Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

Hu, Hewen; Li, Yue; Zhang, Long; Tu, Huajie; Wang, Xinyu; Ren, Lili; Dai, Siqi; Wang, Liyan

doi:10.3390/foods10092167

Cited by 11 publications

(9 citation statements)

References 32 publications

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“…The texture is a crucial aspect of the sensory experience of T. fuciformis , and over-processing could result in the heavy loss of its flavor [ 7 , 26 ]. The effects of different blanching methods on the textural properties of T. fuciformis were shown in Figure 1 and Figure 2 .…”

Section: Resultsmentioning

confidence: 99%

“…T. fuciformis can improve the sensory attributes and physicochemical properties of foods, often as a meat substitute or fat substitute and also as a supplement to bread [ 6 ]. Hu [ 7 ] et al used T. fuciformis to replace 75% of the pork fat in pork sausages and found that the pork sausages had the best organoleptic properties. Lin [ 8 ] et al added T. fuciformis polysaccharides (TFPS) to low-fat yogurt, which increased the solids content and water-holding capacity of the yogurt, and had positive effects on sensory and texture.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

Zheng

et al. 2023

Foods

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Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T. fuciformis were investigated. The results showed that the T. fuciformis blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of T. fuciformis after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in T. fuciformis. The study will provide the foundation for the factory processing of T. fuciformis.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

Zheng

et al. 2023

Foods

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“…Jiang et al (2019) found that the incorporation of curdlan increased the L * value and decreased the a * value of frankfurter sausages, which is in accordance with the results of the present study. This phenomenon could be explained that the color of pork batter gel was affected by the own color of ASK gum (Hu et al, 2021). Moreover, the L * value of gel‐style meat products is closely associated with the water in the gel, which could be attributed to the enhanced light reflection by trapping more water in the gel network structure, contributing to higher L * values (Grossi, Søltoft‐Jensen, Knudsen, Christensen, & Orlien, 2012; Zhao et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters

Liu

Zhao

et al. 2023

Journal of Texture Studies

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The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0-0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L* value of pork batter gels significantly increased (p < .05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a* value decreased significantly (p < .05) and no significance was obtained in b* value (p > .05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G 0 value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P 2b and P 21 (p < .05) and decreased the proportion of P 22 ; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-helix content and increased the β-sheet content (p < .05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties.

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“…Each sample was compressed twice to achieve the force-time curve. Then, hardness, springiness, gumminess, and cohesion force were obtained [ 27 , 28 ].…”

Section: Methodsmentioning

confidence: 99%

Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People’s Traditional Food

Chung,

Lufaniyao,

Gavahian

2023

Foods

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Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage’s texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including un-hulled to hulled Djulis ratios of 0, 50, 100% (A), backfat-to-lean meat ratios of 0/100, 30/70, 50/50% (B), cooking temperature of 55, 75, 95 °C (C), and nitrite content of 0.03, 0.05, 0.07 g/kg (D) on products’ sensory and physicochemical properties. The optimal Taguchi formulation was then verified and compared with conventionally formulated sausage (original sausage) in terms of hardness, springiness, gumminess, CIE color values, and peroxide value (POV). The optimal formulation was A3B2C2D3, which consisted of 16.8% hulled Djulis, 30/70 backfat-to-lean meat ratio, 75 °C cooking temperature, and 0.03 g/kg nitrite content. The most influential independent parameters were identified as B > A > C > D, placing Djulis incorporation as the first runner-up, just after the backfat-to-lean meat ratio. Optimized condition verification identified the Signal-to-Noise ratio (S/N) of 16.63. Comparing the optimized Djulis-enriched sample and the original sausage indicated similar CIE L*, a*, b*, hardness, and springiness but different gumminess according to Texture Profile Analysis (TPA). The Djulis-enriched sausage at the optimized formulation had a significantly lower POV compared to the control sample (4.65 vs. 9.64 meq/kg), which was found to be correlated with Djulis antioxidant effects with 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical antioxidant activity of 62.37%. This suggests that Djulis effectively mitigates sausage organoleptic deterioration. Djulis sausage, with natural antioxidants and reduced fat content, could cater to consumer preferences and enhance the market for the food industry and indigenous farmers.

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Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

Cited by 11 publications

References 32 publications

Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters

Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People’s Traditional Food

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