Relationship Between Composition and Stability of Sausage‐type Emulsions

Morrison, George; Webb, N. B.; Blumer, T. N.; Ivey, F. J.; Haq, A.

doi:10.1111/j.1365-2621.1971.tb06380.x

Cited by 45 publications

(16 citation statements)

References 3 publications

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“…Hence, fat level had only a small, nonsystematic effect on WBA. These results agree with earlier work (Morrison et al, 1971) which found that a constant effective salt concentration of 3.0%, reducing the fat concentration from 60 to 20% produced only a small decrease in WBA.…”

Section: Effect Of Fat Level On Wbasupporting

confidence: 95%

Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature

Trout

Schmidt

1986

Journal of Food Science

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This study investigated the effect of fat level (5 and 30%), effective salt (NaCl) concentration (1.33-3.73%) and cooking temperature (56 80°C) on water binding ability (WBA) of a finely comminuted meat product. When compared at the same effective salt concentration, fat level had little effect on WBA. The effective salt concentration determined the maximum temperature product could be heated to before WBA started to decrease: these temperature ranged from 57°C at the lowest salt concentration to 68°C at the highest. Salt level also determined rate at which WBA decreased with increasing temperature: rates ranged from -1.3% per "C at the lowest salt concentration to -0.3% per "C at the highest. Increasing effective salt concentration above 2.93% had no beneficial effect on WBA.

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Section: Effect Of Fat Level On Wbasupporting

confidence: 95%

Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature

Trout

Schmidt

1986

Journal of Food Science

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“…The data are consistent with results of MORRISON et al [12]. They have found the relationship between cooking stability and physical properties of sausage-type emulsions prepared from frozen beef muscles stored at -27 "C up to 27 days.…”

supporting

confidence: 92%

Influence of storage time of duck breast muscles at ‐18°C on rheological properties of gelled tissue and model sausage

Lesiów

1990

Nahrung

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Influence of storage time of duck breast muscles at -18 "C on rheologicalproperties of gelled tissue and model sausage T. Les16w The influence of storage time of duck breast muscles at -18 "C on changes of rheological properties of gelled muscle tissue and a model sausage was studied for 200 days. Rheological parameters were determined by the T Y S Z~W C Z method and the modified SHAMA-SHWMAN method. On the basis of the calculations of rheological parameters it was found that the eight-element rheological model characterizes best rheological properties of gelled muscle tissue and model sausage. The changes of rheological parameters of model sausage are more complex in comparison with rheological parameters of gelled muscle tissue. In both kinds of samples, the changes of rheological parameters are influenced by the changes occurring in myofibrillar proteins as a result of the so called frozen denaturation. It a p p r s , that in the case of gelled muscle tissue it is possible to use exchangeably the TYSZKIBWCZ or SHAMA-SHERMAN method while for model sausage its rheological characteristics based on one of these methods exclusively would be insufficient. The changes occurring in rheological parameters of model sausage can not be predicted according to the changes in rheological parameters of gelled muscle tissue. On the other hand, these changes are reflected in significantly different values of consistency of model sausage evaluated organoleptically.

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“…To determine the emulsion stability, the weights of the sausages were measured, before and after the cooking process, and multiplied by 100. In addition, the exuded juice from the vacuum-packed sausages was weighed and its percentage was calculated taking into account the initial weight of the packed sausage multiplied by 100% (Morrison, Webb, Blumer, Ivey, & Haq, 1971).…”

Section: Physical Analysismentioning

confidence: 99%

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

Lago

Teixeira

Olímpio

et al. 2019

J Food Process Preserv

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In the food sector, a sustainable possibility for the fish industry is sausage production with minced fish. The aim of this study was to determine the shelf life of frozen fish sausage prepared with waste and fillets, produced from Nile tilapia filleting wastes, in order to establish the storage time of the new product. The shelf life of the product was determined during frozen storage at −10°C by a series of analysis at 15‐day intervals. The frozen storage had an effect on the chemical and physical characteristics of the final product. The nutritional and microbiological quality of the tilapia sausage was maintained within the recommended standards. The acceptance of the product was not compromised by the storage period. The shelf life of fish sausages made with wastes and fillets, ground, of Nile tilapia, under the work conditions described, can be ensured during 60 days of storage at −10°C. Practical applications The relatively simple, low‐cost, and sustainable production of the minced fish and the certainty of the absence of bones make its use possible in emulsified products. Considering the fact that fish belongs to perishable foods, the main concern of the researchers and industries is their shelf life extension of the new product. However, information on the effect of frozen storage on the chemical, physical, microbiological, and sensory properties of the fish sausage produced from minced tilapia is limited. To reach this innovation, it is essential for the monitoring of the final product parameters over the frozen storage to establish the shelf life.

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Relationship Between Composition and Stability of Sausage‐type Emulsions

Cited by 45 publications

References 3 publications

Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature

Water Binding Ability of Meat Products: Effect of Fat Level, Effective Salt Concentration and Cooking Temperature

Influence of storage time of duck breast muscles at ‐18°C on rheological properties of gelled tissue and model sausage

Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing

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