Characteristics and application of enzyme-modified carboxymethyl starch in sausages

Enzyme-modified carboxymethyl starch (ECMS) was prepared by etherification of starch and enzymatic hydrolysis. The characteristics of ECMS and its application as fat replacers in 10 g/100g and 20 g/100 g target fat sausages were evaluated. FT-IR spectroscopy indicated that the absorption peaks of carboxyl in ECMS were characterized at 1635 and 1426 cm⁻¹. ECMS had better paste clarity and freeze–thaw stability than enzyme-modified starch (ES) or native starch. The addition of ECMS in sausages increased (P < 0.05) water holding capacity and emulsion stability of the products. Sensory analysis showed that the 10 g/100 g fat sausage with added ECMS was similar (P > 0.05) to the 20 g/100 g fat sausage control for juiciness, oiliness, texture, flavour and overall acceptability at storage days of 0, 7, 14 and 21. The results indicated that the new multiplex modified starch-ECMS could be used as a suitable fat replacer since it offset some of the changes led by fat reduction.     

Fat reduction in emulsion sausage using an enzyme‐modified potato starch

BACKGROUND: A heat‐stable amylase‐modified potato starch (MPS) was prepared and used as a fat replacer in reduced‐fat emulsion sausages. The effects of fat level (50, 150 and 300 g kg^?1) and MPS addition (20 and 40 g kg^?1) on energy, colour, sensory, and textural properties of emulsion sausages were investigated. RESULTS: The addition of 20 or 40 g kg^?1 of MPS in reduced‐fat sausage (50–150 g kg^?1 fat) reduced total energy (15.1–49.4%), increased lightness, but lowered redness of the products (P < 0.05). The 150 g kg^?1 or 50 g kg^?1 fat sausages containing 20 g kg^?1 MPS had a similar hardness to the 300 g kg^?1 fat control (P > 0.05). Sensory evaluation indicated that the presence of MPS in reduced‐fat sausages increased (P < 0.05) the product's tenderness. CONCLUSION: Overall, the 150 g kg^?1 fat emulsion sausages with 20 g kg^?1 MPS were comparable to the 300 g kg^?1 fat control sausage in colour, texture profile, and sensory properties, but was lower in energy, suggesting that the MPS can be used as a potential fat replacer in sausage products. Copyright © 2008 Society of Chemical Industry     

Characteristics and application of octenyl succinic anhydride modified waxy corn starch in sausage

Native and acid‐hydrolyzed wx corn starches were modified by octenyl succinic anhydride (OSA) in aqueous slurry systems. The characteristics of the modified wx corn starches and their effects on chicken meat sausages were evaluated by means of FT‐IR, rapid visco analyser, SEM, and texture profile analysis. FT‐IR spectroscopy indicated that the ester carbonyl groups in the OSA modified native and acid‐hydrolyzed starches were characterized at 1725 cm⁻¹. The process of OSA modification could achieve starch derivatives, which had higher viscosities, better paste clarity and freeze–thaw stability than the native counterparts. Texture results showed that the hardness, springiness, cohesiveness, and chewiness of the sausage increased as OSA‐H0 was added (p < 0.05). SEM revealed that the sausages with native wx corn starch had larger and uneven pores, while it was comparatively compact for the sausages with OSA starches. The OSA modified wx corn starch offered a great potential to be used in meat products to enhance textural quality.     

不同种木薯变性淀粉对鸡肉肠品质的影响

对比研究了在斩拌过程中添加6%的木薯变性淀粉(醋酸酯淀粉、交酯淀粉和磷酸酯淀粉)和木薯原淀粉对鸡肉肠品质的影响。结果发现:添加变性淀粉的鸡肉肠的产率差异不显著(P>0.05);添加醋酸酯淀粉的鸡肉肠的L*值最大;添加变性淀粉的产品的质构特性要明显好于添加原淀粉的鸡肉肠(P<0.05),其中添加交酯淀粉的产品的硬度、咀嚼性、弹性和凝聚性最高。感官评定结果显示,添加醋酸酯淀粉产品的品质优于添加其它种类变性淀粉的产品。醋酸酯木薯淀粉更适合于肉类产品实际生产中。     

Development of a healthy low-fat fish sausage containing dietary fibre

In order to develop a healthy low-fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite^® (a DF obtained from inner pea), different levels of pork meat replacement (0%, 50% and 100%) by hake mince and the combination of varying amounts of Fibruline^® (a DF obtained from chicory root) and hake mince (Fibruline: additional hake mince, 2.6:5.2, 5.2:2.6 and 7.8:0.0, % w/w) as a substitute for pork fat. It was found that the addition of Swelite to pork sausage favoured greater gel strength and hardness. On the contrary, increasing levels of pork meat replacement by hake reduced the sausages’ gel strength and hardness. Finally, sausages without pork fat showed promising textural and colour parameters. High-Fibruline sausages were less cohesive and chewable than pork fat sausages (control), but also exhibited a greater gel strength. Low-Fibruline ones presented almost all textural properties similar to the control, with exception of hardness and gumminess. Therefore, regarding some key textural parameters, it was possible to produce low-fat fish sausages similar to the ordinary pork sausages.     

Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages

The effects of modified potato starch addition-distarch phosphate (ranging from 3.32 to 5.68%) and varying levels of fat and protein (ranging from 11.6 to 28.4% and from 7.32 to 10.68%, respectively)-on comminuted scalded sausage quality characteristics were investigated. Sausage quality was determined by measuring textural, hydration and colour characteristics. Starch addition favourably affected WHC and cooking loss and increased hardness of sausages processed. Fat reduction resulted in an increase in cohesiveness, gumminess and chewiness values, which were not overcome by the added starch. Lower fat contents were also accompanied by a significant reduction in the cooking yield and WHC. Protein content was the variable that most influenced WHC, hardness, gumminess and chewiness. Sausage colour parameters were affected only by varying fat levels (L*, a*, b*) and protein content (L*, a*).     

Hydrothermal Modifications of Tropical Tuber Starches. 1. Effect of Heat‐Moisture Treatment on the Physicochemical,Rheological and Gelatinization Characteristics

Cassava, sweet potato and arrowroot starches have been subjected to heat‐moisture treatment (HMT) under different conditions using a response surface design of the variables. A comparative study was performed on the pasting properties, swelling behaviour and the gelatinization properties of the modified starches and also on the rheological and textural properties of their pastes. X‐ray diffraction studies have shown that cassava starch exhibited a slight decrease in crystallinity, whereas sweet potato and arrowroot starches showed an increase in crystallinity after HMT at 120ºC for 14 h with 20% moisture. The swelling volume was reduced and the solubility was enhanced for all three starches after HMT, but both effects were more pronounced in the case of arrowroot starch. The decrease in paste clarity of the starch after HMT was higher in the case of cassava and sweet potato starches. Viscosity studies showed that the peak viscosity of all three starches decreased after HMT, but the paste stability increased as seen from the reduced breakdown ratio and setback viscosity. Studies on rheological properties have shown that storage and loss moduli were higher for the starches heat‐moisture treated at higher moisture and lower temperature levels than the corresponding native starches. Storage of the gel at ‐20ºC resulted in a significant increase in storage modulus for all the three starches. All the textural parameters of the gels were altered after the treatment which depended on the nature of the starch and also the treatment condition.     

淀粉类对低温乳化香肠品质的影响

以鸡肉和猪肉为主要原料,采用肥瘦肉分离斩拌法制备低温乳化香肠,研究原淀粉及其变性淀粉对低温乳化香肠保水保油性、质构和感官品质的影响。结果表明:在7种淀粉中,添加原淀粉如玉米淀粉和木薯淀粉的乳化肠保水保油性最差,而添加玉米交联酯化淀粉和木薯交联淀粉(SH50)的乳化香肠的保水保油性最好;对低温乳化香肠质构改善作用最优的为木薯交联淀粉(SH50),其次为玉米交联酯化淀粉、马铃薯醋酸酯化淀粉(P0170)、木薯醋酸酯化淀粉(T0170)、木薯淀粉、玉米淀粉、复合变性淀粉(DURAT010)。添加木薯交联淀粉(SH50)的乳化香肠感官评分最高。     

Resistant starch and thermal,morphological and textural properties of heat‐moisture treated rice starches with high‐, medium‐ and low‐amylose content

This study investigated the effects of heat‐moisture treatment (HMT) on the resistant starch content and thermal, morphological, and textural properties of rice starches with high‐, medium‐ and low‐amylose content. The starches were adjusted to 15, 20 and 25% moisture levels and heated at 110°C for 1 h. The HMT increased the resistant starch content in all of the rice starches. HMT increased the onset temperature and the gelatinisation temperature range (T_finish–T_onset) and decreased the enthalpy of gelatinisation of rice starches with different amylose contents. This reduction increased with the increase in the moisture content of HMT. The morphology of rice starch granules was altered with the HMT; the granules presented more agglomerated surface. The HMT affected the textural parameters of rice starches; the high‐ and low‐amylose rice starches subjected to 15 and 20% HMT possessed higher gel hardness.     

Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages

The effects of soy protein concentrate and κ-carrageenan mix (GELPRO, 3:1 ratio) (ranging from 0 to 3%) and varying levels of collar fat (ranging from 20 to 40%) on comminuted scalded sausage quality characteristics were investigated. Sausage quality was determined by measuring textural, hydration and colour characteristics. GELPRO preparate addition favourably affected WHC and thermal stability of sausages processed regardless of the fat content. Use of an additive affects the sausage texture, but the effect depends on the amount of the additive used. Fat reduction resulted in a decrease in hardness, gumminess and chewiness of final products. Lower fat contents were also accompanied by a significant reduction in the cooking yield and WHC. Sausage colour parameters were affected only by varying fat levels (L*, b*).     

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

The effect of fat content on chemical traits related to dry-curing process (pH, moisture and water activity), color and textural properties and changes of free fatty acids and amino acids compositions during the processing of foal dry-cured sausages were studied. For this purpose, three batches (20 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. Samples at 0days (mix before stuffing), and after 7, 14, 28, 42 and 49days of ripening were taken. The fat level affected color and textural parameters at the end of the process, showing dry-cured foal sausage with the higher level of fat, the highest values of luminosity and the least hardness. No significant differences (P>0.05) among batches were detected on total viable counts, lactic acid bacteria and Microccaceae during the process. Regarding lipolysis and lipid oxidation it can be deduced that the increase in the fat level encouraged the production of free fatty acids and 2-thiobarbituric acid reactive substances. At the end of the ripening individual free fatty acids followed this order: oleic, palmitic, linoleic and stearic acid, representing 82-95% of the total free fatty acids. Final level of TBARS index was in the worst case of 1.23mg MDA/kg of sausage. On the contrary, the batch with lesser fat content showed the highest levels of free amino acids at the beginning and at the end of the process, showing final values of 1.6%.     

Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%). The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fibre. Colour parameters, especially lightness, decreased as the amount of sc-FOS incorporated increased. However, the presence of sc-FOS reduced hardness making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat). The results indicated that fibre could be suitable for use in the manufacture of dry fermented sausages     

原辅料添加顺序对乳化型香肠品质的影响

对5 种原辅料不同添加顺序生产的乳化型香肠的持水性、质构特性(感官评定和机械测定,其中机械测定包括TPA 压缩和W-B 剪切)和微观结构进行研究。结果表明：按照瘦肉蛋白提取后和脂肪的乳化体混合斩拌,最后拌制调味料、淀粉、剩余冰水的顺序生产的乳化型香肠的持水性、质构特性和微观结构都最好,TPA 压缩法和W-B 剪切测试多重比较结果均呈显著差异性。     

不同种类变性淀粉在灌肠制品中的应用研究

通过对不同种类的变性淀粉(玉米变性淀粉、木薯变性淀粉和马铃薯变性淀粉)在灌肠制品中的应用研究,探讨了变性淀粉对灌肠制品性能的影响,即对灌肠的气味、色泽、弹性、风味及质地的影响。利用正交设计及模糊数学的理论方法确定变性淀粉的理想用量和主要原料的最佳配比。     

Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

This study optimized the high pressure conditions for development of a reduced fat sausage. A three-factor-three-level Box–Behnken design was adopted to study the simultaneous effects of one compositional variable (15, 20 and 25% fat content) and two processing variables (150, 200 and 250 MPa high pressure, along with 5, 6 and 7 min high pressure treatment time) on firmness of emulsion-type sausages. Analysis of variance (ANOVA) was performed to evaluate the potential interactive and quadratic effects between these variables. The results revealed that, the optimum processing conditions for an optimum gel setting were 22.19% fat content, 197.30 MPa high pressure and 5.92 min pressure treatment time. The adequacy of the model equation for predicting the optimum response values was effectively verified. In conclusion, the emulsion-type meat sausages using a novel high pressure based processing method were preferred for their improved textural properties and reduced fat content.Industrial relevanceFor health reasons, there is a need to reduce fat content of processed meat products. This study developed a novel processing method using high pressure to produce emulsion-type meat sausages with reduced-fat, with improved functional qualities, including objective appearance, textural properties and sensory evaluation. Importantly, this was achieved with a model, mainly based on prediction of the firmness of the pressure treated sausages with reduced fat contents.     

Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

How to improve the inferior properties of squid products is a big challenge for producers. Pork skin and coconut powder (PSCP) mixture were assessed as fat replacers in squid emulsion sausages. The modified treatment containing 100% PSCP had 62.58% less fat, 4.82% more protein and 8.79% more moisture than those of the control (P < 0.05). High PSCP concentration resulted in lower cooking loss, higher emulsion stability and better textural properties. Texture profile analysis (TPA) showed that the addition of PSCP significantly (P < 0.05) increased the hardness, cohesiveness and chewiness of the sausages. The three‐dimensional network structures of the sausages containing PSCP were more compact and homogeneous. Sensory evaluation results produced by a sensory panel comprised of 100 panellists indicated that the sausages had an excellent flavour and overall acceptability when the substitution was 60%. Therefore, pork skin and coconut powder can be used to replace the pork back fat in the squid emulsion sausage without sacrificing the quality.     

PHYSICO-CHEMICAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT, HIGH-ADDED WATER BEEF SAUSAGE EXTENDED WITH COMMON BEAN FLOUR

Beef sausages extended with common bean flour were manufactured using 5 levels of fat and added water (AW) (25% fat /5% AW; 20% fat/10% AW; 15% fat /15% AW; 10% fat/20% AW and 5% fat 25% AW). Decreasing in fat levels with a simultaneous increase in the amount of added water did not affect (P>0.05) pH and ash content, but decreased cooking yields and increased expressible moisture. The lowest L* (lightness) values (p < 0.05) was recorded for the 25% fat/5% AW formulation. High-fat, low-added water batter required more extrusion shear stress than low-fat, high-added water batter. Beef sausage textural characteristics were reduced by replacing added water by fat.     

松乳菇对低脂乳化肠质构品质的影响

降低脂肪含量导致产品质构变差是肉制品领域面临的难点之一。将不同比例(0%、1%、2%、4%、8%)松乳菇添加到低脂乳化肠中,评估松乳菇的添加对低脂乳化肠蒸煮损失、水分分布、微观结构、质构特性、理化特性及感官特性的影响。结果表明:松乳菇的添加可以显著降低低脂乳化肠的蒸煮损失(P<0.05),添加2%松乳菇可以使低脂乳化肠的蒸煮损失降低60%;低场核磁共振结果表明,添加2%松乳菇可以显著增加低脂乳化肠中不易流动水峰面积比例,降低自由水峰面积比例(P<0.05),提升产品保水性;扫描电子显微镜结果显示,添加松乳菇可以增加低脂乳化肠中水孔隙数量及其分布均匀度,改善乳化肠的微观结构,添加量为2%时效果最明显;松乳菇的添加对低脂乳化肠的pH值没有显著影响,但是使得产品颜色变得暗沉,降低脂肪含量后,乳化肠的质构特性和感官评分显著下降(P<0.05),而添加2%松乳菇整体提升了低脂乳化肠的质构特性和感官评分,并且与高脂乳化肠相当。因此,添加松乳菇可以作为改善低脂乳化肠质构的一种有效方法,且添加量为2%时效果最佳。     

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill. Firmness, juiciness, saltiness and flavour intensity of the sausages were sensorically evaluated. Altogether 20 separate sausage batches were prepared. In low-salt sausages containing less than 1.4% NaCl, the use of NAC, CAR and CMC decreased frying loss and increased saltiness. NAC and CAR also increased flavour intensity, but CMC did not. Furthermore, NAC, CAR and CMC increased the firmness of the low-salt sausage, while only NAC increased juiciness when the NaCl content was below 1.4%. NAC increases, however, the sodium content of the product. Therefore, it can be concluded that in low-salt sausages no additive alone is suitable. A mixture of NAC and CAR appears to be the best combination.