Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

García-García, Elizabeth; Totosaus, Alfonso

doi:10.1016/j.meatsci.2007.07.003

Cited by 127 publications

(69 citation statements)

References 37 publications

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“…A similar behavior was found by Xiong et al (1999); they attributed their results to the capacity of gums to bind and hold water due to their ability to form hydrogen bonds with water. García-García & Totosaus (2008) explain this behavior by the denaturation of meat proteins before gelatinization of other ingredients in the polysaccharide-meat system. Dn the other hand, Choi et al (2010) reported that the yield depends on temperature, cooking time, ingredients, amount of fat in the products, and dietary fiber.…”

Section: Process Yield (Py)mentioning

confidence: 99%

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)

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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.

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Section: Process Yield (Py)mentioning

confidence: 99%

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)

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“…According to Hughes et al (1997) and Crehan et al (2000), a significant reduction in the values of L* and b* parameters and an increase in the value of the a* parameter describing the color of homogenized scalded sausages are caused by a reduction in the amount of fat from about 30% to 12% or less. In other studies evaluating the quality of low-fat scalded sausages containing about 12% fat, García-García and Totosaus (2008) demonstrated that the color parameters L*, a* and b* may be affected by the addition of polysaccharide components, such as locust bean gum, potato starch and κ-carrageenan. Their effect on the color of a sausage is explained by their water-binding capability and the formation of a gel matrix which changes the amount of reflected light.…”

Section: Measurement Of Color and Texturementioning

confidence: 97%

“…However, the texture of low-fat scalded sausages containing about 15% fat or less can be modified by the introduction of polysaccharides into their recipe. Functional properties of polysaccharides, such as water binding capability, thickening and/or gelling properties and interactions with other components of the product, help in obtaining a firm but sensorily desirable texture for this type of sausages (Cierach et al, 2009;García-García & Totosaus, 2008). The effectiveness of polysaccharides in shaping the texture of scalded sausages, however, depends on their type, the amount of additive and also the basic raw material composition of the sausages.…”

Section: Characteristicmentioning

confidence: 99%

“…Due to their water-binding capacity, thickening and gelling properties, polysaccharides have a positive effect on the texture and sensory characteristics of scalded sausages with reduced fat content. Literature data indicate that starch, maltodextrin, carrageenan, locust bean gum, xanthan and fiber preparations may be used in the preparation of low-fat scalded sausages (Cierach, Modzelewska-Kapituła, & Szaciło, 2009;Crehan, Hughes, Troy, & Buckley, 2000;García-García & Totosaus, 2008;Hughes, Cofrades, & Troy, 1997;Lurueña-Martínez, VivarQuintana, & Revilla, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Cegiełka

Gniewosz

Hać‐Szymańczuk

et al. 2016

CyTA - Journal of Food

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This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 and 3/4 of jowl content was substituted with pullulan. The chemical composition was determined, the color and texture were measured and sensory evaluation was performed in sausages. Microbiological analyses were performed in sausages after 0, 3, 7, 10, 14 and 21 days of storage. It was found that the use of pullulan did not lead to a deterioration in the microbiological quality of sausages during storage. However, no more than 1/4 of the jowl content should be substituted with pullulan due to pullulan-negative effect on the general appearance, taste and texture of scalded sausages with assumed recipe composition.Efecto de la adición de pululano en la calidad de las salchichas escaldadas homogenizadas bajas en grasa RESUMEN Este trabajo presenta el estudio de la determinación del efecto del pululano en la calidad de las salchichas escaldadas bajas en grasa almacenadas en envases al vacío a 4 ± 1°C durante 21 días. La salchicha control (PC) contenía 20% de papada de cerdo en la composición de la fórmula. En las salchichas P1, P2 y P3, respectivamente 1/4, 1/2 y 3/4 del contenido de papada fue sustituido por pululano. Se determinó la composición química, se midieron el color y la textura, además se realizó una evaluación sensorial en las salchichas. Se realizaron análisis microbiológicos en las salchichas después de 0, 3, 7, 10, 14 y 21 días de almacenamiento. Se encontró que la utilización de pululano no conllevó al deterioro de la calidad microbiológica de las salchichas durante el almacenamiento. Sin embargo, no se debería sustituir más de 1/4 del contenido de papada por pululano debido al efecto negativo del pululano en la apariencia general, el sabor y la textura de las salchichas escaldadas con la supuesta composición de la fórmula. ARTICLE HISTORY

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“…Varieties of the products, materials, or processes are obtained or manufactured from the mixture of a few components/inputs with standardized and optimized proportions. Thus, the mixture design was widely used in different researches, studies, and industries, namely food and beverage preparations (García-García and Totosaus 2008; Kim et al 2012), pharmaceutical trials (Cafaggi et al 2003), development and construction sectors (Deacon et al 1994), and manufacturing of other commercial products, such as paint, ceramic, and cement paste (Gupta 2001; Nardi et al 2004; Ye et al 2007). …”

Section: Introductionmentioning

confidence: 99%

Experimental mixture design as a tool to optimize the growth of variousGanodermaspecies cultivated on media with different sugars

Goh¹,

Marzuki²,

Tan³

et al. 2016

Mycology

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The influence of different medium components (glucose, sucrose, and fructose) on the growth of different Ganoderma isolates and species was investigated using mixture design. Ten sugar combinations based on three simple sugars were generated with two different concentrations, namely 3.3% and 16.7%, which represented low and high sugar levels, respectively. The media were adjusted to either pH 5 or 8. Ganoderma isolates (two G. boninense from oil palm, one Ganoderma species from coconut palm, G. lingzhi, and G. australe from tower tree) grew faster at pH 8. Ganoderma lingzhi proliferated at the slowest rate compared to all other tested Ganoderma species in all the media studied. However, G. boninense isolates grew the fastest. Different Ganoderma species were found to have different sugar preferences. This study illustrated that the mixture design can be used to determine the optimal combinations of sugar or other nutrient/chemical components of media for fungal growth.

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Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

Cited by 127 publications

References 37 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

Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages

Experimental mixture design as a tool to optimize the growth of variousGanodermaspecies cultivated on media with different sugars

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