Evaluation of plasma and plasma-alginate fibres for use in sausages

Rusig, Olavo

doi:10.1016/0309-1740(79)90006-8

Cited by 10 publications

(6 citation statements)

References 12 publications

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“…1). Similar results have been reported by different authors (Rusig 1979;Guzman 1995), although in ground beef the pattern varied with the plasma protein concentration used (Guzman 1995) and the presence of other ingredients (Seideman 1979). Terrell and others (1979) reported that use of plasma protein isolate (1% and 5%) had no effect on smokingchilling shrinkage of frankfurter.…”

Section: Binding Propertiessupporting

confidence: 87%

“…2 and 3). It has been reported that no changes in color due to PP were observed in raw patty (Seideman 1979), in cooked ground beef patties (Guzman 1995), and in deep-fried sausages (Rusig 1979). The high fat products were lighter and more yellow than the low fat ones.…”

Section: Colormentioning

confidence: 96%

“…It has been reported that the addition of fiber either increases, does not affect, or reduces pH values of meat products depending on the type of fiber (Claus and Hunt 1991;Troutt 1992;Grigelmo-Miguel 1999). The pH of sausages with plasma protein replacement was higher than the control sausage due to the high pH of blood plasma (Rusig 1979). No further studies have been reported on the effect of PP on the pH of meat products.…”

Section: Phmentioning

confidence: 98%

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Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

Cofrades¹,

Guerra

Carballo³

et al. 2000

Journal of Food Science

218

105

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: The effects of plasma protein (PP) and soy fiber (SF) content on the properties (binding properties, color, and texture) of bologna sausages as influenced by fat level (F) were assessed by response surface methodology (RSM). Higher soy fiber and plasma protein contents favored the formation of harder, chewier structures with improved fat and water binding properties. Fat reduction decreased textural properties and increased weight loss. Cooking loss was affected (P < 0.05) by interactions between PP and F and chewiness was affected (P < 0.05) by interactions between SF and F. Plasma protein influenced binding and textural properties more than soy fiber and was, therefore, thought best to limit the effect of fat reduction.

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Section: Binding Propertiessupporting

confidence: 87%

Section: Colormentioning

confidence: 96%

Section: Phmentioning

confidence: 98%

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Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

Cofrades¹,

Guerra

Carballo³

et al. 2000

Journal of Food Science

218

105

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“…Alginates could be used as thickening agent in meat products and as sausage casings (Wylie, 1973). The texture of sausage was improved when 40 % of the meat was replaced with alginate fibers plus plasma protein isolate (Rusig, 1979). Considering the value of meat, different types of meat products are available in the market to meet consumers demand.…”

Section: Introductionmentioning

confidence: 99%

Effect of sodium alginate on the quality of chicken sausages

Hashem¹,

Begum²,

Hasan³

et al. 2022

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The study was conducted to find out the effect of adding different levels of sodium alginate on the sensory, physicochemical, biochemical and microbiological properties of fresh and preserved chicken sausage. Chicken sausage samples were divided into three treatment groups: T1 (Control group), T2 (2% sodium alginate) and T3 (4% sodium alginate). The sensory qualities like color, juiciness, tenderness and overall acceptability were increased with different treatment levels and decreased with increase of days of intervals. Dry matter (DM) content decreased significantly (p<0.05) with different treatment levels and increased with the enhancement of days of intervals. Crude Protein (CP) content decreased significantly (p<0.05) with different treatment levels and days of intervals. Ether extract (EE) content decreased significantly (p<0.05) with different treatment levels and decreased with the increase of the days of intervals. Ash content increased significantly (p<0.05) with different treatment levels and increased with the increase of days of intervals. At different treatment levels and days of intervals, cooking loss decreased and pH value increased. Free fatty acid (FFA), peroxide value (POV) and 2-thiobarbituric acid (TBA) value were decreased significantly (p<.0.05) with different treatment levels but enhanced with the increase of days of intervals. Microbial assessments like total viable count (TVC), total coliform count (TCC) were decreased significantly (p<0.05) with different treatment levels but increased with days of intervals and, total yeast mould count (TYMC) were decreased with different treatment levels and days of intervals. Therefore, 4% sodium alginate can be recommended as a source of antioxidant in chicken sausage.

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“…, 1975; Young & Lawrie, 1975; Swingler et al. , 1978; Downey & Burgess, 1979; Rusig, 1979; Culioli & Sale, 1981a; Chang et al. , 1987a).…”

Section: Introductionmentioning

confidence: 99%

Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by‐products

Pérez‐Won¹,

Madrid²,

Briones³

et al. 2007

Int J of Food Sci Tech

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The fresh whole crustaceans by-products from blue squat lobster (Cervimunida jhoni) were minced and the protein was solubilised with 0.1 m of NaOH. Then the solution was centrifuged and the supernatant was precipitated using 0.1 m of HCl. The dope was prepared with 4% of protein, solid NaOH and coadjutant (sodium alginate or carragenan). The dope was extruded through the trial-spinning machine and the fibre was formed. The results showed that the best condition of protein extraction was 90 min and pH 12.5 when 58.4% of protein from whole crustacean by-products could be extracted. The protein isolate was obtained at pH 4.0. The best fibres were obtained when the ratios protein/NaOH, and protein/coadjutant were 10:1 and 1:1 respectively. Rheological measurements of all dopes exhibited non-Newtonian behaviour and the experimental data were described by the power law model. The consistency index (k) of the dopes containing carragenan seem to be a parameter to evaluate dope spinnability.

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Evaluation of plasma and plasma-alginate fibres for use in sausages

Cited by 10 publications

References 12 publications

Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

Plasma Protein and Soy Fiber Content Effect on Bologna Sausage Properties as Influenced by Fat Level

Effect of sodium alginate on the quality of chicken sausages

Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by‐products

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