Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2023-01-26 DOI:10.1177/10820132231153710

İlyas Atalar, Osman Gül, Abdullah Kurt, Furkan Türker Saricaoğlu, Hüseyin Gençcelep

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Abstract

This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4 °C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.

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冷压榛子饼对肉乳化体系质量特性的影响及其在法兰克福香肠中的潜在应用

本研究旨在探讨冷榨废品榛子饼（HC）对法兰克福香肠在冷藏期间的理化和质构特性的影响。根据最高的乳化能力（174.14 毫升油/克）、乳化稳定性（79.86%）和乳化液中获得的最佳流变学结果，选择在香肠配方中使用 1%浓度的榛子饼。将添加了碳氢化合物的香肠与对照样品在 4°C 下存放 60 天进行比较。添加的碳氢化合物增加了香肠的硬度和咀嚼性，减少了香肠在储存期间的重量损失。与对照香肠相比，配方中添加的碳氢化合物减缓了储存第 15 天后丙二醛和共轭二烯烃浓度的增加。结果表明，碳氢化合物为保护乳化肉制品在储存期间的质量参数提供了良好的机会。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).