Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

Food Science and Technology International

Volumn 23, Issue 3, 2017, Pages 245-253

  Baracco, Yanina ^a   Furlán, Laura T Rodriguez ^a   Campderrós, Mercedes E ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

bovine plasma protein; Fat reduced sausage; inulin; quality characteristic; carrageenan

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL STABILITY; EMULSIFICATION; MAMMALS; POLYSACCHARIDES; PROTEINS; SENSORY ANALYSIS;

BINARY COMBINATIONS; BOVINE PLASMA; CARRAGEENANS; CHEMICAL COMPOSITIONS; INDIVIDUAL COMPONENTS; INULIN; QUALITY CHARACTERISTIC; STATISTICALLY SIGNIFICANT DIFFERENCE;

MEATS;

CARRAGEENAN; EMULSION; FAT INTAKE; FAT SUBSTITUTE; INULIN; PLASMA PROTEIN; WATER;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; COLOR; COOKING; EMULSION; FAT INTAKE; FAT SUBSTITUTE; FOOD ANALYSIS; FOOD HANDLING; HARDNESS; MEAT; PROCEDURES; SENSATION; TASTE;

ANIMALS; BLOOD PROTEINS; CARRAGEENAN; CATTLE; COLOR; COOKING; DIETARY FATS; EMULSIONS; FAT SUBSTITUTES; FOOD ANALYSIS; FOOD HANDLING; HARDNESS; INULIN; MEAT PRODUCTS; SENSATION; TASTE; WATER;

EID: 85018262518     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013216684086     Document Type: Article

References (27)

1. Baeza RI, Carp DJ, Pérez OE, Pilosof AMR, (2002) k-Carragenan-protein interactions: Effect of proteins on polysaccharide gelling and textural properties. Lebensm.-Wiss. u.-Technology 35: 741-747.
2. Bligh EG, Dyer WJ, (1959) A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology 37: 911-917.
3. Brewer MS, (2012) Reducing the fat content in ground beef without sacrificing quality: A review. Meat Science 91: 385-395.
4. Candogan K, Kolsarici N, (2003) Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Science 64: 207-214.
5. Cardoso C, Mendes R, Nunes ML, (2008) Development of healthy low-fat fish sausage containing dietary fibre. International Journal of Food Science and Technology 43: 276-283.
6. Carp DJ, Baeza RI, Bartholomai GB, Pilosof AMR, (2004) Impact of proteins-k-carrageenan interactions on foam properties. Lebensm.-Wiss. u.-Technology 37: 573-580.
7. Cengiz E, Gokoglu N, (2007) Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages. International Journal of Food Science and Technology 42: 366-372.
8. Chang HC, Carpenter JA, (1997) Optimizing quality of frankfurters containing oat bran and added water. Journal of Food Science 62: 194-202.
9. Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ, (2013) Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Science 93: 849-854.
10. Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, et al.(2013) Quality characteristics of fat-reduced frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Science 93: 652-658.
11. Colmenero FJ, (1996) Technologies for developing low-fat meat products. Trends of Food Science and Technology 7: 41-48.
12. Dietary Guidelines for Americans, 2010. U.S. Department of Agriculture and U.S. Department of Health and Human Services. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.
13. Ensor SA, Mandigo RW, Calkins CR, Quint LN, (1987) Comparative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion-type sausage. Journal of Food Science 52: 1155-1158.
14. Feng X, Sebranek JG, Lee HY, Ahn DU, (2016) Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage. Meat Science 121: 285-291.
15. Galazka VB, Smith D, Dickinson E, Ledward DA, (1999) Effect of high pressure on protein-polysaccharide complexes. In: Dickinson E, Rodriguez JM, (eds) Food Emulsions And Foams, Interfaces, Interactions, and stability, Cambridge, UK: The Royal Society of Chemistry, pp. 106-116.
16. Ipsen R, (1995) Mixed gels made from protein and kappa-carrageenan. Carbohydrate Polymers 28: 337-339.
17. Jiménez Colmenero F, Cofrades S, López-López I, Ruiz Capillas C, Pintado T, Solas MT, (2010) Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Science 84: 356-363.
18. Mittal GS, Barbut S, (1994) Effects of fat reduction on frankfurters' physical and sensory characteristics. Food Research International 27: 425-431.
19. Molina Ortiz SE, Puppo MC, Wagner JR, (2004) Relationship between structural changes and functional properties of soy protein isolates-carrageenan systems. Food Hydrocolloids 18: 1045-1053.
20. Nieto Nieto TV, Wang Y, Ozimek L, Chen L, (2016) Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides. Food Research International 82: 95-103.
21. Olivares A, Navarro JL, Salvador A, Flores M, (2010) Sensory acceptability of slow fermented sausages based of fat content and ripening time. Meat Science 86: 251-257.
22. Rodriguez Furlán LT, Pérez Padilla A, Campderrós ME, (2010a) Functional and physical properties of bovine plasma proteins as a function of processing and pH, application in a food formulation. Advance Journal of Food Science and Technology 2(5): 256-267.
23. Rodriguez Furlán LT, Pérez Padilla A, Campderrós ME, (2010b) Inulin like lyoprotectant of bovine plasma proteins concentrated by ultrafiltration. Food Research International 43: 788-796.
24. Rodriguez Furlán LT, Pérez Padilla A, Campderrós ME, (2014) Development of fat-reduced minced meats using inulin and bovine plasma proteins as fat replacers. Meat Science 96: 762-768.
25. Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP, (2012) Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Science 92: 659-666.
26. Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP, (2013) The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. Meat Science 93: 145-152.
27. Zarringhalami S, Sahari MA, Hamidi-Esfehani Z, (2009) Partial replacement of nitrite by annatto as a colour additive in sausage. Meat Science 81: 281-284.