Eng. Inf. Technol.

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Mutton has exceptional qualities such as smell, high consistency, and huge muscle fat, which makes mutton are restricted to consume. To expand mutton utilization, diversification with proper innovation is important. Salami is one of the proper mutton products that required starter such LAB that can deliver metabolites to change the texture, taste, and odor of meat. Other than LAB, yeasts additionally show up in meat processing, particularly in salami fermentation, which can build the meat taste and odor. The study aimed to identify the chemical, physical (water holding capacity, tenderness, and pH) and organoleptic (odor, color, texture, and taste) quality of mutton salami. Completely Randomized Design (CRD) was used as an experimental design with starters of Lactobacillus Plantarum as lactic acid bacteria (LAB) and yeasts, i.e. Cryptococcus humicolous and Trichosporon beigelii. The treatments were divided into 5 levels, i.e. R1 (0.5% LAB: Yeast 0.5%), R2 (1% LAB: Yeast 1 %), R3 (1.5% LAB: Yeast 1.5%), R4 (2% LAB: Yeast 2%), and R5 (2.5% LAB: Yeast 2.5%), with four replications. Analysis of variance was used to find out the treatment effect, and the Duncan Multiple Range Test was used to find out the difference between any treatments. The results show that the addition of Lactobacillus Plantarum from 0.5% to 2.5% and yeast Cryptococcus humicolous, Trichosporon beigelii from 0.5% to 2.5%, did not significantly affect chemical and physical quality, while water holding capacity and organoleptic test, i.e., color, odor, and texture showed significant effects except taste.

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“…Various studies have been carried out on the synergistic interaction between some hydrocolloids in enhancing and improving the viscosity, texture, and functional properties of food [ 24 , 28 , 29 ]. However, there is a lack of knowledge on sliceable ketchup.…”

Section: Introductionmentioning

confidence: 99%

Textural and Rheological Properties of Sliceable Ketchup

Shokraneh

Alimi

Shahidi

et al. 2023

Gels

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This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

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Effect of combination of three texture‐improving ingredients on textural properties of emulsified sausage‐containing salted egg white

Cited by 9 publications

References 15 publications

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?

Effect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami

Textural and Rheological Properties of Sliceable Ketchup

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