Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen

Sousa, Samara C.; Fragoso, Sinara Pereira; Penna, Cristiane R.A.; Arcanjo, N.M.O.; Silva, Fábio Anderson Pereira da; Ferreira, Valquíria Cardoso da Silva; Barreto, Maria D.S.; Araújo, Íris Braz da Silva

doi:10.1016/j.lwt.2016.06.034

Cited by 99 publications

(74 citation statements)

References 26 publications

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“…However, the pH values of P1 and P4 were lower because the pH values of the raw and fried P. eryngii were lower than that of pork back fat. This result was similar to those obtained for frankfurter‐type sausages (Sousa et al., ). The pH values of the pork sausages in this work were similar to those of frankfurter with shiitake (Pil‐Nam et al., ).…”

Section: Resultssupporting

confidence: 91%

“…(), who used chia and oat emulsion gels to replace the fat in fresh sausage, and the results observed by Sousa et al. (), who replaced fat in frankfurter‐type sausages with hydrolyzed collagen. In addition, there was no significant difference between P1 and P2, indicating that the boiled process did not affect the fat level of P. eryngii .…”

Section: Resultsmentioning

confidence: 99%

“…The most commonly used alternatives are emulsifier‐based (pectins, gums, and starches) and milk protein‐based substitutes (Monteiro, Souza, Costa, Faria, & Vicente, ). Several studies evaluated replacing fat with hydrolyzed collagen (Sousa et al., ), pork gelatine (Lee & Chin, ), konjac glucomannan (Dai, Jiang, Corke, & Shah, ), and plant oils (López‐López, Cofrades, Yakan, Solas, & Jiménez‐Colmenero, ; Lu, Kuhnle, & Cheng, ). Paired materials can also be used to replace fat, such as chia and oat gels (Pintado et al., ), pineapple dietary fibers and water (Henning, Tshalibe, & Hoffman, ), and pork skin and green banana flour (dos Santos Alves et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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The effects of four treatments of Pleurotus eryngii (king oyster mushroom) as replacements for pork back fat were evaluated for the physicochemical, technological, and sensory properties; nitrite content; and amino acid profile in pork sausages. Five batches were manufactured: one control (formulated with pork back fat) and four treatments with raw, boiled, deep‐fried, and fried P. eryngii to replace the pork back fat in sausages. The results indicated that the fat content and energy value decreased, while the protein, moisture, total dietary fiber content, cooking loss, and water‐holding capacity of the modified sausages increased. All samples were judged acceptable for their sensory characteristics, with the best one being the sausage containing deep‐fried P. eryngii. The raw and fried P. eryngii decreased the residual nitrite content in the sausages. Boiled P. eryngii enhanced the essential amino acids content in the sausages, while the other P. eryngii treatments improved the nonessential amino acid content. In summary, P. eryngii may potentially replace fat in sausages. Practical Application In manufacturing pork sausages, the mushroom P. eryngii can substitute pork back fat to improve the nutritional quality by reducing fat and energy value, while enhancing the protein and total dietary fiber content in the sausages. Raw and fried P. eryngii decreased the residual nitrite content in the sausages. This study provides a basis for preparing healthier alternatives to traditional sausages by substituting pork fat with mushrooms.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Wang

Ren

et al. 2019

Journal of Food Science

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“…The addition of collagen in meat products can provide biological value and improve important characteristics in the product (Ferraro et al, 2016). Even in low quantities, collagen promotes a stabilizing effect enhancing the gelling and water holding capacities due to its affinity for water and improves the springiness and consistency (Brewer, 2012;Sousa et al, 2017;Telis & Nicoleti, 2009). …”

Section: Introductionmentioning

confidence: 99%

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

et al. 2017

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Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and sensorial acceptance, showing the importance of the addition of these ingredients to the final product.

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“…Soybean protein isolate is one of the most used in meat technology (Egbert and Payne, 2009). Another protein used is collagen which improves sensory properties, and enhances gelling, water holding capacity and increase protein content (Sousa et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Frankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins

Güemes-Vera¹,

Zamora-Natera²,

Soto-Simental³

2018

Food Res.

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Frankfurters are typically produced using a wide range of ingredients comprised of various animal or vegetable proteins, including legume and oleaginous seeds, mainly soybean. Lupinus and collagen from pork skin have several functional properties which contribute to stabilizing and forming emulsions. The aim of this study was to determine the effect of collagen obtained from pork skin and isolate, concentrate or flour of Lupinus on texture frankfurters measured using different probes attached to a texture analyzer. Frankfurters were prepared by adding flour, isolated and concentrate of Lupinus in proportion of 0.5, 1.0, 1.5 y 2.0; and collagen solutions obtained from pork skin (0, 1, 2 y 3%). The proximal analysis in isolate, concentrate, and flour of Lupinus, and collagen in pork skin solutions were measured. Textural properties were evaluated in frankfurters. The results showed no differences (P>0.05) between Lupinus flour, protein isolate and concentrate vs control in firmness and cohesiveness. However, higher values for resilience and springiness than sausages prepared with Lupinus. Warner Bratzler firmness values using 3% collagen were lower than other treatments. The treatment had less firmness was AIS-100, and the least cohesiveness was CON-150, control had the most resilience, and CON-100 treatment was the most adhesiveness. The sausages added with isolate, concentrate or flour of Lupinus albus in quantities of 50, 100 or 150 g, respectively produce an excellent texture meat product. When collagen is used in 3% the texture of sausages is firm and should be recommended to use for industrial production of meat products.

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Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen

Cited by 99 publications

References 26 publications

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Production of Pork Sausages Using Pleaurotus eryngii with Different Treatments as Replacements for Pork Back Fat

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

Frankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins

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