Quality of low fat pork sausage containing milk-co-precipitate

Eswarapragada, Naga Mallika; Reddy, P. Masthan; Prabhakar, K.

doi:10.1007/s13197-010-0086-1

Cited by 12 publications

(5 citation statements)

References 10 publications

(7 reference statements)

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“…Fat content in the cheese with RBO was higher than without RBO (Table 4) as also reported in a previous study that corn oil substitution significantly affected the levels of fat in dry matter (Arslan et al, 2014). Fat plays a major role in texture and flavor of the food products (Eswarapragada et al, 2010).…”

Section: Moisture Soluble Protein and Fatsupporting

confidence: 78%

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Nurliyani

Indratiningsih

Widodo

et al. 2020

JITEK

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This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and 4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x10 7 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.

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Section: Moisture Soluble Protein and Fatsupporting

confidence: 78%

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Nurliyani

Indratiningsih

Widodo

et al. 2020

JITEK

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“…Akhtar et al [ 17 ] noted that WMP has a high pH value of 6.73, and this suggested that the observed increase in pH, which was higher than the control samples, was due to adding WMP. Similarly, a study by Eswarapragada et al [ 18 ] on pork sausage containing milk co-precipitate reported that the pH of sausage increased with an increase in the amount of milk co-precipitate added.…”

Section: Resultsmentioning

confidence: 88%

Quality properties of whole milk powder on chicken breast emulsion-type sausage

2021

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The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples ( p < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents ( p < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample ( p < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample ( p < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples ( p < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.

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“…The pH values of low-fat sausages manufactured with 10% pork back fat and 10% fat replacer (konjac, aloe vera, cactus pear powder, and wheat sprout powder) were lower than those of sausages with a normal level of fat (Kim et al, 2019). Eswarapragada et al (2010) reported that the pH of low-fat sausage increased when fat was replaced with milk co-precipitate. Higher pH values are known to be important for texture, water-holding capacity, and sensory properties of sausages (Puolanne & Peltonen, 2013).…”

Section: Ph and Color Valuesmentioning

confidence: 99%

Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage

Sembiring

Chin

2021

J. Food Process. Preserv.

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This study was to conducted the effect of eggplant (EP) powder on product quality of low-fat model sausages (LFS) stored for 35 days. The treatments included were as follows: control, reference (0.01% ascorbic acid, AA), 0.25% oven-dried EP powder (ODEP) (O1), 0.5% ODEP (O2), 0.25% freeze-dried EP powder (FDEP) (F1), and 0.5% FDEP (F2). The addition of EP powder reduced the redness values (a*) but increased the yellowness values (b*) of sausages (p < .05). Control sausages had higher purge loss (PL,%) and hardness values than those with EP powder (p < .05). The addition of EP powder to sausages reduced thiobarbituric acid-reactive substance (TBARS) values, with O2 having the lowest TBARS values (p < .05). EP powder inhibited the microbial growth in the sausages, with the F2 having the lowest levels (p < .05). Thus, adding 0.5% ODEP and FDEP extended the shelf-life of low-fat sausage during refrigerated storage.Newly impact statement: Low-fat sausage is demanded by consumers due to health concerns. Meat products can be easily oxidized through processing procedures such as heating, packaging, and storing. Eggplant (EP) is known to contain high levels of antioxidants and other bioactive compounds such as anthocyanin and delphinidin antioxidants, which can retard the oxidation process. This study was useful information to increase the quality and shelf-life of meat products using EP powder as an antioxidant and antimicrobial agent.

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Quality of low fat pork sausage containing milk-co-precipitate

Cited by 12 publications

References 10 publications

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Quality properties of whole milk powder on chicken breast emulsion-type sausage

Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage

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