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17 pages, 3093 KiB

Open AccessArticle

Structure, Microbiology and Sensorial Evaluation of Bologna-Style Sausages in a Kilohertz Ohmic Heating Process

by Eike Joeres, Dusan Ristic, Igor Tomasevic, Sergiy Smetana, Volker Heinz and Nino Terjung

Appl. Sci. 2024, 14(13), 5460; https://doi.org/10.3390/app14135460 - 24 Jun 2024

Cited by 2 | Viewed by 1487

Ohmic heating (OH) is a sustainable heating technology with a high potential in terms of energy and time efficiency. However, its industrial application for solid or semi-solid foods is not widespread yet. This study evaluates the pilot-scale production of Bologna-style sausages (2.3 kg weight) via conventional heating (COV) and OH at an electrical frequency of 10 kHz. Sausages with a diameter of 110 mm heated via OH were produced in approximately 5% of the time (i.e., 10 min) needed to produce sausages heated via COV. OH-treated samples showed a higher moisture content and an increased water holding capacity. A texture profile analysis revealed OH sausages as possessing a lower hardness, springiness, and chewiness. The microbiological load of the samples was identical, regardless of the heating technology. Color measurements (L*a*b* values) showed OH-treated samples to be less red. However, this difference could not be confirmed during sensorial evaluation. Temporal sensation of dominance and descriptive sensory analyses were conducted and revealed a decreased solid consistency but an increased meat taste when sausages were heated via OH. The gel network structures obtained via scanning microscopic analysis showed an increased size of fat globules within OH-treated samples. The results indicated that OH can be used as an alternative heating method to produce Bologna-style sausages. Full article

(This article belongs to the Special Issue Advances in Meat Quality and Processing)

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11 pages, 600 KiB

Open AccessArticle

Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter

by Chun Xie, Guang-Hui Liu, Ming-Hui Liang, Si-Han Li and Zhuang-Li Kang

Gels 2024, 10(5), 347; https://doi.org/10.3390/gels10050347 - 19 May 2024

Cited by 2 | Viewed by 1654

Abstract

Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G’ values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G’ value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P₂₁ significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties. Full article

(This article belongs to the Special Issue Recent Advances in Food Gels)

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20 pages, 2676 KiB

Open AccessArticle

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

by Dongxue Yuan, Xue Liang, Baohua Kong, Fangda Sun, Xin Li, Chuanai Cao and Qian Liu

Foods 2023, 12(7), 1507; https://doi.org/10.3390/foods12071507 - 3 Apr 2023

Cited by 18 | Viewed by 2037

Abstract

This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products. Full article

(This article belongs to the Section Meat)

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14 pages, 1799 KiB

Open AccessArticle

Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage

by Yea-Ji Kim, Dong-Min Shin, Jong-Hyeok Yune, Hyun-Su Jung, Hyuk-Cheol Kwon, Kyung-Woo Lee, Jae-Wook Oh, Beob-Gyun Kim and Sung-Gu Han

Gels 2022, 8(6), 369; https://doi.org/10.3390/gels8060369 - 11 Jun 2022

Cited by 18 | Viewed by 3756

Abstract

Emulsion gel has been used to replace animal fats in meat products. Konjac is a widely used gelling agent; however, its low emulsion stability limits its use in meat products. This study aimed to examine the quality characteristics of β-cyclodextrin (CD)-supplemented konjac-based emulsion gel (KEG) (CD-KEG) and its application as a fat substitute in emulsion-type sausages. The supplementation of CD increased hydrogen bonds and hydrophobic interactions with konjac and oil in the gels, respectively. Additionally, CD increased the structural complexity and strength of KEG. Since adding more than 6% of CD to KEG did not increase the gel strength, 6% CD-added KEG was adopted to substitute for pork backfat in manufacturing low-fat emulsion-type sausages. The following formulations of the sausages were prepared: pork backfat 20% (PF20); pork backfat 10% + KEG 10% (KEG10); KEG 20% (KEG20); pork backfat 10% + CD-KEG 10% (CD-KEG10); CD-KEG 20% (CD-KEG20); and pork backfat 5% (PF5). The CD-KEG20 formulation exhibited higher viscosity and viscoelasticity than KEG20, which suggested that CD improves the rheological properties and the thermal stability of meat batter. Additionally, CD-KEG20 showed similar emulsion stability, cooking yield and texture parameters compared with PF20. Therefore, 6% CD-added KEG is a suitable fat substitute for preparing low-fat emulsion-type sausages. Full article

(This article belongs to the Special Issue Novel Gels for Food Product Development)

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