Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat

Aktaş, Nesimi; Gençcelep, Hüseyin

doi:10.1016/j.meatsci.2006.04.012

Cited by 81 publications

(50 citation statements)

References 19 publications

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“…Also, Zorba et al (1993) and Zayas (1997) showed that emulsion systems had higher correlations between emulsion viscosity and emulsion stability. These results are in agreement with those of Aktas and Genccelep (2006), who found that frankfurters with added high-dietary fiber increased the viscosity of meat batter, and the report of Saricoban et al (2008) that an increase in fat content while maintaining constant dietary fiber levels led to an increase in viscosity.…”

Section: A -Csupporting

confidence: 92%

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Choi¹,

Park²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

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Section: A -Csupporting

confidence: 92%

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Choi¹,

Park²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…Igyor et al (2008) reported the use of defatted melon kernel flour in beef sausages. Aktas and Genccelep (2006) reported that incorporation of modified starches in meat batter improved the emulsion stability and reduced the jelly and fat separation. Hence, the present study was carried out to asses the quality of low fat pork sausages containing tetra sodium pyrophosphate (TSPP) and milk co precipitate (MCP).…”

Section: Introductionmentioning

confidence: 99%

Quality of low fat pork sausage containing milk-co-precipitate

Eswarapragada¹,

Reddy²,

Prabhakar³

2010

J Food Sci Technol

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Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0-2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.

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“…Some studies have reported that the viscosity of emulsion batter is important related to emulsion stability (Shand, 2000;Zayas, 1997;Zorba et al, 1993). Aktas and Genccelep (2006) indicated that emulsion sausage batters had a higher correlation with added high-dietary fiber and increased the viscosity of meat batters.…”

mentioning

confidence: 99%

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

Choi¹,

Kim²,

Song³

et al. 2011

Korean Journal for Food Science of Animal Resources

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We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

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Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat

Cited by 81 publications

References 19 publications

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Quality of low fat pork sausage containing milk-co-precipitate

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

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