Emulsion-type Sausages Research Articles

Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils

The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composition, color, pH, emulsion stability, cooking yield, water holding capacity, collagen content, textural properties, and scanning electron microscopy images of sausage samples were analyzed. Although there were significant differences in pH and emulsion stability between breed types (OLH and CB, P < 0.05), no significant differences were found for cooking yield and water holding capacity. The utilization of OLH meat in sausages produced higher total and insoluble collagen content than that of the CB meat. The replacement of pork backfat with olive oil produced the most similar texture to that of pork backfat among the lipid types used. The results showed the applicability of OLH meat in emulsion-type sausages and the use of vegetable oils, especially olive oil, might also be feasible.

미나리분말 첨가량에 따른 돈육 유화형 소시지의 품질 특성

This study was conducted to investigate the quality characteristics of pork emulsion-type sausage added with water dropwort powder (0%, 1%, 2% and 3%). Moisture contents of containing 2%, 3% water dropwort powder treatments were significantly higher than control (p&lt;0.05). However, fat contents decreased with increasing in water dropwort powder. Ash contents of pork emulsion-type sausage was increased with an increasing water dropwort powder. Cooking loss of water dropwort powder treatments were significantly lower than control (p&lt;0.05). Texture profile analysis was no significantly differences between control and treatments. Viscosity of the pork emulsion-type sausage was increased with an increasing water dropwort powder. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of water dropwort powder treatments were significantly higher than that of control (p&lt;0.05). Ferric reducing antioxidant power of samples were significantly increased with an increasing water dropwort powder (p&lt;0.05). These results suggest that pork emulsion-type sausage added with 3% water dropwort powder can be used as a high quality natural additive sausage.

계피 분말을 첨가한 돈육 유화형 소시지의 품질 특성

계피 분말을 첨가한 돈육 유화형 소시지의 품질 특성

바질과 마늘을 첨가한 유화형 소시지의 이화학적 및 관능적 특성

바질과 마늘을 첨가한 유화형 소시지의 이화학적 및 관능적 특성

Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer

This study identified the suitability of chicken skin and wheat fiber mixture (CSFM) as an optimal fat replacer and its addition levels in reduced fat emulsion-type sausages, also paying heed to quality characteristics. Two CSFM types [CSFM-1 and CSFM-2 (chicken skin:ice:wheat fiber = 5:3:2 or 3:5:2, respectively)] were added at 0, 5, 10, 15, and 20% (w/w) as fat replacer. As the addition level increased, higher moisture and lower fat content were observed in the sausage samples without protein content loss (P < 0.05). Emulsion stability and pH were not significantly affected. Replacement with CSFM-2 at levels exceeding 15% significantly reduced cooking yield. While partial change in instrumental color was observed depending on replacer type and addition level, the panel did not detect the same. Hardness increased significantly with increasing addition levels. The panel detected decreased tenderness at 20% and 10 to 20% CSFM-1 and CSFM-2, respectively (P < 0.05). Twenty percent CSFM-1 and >10% CSFM-2 additions induced significant decrease in overall acceptability compared to the control. Thus, CSFM can be used as a fat replacer in reduced fat emulsion-type sausages at addition levels of 15% CSFM-1 (7.5% chicken skin, 4.5% water, and 3% wheat fiber based on total weight of meat batter) or 5% CSFM-2 (1.5% chicken skin, 2.5% water, and 1% wheat fiber based on total weight of meat batter).

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage.

ObjectiveThe aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days.MethodsThe antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined.ResultsThe half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified.ConclusionThe addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials

The aim of the present study was to investigate the effect of natural antimicrobials: nisin, cinnamon essential oil (CEO), ethylenediaminetetraacetate (EDTA) and their combinations, on the shelf-life of emulsion-type cooked cured sausage stored under vacuum packaging, at 10 °C for a period of 42 days. The treatments of emulsion-type sausage were as the following: nisin 10 mg/kg (N), cinnamon essential oil 500 mg/kg (C), EDTA 300 mg/kg (E), nisin 10 mg/kg + cinnamon essential oil 500 mg/kg (N + C), EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (E + C), nisin 10 mg/kg + EDTA 300 mg/kg + cinnamon essential oil 500 mg/kg (N + E + C) and finally control (non-treated) sample. All samples were examined at days 1, 14, 28, 35 and 42 of storage for total count, LAB count, pH, sensory characteristics and objective color. The results showed that nisin and CEO treatments, increased sausages shelf life for 14 and 7 days respectively, whereas N + C and N + E + C treatments were not effective to extend shelf-life more than 7 and 14 days respectively, compared to the control samples. Although the EDTA alone was ineffective in inhibiting growth of LAB and total bacteria, shelf-life of the sausages treated with E + C and N + E were extended from 14 (control samples) to 35 days. This study indicated that combinations of natural antimicrobials were significantly effective on extension of product shelf-life.

Recipe development for healthy sausages with medical plants

Because nutrition based cardiovascular or gastrointestinal diseases, hypertension, diabetes and cancer are increasing in industrial and well developed countries, possibility’s to prevent these disorders or to relive the sequelaes are searched. One chance is the production of healthier or functional food. The use of medical plants with health promoting effects are known from traditional medicine, but until know they weren’t used in health enhancing amounts in foods, especially in processed meat products. The main objectives of the development were the identification of medical plants with a scientifically proven preventive effect against gastrointestinal diseases and the combination of them in an effective quantity for the use in emulsion-type sausages. Simultaneously, the combination with all known health promoting measures like fat or salt reduction or the use of plant additives is intended. Finally, 4 cooked sausages recipes with medical plant combinations were developed and remarkable new sensorial properties in terms of appearance, odour and taste were created. As an additional result, the nutritionally value of the sausages was increased by reducing sodium about 25 % by the use of replacer Pansalz® and by increasing the meat protein amount, which is free from connective tissue protein, from 80 to 90 % by the substitution of animal fat with vegetable oil, also in 100 % exchange of pork meat for turkey meat. Therefore, the fat content in the sausages was reduced from 30 to 20 %. The developed sausage recipes are applied in practice. Several consumers’ preference tests have shown a great products popularity. Practical applications: Based on a pool of 13 different medical plants with a scientifically proven preventive effect (with a positive monography) against gastrointestinal diseases, 4 sausages recipes with medical plant combinations were developed stepwise and the necessary overall recommended daily intake (RDI) was calculated per 100 g sausages. Traditional spices weren’t used. The biggest challenges were to ensure the proven preventive effect of the plants as well the sensorial acceptance of the cooked sausages. In addition, the changes of meat batter properties by reducing the sodium and fat content, also the use of oil and poultry meat had to be observed.

제주산 흑메밀 첨가에 따른 유화형 닭고기 소시지의 항산화 활성 및 이화학 특성 관찰

제주산 흑메밀 첨가에 따른 유화형 닭고기 소시지의 항산화 활성 및 이화학 특성 관찰

Sustainable use of tainted boar meat: Blending is a strategy for processed products

While forming mixtures is a widely used approach for other raw materials in food industry, it has not yet been systematically analyzed for boar tainted meat. That is why we simultaneously studied four factors relevant for the production of emulsion-type sausages: percentage boar meat (skatole concentrations up to 0.3 μg/g, androstenone up to 3.8 μg/g in melted backfat), duration of traditional smoke and concentration levels of two spices. 16 variants of Frankfurters were produced in two independent studies and evaluated by in total 211 consumers. A linear mixed effects model revealed that increased levels of boar tainted meat significantly reduced consumer acceptance which could not be compensated by increased smoke or spice levels. We propose a non-inferiority test to identify the mixture which is similarly accepted as the reference made without boar tainted meat. Up to 33% tainted boar meat is proposed, assuming a liking drop of 0.5 on a 9 point liking scale as benchmark for an inferior product.

The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages.

The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.

Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

Abstract We evaluated the combined effect of high pressure (HP) and vinegar addition on control of Clostridium perfringens and quality in emulsion-type pork sausages. Sausages were manufactured with different levels of commercial white distilled vinegar made with jasmine tea extract (0, 1, and 2%) and sodium nitrite (0.02%, control). The sausages except for sodium nitrite treatment were subjected to HP at 500 MPa (four cycles and each for 3 min). After storage, the combined treatment of HP and vinegar showed the lowest number of C. perfringens vegetative cells (4.8-log CFU/g reduction) among the all treatments. The combined treatment also inhibited the growth of C. perfringens spores for five weeks (stored at 4 °C for two weeks followed by at 20 °C for three weeks). Among all treatment combinations, the best pH, water-holding capacity and chewiness, were found with the HP-vinegar sausage. In addition, vinegar treatment inhibited the lipid oxidation of sausage throughout the storage. Use of HP and vinegar addition inhibited growth of C. perfringens without observed adverse effects on quality of the emulsion-type sausage. Industrial relevance Currently, the use of natural additives and novel processing technologies for replacing sodium nitrite in meat products is gaining attention owing to increase in consumer demand for nitrite-free and safe meat products. The study showed that the addition of 1% (w/v) of vinegar and pressure treatment at 500 MPa (four cycles and each for 3 min) can replace sodium nitrite to inhibit growth of C. perfringens in emulsion-type sausages.

Specific Microbiota Dynamically Regulate the Bidirectional Gut-Brain Axis Communications in Mice Fed Meat Protein Diets.

The purpose of this study was to characterize the dynamic changes of different protein diets to gut microbiota and explore the influence on communications between the gut and the brain. C57BL/6J mice were fed casein, soy protein, and four kinds of processed meat proteins at a normal dose of 20% for 8 months. Bacteroidales S24-7 abundance increased from 4 to 8 months, whereas the abundances of six genera including Akkermansia decreased remarkably. Lachnospiraceae Unclassified abundance in the emulsion-type sausage protein and stewed pork protein groups showed an opposite change from 4 to 8 months. Twenty-eight and 48 specific operational taxonomy units in cecum and colon respectively were involved in regulating serotonin, peptide YY, leptin, and insulin levels. Specific microbiota was involved, directly or indirectly through signaling molecules, in the regulation of body metabolism, which may affect the communications between the gut and brain and cause different growth performances.

Substitution of peanut protein for soy protein as a non-meat binder in emulsion-type sausage production

In this study, peanut protein concentrate (PPC) was substituted for soy protein concentrate (SPC) in Vietnam emulsion-type sausage manufacture. Peanut protein concentrates yielded from the conventional and the combined ultrasonic and enzymatic extraction were used in the preparation of sausage samples PPC1 and PPC2, respectively. Soy protein concentrate was used in the sausage sample SPC as a control. Ten sausage samples including PPC1, PPC2, SPC and seven commercial samples in which soy protein (SP) was used were tested in three experiments. Instrumental Texture Profile Analysis (TPA), Flash Profile, and 9- point hedonic scale were conducted to observe sample differences. The instrumental TPA results indicated that PPC1 and PPC2 were insignificantly different from the control and one of the SP-added samples for hardness, springiness, and adhesiveness; but significantly for cohesiveness. In the first two sensory dimensions, assessors discriminated samples into three distinct directions in which PPC1 and PPC2 were positioned closely to SPC and two commercial SP-added sausages. Preference map further showed the same percentage of satisfied consumers - clustered with partial least square (PLS) regression - toward PPC1, PPC2, SPC, and the two commercial SP-added sausages. In general, the results proposed the potential use of PPC as a substitute for SP in Vietnam emulsion-type sausage production.

Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage.

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of L*=75.0, a*=1.3, and b*=8.7. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter (r2=0.7283) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage

This study aimed to investigate the effect of partial fat replacement with two species of gum tragacanth (Astragalus gossypinus and Astragalus compactus) on physicochemical, textural, oxidative stability, and acceptability of reduced fat emulsion type sausages. Increasing the concentration of both gums to 1%, minimized extractable fat and cook loss. A. gossypinus at the concentration of 1% was the most effective in retardation of TBARS formation in sausages (p < 0.05). Reduced-fat sausages with 1% A. gossypinus showed the lowest carbonyls at the end of storage (28 days) (p < 0.05). Sausages with 1% A. gossypinus or A. compactus showed the lowest shear force (~6 and ~7 N respectively) and hardness (~21 N/cm2) among all treatments (p < 0.05). The results suggested that A. gossypinus (1%) enhanced oxidative stability and textural properties. Addition of 0.5% A. gossypinus showed an acceptable sensory score of the sausage formulation and as a potential fat replacer in the reduced fat sausages.

A sensitive HPLC-MS/MS screening method for the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products

The use of grain proteins in various types of meat products is common practice. A reliable detection of these food ingredients is required to control specifications and regarding food fraud and allergenic potential. Consequently, a sensitive HPLC-MS/MS method for the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products was developed. After protein extraction and tryptic digestion, three to four selected marker peptides for each grain species were measured by HPLC-MS/MS. Emulsion-type sausages with grain-based protein concentrations in the range of 5–1000 mg/kg and blank values were produced. The limits of detection of the method were ≤5 or ≤10 mg grain protein/kg meat product for each grain species and no false-positive or -negative results were obtained. The detectability of the marker peptides only slightly decreased after storage and grilling of sausages, whereas the influence of the canning process was noticeably higher.

Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

Antibacterial Effect of Essential Oils against Spoilage Bacteria from Vacuum-Packed Cooked Cured Sausages

Nonfermented sausages, which have a pH of around 6.0, a low salt concentration, and high moisture with a water activity higher than 0.95, are highly perishable. In this study, culture-dependent techniques and 16S rDNA approaches were used to identify the presumptive spoilage lactic acid bacteria (LAB) in sliced vacuum-packed cooked sausage during storage at 4°C. The antibacterial properties of essential oils (EOs) from the medicinal plants Carum carvi, Cinnamomum zeylanicum, Curcuma longa, Citrus medica, and Eugenia caryophyllata against isolated LAB were also investigated. A total of 106 colonies were obtained on de Man Rogosa Sharpe medium after storage of sausages samples, and 16 isolates were identified from conventional morphological analysis of the bacterial populations. DNA extraction and 16S rDNA analysis indicated that Lactobacillus curvatus, Weissella viridescens, Leuconostoc mesenteroides, Enterococcus faecium, Lactobacillus reuteri, Lactobacillus dextrinicus, Lactobacillus sakei, and Pediococcus dextrinicus were the main spoilage LAB. The antibacterial properties of EOs against isolated LAB were indicated by inhibition zones on culture plates of 7.8 to 31 mm, depending on the susceptibility of the tested LAB strain. The MICs and MBCs of five EOs were determined. The most effective EO against the LAB was C. zeylanicum followed by C. carvi and C. medica, and the least effective EO was C. longa. The EO from C. zeylanicum had the highest antimicrobial activity (lowest MICs) against LAB, with EO MICs of 4.66 to 5.33 μL/mL. The most susceptible isolate was L. mesenteroides, with a MIC of 4.66 μL/mL for the C. zeylanicum EO. These data indicate that the EO from C. zeylanicum could be used as a natural preservative for vacuum-packed emulsion-type sausage.

Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products

The objective of this work was to introduce nanofibrillated cellulose (NFC) in the formulation of cooked emulsion-type sausages with the aim of assessing its feasibility to assume the role or compensate the lack of some conventional functional ingredients, such as polyphosphates, maize starch, and sodium caseinate. For this aim, sausages based on standard commercial formula (control) including all three ingredients and sausages containing 0.5% NFC instead of phosphates and starch (NFC-1) or instead of phosphates, starch, and sodium caseinate (NFC-2) were produced and characterized. In NFC-1 samples, 0.5% nanofibrillated cellulose succeeds in replacing 0.5% polyphosphates and 1% starch without significantly altering the composition, nor negatively affecting the fat and water retention properties, neither of the raw batter or the cooked sausages. However, less stable meat batters and sausages with significantly reduced water-holding capacity were obtained when 1.5% sodium caseinate, in addition to phosphates and starch, was also removed (NFC-2). Nevertheless, results were hopeful enough to encourage further optimization studies, using several NFC concentrations and/or cellulose with different nanofibrillation degrees, in order to clarify whether it is possible to successfully replace also non-meat proteins in cooked emulsion-type sausages.