Physico‐chemical and Rheological Properties of Low‐fat, High‐added Water Beef Sausage Extended With Common Bean Flour

Abstract

Beef sausages extended with common bean flour were manufactured using 5 levels of fat and added water (AW) (25% fat /5% AW; 20% fat/10% AW; 15% fat /15% AW; 10% fat/20% AW and 5% fat 25% AW). Decreasing in fat levels with a simultaneous increase in the amount of added water did not affect (P>0.05) pH and ash content, but decreased cooking yields and increased expressible moisture. The lowest L* (lightness) values (p < 0.05) was recorded for the 25% fat/5% AW formulation. High‐fat, low‐added water batter required more extrusion shear stress than low‐fat, high‐added water batter. Beef sausage textural characteristics were reduced by replacing added water by fat.

Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design

“…The role of soy-protein in extending meat products has also been well established (Ali, Perry, & Duyne, 1982;Anon, 1980;Dale, Steinsholt, Gumpen, & Hoyem, 1982;Heinevetter, Gassmann, & Kroll, 1986). Physico-chemical and rheological properties of beef sausages extended with bean flour were studied by Dzudie, Scher, Hardy, and Sanchez (2000). The use of casein, skim milk powder (SMP), whey protein and sodium caseinate is equally important as extenders in meat products (Adolphson & Horan, 1974;Hale, Carpenter, & Walsh, 2002;O'Brien, 2005;Patel, Markel, Reynolds, & Youngs, 1980;Tuohy, Burgess, & Lambert, 1979a;Tuohy, Burgess, & Lambert, 1979b).…”

Utilization of Defatted Sesame Flour in Formulation of Chicken Sausages and Its Effect on Storage Stability and Microbial Load

“…In an effort to counteract the effect of reduced fat levels and obtain acceptable products, a variety of technological procedures have been conducted including incorporation of non meat ingredients. Plant proteins had been widely used as binders and extenders in meat products to improve yields, reduce formulation costs, maintain nutritional value, enhance functional properties and decrease fat and cholesterol contents (Dexter, et al, 1993, Lin & Keeton, 1998, Dzudie, 2000.…”