红心火龙果替代部分脂肪对香肠蛋白质理化特性和脂质氧化的影响

传统香肠的脂肪含量通常较高，不符合低脂健康的消费发展需求，研究脂肪替代物，创制新型低脂香肠制品具有重要意义。本研究以猪后腿肉为原料，并以火龙果果肉替代香肠原始配比中10%、30%、50%的脂肪，分析其对香肠蛋白质溶解度、色差、感官品质、巯基含量、表面疏水性、荧光强度、酸价及硫代巴比妥酸反应物值（TBARs）等的影响。结果表明，随火龙果比例的增加，总蛋白、肌浆蛋白和肌原纤维蛋白溶解度均显著增加（P<0.05），与对照组相比，30%组分别增加12.1%、8.4%和18.6%。感官评价结果表明，30%组各方面都高于其他组。与对照组相比，10%组巯基含量显著增加，表面疏水性显著减少（P<0.05）。综上，红心火龙果替代部分脂肪加入至香肠中能够增加蛋白质溶解度、提升感官品质、抑制脂质氧化，且当添加量为30%时，香肠品质最佳。     

Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High-Oleate Pork

The processing, visual and sensory characteristics of fermented summer sausage formulated with pork containing varying levels of oleic acid and either 15 or 25% fat was evaluated. Sausage made from the high-oleic acid tissues received lower sensory panel scores for springiness, cohesiveness, texture and overall palatability (P < 0.05). However, low-fat (15%) fermented summer sausages produced from the high-oleate tissues were comparable to the control for sensory and visual characteristics.     

Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution

Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low-fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability.     

添加蒜黄根膳食纤维对低脂乳化肠品质的影响

将蒜黄根中提取的总膳食纤维(total dietary ifber,TDF)添加于低脂乳化肠,探究蒜黄根TDF对低脂乳化肠品质的影响.以正常脂肪添加量为对照组,实验组减少15％(以降低脂肪含量前瘦肉与猪背膘的总质量为基准)脂肪后分别添加不同质量的蒜黄根TDF(1.25％、2.50％、3.75％、5.00％、6.25％,...     

Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate

Typical pork sausage patties (40% fat), low-fat (8%) control patties, and low-fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low-fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05).     

Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content

This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat) (LF) and traditional frankfurters (18% pork fat) (NF). Results reveal that cooking losses were unaffected (p ? 0.05) by the formulation of frankfurters. The addition of walnut led to higher (p < 0.05) redness and yellowness values, while colour parameters did not differ significantly between LF and NF sausages. Frankfurters with added walnut (WF) presented higher (p < 0.05) hardness and chewiness values than LF and NF frankfurters. Differences in composition were also accompanied by changes in the microstructure of the gel/emulsions. Frankfurters with added walnut presented a flavour significantly different from meat and scored lower (p < 0.05) on texture preferences. However, all frankfurters scored the same for overall acceptability.     

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties

Two experiments were carried out to investigate the influence of grind size (3, 4 or 6 mm) and fat levels (6, 8, 10 or 20%) on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties prepared using a combination of carrageenan (0.5%) and sodium alginate (0.1%). At a constant fat level of nearly 8%, there was no significant difference (P>0.05) in the cooking yield, pH, proximate composition and dimensional changes of patties prepared at different grind sizes. However, shear force value increased significantly (P<0.05) with an increase in grind size. The sensory scores were significantly (P<0.05) higher for patties prepared using 3 mm grind size as compared to those prepared at 4 and 6 mm grind sizes and hence it was adopted as the optimum grind size for low-fat ground buffalo meat patties. At a constant grind size of 3mm, cooking yield, moisture, protein and gain in height were significantly (P<0.05) higher and shear force values were significantly (P<0.05) lower for patties at all low-fat levels as compared to the control with 20% fat. Based on its significantly higher (P<0.05) sensory scores, 10% fat level was selected as optimum for low-fat ground buffalo meat patties, although even at 8% fat level sensory rating remained between good to very good.     

APPLICATION OF α-TOCOPHEROL IN DRY CHINESE POWCHICKEN SAUSAGES

Chicken breast at 8%, 17% and 25% levels was used to replace pork fat in a low-fat dry Chinese sausage. This replacement resulted in more lipid and oxymyoglobin oxidation; also pH values declined (P<0.05) during 4C storage. Cooking loss decreased with increasing chicken cantent in sausaga (P<0.05). The addition of α-tocopherol to pork/chicken sausages delayed lipid and oxymyoglobin oxidation (P<0.05) but did not influence pH value or cooking loss.     

Evaluation of low-fat sausage containing desinewed lamb and konjac gel

Ground (GR) or desinewed (DS) lamb trimmings were combined with a konjac flour (KF) gel (0%, 10% or 20%) to produce a low-fat (8%) cured sausage. Physiochemical, sensory and shelf-life analyses were performed to determine the efficacy of the fat mimetic. Desinewing reduced collagen content (2.3 mg/g tissue) and cook yield (0.6%) when compared to GR trimmings. Grinding increased aerobic plate counts (APCs) ～0.4log(10)/cm(2) more than DS, but APCs were not affected by inclusion of KF. Sausages with 20% KF lowered cook yield ～1% and slightly reduced sensory panel and texture profile analysis texture values. KF gel incorporated at 10% had similar properties to a control low-fat desinewed lamb sausage, while KF at 20% could reduce "toughening" in low-fat sausage products. Use of konjac gel as a fat mimetic could reduce total caloric energy by replacing a portion of the meat in a sausage formulation.     

The relationship between the composition and texture of conventional and low-fat frankfurters

The chemical composition, instrumental texture and sensory properties of eighteen conventional and three low-fat commercially produced frankfurters were analysed. The most important factors in defining the texture of the product were hardness and juiciness, these being related respectively to the percentage of protein and the fat/protein ratio in the frankfurter. Subsequently, using a basic formulation of soya protein and starch, different levels of fat (10 and 15%) and hydrocolloids [carrageenan, carboxymethylcellulose (CMC) and apple pectin] were tested. According to results from these trials, three low-fat formulations were chosen. The three low-fat sausages were a sausage with 15% fat and carrageenan (0.5%), a sausage with 10% fat and a combination of carrageenan (0.5%) and pectin (0.4%) and a sausage with 10% fat and a combination of carrageenan (0.5%) and CMC (0.1%). The sensory and instrumental texture attributes of the three low-fat and the standard sausages were investigated. Results indicated that low-fat (10%) frankfurters with a texture profile similar to standard frankfurters could be manufactured through the addition of mixtures of proteins and hydrocolloids. The combination of carrageenan with CMC or apple pectin is more efficient than the use of carrageenan alone as both combinations allow a higher reduction of fat, at the same time achieving a final texture well liked by consumers.     

The functional, rheological and sensory characteristics of ice creams with various fat replacers

The effects of fat replacers (Simplesse® D-100, N-Lite D, and inulin) on the melting characteristics, overruns, hardness, rheological parameters and sensory attributes of reduced (RF, 60.0 g/kg), low (LF, 40.0 g/kg), and nonfat (NF, 1.0 g/kg) ice creams were investigated. The magnitudes of the melting rates were in the order RF>LF>NF for samples that contained Simplesse® D-100 or inulin, but the reverse order was found for samples with N-Lite D. The nonfat ice creams had lowest overrun values of around 10%. Inulin-containing ice creams possessed higher overrun values than others ( P  > 0.05). The use of fat replacer decreased the hardness of ice creams. All ice cream samples showed pseudoplastic (shear-thinning) behavior. The addition of N-Lite D and inulin decreased the flow behaviour index of ice cream samples. The reduced and low fat ice cream samples were rated as similar to the control by a sensory panel. On the other hand, no correlations ( P  > 0.05) were observed between rheological parameters and sensory texture and mouthfeel.     

UTILIZATION OF INVERSE WATER-IN-OIL EMULSIONS AS FAT REPLACERS IN FRANKFURTER MODEL SAUSAGES: INFLUENCE OF FAT EMULSION CONTENT ON THE ORGANOLEPTIC AND MECHANICAL PROPERTIES

The effect of fat content on the oral perception and the mechanical properties of frankfurter-type sausages was studied by means of absolute and hedonic organoleptic and mechanical tests. Panelists were able to discriminate changes of 5–10% in fat content. A correlation between fat content and organoleptic attributes was found, supporting a perception that the full-fat product is the de facto preferable product, to whose attributes others must conform.
Substituting fat with water-in-fat globules was found to imitate a full-fat sausage adequately in mechanical tests; however, organoleptic tests assessed the true fat content of the sausages. The tests indicate that it might be the absolute amount of fat, not the surface area of fat-covered globules, that correlates to the perception of fattiness. The above should be attributed to the lubrication and flocculation–coalescence of fat droplets with saliva in the mouth.

PRACTICAL APPLICATIONS

The substitution of fat globules by inverse water-in-fat globules in sausages was found to imitate a full-fat sausage adequately in mechanical tests; however, sensory tests confidently assessed the exact, true fat content of the sausages. This observation points out some limitations concerning the use of inverse emulsions as fat substitutes in relevant products.
Correlations between sensory attributes and fat level in sausages could imply that specific norms relating to fat level exist in the consumers, to which low-fat products may have to conform to.
The testers were able to attribute different scores, thus, discriminate sausages different at times by just 5–10% fat content. This could be of importance in the development of new low-fat sausage products.     

玉米淀粉添加对低脂乳化香肠持水力的影响

乳化香肠的低脂化是当前的发展趋势,本论文拟研究不同添加量玉米淀粉(2％、4％、6％)替代脂肪对低脂乳化香肠品质特性的影响.研究结果表明:随着玉米淀粉添加量的增加,乳化肉糜的乳化稳定性和蒸煮损失率均得到改善;乳化香肠的压力持水力和感官品质均呈现增加的趋势,蒸煮损失率则呈现降低的趋势;同时还发现玉米淀粉的添加对乳化香肠的色...     

Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters

Low-fat frankfurters (10% fat), formulated for 10%, 12% and 14% protein, were made with olive oil. Compared to control (27.6% all animal fat, 10.9% protein) they had similar flavor, lower (P<0.05) TBA values and reduced (44.7–47.6%) caloric content, but had lower (P<0.05) processing yield (5.5–6.5%) and overall palatability. Among low-fat treatments, samples with 12% protein had better quality characteristics. The 12% protein frankfurters compared to the control (exccpl for palatability), had similar (P>0.05) sensory attributes and higher (P<0.05) skin strength and improved texture. The treatment with 10% protein had undesirable color and was very soft. That with 14% protein had the same (P>0.05) red color as the control but higher (P<0.05) firmness, skin strength and textural traits and lower (P<0.05) juiciness.     

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters

The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P < 0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P < 0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.     

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p < 0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.     

菊粉添加量对低脂羊肉乳化香肠品质的影响

为开发低脂羊肉乳化香肠新产品,采用菊粉作为脂肪替代物,研究不同添加量（0%、2%、4%、6%、 8%、10%）菊粉对低脂羊肉乳化香肠持水力、色泽、质构和感官品质的影响。结果表明：添加菊粉能够增强低脂羊 肉乳化香肠的持水力,提高香肠红度值（a*）,增加硬度和咀嚼性,改善低脂羊肉乳化香肠的感官品质;当菊粉添 加量为6%时,低脂羊肉乳化香肠的持水性和硬度与高脂组香肠差异不显著,而a*显著提高（P＜0.05）,并且低脂 羊肉乳化香肠的总体可接受度评分从（4.78±0.85）分提高到（6.35±1.39）分,高于高脂组评分（5.68±1.34）分。 因此6%是低脂羊肉乳化香肠中较理想的菊粉添加量。     

Low-fat meat products-technological problems with processing

Diet and health advice serve as a driving force to redirect the types of foods considered to be most beneficial in terms of improved health and quality of life for Americans. Although meat cuts have become leaner, products such as ground beef, fresh pork sausage, coarse ground sausages and emulsified sausages traditionally have higher levels of fat. However, these products offer the greatest opportunity for fat reduction by reformulation with fat substitutes. Fat replacements should contribute a minimum of calories to a product and should not be detrimental to organoleptic qualities. Most substitutes can be categorized as: leaner meats, added water, protein-based substitutes, carbohydrate-based substitutes and synthetic compounds, Reducing the fat content to ～10% often results in cooked ground beef that is bland and dry with a hard, rubbery or mealy texture. Reformulation with fat substitutes can cause a reduction in particle binding, darker product color, lack of beef flavor, reduced browning reactions and shorter microbiological shelf-life. Other problems that occur with low-fat (5-10%) fresh or cooked/smoked sausages are reduced cook yields, soft mushy interiors, rubbery skin formation, excessive purge in vacuum packages, shorter shelf-life and changes in sensory qualities after cooking or reheating. However, some combinations of fat replacements that mimic the mouthfeel and textural characteristics of fat offer potential for development of low-fat meat products.     

Sensory acceptability of slow fermented sausages based on fat content and ripening time

Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process. The effect of fat content and ripening time on the chemical, colour, texture parameters and sensory acceptability was studied. The fat reduction in slow fermented sausages produced an increase in the pH decline during the first stage of the process that was favoured by the higher water content of the low fat sausages. Fat reduction did not affect the external appearance and there was an absence of defects but lower fat content resulted in lower sausage lightness. The sausage texture in low fat sausages caused an increase in chewiness and at longer ripening times, an increase in hardness. The sensory acceptability of the fermented sausages analyzed by internal preference mapping depended on the different preference patterns of consumers. A group of consumers preferred sausages with high and medium fat content and high ripening time. The second group of consumers preferred sausages with low ripening time regardless of fat content except for the appearance, for which these consumers preferred sausages of high ripening time. Finally, the limit to produce high acceptability low fat fermented sausages was 16% fat content in the raw mixture that is half the usual content of dry fermented sausages.