Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores, Paul Baruk; Ochoa-Reyes, Emilio; Ornelas-Paz, J.J.; Aparicio‐Saguilán, Alejandro; Vargas‐Torres, Apolonio; Bello‐Pérez, Luis A.; Rubio-Ríos, Anilú; Cárdenas-Felix, Rosario G.

doi:10.1080/19476337.2014.998713

Cited by 33 publications

(23 citation statements)

References 55 publications

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“…There was no difference in moisture contents over 14 d storage regardless of treatment (Table 1), which is similar to the findings of Zamudio-Flores et al (2015). The average initial moisture content of the three treatments ranged between 63.44-65.67%.…”

Section: Moisture Contentsupporting

confidence: 78%

The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

Tangkham¹,

LeMieux²

2017

JFR

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The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staphylococcus aureus, and sensory analysis. The initial moisture content of fresh sausage in this experiment ranged from 63.44 to 65.67%. Fresh sausage with 20% CPCO inhibited the growth of aerobic bacteria and obtained the highest TBARS values (4.25 mg MDA/kg) compared to the control treatment. In addition, fresh sausage (10% pork fat and 10% CPCO) decreased the % drip loss, pH value and obtained the highest overall rating (6.45) of sensory testing (n = 75). No E. coli and S. aureus were found in this study for 14 d at 3C.

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Section: Moisture Contentsupporting

confidence: 78%

The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

Tangkham¹,

LeMieux²

2017

JFR

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“…Zamudio‐Flores et al. (2015) observed greater than 3.0 mgMDA/kg in Frankfurt turkey sausages stored for 20 days at 4 °C. Stefanello et al.…”

Section: Resultsmentioning

confidence: 98%

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

Lima

Assis

Arcanjo

et al. 2020

Journal of Food Science

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Fresh chicken sausage is a meat product with high consumption in the world. The addition of a lipid source (other than abdominal fat), such as chicken skin, is considered an alternative to harnessing slaughter byproducts in the preparation of processed meat products. The aim of this study was to evaluate the impact of use of skin and/or abdominal fat on chicken sausages and their effect on oxidative stability of chicken sausages during freezing storage. Three formulations with chicken meat added of abdominal fat (SF), or chicken skin (SS), or chicken fat and skin (SFS) were elaborated. Chemical composition, fatty acid profile, instrumental color and texture, oxidative stability of lipids and proteins, and sensory acceptability of chicken sausages were determined. SS formulation showed lower lipid and protein oxidation and softness during storage. Consumers showed greater preference and high purchase intent for SFS formulation, which showed average values of chemical composition and oxidation of chicken sausages stored under freezing. Therefore, the combined addition of lipid sources, skin, and abdominal fat is recommended for use in chicken sausages, considering that the addition of fat improves the sensory characteristics of chicken sausages and skin minimizes the oxidative effects of storage.

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“…As can be seen in Table 2, WVP was affected by the particles in the films, indicating that that water mobility in the material is influenced by the structural characteristics of the material with which chitosan films were functionalized [35]. It is important to mention that the inclusion of particles decreases this property in all the analyzed samples, but up to 15.3%; this could be attributed to the effect of particles inside the films that block the permeation of water vapor through the film [35][36]. In Fig.…”

Section: Physicochemical Characterization Of the Filmsmentioning

confidence: 99%

Improvement in the dispersion of TiO2 particles inside Chitosan-Methyl cellulose films by the use of silane coupling agent

et al. 2019

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Abstract. This work is focused on obtaining composite films based on biopolymer of chitosan and on TiO2 superficially modified through a silanization method, using (3-aminopropyl)-trimethoxysilane (APTMS). This method helped solve specific problems of titanium dioxide, such as the formation of agglomerates, since modified films have a better dispersion. The inclusion of particles in the biopolymer films helped to improve color properties, obtaining luminescence results up to 20% higher than the unmodified particles, which indicates a better dispersion of particles. In addition, there were improvements in the electrostatic repulsion, studied as Z potential, with values of 10 mV for TiO2 and 27 mV for S-TiO2. Finally, better results were obtained in the mechanical properties of the silanized particles, with an improvement of around 28% in low percentages, rising the percentage by increasing S-TiO2. Resumen. Este trabajo está enfocado en obtener películas compuestas basadas en el biopopolímero quitosan y en TiO2 modificado superficialmente mediante un método de silanización, utilizando (3-aminopropil) trimetoxisilano (APTMS). Este método ayudó a resolver problemas particulares del dióxido de titanio, como lo son la formación de aglomerados, ya que las películas modificadas tienen una mejor dispersión. La inclusión de partículas en las películas de biopolímeros ayudó a mejorar las propiedades de color, obteniendo resultados de luminiscencia hasta en un 20% mayor que las partículas no modificadas, lo cual es indicador de una mejor dispersión de partículas. También se tuvieron mejoras en la repulsión electrostática, estudiada como potencial Z, con valores desde 10 mV para TiO2 a 27 mV para S-TiO2. Finalmente, también se tuvieron mejores resultados en las propiedades mecánicas de las partículas silanizadas, con una mejora de alrededor del 28% a bajos porcentajes, incrementando valores al aumentar el porcentaje de S-TiO2.

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Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Cited by 33 publications

References 55 publications

The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage

Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezing

Improvement in the dispersion of TiO2 particles inside Chitosan-Methyl cellulose films by the use of silane coupling agent

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