TY - JOUR
T1 - Physicochemical properties of novel non-meat sausages containing natural colorants and preservatives
AU - Akramzadeh, Naeimeh
AU - Hosseini, Hedayat
AU - Pilevar, Zahra
AU - Karimian Khosroshahi, Nader
AU - Khosravi-Darani, Kianoush
AU - Komeyli, Rozita
AU - Barba, Francisco J.
AU - Pugliese, Alessandro
AU - Poojary, Mahesha Manjunatha
AU - Khaneghah, Amin Mousavi
PY - 2018
Y1 - 2018
N2 - In this study, novel non-meat sausage formulations (egg white, carrageenan, and modified cornstarch) was developed and evaluated for their sensory quality. Based on a full factorial design, optimal levels of ingredients and the effect of the addition of natural coloring agents such as lycopene, paprika oleoresin, and red yeast rice powder were investigated. The formulations were assessed based on models consisting of sensory attributes including cutting ability, flavor, texture, odor, and overall acceptability. According to results of overall acceptability, the optimal levels of carrageenan, modified corn starch, and egg white for the formulation found to be 0.5, 3, and 3% (w/w), respectively. The non-meat sausages containing 3, 0.1, and 0.3 g/kg of paprika oleoresin, red yeast rice, and lycopene, respectively, provided superior sensory acceptance. The developed non-meat sausages contained higher amounts of essential amino acids and lower contents of saturated fats when compared to conventional 40% meat sausages. Practical application: Consumption of red meat based sausages is linked to several health issues including cardiovascular and metabolic diseases. We have attempted to develop “non-meat-based sausages” using egg white, carrageenan, and modified starch, using natural coloring agents and preservatives. Non-meat sausages contained higher amounts of essential amino acids and lower contents of saturated fats when compared to conventional meat sausages. Hence, the introduced formulation without meat can be approached as a new trend to overcome the issues as mentioned above.
AB - In this study, novel non-meat sausage formulations (egg white, carrageenan, and modified cornstarch) was developed and evaluated for their sensory quality. Based on a full factorial design, optimal levels of ingredients and the effect of the addition of natural coloring agents such as lycopene, paprika oleoresin, and red yeast rice powder were investigated. The formulations were assessed based on models consisting of sensory attributes including cutting ability, flavor, texture, odor, and overall acceptability. According to results of overall acceptability, the optimal levels of carrageenan, modified corn starch, and egg white for the formulation found to be 0.5, 3, and 3% (w/w), respectively. The non-meat sausages containing 3, 0.1, and 0.3 g/kg of paprika oleoresin, red yeast rice, and lycopene, respectively, provided superior sensory acceptance. The developed non-meat sausages contained higher amounts of essential amino acids and lower contents of saturated fats when compared to conventional 40% meat sausages. Practical application: Consumption of red meat based sausages is linked to several health issues including cardiovascular and metabolic diseases. We have attempted to develop “non-meat-based sausages” using egg white, carrageenan, and modified starch, using natural coloring agents and preservatives. Non-meat sausages contained higher amounts of essential amino acids and lower contents of saturated fats when compared to conventional meat sausages. Hence, the introduced formulation without meat can be approached as a new trend to overcome the issues as mentioned above.
U2 - 10.1111/jfpp.13660
DO - 10.1111/jfpp.13660
M3 - Journal article
AN - SCOPUS:85050700992
SN - 0145-8892
VL - 42
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
IS - 9
M1 - e13660
ER -