Orange Dietary Fiber Research Articles

Research and development of a technology for the production of healthy sausages

Due to the general deterioration of the environmental situation and the associated increase in the negative impact on consumer health, studies have been conducted to develop a healthy sausage recipe. The research aims to develop the composition of minced meat characterized by minimal sensitivity to oxidants and balanced mineral content and implement therapeutic and preventive properties to the product made from it. The research was conducted on minced meat. The Ukrainian state standard 4436:2005 minced meat recipe was used as a sample. The values of the parameters were determined by standardized methods, and the concentration of sodium chloride was determined by the Mohr method. Organoleptic quality indicators of sausages of standardized and experimental composition were determined by the method of expert evaluation. A method of inhibiting the processes of oxidative deterioration of the meat mixture under the influence of oxygen by introducing rosemary extract into the mixture was determined. The possibility of reducing the dosage of sodium cation by replacing rock salt with sea salt enriched with kelp was determined, which also made it possible to reduce the dosage of toxic sodium nitrite. The content of beef in the meat raw materials of the prototype was reduced to 30%, and that of semi-fat pork to 26% due to the inclusion of blood plasma protein (1.0%), orange dietary fiber (0.5%), and water for their hydration (7%). In the composition of spices and auxiliary materials of the prototype, table salt (2.2%) was replaced by sea salt (2.1%), and the content of sodium nitrite was reduced from 0.0075% to 0.0050% due to the introduction of rosemary extract (0.15%) and the bacterial preparation “Iprovit LRR” (0.05%). The possibility of extending the guaranteed shelf life of sausages from 3 to 10 days was shown and the possibility of replacing rock salt with sea salt in minced meat was determined, which, while maintaining a sense of sufficient salinity of the product, allowed the reduction of the dosage of sodium cation by 30% and enrich the minced meat with trace elements – calcium, magnesium and acutely deficient iodine. The developed recipe of “Healthy” sausages can be used for industrial production at meat processing enterprises

Biogenic Amine Formation in Reformulated Cooked Sausage Without Added Nitrite

The purpose of this study was to assess the formation of biogenic amines (BA) during chilled storage (60 days) in cooked sausages made without added nitrite. Various combinations of ingredients celery, sodium lactate, carmine, orange dietary fibre and vitamins C and E - were used as substitutes for nitrite. BA levels were low irrespective of formulation, the largest variations between products were found in the case of cadaverine. The lowest (P < 0.05) cadaverine content was registered in samples with 0.1% added vitamin C, which also registered the lowest levels of enterobacteria and residual nitrite. The process offers health and safety benefits for consumers, and this strategy could thus be a good alternative to reduce and/or eliminate added nitrite in sausages and maintain product quality and safety (including BA formation) without this posing any risk to healthy consumers.

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM).

This work investigated the effect of natural antioxidants (ascorbic acid (AA), α-tocopherol (TOC) and orange dietary fibre (ODF)) on oxidative stability, color and sensory properties in uncured hot dogs during chilled storage (3±1°C 4weeks). A box-behnken design was employed for analysis of the responses (TBARS, peroxide value, pH, colour, taste and aroma) to obtain optimal conditions. Sausages containing TOC (20mg/kg) and AA (0.1%) had lower (0.11mg malonaldehyde (MAD)/kg) TBARS values than those other combinations. This treatment also showed a peroxide value of 1.53meq/kg when the experiment was finished. Lightness, redness and yellowness values varied among variables. Treatment with AA (0.1%) resulted in lower lightness, yellowness and pH values than other treatments. Based on analysis, AA (0.1%), TOC (20mg/kg) and ODF (5%), gave the optimum results. Under these conditions, the actual values were in close agreement with the values predicted by the model.

THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES

Abstract: The relevance of researches is due to the need to develop the technology of whey-based beverages with high viscosity. The paper presents the criteria for choosing a method of milk whey processing; a list of existing technologies as classification scheme is included. An alternative ingredient of plant origin - orange fiber Citri-Fi has been proposed to regulate the consistency of the beverage. Due to the special processing it has functional and technological properties - the ability to bind moisture up to 13 mass particles for 1 weight fraction of the fiber. Using mathematical modeling, the optimal conditions of including dietary fiber in the milk whey have been determined in order to predict the behavior of raw material systems in the production of beverages with high viscosity in the technological cycle. Samples of dietary fiber were studied using an ultraviolet microscope with the optical system of fluorescent illuminator. Indices of dynamic viscosity of hydrated whey plant mixtures were determined by Geppler viscometer. The visualization of the transformation of dry Citri-Fi while swelling in whey was shown, allowing you to observe a multiple increase in the volume of tubular fibers. The mechanism of water-retaining process is confirmed by the preservation of the fiber structure and a significant increase in the volume of the fragment of dietary fiber due to the absorption of the whey. The conditions for the preparation and application of orange dietary fiber in the milk whey to obtain beverages with high viscosity were studied. Optimum conditions for preparation and application of whey plant mixture in the bulk of whey are the amount of Citri-Fi - 4–5%, the stirring time - 10–15 min, the swelling temperature - 30–35°C. The rational amount of whey mixture is 10–12.5%, provided that the temperature - 50–60°C, the stirring time - 8–10 min. The rational parameters and technological scheme of whey beverages with high viscosity have been developed.

Properties of reformulated hot dog sausage without added nitrites during chilled storage.

The aim of this study was to assess the effect of a complete nitrite replacement strategy using celery, carmine, sodium lactate and orange dietary fibre combined with vitamins C and E, on the quality characteristics (technological, sensorial and safety properties) of hot dog sausages (five samples) during chilled storage (2 ± 1℃ 60 days). Nitrite replacers (combined with vitamins C and E) presented antioxidant activity, reducing lipid oxidation in reformulated samples. At the end of storage redness (a*) was similar in the control sample (with added nitrite) and in the sample without added nitrite. Sensory evaluation detected no significant difference between samples with and without added nitrite. All the reformulated samples were judged acceptable by the panellists. At the end of storage, the control sample contained more than four times as much residual nitrite as the reformulated samples. Growth of presumptive Clostridium perfringens was not observed in any of the samples. Samples without added nitrite had longer shelf-lives than control sausage. Samples containing 0.1% vitamin C registered the lowest microbiological levels. This strategy could be a good alternative to reduce and/or eliminate added nitrite in hot dog sausages.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.

This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.05) residual nitrite (88.7mg/kg) than the samples without added nitrite (23-24mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

The objective of this work was to study the effect of adding orange dietary fibre (1%), rosemary essential oil (0.02%) or thyme essential oil (0.02%) and the storage conditions on the quality characteristics and the shelf-life of mortadella, a bologna-type sausage. The moisture, fat, ash content and colour coordinates lightness (L*) and yellowness (b*) were affected by the fibre content. The treatments analysed lowered the levels of residual nitrite (57.56% and 57.61%) and the extent of lipid oxidation, while analysis of the samples revealed the presence of the flavonoids, hesperidin and narirutin. No enterobacteria or psychotropic bacteria were found in any of the treatments. The treated samples stored in vacuum packaging showed the lowest aerobic and lactic acid bacteria counts. Sensorially, the most appreciated sample was the one containing orange dietary fibre and rosemary essential oil, stored in vacuum packaging. Orange dietary fibre and spice essential oils could find a use in the food industry to improve the shelf-life of meat products.

Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

The objective of this work was to study the effect of orange dietary fibre (1%) (ODF), oregano essential oil (0.02%) (OEO) and the storage conditions (vacuum, air and modified atmosphere) on the shelf-life of bologna sausage. Samples with ODF + OEO stored in vacuum packaging showed the lowest TBA values. ODF + OEO samples stored in vacuum packaging showed the lowest aerobic and lactic acid bacteria counts. The sensory evaluation scores were similar for samples with ODF + OEO and stored either in air or vacuum packaging. Orange dietary fibre and oregano essential oil could find a use in the food industry to improve the shelf-life of meat products.

Application of functional citrus by-products to meat products

Consumers are increasingly aware of diet related health problems and therefore demanding natural ingredients which are expected to be safe and health-promoting. By-products of citrus fruits processing industries represent a serious problem, but they are also promising sources of materials which may be used in the food industry because of their valuable technological and nutritional properties. Two types of citrus by-products (lemon albedo and orange dietary fiber powder), at different concentrations, were added to cooked and dry-cured sausages. The purpose of this paper is to describe the latest advances on the potential of citrus by-products as a source of functional compounds and their application in meat products.

FLOW PROPERTIES OF ORANGE DIETARY FIBER SUSPENSIONS

ABSTRACTThe flow behavior of 7–20% orange dietary fiber (DF) suspensions at 15–65C was most adequately described by the simple power law model. The effect of the temperature on the apparent coefficient of viscosity (ηapp) followed an Arrhenius‐type relationship. The flow activation energy (Ea) was in the range 3.0–14. 7kJ/mol, depending on the concentration. The ηapp increased exponentially with concentration within the temperature range studied. The combined effect of temperature and concentration on the ηapp could be represented by an exponential equation. In all the cases, the effect of concentration on ηapp was more pronounced than that of the temperature.