Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization

The influence of different addition levels (0.1% to 0.5%) of thermo-reversible curdlan gels (TRC) and thermoirreversible curdlan gels (TIRC) on the physicochemical and textural characteristics of frankfurters, as well as dynamic rheological properties of meat batters, was investigated. Increased percentages of TRC and TIRC were associated with lower cooking loss and quicker relaxation times, as well as superior emulsion stability, and higher L * -values and b * -values of frankfurters (P < 0.05). Moreover, with equal curdlan concentrations from 0.3% to 0.5%, TRC showed higher hardness and chewiness values than those with added TIRC (P < 0.05), but the gumminess, springiness, and resilience values were almost the same between each treatment (P > 0.05). The textural profile results were in strong agreement with the rheological data. Principal component analysis revealed that certain quality attributes were affected differently by the inclusion levels of TRC and TIRC. Additionally, the distinctive mechanism of the formation of the complex meat protein network by TRC or TIRC was also clarified and verified via scanning electron microscopy analysis. Further studies will investigate the molecular interactions of meat proteins with these two types of curdlan gels as a function of addition levels.Practical Application: Curdlan can form two different types of gels mainly depending on heating temperature, designated as thermo-reversible curdlan gels (TRC) and thermo-irreversible curdlan gels (TIRC), respectively. The addition of these two gels could improve the textural and gel properties of frankfurters, as well as improve the rheological profiles of meat batters. Each gel type invokes a different mechanism of influence on the formation of the complex meat protein network. Results indicate that TRC (mainly as an effective gelling agent) and TIRC (mainly as a potential fat-mimetic) can provide distinctive frankfurter formulations catered to the requirements preferred by different consumers.

show abstract

“…Emulsion stability was evaluated according to the procedure described by Tahmasebi, Labbafi, Emam‐Djomeh, and Yarmand ().…”

Section: Methodsmentioning

confidence: 99%

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Jiang

Cao

Xia

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…When oil content is reduced, and droplet concentration decreases, creaming velocity increases. Thus, polysaccharides are added to food emulsions to stabilize emulsion droplets against creaming and to modify their texture properties (Parker, 1995;McClement, 2000;Tahmasebi et al, 2016). While the emulsion stability of native potato starch was found 78.75%, the values of the acid, pre-gelatinized and dextrinized modified starches were found 83.75%, 84.35% and 84.02% respectively.…”

Section: Emulsion Stability (Es)mentioning

confidence: 99%

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Gençcelep¹,

Anıl²,

Sarıcaoğlu³

et al. 2017

GIDA

View full text Add to dashboard Cite

“…, gumminess was the most powerful discriminant variable to separate sausages stored for 21 days from other days ( P < 0.01). This indicates that gumminess changed greatly at day 21, which may be related to hardness, because gumminess is calculated by hardness × cohesiveness (Tahmasebi et al ., ). According to Table , hardness of sausages with MCIVC treatment at day 5 was significantly lower than that at day 21 ( P < 0.05), which is consistent with the evolution of gumminess.…”

Section: Resultsmentioning

confidence: 97%

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

Feng

García‐Martín

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The effects of different cooling methods [commercial cooling and immersion vacuum cooling (IVC)] and different casings (natural casing and modified casing) on colour, texture profile, pH, moisture content and bacterial growth of sausages stored for 21 days were evaluated by principal component analysis and discriminant analysis. Total viable count of sausages with natural casing‐IVC (4.03 log cfu g−1) was significantly lower than those of sausages with modified casing‐IVC (4.76 log cfu g−1) and modified casing‐commercial cooling (5.13 log cfu g−1) (P < 0.05) at day 21. According to discriminant analysis, sausages stored for 21 days were clearly differentiated from those stored for 5 and 16 days by gumminess. Sausages with natural casing‐IVC can be discriminated by gumminess from other treatments. The modified casing was conducive to the IVC system; however, the modified casing was unlikely to protect samples against microorganisms.

show abstract

Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization

Cited by 59 publications

References 36 publications

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

Enhancement of the Textural and Gel Properties of Frankfurters by Adding Thermo‐reversible or Thermo‐irreversible Curdlan Gels

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

Contact Info

Product

Resources

About