Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage

Improving functional and eating qualities of processed meat products through incorporation of plant fibre is of interest to both consumers and food industry. This project investigated the physicochemical and sensory properties of chicken sausages with incorporation of up to 3% sugarcane fibre, a by-product of sugarcane processing. Compared with no sugarcane fibre sample, the cooking yield of chicken sausage with 3% of fibre and 10% of water addition was increased from 94.20% to 97.52%, total phenolic content from 25.43 to 57.09 mg GAE/100 g and radical scavenging activity from 28.11% to 60.72%, whereas lipid oxidation of Thiobarbituric acid reactive substances value was decreased from 0.535 to 0.428 malondialdehyde mg kg⁻¹. Moreover, consumer overall liking of chicken sausages was not affected by the incorporation of sugarcane fibre. This research suggested that incorporation of sugarcane fibre could improve eating quality and health benefits of the chicken sausage product, and add value to both the food and sugarcane industry.     

Soluble dietary fibres from sugarcane bagasse

Soluble dietary fibres from sugarcane bagasse were extracted under alkaline conditions and characterised. Precipitated fibres were dialysed, and the fibre composition was evaluated before and after the dialysis step. Compositional analysis indicated that the fibres both before and after dialysis consisted of 39% w/w total sugars, 16% w/w protein, 10% w/w Klason lignin and 30% w/w ash. Xylose was the main neutral sugar followed by arabinose with glucose, galactose and uronic acids also present in all samples. The structural properties were also spectroscopically examined, which confirmed the presence of arabinoxylans. Macromolecular characterisation revealed that molecular weight is reduced after dialysis, indicating that a range of dietary fibres with different macromolecular characteristics may be obtained depending on the specific processing steps. The present work shows that soluble arabinoxylans may be obtained from sugarcane agricultural wastes that may be used as a source of novel dietary fibres.     

蒸汽爆破甘蔗渣中抗氧化物质的提取及评价

以蒸汽爆破甘蔗渣(SESB)为原料,乙醇、甲醇、水及乙酸乙酯为溶剂,对其中的多酚和糖进行提取并评价了提取液的抗氧化能力。其中甲醇提取液中酚类物质含量最高((1.5174±0.0140)mg/mL),水次之((1.2382±0.0025)mg/mL),乙酸乙酯最低。提取液中的总糖含量以水中最多,其次为甲醇,乙酸乙酯中最低。四种提取液对DPPH自由基均具有很强的清除能力。水、乙醇和甲醇提取液具有较强的还原力,呈明显的量效关系。采用溶剂对SESB中抗氧化物质提取是可行的。综合经济效益、环境问题及水提取液中酚类含量、总糖含量以及抗氧化能力,认为以水作为溶剂最佳。     

Development of low-fat and low-calorie beef sausage using modified starch as fat replacement agent

BACKGROUND: The effects of modified waxy maize starch (MWMS, 10–32.5 g kg^?1) as a replacement for varying levels of oil or both oil and wheat flour (WF) on the chemical and technological characteristics of 60% beef sausages were investigated. RESULTS: Addition of MWMS increased water‐holding capacity and decreased moisture content and both cooking and purge losses. Incorporation of MWMS improved organoleptic acceptance compared with control sausages. CONCLUSION: Sausage formula 5 (F5), containing 20 g kg^?1 MWMS and 50 g kg^?1 WF, was better (P < 0.05) than all other formulae. The total caloric content of the sausages decreased significantly with decreasing fat level (P < 0.05); for example, the decrease in fat content of 57.4% in F5 led to a significant decrease in energy value of 34.9% (P < 0.05). Copyright © 2011 Society of Chemical Industry     

Oleoylation of sugarcane bagasse hemicelluloses using N‐bromosuccinimide as a catalyst

Conditions for the preparation of esters of sugarcane bagasse hemicelluloses with oleoyl chloride using N‐bromosuccinimide (NBS) as a catalyst in the N,N‐dimethylformamide/lithium chloride system under mild conditions were studied comparatively. The oleoylation was followed in terms of yield and degree of substitution (DS). The parameters optimised included oleoyl chloride concentration as the molar ratio of oleoyl chloride/anhydroxylose units in native hemicelluloses (1:1–8:1), NBS concentration (0.5–3.0%), reaction time (20–100 min) and reaction temperature (30–100 °C). Results were also compared with those for other catalysts such as H₂SO₄ and four tertiary amine catalysts, pyridine, 4‐dimethylaminopyridine, N‐methyl pyrrolidine and N‐methyl pyrrolidinone. An oleoyl chloride/hemicellulose molar ratio of 3:1 was found to be necessary for the reaction to proceed smoothly and to yield a product with a low DS. The new materials were characterised by FT‐IR and ¹H and ¹³C NMR spectroscopies as well as thermal analysis. The thermal stability of the oleoylated hemicelluloses decreased slightly upon chemical modification, but no significant further decrease in thermal stability was observed for DS ≥ 0.29. Copyright © 2004 Society of Chemical Industry     

膳食纤维的功能特性及其在香肠中应用

介绍了膳食纤维的功能特性及其在香肠中的应用,通过添加质量分数4%～8%膳食纤维可以改善香肠的感官特性,使其营养丰富,又降低了生产成本,能进一步满足人们对食品营养、方便、安全的需求,是一种易为人们所接受喜爱的新型肉制品。     

Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea

Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557–827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail.     

Incorporation of sugarcane bagasse in the development of high dietary fibre noodles

Sugarcane bagasse (SB) is one of the most abundant food wastes. In this research, SB was incorporated into the development of noodles at three different ratios, i.e. 5%, 10% and 15%. Total dietary fibre of noodles significantly increased from 3.39% (control noodles; – without SB) to 13.85% with 15% SB incorporation. All SB incorporated noodles (SBNs) were qualified to be labelled as ‘High in dietary fibre’. The 15% SBN had the highest fibre content and lowest dialyzable glucose, but the organoleptic properties were the lowest. Due to that, 5% SBN was deemed to be the most suitable ratio for noodles incorporation, as it had the closest value towards the commercial noodles in terms of colour, texture, fibre content and dialyzable glucose concentration of noodles samples. In terms of sensory evaluation, the 5% SBN had the highest overall acceptability, and the ratio was suitable for noodles development.     

Bovine ossein powder: effect of particle size on its physicochemical and functional characteristics and its application in emulsion-type sausage

Ossein (OS) powder was prepared from bovine bone, ground and sieved through mesh screens to obtain two different particle sizes of 50 (OS₅₀) and 200 mesh (OS₂₀₀). Regarding OS property determination, average particle diameters of the OS₅₀ and the OS₂₀₀ were 260.08 ± 6.48 μm and 51.79 ± 0.39 μm, respectively. Based on non-reducing electrophoresis, both OS samples consisted of α1- and α2-chain of type I collagen. Fourier transform infrared spectra revealed the presence of triple helical structure with partial unfolding of which the OS₂₀₀ showed the greater denaturation extent. The OS₂₀₀ also showed higher emulsion activity but lower oil absorption than those of the OS₅₀. The emulsion-type sausages containing OS powders (0.5% w/w) exhibited significantly lower total fluid, water, and fat releases than those of the sausages without OS. The OS₂₀₀-containing sausages exhibited the lowest expressible water and received the highest hedonic scores in texture and overall acceptance from consumer panel.     

羊肉香肠的发酵工艺优化及不同种类脂肪对其品质的影响

本文研究添加不同动物油脂对发酵香肠的品质,尤其是对风味的影响。羊肉发酵香肠最优工艺为:接种量0.02%,温度26℃,相对湿度95%,发酵20 h。在羊肉发酵香肠的工艺优化的基础上,分别添加入猪脂、羊脂和牛脂。结果表明,发酵时添加不同动物脂肪,对羊肉发酵香肠的外观及风味有一定影响。添加猪脂的发酵香肠的色泽、口感及风味与添加羊脂的发酵香肠差异不明显,而牛脂香肠的硬度要显著高于猪脂和羊脂香肠。添加脂肪的种类对羊肉香肠的气味影响非常明显。添加羊脂的发酵香肠有一定羊膻味,而添加牛脂的香肠羊膻弱,添加猪脂的羊膻味最轻。添加牛脂的发酵香肠硬度明显高于羊脂和猪脂香肠。综合考虑,猪脂和牛脂均可以替代羊脂添加于发酵香肠,都可以有效减少羊膻味。      

脂肪测定仪测定香肠中脂肪含量的研究

采用脂肪测定仪测定香肠中脂肪的含量,结果表明,所测样品中脂肪的含量为8.2%,该方法简单、准确度高,适用于香肠中脂肪含量的测定。     

杏鲍菇肠配料组成及保藏特性研究

以杏鲍菇为主要原料,添加适宜辅料,将其加工成类似火腿肠的凝胶食品。通过单因素和正交实验,研究了大豆蛋白、玉米淀粉、卡拉胶添加量对杏鲍菇肠品质特性的影响,在此基础上探讨了肉的种类和添加量对菇肠品质的影响。结果显示,以100g杏鲍菇浆料为基准,添加15%大豆蛋白、12%玉米淀粉、0.4%卡拉胶,杏鲍菇肠品质较好;添加30%鸡肉或猪肉,可进一步改善产品品质。扫描电镜观测显示,杏鲍菇肠内部呈现良好的空间网络状结构,构成稳定的凝胶体系。对杏鲍菇肠保藏特性研究显示,添加20%鸡肉肠经100℃、30min杀菌可在4℃保藏51d。该研究为杏鲍菇及食用菌的精深加工提供了有效途径。      

Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differences between one of the manufacturers (manufacturer C) and the other two and are probably attributable to the more traditional and less strictly controlled process conditions used by manufacturer C. © 2002 Society of Chemical Industry     

马齿苋粉成分分析及其在猪肉乳化香肠中的应用

马齿苋富含维生素、微量元素以及膳食纤维,是一种历史悠久的药食同源植物。经检测,马齿苋粉中总膳食纤维含量为39.45%±0.65%,粗蛋白为21.70%±0.14%、灰分为18.20%±0.01%。其吸水、吸油能力分别为(6.01±0.48)、(4.28±0.06)g/g。分别以1%、3%、5%的比例将马齿苋粉添加到猪肉乳化香肠中,与空白组相比,随着马齿苋添加量的增加,香肠的蒸煮损失显著减小(p<0.05);硬度、弹性、咀嚼性、粘聚性呈现先增大后减小的趋势;p H的变化不显著;香肠的亮度(L*)和红度(a*)显著降低(p<0.05),黄度(b*)的变化不显著。由此,马齿苋粉可作为一种潜在的高膳食纤维配料,可应用于功能性肉制品的开发。      

洋葱皮提取物对西式香肠抗氧化及品质的影响

通过测定酸价、过氧化值与硫代巴比妥酸值来监测西式香肠在储存过程中的脂肪氧化程度的变化,并采用色差、全质构分析等方法将洋葱皮提取物香肠与空白对照样品的品质进行比较,以考察洋葱皮提取物对西式香肠的色泽、质构以及氧化稳定性的影响。结果显示:洋葱皮提取物的添加量为0.5%时,不仅抑制了西式香肠脂肪的氧化,而且还改善了其色泽,降低了其硬度、弹性与咀嚼性。     

中式保健香肠的研究进展

分类归纳了近10年食品工作者对中式保健功能香肠的研究,主要有低脂低胆固醇系列、低盐高水系列、低硝酸盐低亚硝胺类系列、含膳食纤维系列、添加药食同源食物系列。     

植物乳杆菌对成熟过程风干香肠特性的影响

研究了接种植物乳杆菌的风干香肠成熟过程中微生特性及理化特性。结果表明，在整个成熟过程中总菌数降低，其中主要菌为接种菌，另外，接种植物乳杆菌的香肠过氧化物值和pH值较低，而酸价较高。对脂肪酸和脂肪进行测定结果表明，接种植物乳杆菌的风干香肠游离脂的酸含量高，说明该菌能促进香肠成熟过程中脂肪分解，其中C18：1和C16：0两种脂肪酸含量增多，而C18：2则略有降低，可能是C18：2进一步参加反应的结果。感官评定结果表明，接种植物乳杆菌的风干肠有浓郁的芳香味，脂肪氧化味（哈喇味）小。     

不同粒径番茄皮渣对香肠中脂肪替代效果的影响

研究了番茄皮渣经不同粉碎方式后对低脂香肠的质构、色泽及感官影响。将经过超微气流粉碎和普通机械粉碎后的番茄皮渣粉为脂肪替代物,研究了其对低脂香肠硬度、弹性等质构指标的影响,并对色度(L*,a*,b*)以及感官评价做了比较。研究表明:番茄皮渣经过超微气流粉碎后,粒径显著小于机械粉碎后的样品,其含水量较为明显(p<0.05)。超微粉碎后的番茄皮渣粉显著降低了香肠的硬度、弹性以及L*、a*值(p<0.05),且b*值高于对照组154%,反映出超微气流粉碎方式对番茄皮渣的脂代效果较差。机械粉碎组会显著降低香肠粘度,但对弹性、a*值,b*值并且感官综合评价均接近对照组,反映了机械粉碎后的皮渣添加在低脂香肠中能够获得与高脂对照组相似的品质属性。研究对低脂香肠的实际生产和应用具有实际意义。