PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2003 | 06 | 2 |
Tytuł artykułu

Effects of soy protein, whey powder and wheat gluten on quality characterictics of cooked beef sausages formulated with 5, 10 and 20 percentage fat

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
In this study the effects of fat level (5%, 10% and 20%) and soy protein (SP), whey powder (WP) or wheat gluten (WG) on binding properties, color, textural and sensory characteristics of cooked beef sausages were evaluated. Fat reduction decreased emulsion stability and water holding capacity (WHC) and resulted in higher cooking losses. Addition of SP, WP and WG increased WHC and emulsion stability (ES). The most effective additive on WHC and ES was SP. Reduced fat products were darker compared with 20% fat controls, adding fat replacers increased inside yellowness value. Fat level had no effect on shear force values, WP and WG reduced shear force values regardless of the fat level. Fat replaces resulted in no detrimental effects on sensory characteristics in low fat sausages.
Wydawca
-
Rocznik
Tom
06
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue2/food/art-03.html
Twórcy
  • Ege University, 35100 Bornova-Izmir, Turkey
autor
Bibliografia
  • Ahmed P. O., Miller M. F., Lyon C. E., Vaughters H. M., Reagan J. O., 1990. Physical and sensory characteristics of low fat fresh pork sausage processed with various levels of added water. J. Food Sci. 55, 625-628.
  • Berry B. W., 1993. Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef. J. Food Sci. 58(1), 34-42.
  • Candoğan K., Kolsarıcı N., 2003. The effects of carragenan and pectin on some quality characteristics of low fat beef frankfurters. Meat Sci. 64, 199-206.
  • Cavestany M., Colmenero J. F., Solas M. T., Carballos J., 1994. Incorporation of sardine surimi in bologna sausage containing different fat levels. Meat Sci. 38, 27-37.
  • Claus J. R. , Hunt M. C., 1991. Low fat high-added bologna formulated with texture modifying ingredients. J. Food Sci. 56, 643- 647.
  • Cofrades S., Carballo J., Jimenez-Colmenero F., 1997. Meat Sci. 47, 105-114.
  • Crehan C. M., Hughes E., Troy D. J., Buckley D. J., 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12, 30% fat. Meat Sci. 55, 463-469.
  • Decker D.C.,Conley C.C., Richert S. C., 1986. Use of isolated soy protein in development of frankfurters with reduces levels of fat, calories and cholesterol. Proc. Eur. Meeting of Meat Res. Workers 7(1), 333-349.
  • Dexter D. R., Sofos J. N., Schmidt G. R., 1993. Quality characteristics of turkey bologna formulated with carragenan, starch, milk and soy protein. J. Muscle Foods 4, 207-223.
  • Dreeling N., Allen P., Butler F., 1997. Effects of varying the fat content and substitution of water for lean, on sensory and texture attributes of beef burgers. Irish J. Agric. Food Res. 36(2), 231-239.
  • Dzudie T., Scher J., Hardy J., 2002. Common bean flour as an extender in beef sausages. J. Food Eng. 52, 143-147.
  • Ellekjær M. R., Naes T., Baardseth P., 1996. Milk proteins affect yield and sensory quality of cooked sausage. J. Food Sci. 61 (3), 660-666.
  • El-Magoli S. B., Laroia S., Hansen P. T. M., 1996. Flavour and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42(2), 179-193.
  • Ensor S. E., Mandigo R. W., Calkins C. R., Quint L., 1987. Comparative evaluation of whey protein concentrate, soy protein isolate and calcium reduced non-fat dry milk as binders in emulsion type sausage. J. Food Sci. 52(5), 1155-1158.
  • Ertaş A. H., 1997. Az yağlı et ürünleri ve yağ ikame maddeleri [Low fat meat products and fat replacers]. Gıda 22 (5), 345-350 [in Turkish].
  • Flynn A. W., Bramblett V. D., 1975. Effects of frozen storage cooking method and muscle quality and attributes of pork loins. J. Food Sci. 40, 631-633.
  • Giese J., 1992. Developing low-fat meat products. Food Technol. 46(4), 100-108.
  • Gnanasambandam R., Zayas J. F., 1992. Functionality of wheat germ protein in comminuted meat products as compared with corn germ and spy proteins. J. Food Sci. 57(4), 829-833.
  • Grigelmo-Miguel, Abadias-Seros M. I., Martin-Belloso O., 1999. Characterization of low-fat high- dietary fibre frankfurters. Meat Sci. 52, 247-256.
  • H Y., Sebranek J. G., 1996. Frankfurters with lean finely textured tissue as affected by ingredients. J. Food Sci. 61, 1275-1280.
  • Holland G. C., 1984. A meat industry perspective on the use of dairy ingredients. Proc. Conf. Canadian Dairy Ingredients in the Food Industry. Ottava.
  • Hughes E., Cofrades S., Troy D. J., 1997. Effect of fat level, oat fiber and carragenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45(3), 273-281.
  • Hughes E., Mullen A. M., Troy D. J., 1998. Effects of fat level tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. Meat Sci. 48 (12), 169-180.
  • Hung S. C., Zayas H. F., 1992. Functionality of milk protein and corn germ protein flour in comminuted meat products. J. Food Quality 15, 131-152.
  • Jimenez–Colmenero F. J., 1996. Technologies for developing low-fat meat products. Trends Food Sci. Technol. 7(2), 41-48.
  • Jimenez–Colmenero F. J., Carballo J., Cofrades S., 2001. Healthier meat and meat products: their role as functional foods. Meat Sci. 59, 5-13.
  • Keeton J. T., 1991. Fat substitutes and fat modification in processing. In proceedings of the 44th Reciprocal Meat Conf. pp. 79-91.
  • Keeton J. T., 1994. Low fat meat products – technological problems with processing. Meat Sci. 36, 261-276.
  • Lecomte N. B., Zayas J. F., Kastner C. I., 1993. Soya proteins functional and sensory characteristics improved in comminuted meats. J. Food Sci. 58(3), 464-468.
  • Lee C. M., Whiting R. C., Jenkins R. K., 1987. Texture and sensory evaluations of frankfurters made with different formulations and processed. J. Food Sci. 52, 896-900.
  • Lucca P. A., Tepper B. J., 1994. Fat replacers and the functionality of fat in foods. Trends Food Sci. Technol. 5,12-18.
  • Lyons P. H., Kerry J. F., Morrisey P. A., Buckley D. J., 1999. The influence of added whey protein carragenan gels and tapioca starch on the textural properties of low fat pork sausage. Meat Sci. 6351, 43-52.
  • Mansour E. H., Khalil A.H., 1999. Characteristics of low-fat beefburgers as influenced by various types of wheat fibres. J. Sci. Food Agric. 79, 493-498.
  • Mittal G. S., Barbut S., 1994. Effects of fat reduction on frankfurters physical and sensory characteristics. Food Res. Int. 27, 425-431.
  • Mittal G. S., Usborne W. R., 1985. Meat emulsion extenders. Food Technol. 39, 121-130.
  • Mittal G.S., Barbut S., 1993. Effects of various cellulose gums on the quality parameters of low fat breakfast sausages. Meat Sci. 35, 93-103.
  • Official methods of analysis of the association of analytical chemists. 1990 Horwitz W., (ed.). AOAC, Washington DC. USA.
  • Panareas E. D., Boulkas J. G., Papadima N. S., 1996. Effect of meat source and fat level on processing and quality characteristics of frankfurters. Lebensm.-Wiss. Technol. 20, 507-514.
  • Pietrasik Z., Duda Z., 2000. Effect of fat content and soy protein /carragenan mix on the quality characteristics of comminuted, scalded sausages. Meat Sci. 64, 181-188.
  • Porcella M. I., Sanchez G., Vaudogna S. R., Zanelli M. N., Descalzo A. M., Meichtge L. H., 2001. Soy protein isolate added to vacuum - package chorizos: Effects on drip loss, quality characteristics and stability during refrigerated storage. Meat Sci. 57, 437-443.
  • Ruusunen M., Vainipaa J., Puolanne E., Lyly M., Lahteenmaki L., Niemiistön M., Ahvenainen R., 2003. Physical and sensory properties of low salt phosphate – free frankfurters composed various ingredients. Meat Sci. 63, 9-16.
  • Serdaroğlu M., Tömek S., 1995. Yağı azaltılmıs et ürünleri üretim tekniği [Low fat meat products technology] Gıda 20(4), 237-241 [in Turkish].
  • Siegel D. G., Church K. E., Schmidt G. R., 1979. Gel structure of non-meat proteins as related to their ability to bind meat pieces. J. Food Sci. 44, 1276-1279, 1284.
  • Tecator Manual Kjeltec system 1002. 1999 Sweden .
  • Technical report series: 732 WHO expert Committee report. 1986. World Health Organization.
  • Tömek S. O., Serdaroğlu M., Gönençayoğlu D., 1988. Soya protein izolatı kullanımının salam kalitesine etkilerinin arasırılması [The effects of soy protein isolate on quality of salami]. Ege Univ. Eng. Faculty Publ. 1(1), 67-71.
  • Troutt E. S., Hunt M. C., Johnson D. E., Claus J. R., Kastner C. I., Krop D. H., Stroda S., 1992. Chemical, physical and sensory characteristics ground beef containing 5 to 30% fat. J. Food Sci. 57, 25-29.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-881d01c0-b918-4b21-b57c-5ed3ae100351
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.