Quality of cooked sausages with added beef or pork heart surimi

Villalobos-Delgado, Luz H.; Núñez-González, Francisco A.; Alarcón-Rojo, Alma D.; Silva-Avila, N Jahzeel

doi:10.1111/jfpp.14939

Cited by 5 publications

(3 citation statements)

References 45 publications

(82 reference statements)

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“…Villalobos‐Delgado et al. (2020) stated that the sensory scores of low to medium levels of bovine meat were higher than those of the high‐dose group. Therefore, 50%, 60%, and 70% bovine heart content were selected for further optimization.…”

Section: Resultsmentioning

confidence: 99%

Processing optimization of restructured jerky from bovine meat, heart, and liver

Zhu

Yang

et al. 2021

J Food Process Preserv

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Meat jerky is a popular snack that is easily found in retail shops worldwide, which is seasoned and dried with rich nutrition (Guo et al., 2020). Over the past ten years, sales of dried meat products have increased significantly in Asia as well as Europe and the United States (Inguglia et al., 2020). Various methods have been presentedto improve the quality of jerky, such as the raw material, processing conditions (Choi et al., 2008). In this sense, the raw material of the jerky has been widely concerned by many scholars to try to provide a more consumer-friendly product.The bovine liver is gifted with a rich source of proteins, vitamins, low-fat content, and minerals, accounting for about 1%-2% of the bovine's live weight (Li et al., 2014). It is a potential resource of nutrients of human nutrition, which can be used to prepare a healthy diet for children, the obese and diabetic persons (Kang et al., 2017). Bovine heart, an abundant, cheap, and insufficient utilization edible byproduct, contains an excellent source of protein with high digestibility and biological value as well as essential amino acids, vitamins, and minerals (Nollet, 2011). In general, the utilization ratio of bovine byproducts is low concerning its mass production worldwide. The widely available byproducts can be used for food formulations to maintain an economically viable meat industry (Li et al., 2014). Several authors studied the effects of bovine byproducts in differentiated cooked meat products, such as Rahman et al. (2019), who reported that the bovine heart is an appropriate functional ingredient for preparing reduced-fat

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Section: Resultsmentioning

confidence: 99%

Processing optimization of restructured jerky from bovine meat, heart, and liver

Zhu

Yang

et al. 2021

J Food Process Preserv

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show abstract

“…Other further processed products from meat coproducts are black pudding from blood and kidney pie from kidney (UK), gelatin soups from bone (Mediterranean countries), Haggis from lungs (Scotland), and Sesos (South America, Spain) or Isi ewu (Nigeria) from brain, as well as paté from liver, which is common in various countries. More recently, meat coproducts have been used as partial replacement for lean meat in hamburger patties , frankfurters (Choi, Hwang, et al, 2016) and cooked sausages (Villalobos- Delgado et al, 2020). Aside from the direct use of meat coproducts as food and in processed meat products, several important ingredients (including protein, protein hydrolysates, peptides, fat, etc.)…”

Section: Human Diet Utilizationmentioning

confidence: 99%

Exploring the prospects of the fifth quarter in the 21st century

Soladoye

Juárez

Estévez

et al. 2022

Comp Rev Food Sci Food Safe

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A variable proportion of slaughtered livestock, generally referred to as the fifth quarter, is not part of the edible dressed meat and regarded as animal byproduct. In order for the fifth quarter to play a significant role in the current effort toward a circular bio‐based economy, it has to successfully support food security, social inclusivity, environmental sustainability, and a viable economy. The high volume of these low‐value streams and their nutrient‐dense nature can facilitate their position as a very important candidate to explore within the context of a circular bio‐based economy to achieve some of the United Nations Sustainable Development Goals (UN‐SDGs). While these sources have been traditionally used for various applications across different cultures and industries, it seems evident that their full potential has not yet been exploited, leaving these products more like an environmental burden rather than valuable resources. With innovation and well‐targeted interdisciplinary collaborations, the potential of the fifth quarter can be fully realized. The present review intends to explore these low‐value streams, their current utilization, and their potential to tackle the global challenges of increasing protein demands while preventing environmental degradation. Factors that limit widespread applications of the fifth quarter across industries and cultures will also be discussed.

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“…They are characterized by their smooth texture [10], savory flavor [11] and convenience [12]. Boiled sausages are typically made from a combination of finely ground meat [13], fat [14], spices [15] and additives [16], which are mixed and stuffed into casings before undergoing cooking processes such as boiling or steaming [17].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Tultabayeva,

Tokysheva,

Zhakupova

et al. 2023

Applied Sciences

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Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties.

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Quality of cooked sausages with added beef or pork heart surimi

Cited by 5 publications

References 45 publications

Processing optimization of restructured jerky from bovine meat, heart, and liver

Processing optimization of restructured jerky from bovine meat, heart, and liver

Exploring the prospects of the fifth quarter in the 21st century

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

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