Use In Sausages Research Articles

Antimicrobial activity and physicochemical characterization of a potato starch-based film containing acetonic and methanolic extracts of Hibiscus sabdariffa for use in sausage

In this study, acetone and methanol extracts of Hibiscus sabdariffa were obtained and used to supplement films made with potato starch and glycerol as plasticizers. Antimicrobial tests were carried out on the extracts and films, and the growth of Listeria monocytogenes was evaluated in film-coated sausage. The physicochemical properties of the processed films were evaluated. In in vitro tests, the acetonic extract produced greater inhibition halos than did the methanolic extract, with Escherichia coli being the most sensitive bacterial strain assayed. In the antimicrobial tests of the films, the most significant effect was observed for the films containing acetonic extract. When coated onto sausages, a more significant inhibitory effect against L. monocytogenes was observed when the sausage was vacuum-packed. The addition of extracts produced noticeable changes in the films, with those containing methanolic extracts exhibiting major changes. The glass transition temperature of the films was lower when methanolic extract was added than when acetonic extract Furthermore, the fracture tension was more greatly affected in the films containing methanolic extract. The permeability of the films containing methanolic extract was lower than that of the other films. These films also exhibited antimicrobial activity, and the addition of extracts modified their physicochemical properties.

Extrusion for Producing Low‐fat Pork and its Use in Sausage as Affected by Soy Protein Isolate

ABSTRACTLow‐fat pork was produced at extrusion temperatures (ET) of 25, 32.2,43.3,54.4, or 65.6°C with addition of soy protein isolate (SPI) at 0,1.5, or 3% and evaluated by measuring chemical and physical properties of low‐fat pork sausage links. ET and SPI addition influenced moisture retention and fat reduction. The highest ET(65.5°C) gave the highest fat reduction in extrudates. TBARS decreased as ET and SPI increased. Extrudates at higher ET made darker and redder sausages. The hardness value of the control was not different from that of sausages from 65.6°C ET extrudates. The fat‐reduced sausages were more springy and cohesive than the control. Depending on fat reduction, twin‐screw extrusion influenced sausage color, texture, and lipid oxidation. The sausage links from 65.6°C ET extrudates with 1.5% SPI had the lowest fat, lowest TBARS, least cooking loss and were not different in hardness from control high‐fat sausages.

Characteristics of mince from pond‐bred silvercarp (Hypophthalmichthys molitrix) and preliminary experiments on its use in sausages

AbstractThe quality of fresh, chilled and frozen mince made from the flesh of pond‐bred silvercarp (Hypophthalmichthys molitrix (Val)) was evaluated. Flavour panel scores for all minces were acceptable and this quality did not deteriorate during storage for one week in a domestic refrigerator (5–6°C) or for one year at −20°C. The levels of oxidative rancidity (2‐thiobarbituric acid analysis) in the minces were consistent with this maintenance of quality.Aerobic plate counts at 25°C of fresh mince rose from 7–9 × 104 to 1.1 × 105 after 6 days' storage at 5–6°C. Coliform and psychrotroph counts rose from 1.0 × 101 and 7–8 × 103 to 5–4 × 102 and 1.3 × 104, respectively. The functional and textural properties of pond‐bred silvercarp mince in terms of salt‐soluble protein content, water binding capacity and penetrometer values were measured on fresh, refrigerated and frozen samples. All‐fish sausages and frankfurters developed from pond‐bred silvercarp mince were assessed in laboratory and consumer tests against commercial beef sausages and frankfurters. The fish products competed well and achieved levels of acceptance similar to those of the beef‐containing products. Texture measurements revealed slight changes in the fish products during storage for 7 days at 5–6°C. No spoilage was detected in any of the products after a week at 5–6°C. The nutritional advantages of the fish sausages and frankfurters are discussed.

Evaluation of plasma and plasma-alginate fibres for use in sausages

Fresh beef sausages were made in which 0,20 or 40% of the meat protein was replaced by protein from bovine blood plasma in order to determine the effect this had on stability, shrinkage, texture, juiciness, flavour, colour and general acceptability. Both the plasma proteins as isolated, and after spinning into fibres, were examined. Sausages in which 20 or 40% of the meat protein had been replaced by plasma-alginate fibres were preferred less than those made at the same levels of replacement using plasma protein as isolated, taste panel members disliking their flavour and colour. On the other hand, sausages incorporating plasma-alginate fibres were drier than those containing corresponding replacement levels of plasma protein as isolated, and their texture was preferred.

Evaluation of some non‐meat proteins for use in sausage

SummaryFresh sausages were made having 0, 20, 40, or 60% of the meat protein replaced with milk co‐precipitates, soy protein preparations, or sodium caseinate, in order to determine the effect of the protein additives on the physical properties of the sausage emulsions and on their sensory qualities. Two milk co‐precipitates at 40% substitution gave sausages that were not significantly different from the controls in general acceptability. The other protein preparations gave sausages of poorer sensory quality as did all the additives at the 20% level of substitution. Cooked luncheon sausages with 20% substituted protein were similar in general acceptability to the control. No relation was found between the physical properties of the emulsions and the sensory properties of the sausages.