Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Yang, Han-Sul; Choi, Sung‐Gil; Jeon, Jin-Tae; Park, Gu-Boo; Joo, Seon-Tea

doi:10.1016/j.meatsci.2006.07.013

Cited by 144 publications

(114 citation statements)

References 23 publications

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“…Yılmaz and Dağlıoğlu (2003) indicated that meatballs made with the addition of oat fiber had characteristics similar to those of the present study. Yang et al (2007) showed similar results when studying the effects of adding oatmeal and tofu to low-fat pork sausages.…”

Section: Texture Profile Analysismentioning

confidence: 56%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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Section: Texture Profile Analysismentioning

confidence: 56%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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“…The cooked and uncooked sausages were weighed, and the process yield was calculated as follows: the weight of the cooked sausage sample divided by the weight of the uncooked sausage sample multiplied by 100 (Yang et al, 2007). (1)…”

Section: Process Yield (Py)mentioning

confidence: 99%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

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The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

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“…The results obtained allowed these meat products to be grouped according to four different textural profiles. Yang et al (2007) examined new preparation formulas for low-fat sausages with three different levels of added hydrated oatmeal and tofu. The aim of the study was to determine the effects of the type and level of texture-modifying agents on the physical and sensory properties of low-fat sausages.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

Elias¹,

Potes²,

Roseiro³

et al. 2014

JFR

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Abstract"Paio do Alentejo" is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile.Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacillus spp., Micrococcaceae and yeasts; S2-inoculated with a starter comprising Lactobacillus sakei and Staphylococcus xylosus; C-the control batch, was not inoculated.A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed.Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.

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Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents

Cited by 144 publications

References 23 publications

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

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