Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

Pereira, Anirene Galvão Tavares; Ramos, Eduardo Mendes; Teixeira, Jacyara Thaís; Cardoso, Giselle Pereira; Ramos, Alcinéia de Lemos Souza; Fontes, Paulo Rogério

doi:10.1016/j.meatsci.2011.05.022

Cited by 117 publications

(122 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moreover T1, T2, and T3 had the lowest adhesion values; therefore, inulin (T3) did not affect this parameter. Pereira et al (2011) reported that this feature should be smooth and without adhesion. T1 had the lowest adhesiveness value; this suggests that fat and dietary fibers were responsible for restructuring the sausages.…”

Section: Shear Force (Sf) and Texture Profile Analysis (Tpa)mentioning

confidence: 98%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

show abstract

Section: Shear Force (Sf) and Texture Profile Analysis (Tpa)mentioning

confidence: 98%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

show abstract

“…The average of percentage of hydrolysis obtained in 120 minutes of process for each substrate, the standard deviation and the Tukey test (at the 95 % level of confidence) are shown in Table 1. The crude collagen fiber (coarse fraction) and the powdered collagen fiber (fine fraction) are from by-products of tanneries, such as dermis and subcutaneous tissue, that were previously subjected to chemical and heat treatment, but the powdered collagen fiber is subjected to higher temperatures and subsequent grinding (PEREIRA et al, 2011).…”

Section: Degree Of Hydrolysis (Dh) Of the Substratesmentioning

confidence: 99%

Profiles of Enzymatic Hydrolysis of Different Collagens and Derivatives Over Time

Iltchenco¹,

Kempka

Prestes³

2017

R. bras. Tecnol. Agroindustr.

View full text Add to dashboard Cite

The interest in collagen use in the food industry to replace synthetic agents is growing every day. Among the derivatives, has the hydrolysate, which dissolves easily in water and brine, and can be incorporated into foods or drinks. The objective of this study was to determine the degree of hydrolysis (DH) of crude collagen fiber, powdered collagen fiber, gelatin and two samples of hydrolyzed collagen. The substrates were subjected to individual action of three proteolytic enzymes: papain, bromelain and collagenase (microbial origin). The substrates were incubated in sodium phosphate buffer (0.1 M, pH 7.0) on an orbital shaker at 55 °C for different periods of time. In 120 minutes of hydrolysis, the crude collagen fiber showed 37.2% of DH using collagenase, the highest value compared to other substrates. The lowest values for DH were obtained for the hydrolysates collagen, with less than 1 % of DH. For hydrolysis in 60 minutes, the DH values were similar to those obtained in 120 minutes of hydrolysis, with minor variations over time. The hydrolytic ability of the collagenase and bromelain was similar and superior compared with the papain.

show abstract

“…Os efeitos dos níveis de nitrito de sódio (43,6; 150; 256,4; e 300ppm), das doses de radiação gama (2,9; 10; 17,1; e 20kGy) e possível interação foram avaliados por um Delineamento Composto Central Rotacional (DCCR), em fatorial 2x2, com quatro pontos fatoriais, quatro pontos axiais e três pontos centrais, totalizando 11 ensaios (PEREIRA et al, 2011), realizados em ordem aleatória.…”

Section: Methodsunclassified

Radiação gama e nitrito de sódio na composição química e textura de mortadelas

Dutra

Ramos²,

Aroeira

et al. 2014

Cienc. Rural

Self Cite

View full text Add to dashboard Cite

RESUMO Um delineamento composto central rotacional (DCCR) foi conduzido para estudar os efeitos simultâneos da adição de nitrito (43,6; 150; 256,4; e 300 ppm) e de doses de radiação gama (2,9; 10; 17,1; e 20 kGy) (43.6, 150, 256.4 and 300 ppm) and gamma irradiation (2.9, 10, 17.1 and 20 kGy) ABSTRACT A central composite rotational design (DCCR) was conducted to study simultaneously the effects of nitrite additions

show abstract

Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

Cited by 117 publications

References 17 publications

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Profiles of Enzymatic Hydrolysis of Different Collagens and Derivatives Over Time

Radiação gama e nitrito de sódio na composição química e textura de mortadelas

Contact Info

Product

Resources

About