TY - JOUR
T1 - Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages
AU - Jin, Sang keun
AU - Kim, Sung Ho
AU - Choi, Jung Seok
AU - Yim, Dong Gyun
N1 - Publisher Copyright:
© 2019, Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2019/6/15
Y1 - 2019/6/15
N2 - Effects of addition of four non-meat proteins (isolated soy protein, ISP; sodium caseinate, SC; egg white powder, EWP; pork plasma protein, PPP) on physicochemical properties of sausages were investigated. The sausages were manufactured using three concentration levels (0, 1, 1.5%) of ISP, SC, EWP and PPP. The pH and cooking loss of sausages decreased upon treatments with any of these proteins at 1.5% (P < 0.05). Compared to other groups, sausages with PPP had a lower free moisture ratio and higher free fat ratio (P < 0.05). Moreover, 1% PPP group resulted in increased redness, yellowness, chroma, and hue angle (P < 0.05). A decrease in redness and increase in yellowness values were observed upon addition of binders (P < 0.05). The sausage texture was not affected by the binders. Sensory profiles with all treatments were indifferent, except 1% PPP having a slightly lower overall acceptability score. PPP was superior, or at least comparable to ISP, SC, or EWP in its physico-chemical traits and therefore could be used alternatively as a non-meat binder in pork sausages.
AB - Effects of addition of four non-meat proteins (isolated soy protein, ISP; sodium caseinate, SC; egg white powder, EWP; pork plasma protein, PPP) on physicochemical properties of sausages were investigated. The sausages were manufactured using three concentration levels (0, 1, 1.5%) of ISP, SC, EWP and PPP. The pH and cooking loss of sausages decreased upon treatments with any of these proteins at 1.5% (P < 0.05). Compared to other groups, sausages with PPP had a lower free moisture ratio and higher free fat ratio (P < 0.05). Moreover, 1% PPP group resulted in increased redness, yellowness, chroma, and hue angle (P < 0.05). A decrease in redness and increase in yellowness values were observed upon addition of binders (P < 0.05). The sausage texture was not affected by the binders. Sensory profiles with all treatments were indifferent, except 1% PPP having a slightly lower overall acceptability score. PPP was superior, or at least comparable to ISP, SC, or EWP in its physico-chemical traits and therefore could be used alternatively as a non-meat binder in pork sausages.
KW - Egg white powder
KW - Isolated soy protein
KW - Pork plasma protein
KW - Sausage binder
KW - Sodium caseinate
UR - http://www.scopus.com/inward/record.url?scp=85062025338&partnerID=8YFLogxK
U2 - 10.1007/s11694-019-00071-1
DO - 10.1007/s11694-019-00071-1
M3 - Article
AN - SCOPUS:85062025338
SN - 2193-4126
VL - 13
SP - 1558
EP - 1565
JO - Journal of Food Measurement and Characterization
JF - Journal of Food Measurement and Characterization
IS - 2
ER -