Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

Abstract

This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation significantly increased the cooking yield and moisture retention of cooked sausages (p < 0.05). RF and GRF significantly decreased the fat loss and total fluid release of the cooked sausage compared to control (p < 0.05). However, RF and GRF functional effects on these parameters remained lower compared to TS (p < 0.05). Among these functional ingredients, TS had a significantly higher emulsion stability and cooking yield and generated a firmer and more uniform gel network structure. The transverse relaxation time T2 results revealed four categories of water population (T 2b1 , T 2b2, T 21, and T 22 ) with particular mobility. TS immobilized a greater proportion of water molecules within the myofibrils (T 21 population). All three ingredients increased the emulsion stability of the emulsion-type cooked sausages by decreasing the fat globule mobility and binding more water molecules. Raman spectra (400-3600 cm −1 ) showed that the incorporation of RF, GRF, or TS did not affect the β-sheet and α-helix protein structure. However, TS presented significantly higher contents of the random coil structure. These findings provide a good insight into the effects of RF and GRF as functional ingredients to manufacture emulsified meat products with good quality and improved nutritional values.

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

“…The addition of 4% ST provided the greatest moisture retention with only 5% of available moisture lost after the sample compression. In fact, several authors have pointed out that starch expands during gelatinization and interacts with protein gel in the meat system to form a strong network that enhances WHC 36,37 . This could explain why ST has the highest numerical WHC value and the lowest EF value.…”

DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

“…Pereira et al investigated the effect of rice flour, glutinous rice flour, and tapioca starch on the stability of emulsion, moisture, protein secondary structure and the microstructure of cooked emulsified sausage. The study showed that among these exchangers replacing 15% of the fat content, tapioca starch had the greatest influence on the emulsion stability and cooking yield, and it contributed to greater firmness and more compact structure of the gel network [ 54 ]. Similarly, Rezler et al [ 24 ] conducted a study to investigate how the substitution of fat with modified starch affected the quality of pork liver pâtés.…”

Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

“…[ 52 ]. Even though their main usage has been for the development of functional meat products [ 53 , 54 , 55 , 56 ], there has been also some research about the use of these ingredients as meat substitutes/extenders. Research about the use of cereals, tubers and fruits as meat extenders in the last thirteen years is summarised in Table 2 .…”