The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage

Daros, Fabiane Guerra; Masson, Maria Lúcia; Amico, Sandro Campos

doi:10.1016/j.jfoodeng.2004.05.030

Cited by 49 publications

(55 citation statements)

References 15 publications

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“…These findings were very well matched with the findings reported by Kgwatalala et al (2013), Ockerman et al (2000), Daros et al (2005) and Spooncer (1988) in different poultry species. Overall they reported the yield of edible by-products for chickens was from 5 to 6 percent of the live weight.…”

Section: Giblet Weightsupporting

confidence: 92%

Quality Characterization of Giblets of Indigenous Indian Chicken Breeds

Singh¹,

Pathak²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Giblet Weightsupporting

confidence: 92%

Quality Characterization of Giblets of Indigenous Indian Chicken Breeds

Singh¹,

Pathak²

2017

Int.J.Curr.Microbiol.App.Sci

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“…However, panelists regarded sausages prepared with 100% MF as having excessive tenderness, yielding a 4.5 score ("disliked slightly"). Daros et al (2005) also reported the texture of the sausages as increasingly softer with increasing contents of mechanically deboned poultry meat (from 0 to 100%).…”

Section: Resultsmentioning

confidence: 85%

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Filho

Fávaro-Trindade

Trindade

et al. 2010

Sci. agric. (Piracicaba, Braz.)

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Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. Key words: Fish sausage, lipid oxidation, filleting waste, shelf-life, sensory acceptability Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração RESUMO: O rendimento de filetagem da tilápia do Nilo, Oreochromis niloticus, Linnaeus, é considerado baixo (30%) gerando conseqüentemente uma grande quantidade de resíduos que podem causar perdas econômicas e problemas ambientais. Estes resíduos podem ser utilizados para a obtenção de carne mecanicamente separada (CMS) e utilizado na elaboração de salsichas. Avaliou-se a qualidade de salsichas elaboradas com 0, 20, 40, 60, 80 e 100% de inclusão de CMS de resíduos de filetagem de tilápias do Nilo armazenadas a 0±0,3ºC. As alterações de cor instrumental (L*, a* e b*), oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (TVB-N), pH, microbiológicas (bactérias patogênicas e aeróbias psicrotróficas) e sensoriais (cor, odor, sabor, textura e aceitação global) foram avaliadas por até 40 dias. A adição de CMS em salsichas causou aumento nos valores de TBARS e diminuição nos valores de BNV, L*, a* e b*. A aceitação do atributo cor diminuiu com o incremento de CMS. O melhor sabor, textura e aceitação global foram obtidos em salsichas que continham 40 e 60% de CMS, e o odor com 100% de CMS. Não foi detectada presença de bactérias patogênicas. Durante o período de estocagem houve diminuição no pH e multiplicação das bactérias aeróbias psicrotróficas, porém não comprometendo na avaliação sensorial das salsichas. Portanto, sal...

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“…Based on the literatures, there are many other factors that can influence the texture properties of protein gel networks such as protein nature (Liu et al 2013), moisture content, fat type and percentage (Carballo et al 1993), additive ingredients, etc. In other words, fluctuations in protein and water content of sausage emulsion can affect the emulsification ability of the formulation with consequent decrease in TPA parameters such as hardness, springiness and cohesiveness (Daros et al 2005). For instance, Álvarez et al (2012) who evaluated the textural quality and microstructure characteristics of frankfurters, stated that the presence of vegetable oils in the sausage formulation was found to reduce significantly the hardness and gumminess compared to the one made with 20 g/100 g back-fat, concluding Bthat the composition and characteristics of fat are highly influential on the textural properties of meat products such as frankfurters.…”

Section: Texture Profile Analyses (Tpa)mentioning

confidence: 99%

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Hashemi

Jafarpour

2015

J Food Sci Technol

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Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G′) of control sample faced a substantial slop from 10°C to 58°C, corresponding to the lowest magnitude of G′ at its gelling point (~58°), but completed at around 70°C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42°C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90°C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

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The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage

Cited by 49 publications

References 15 publications

Quality Characterization of Giblets of Indigenous Indian Chicken Breeds

Quality Characterization of Giblets of Indigenous Indian Chicken Breeds

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

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