The influence of pea products on the functional properties of frankfurters

Vinauskienė, Rimanté; Morkūnaite, R.; Leskauskaitė, Daiva

doi:10.1080/19476337.2014.963147

Cited by 4 publications

(3 citation statements)

References 25 publications

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“…This result could be linked to the fat and moisture retention within the tridimensional matrix of these polysaccharides. Other studies have also reported similar observations when FB was included in British style fresh sausage, 27 beef burgers 28 and bologna 5 as well as when CF was used as fat replacer in LF beef burger 29 and when PF was used in frankfurter 30 . Except for CF having higher cooking loss than ST, there were no significant differences ( P > 0.05) in cook yield among the LF formulations with the inclusion of the pulse ingredients (Table 3).…”

Section: Resultssupporting

confidence: 65%

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Pietrasik

Soladoye

2021

J Sci Food Agric

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BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low‐fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated. RESULTS While reduction in fat content in breakfast sausage resulted in some detrimental changes in cooking as well as textural characteristics of the product, addition of binders significantly improved these attributes in low‐fat breakfast sausages. Overall, treatment formulation did not significantly affect the pH and the instrumental colour attributes of cooked breakfast sausage. Addition of all binders resulted in reduced cooking loss and increased moisture retention in low‐fat breakfast sausage (P < 0.05), whereas, FB and ST were significantly more effective in improving water holding capacity of low‐fat breakfast sausage. Furthermore, while both FB and ST increased the hardness, cohesiveness and chewiness parameters of low‐fat breakfast sausage (P < 0.05), PF and CF had no impact. Generally, the consumer overall liking and flavour acceptability of FB and ST in low‐fat breakfast sausage were significantly higher than those of PF and CF. CONCLUSION The use of ST or FB as a fat replacer in breakfast sausages offers processors improved cook yield without negatively impacting the important sensory attributes of breakfast sausages. © 2021 Society of Chemical Industry

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Section: Resultssupporting

confidence: 65%

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Pietrasik

Soladoye

2021

J Sci Food Agric

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“…This decrease is consistent with the production of lactic acid by lactic acid bacteria during the processing of fermented meat products [ 23 ]. From the 14th day, there was an increase in pH, probably due to proteolytic reactions, which produce nitrogenous compounds that can increase pH [ 24 , 25 ]. The pH evolution in this study follows the standard dynamics reported in the literature for this type of meat product [ 23 , 24 , 26 ], suggesting that the reformulation did not adversely affect this parameter.…”

Section: Resultsmentioning

confidence: 99%

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

Jovanovichs

Pinton

Correa

et al. 2023

Foods

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This study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lactic acid bacteria during processing. The addition of GL+P did not interfere with the product’s drying process. However, replacing 30% of animal fat with the GP resulted in greater weight loss and a lower final Aw value. The lipid reformulation minimally affected the color of the salamis but significantly enhanced their nutritional profile. This improvement was marked by a decrease in fat content and an increase in protein. Specifically, in the samples with GL+P, there was a rise in linolenic acid content and a reduction in the n-6/n-3 PUFA ratio. Adding GP did not affect the salamis’ oxidative stability and sensory profile. However, substituting 30% of the animal fat with GL+P increased the TBARS values, and volatile compounds derived from lipid oxidation hampered the products’ sensory profiles. A reduction in these negative effects was observed when replacing 15% of the fat with GL+P, suggesting this to be the ideal dosage for balancing the nutritional benefits with maintaining the product’s oxidative stability.

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“…tenebrionis (BGSC 4AA1) served as controls in PCR reactions. Bacillus thuringiensis strains were screened for lepidopteran-specific cry and vip genes ( cry 1, cry 2, cry 9 and vip 3A), Coleopteran-specific cry genes ( cry 3, cry 7 and cry 8), and Dipteran-specific cry and cyt genes ( cry 4, cry 10, cry 11, cyt 1 and cyt 2), using universal and gene specific primers (Ben-Dov et al, 1997; Ben-Dov et al, 1999; Bravo et al, 1998; Ejiofor & Johnson, 2002; Porcar & Juárez-Pérez, 2003). Each amplification reaction (25 µL) contained 200 µM dNTP, 0.5 µM of each primer, 2.5 mM MgCl 2 , and 2.5 U of Taq DNA polymerase.…”

Section: Methodsmentioning

confidence: 99%

Identification of a nativeBacillus thuringiensisstrain from Sri Lanka active against Dipel-resistantPlutella xylostella

Baragamaarachchi

Samarasekera

Weerasena

et al. 2019

PeerJ

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Background Biopesticides based on strains of the bacterium Bacillus thuringiensis (Bt) are used globally for effective and environmentally friendly pest control. The most serious threat to the sustainable use of these microbial pesticides is the development of resistance on targeted pests. Populations of Plutella xylostella (diamondback moth) have evolved field resistance to Bt pesticides at diverse locations worldwide. Discovery of novel Bt strains with varied toxin profiles that overcome resistance is one of the strategies to increase sustainability of Bt pesticides against P. xylostella. In this study, we report isolation and characterization of a Bt strain named AB1 from Sri Lanka displaying toxicity towards larvae of P. xylostella resistant to the commercial Bt pesticide Dipel. Methods Strains of Bt from diverse environments in Sri Lanka were evaluated for protein crystal production through Differential Interference Contrast (DIC) microscopic examination, and for insecticidal activity against P. xylostella in bioassays. The genome of the AB1 strain was sequenced by Hiseq Illumina sequencing to identify the insecticidal genes present in the genome and nano liquid chromatography followed by tandem mass spectrometry (nanoLC/MS/MS) of purified crystal proteins of AB1 was performed to identify the expressed insecticidal proteins. Multilocus sequence typing and Gyrase B gene sequence analyses were performed to identify the phylogenetic origin of the AB1 strain. Results The AB1 strain was identified as producing high levels of bipyramidal crystals and displaying insecticidal activity against susceptible and Dipel-resistant strains of P. xylostella. Multilocus sequence typing and phylogenetic analysis of the Gyrase B gene identified that AB1 belongs to the B. thuringiensis subsp. aizawai serotype. Comparative analysis of genomic and proteomic data showed that among the insecticidal protein coding genes annotated from the AB1 genome (cry1Aa, cry1Ca, cry1Da, cry1Ia, cry2Ab and cry9), Cry1Ca and Cry1Da toxins represented most of the toxin fraction in parasporal crystals from AB1. Overall findings warrant further development of B. thuringiensis subsp. aizawai AB1 strain as a pesticide to control P. xylostella.

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The influence of pea products on the functional properties of frankfurters

Cited by 4 publications

References 25 publications

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Functionality and consumer acceptability of low‐fat breakfast sausages processed with non‐meat ingredients of pulse derivatives

Replacing Animal Fat with Gels of Psyllium Fiber and Combined Linseed Oil–Psyllium Fiber in Salamis: Impacts on Technological, Nutritional, Oxidative, and Sensory Properties

Identification of a nativeBacillus thuringiensisstrain from Sri Lanka active against Dipel-resistantPlutella xylostella

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