DOCSLIB.ORG

Studies of the Stability of 5'-Ribonucleotides in Sausage†

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Studies of the Stability of 5'-Ribonucleotides in Sausage† 95 Nippon Shokuhin Kogyo Gakkaishi Vol. 26, No.2 (1979) (44) Studies of the Stability of 5'-Ribonucleotides in Sausage† KIYOFUMI ISHII*, SEISHI TAKAGI* and YUKIHIRO NAKAO* The influencesof processingcondition in meat products,particularly sausage, on the stability of added 5'-ribonucleotideswere studied. The resultsare as follows. (1) In case of sausage without smoking, the internaltemperature of sausage was raised so rapidly in short time that added 5'-ribonucleotideswere very stable. (2) On the contrary,in case of sausage with smoking, though the stabilityof added 5'-ribonucleotidesdepended on the smoking condition,they were fairlydecomposed even in the case of small casing such as wiener and they were moreover de- composed in the case of largercasing such as frankfurterand bologna. (3) There methods, that is, (a) coating 5'-ribonucleotideswith hydrogenated vegetableoil, (b) adding polyphosphate to sausage, and (c)adding glucono-delta-lactoneand smoking at high temperature for short time, were studiedto keep added 5'-ribonucleotidesstable in smoking process. All these methods were found to be effective. In the previous report1),the stabilityof coating with 3 times weight of hydrogenated added 5'-ribonucleotidesin dried soup mixes vegetable oil (mp 58-60℃). and in raw materials therein was studied. 2. Determination of 5'-ribonucleotides In meats products, added 5'-ribonucleotides 5'-Ribonucleotides in the sausage were may be decomposed during processing by determined by using the enzyme method of phosphatase present in meats2). Though the NAKAJIMA et al.6) One μmole of added 5'- stabilityof 5'-ribonucleotidesadded during ribonucleotides corresponds to 535 μg of them. the processing of fish sausage3),kamaboko 3. Preparation of sausage and meat sausage products4,5)has previously 3.1 In case of sausage without smoking been reported,the study on the stabilityof Process 5'-ribonucleotidesadded to meat products in The formulation used was lean mutton view of their processing conditions has 29%, lean pork 7%, horse meat 22%, tuna scarcely been published. meat 7%, back fat 7%, corn starch 4.3%, This study concerns the influenceof the ice 21.7%, salt 1.6%, sodium nitrite, season- processing condition of meat products, ing and polyphosphate. The lean meats and especiallysausage, on the stabilityof added back fat were ground through a 2mm plate. 5'-ribonucleotides. The ingredients were comminuted in a chopper for 3min. 5'-Ribonucleotides were dissolved Experimental with water and mixed thoroughly into the 1. Materials sausage emulsion. After the emulsion was Commercial pork, beef, mutton and horse stuffed into vinylidene chloride casings (3.6 meat were used for the preparationof sausage. cm and 8.0cm in diameter), the cooking 5'-Ribonucleotidesconsisting of equal amounts process was carried out for 1hr at 80℃. of disodium 5'-inosinateand disodium 5'- 3.2 In case of sausage with smoking guanylate and coated 5'-ribonucleotideswere process obtained from Takeda Chemical Ind., Ltd. (1) Wiener: The formulation was lean Coated 5'-ribonucleotideswere prepared by beef 26%, beef heart 3.2%, lean pork 16.2%, † Application of 5'-Ribonucleotides to Foods, Part 2 * Food Research Laboratories, Food Products Division, Takeda Chemical Industries, Ltd. Juso- Honmachi, Yodogawa-ku, Osaka (45) ISHII, TAKAGI & NAKAO: Application of 5'-Ribonucleotides to Foods, Part 2 96 Table 1. Stability of Added 5'-Ribonucleotides in Sausage before and after Cooking without Smokinga) back fat 19.5%, skim milk 7.1%, salt 2.0%, manner as wiener. After the emulsion was sodium nitrite and seasoning. The lean meats stuffed into cellulose casings (diam., 5.16cm and back fat were ground through a 2mm and 8.75cm), the cooking was carried out plate. The ingredients were comminuted in at 60℃ and smoking was begun at 66℃ and a chopper for 3min. 5'-Ribonucleotides or the temperature was raised to 78-82℃. coated 5'-ribonucleotides were mixed in the After the bologna had reached an internal emulsion for 3min. After the emulsion was temperature of 68℃, the smoking was stuffed into cellulose casing (diam., 1.6cm), finished. the cooking was begun at 54.5℃ in smoke- Results and Discussion house and the smoking was conducted at 65.5℃, gradually heated up and finished at 1. Stability of added 5'-ribonucleotides in 77℃. sausage without smoking (2) Frankfurter: The formulation was The stability of added 5'-ribonucleotides lean beef 41%, lean pork 17%, beef fat 17%, in it before and after cooking is shown in ice 22%, salt 2.6%, sodium nitrite and season- Table 1. Fig. 1 shows the internal temperature ing. It was prepared in the same manner of sausage cooked in hot water at 80℃. It as wiener. The emullsion stuffed into cellulose was found that added 5'-ribonucleotides in casing (diam., 2.6cm) was cooked at 60℃, cooked sausage were very stable and from then heated up to 71℃, followed by smoking 74 to 94% of them was kept remaining. at the same temperature and the smoking Internal temperature of this cooked sausage was finished at 80℃. After smoking, the with 3.6cm casing reached above 70℃ in cooking was carried out at 80℃ for 15min. from 10 to 15min as shown Fig. 1. The (3) Bologna: The formulation was lean phosphatase in pork was previously reported beef 40%, lean pork 33.1%, ice 21.8%, salt to be inactivated by heating at 70℃ for 2.33%, sodium nitrite and seasoning. The 5min2). It appears, therefore, that in case preparation was performed in the same of this small casing, the temperature at 97 日本食 品 工業 学 会誌 第26巻 第2号 1979年2月 (46) which the phosphatase in meats was highly ribonlucleotides in wiener and frankfurter, active, was passed through so rapidly that respectively. The remaining added 5'- added 5'-ribonucleotideswere kept very ribonucleotides therein were from 48 to 66%. stable.On the contrary, in case of larger They were decomposed even in case of small casing such as of 8.0cm in diameter, about casing such as that used for wiener. It took 60% of added 5'-ribonucleotidesremained. long time from 40 to 50min to raise the As shown in Fig. 1, added 5'-ribonucleotides internal temperature to 40℃ and from 90 to were decomposed because they had been 120min to 62℃. It was previously reported attacked by phosphatase in meats for a long that while the phosphatase activity in meats time at its optimum temperature. was high below 40℃, it was gradually 2. Stabilityof 5'-ribonucleotidesin sausage inactivated above 40℃ and was almost lost with smoking at 70℃7). The smoking schedule and internal tem- When the relationship is considered between perature of wiener, frankfurterand bologna the change of internal temperature and the are shown in Figs, 2, 3 and 4, respectively. phosphatase activity in wiener or frankfurter Tables 2 and 3 show the stabilityof added in smoking process, the remarkable decom- 5'-ribonucleotides(regular) and coated 5'- position of added 5'-ribonucleotides in these Fig. 1. Internal temperature of sausage cooked in hot water Fig. 3. Smoking schedule of frankfurter sausagea) Fig. 4. Smoking schedule of bologna sausage Fig. 2. Smoking schedule of wiener sausagea) (47) ISHII, TAKAGI & NAKAO: Application of 5'-Ribonucleotides to Foods, Part 2 98 Table 2. Stability of Added 5'-Ribonucleotides and Coated 5'-Ribonucleotides in smoked Wiener Table 3. Stability of Added 5'-Ribonucleotides and Coated 5'-Ribonucleotides in Smoked Frankfurter Table 4. Stability of Added 5'-Ribonucleotides and Coated 5'-Ribonucleotides in Smoked Bologna products can be explained to be due to the Table 4. fact that they were passed through for a In terms of keeping added 5'-ribonucleotides long time the temperatures at which the stable in sausage with smoking, three methods phosphatase in meats was highly active. may be considered. This fact is more evident in the case of First: 5'-Ribonucleotides should be coated bologna sausage stuffed into larger casing. with something such as edible fat to avoid The remaining added 5'-ribonucleotidewere bringing them into contact with phosphatase. about 16% and below 11%, as shown in Second: Polyposphate should be added to 99 日本食 品工 業 学 会 誌 第26巻 第2号 1979年2月 (48) Table 5. Effect of Pyrophosphate on the Stability of Added 5'-Ribonucleotides in Smoked Wiener Table 6. Effect of Added Glucono-Delta-Lactone on the Stability of Added 5'-Ribonucleotides in Smoked Wiener meat products as a competitor to prevent tion of them may be due to the fact that 5'-ribonucleotides from being decomposed by the coating film was broken during the the attack of the phosphatase in meats, as chopping process. In bologna, however, the TOMIYAMA et al.3) showed in fish sausage remaining 5'-ribonucleotidescoated with this products. agent decreased in comparison with those Third: Smoking processing should be done in wiener as shown in Tacle 4. In another as short as possible. experiment, 5'-ribonucleotideswhich were (1) The effect of coating agent coated with hydrogenated vegetableoil with In order to keep 5'-ribonucleotides stable, higher melting point, remained from 69 to the following specification as coating agents 75%. should be required. Coating agents do not (2) The effectof polyphosphate melt at the temperature at which the Adding polyphosphate to smoked meat was phosphatase is highly activated, but melt at effective to stabilize5'-ribonucleotides as the temperature at which the phosphatase shown in Table 5. Polyphosphate is useful is inactivated. From the results of many for prevention of 5'-ribonucleotidesfrom investigations, it was found that hydrogenated decomposition under the condition of being vegetable oil melting at 58-60℃ was suit- attacked by phosphatase in meats for a long able for the coating agent. The stabilities time in smoking Process. of 5'-ribonucleotides coated with this coating (3) The effectof cure accelerator agent are shown in Tables 2, 3 and 4. The There is a report that by using glucono- coating with this agent was effective measure delta-lactone(GDL) as cure accelerator,the against the decomposition of 5'-ribonucleo- meat products are kept at a high temperature tides.
Load more

Recommended publications
  • Clean Label Alternatives in Meat Products
    foods Review Clean Label Alternatives in Meat Products Gonzalo Delgado-Pando 1 , Sotirios I. Ekonomou 2 , Alexandros C. Stratakos 2 and Tatiana Pintado 1,* 1 Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain; [email protected] 2 Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; [email protected] (S.I.E.); [email protected] (A.C.S.) * Correspondence: [email protected] Abstract: Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered. Keywords: clean label; meat products; nitrites alternatives; phosphates alternatives Citation: Delgado-Pando, G.; Ekonomou, S.I.; Stratakos, A.C.; Pintado, T.
    [Show full text]
  • SUBMISSION to OBJECT to TERMS PROPOSED by the EUROPEAN UNION for PROTECTION AS GEOGRAPHICAL INDICATIONS in AUSTRALIA Submitter N
    SUBMISSION TO OBJECT TO TERMS PROPOSED BY THE EUROPEAN UNION FOR PROTECTION AS GEOGRAPHICAL INDICATIONS IN AUSTRALIA Submitter’s contact information Name: Shawna Morris Company represented, including ACN or ABN, if any: Consortium for Common Food Names (CCFN) Other representative: E-mail address: [email protected] Mailing address: 2107 Wilson Blvd., Suite 600, Arlington, VA, 22201, United States of America Phone number: +1 (703) 528-4818 EU GI name you are objecting to (please use a new form for each term objected to) MORTADELLA BOLOGNA Ground(s) of objection to the protection of the EU GI name (please tick all the grounds that apply) 1. The EU GI name is used in Australia as the common name for the relevant good. X (See details below regarding grounds for our objection based on this element.) 2. The EU GI name is used in Australia as the name of a plant variety or an animal breed. (Please provide any relevant information that shows the name is also a plant variety or animal breed, such as studies, articles, copies of websites or any other relevant information) 3. The EU GI name is identical to, or likely to cause confusion with a trade mark or geographical indication that is registered or the subject of a pending application in Australia. (Please include the details of the GI or the trade mark including the trade mark number) 4. The EU GI name is identical, or likely to cause confusion with, an unregistered trade mark or geographical indication that has acquired rights through use in Australia. (Please identify the trade mark or GI and provide information that demonstrates how it is being used in the Australian marketplace.) 5.
    [Show full text]
  • Bologna – Morton’S Recipe
    BOLOGNA – MORTON’S RECIPE Page 1 of 1 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 BOLOGNA - From A Morton’s Salt 1940’s Recipe Booklet. There are many delicious types and kinds of sausage that can be made with beef and pork. Any clean cuts of meat can be used, and different combinations of meat and seasonings used to suit individual tastes. The following recipe calls for TenderQuick instead of regular salt. Tender Quick cures faster than Regular Salt, brings out a pleasing, rich color, and develops and intensifies the natural flavors of the meat. Bologna Sausage Excellent bologna sausage can be made by combining one part pork with 1-1/2 parts beef: For example, 10 lbs. pork and 15 lbs. beef, or 40 lbs. pork and 60 lbs. beef. The following recipe is based on the larger quantity, which would make a total of 100 lbs. of meat. 60 Lbs. beef trimmings 40 lbs. pork trimmings 3 lbs. TenderQuick 4 to 8 oz. black pepper 1 1/2 oz. coriander 1 oz. mace Onions if desired. Mix 2 lbs. TenderQuick with the 60 lbs. chilled beef trimmings and grind, using the coarse grinding plate. After grinding, spread the meat in a cool place and let it cure for 48 hours. Grind the 40 lbs. chilled pork trimmings with 1 lb. Tender Quick and let cure. After 48 hours, regrind the cured beef, using a plate with 1/8” size holes. Then add the pork and grind the mixture again.
    [Show full text]
  • Redalyc.Partial Substitution of Sodium Chloride in Toscana Sausages And
    Semina: Ciências Agrárias ISSN: 1676-546X [email protected] Universidade Estadual de Londrina Brasil Seganfredo, Diogo; Rodrigues, Sidnei; Lahis Kalschne, Daneysa; Mendes Pereira Sarmento, Cleonice; Canan, Cristiane Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics Semina: Ciências Agrárias, vol. 37, núm. 3, mayo-junio, 2016, pp. 1285-1294 Universidade Estadual de Londrina Londrina, Brasil Available in: http://www.redalyc.org/articulo.oa?id=445746397014 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative ARTIGOS / ARTICLES DOI: 10.5433/1679-0359.2016v37n3p1285 Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics Substituição parcial de cloreto de sódio em linguiça Toscana e os efeitos nas características do produto CIÊNCIAS DE ALIMENTOS Diogo Seganfredo1; Sidnei Rodrigues1; Daneysa Lahis Kalschne2; Cleonice Mendes Pereira Sarmento3; Cristiane Canan3* Abstract High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced.
    [Show full text]
  • Reduced Fat Bologna Sausages with Improved Lipid Fraction
    Reduced fat bologna sausages with improved lipid fraction Izaskun Berasategi1, Mikel García-Íñiguez de Ciriano1, Íñigo Navarro-Blasco2, Maria Isabel Calvo3, Rita Yolanda Cavero4, Iciar Astiasarán1, Diana Ansorena1* 1 Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. 2 Department of Chemistry and Soil Science, Faculty of Sciences, University of Navarra. Irunlarrea s/n, 31008-Pamplona, Spain. 3 Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. 4 Department of Plant Biology (Botany), Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain. *Corresponding author: Tel.: +34 948 42 56 00 (ext. 6263); Fax: +34 948 42 56 49. E-mail address: [email protected] ABSTRACT BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amount of energy, total fat and saturated fat and higher amount of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed a pork back-fat reduction and allowed to obtain sausages with 84 g kg-1 of fat and 1334 kcal kg-1, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed improving the lipid profile of the “energy-reduced” sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25% to 100%). Using the 100% substitution level gave rise to products with 27 g kg-1 α-linolenic acid, and low saturated fat content (13.5 g kg-1), showing good sensory results regarding taste, smell and texture.
    [Show full text]
  • Format of Short Papers for the 58Th International
    SENSORY ACCEPTANCE OF LOW-FAT BOLOGNA MORTADELLA SAUSAGES SPADA, F. P.1, CONTRERAS-CASTILLO, C. J.1, MARTINS, M. M. 1 and LEMOS, A. L.C. 2. 1Department of Agroindustry, Food and Nutrition, University of São Paulo, Piracicaba, Brazil. 2 Meat Technology Center (CTC) of the Institute of Food Technology (ITAL), São Paulo, Campinas, Brazil. Abstract - The Brazilian population has a diet lower than the regular product. The Bollogna high in fat, even with recommendations to reduce Mortadella sausage stands out as a popular consumption by the World Health Organization. emulsified meat product, widely consumed in Fat is an important ingredient in product Brazil, with a low price and with significant structure as well as providing physiological and levels of fat. Fat contributes to palatability and sensory characteristics for the consumer. In the Brazilian context, Bollogna Mortadella sausage structural stability of emulsified products, due to stands out as a popular emulsified meat product, the alloy rheological and structural properties. It widely consumed, low cost and with significant is difficult to prepare emulsions with low fat [3]. levels of fat. The Bollogna Mortadella sausage has Variations in fat content influence sensory particular sensorial properties, very specific to the properties by different mechanisms: changes in product, small changes can easily mischaracterize the water /fat ratio, the protein concentration this product. Thus the objective of this study was changes in the emulsifiers and changes in to identify the sensory acceptance of Bollogna lipophilic active compounds which act as mortadella sausage with 2/3 of the fat reduced. precursors for odor development and stability The sensory panel consisted of 101 members, they and flavor [4].
    [Show full text]
  • The Effect of Internal Endpoint Temperature on Smoked Sausage Quality Stored Under Light Emitting Diode and Fluorescent Lighting
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by K-State Research Exchange THE EFFECT OF INTERNAL ENDPOINT TEMPERATURE ON SMOKED SAUSAGE QUALITY STORED UNDER LIGHT EMITTING DIODE AND FLUORESCENT LIGHTING by ALICIA JO GASCHLER B.S., Kansas State University, 2010 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Animal Sciences & Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2012 Approved by: Major Professor Elizabeth A. Boyle Copyright ALICIA JO GASCHLER 2012 Abstract Quality attributes of vacuum packaged, skinless smoked sausage made with a combination of pork, turkey, and beef, cooked to 64, 68, or 72°C internal endpoint temperature following USDA FSIS Appendix A, and displayed at 4°C for up to 120 days under light emitting diode (LED) and fluorescent (FLS) lighting were evaluated. External color, pH, thiobarbituric acid reactive substances (TBARS), proximate analysis, reheat yield, and sensory attributes were measured on day 0, 90, and 120 of display. Purge amount and color were measured on day 10, 90, and 120. Product was displayed in LED or FLS retail display cases set to the same operational and temperature profiles. Lighting type had no effect (P>0.05) on any of the measured attributes. Instrumental external color was less (P<0.05) red by 0.63 units in product thermally processed to 64°C than product processed to 68°C. Product cooked to 72°C was less (P<0.05) yellow externally compared to those processed to 64 and 68°C.
    [Show full text]
  • (Cavendish) Flour in the Formulation of Healthier Chorizo
    foods Article Influence of Underutilized Unripe Banana (Cavendish) Flour in the Formulation of Healthier Chorizo Diego Salazar 1,2,* , Mirari Arancibia 1 , Karen Raza 1, María Elvira López-Caballero 3 and Maria Pilar Montero 3,* 1 Facultad de Ciencia e Ingeniería en Alimentos, Universidad Técnica de Ambato, Av. Los Chasquis y Rio Payamino, 180206 Ambato, Ecuador; [email protected] (M.A.); [email protected] (K.R.) 2 Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain 3 Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), Calle José Antonio Novais 10, 28040 Madrid, Spain; [email protected] * Correspondence: [email protected] (D.S.); [email protected] (M.P.M.) Abstract: The purpose of this work was to obtain chorizos by partially fat replacing with banana flour (whole or peeled). These chorizos were formulated with 3% pork fat and 24% whole banana flour (BC) or banana peel flour (BPC). A third formulation of chorizo with 15% pork fat and 12% wheat flour (WC) was also produced for comparison. Cooking loss was 12.5% for the WC, while for the BC and BPC chorizos it was 7.2% and 6.9%, respectively. All three products had similar water, protein, and ash contents, whereas carbohydrate and fiber contents were the main changes in composition. The color of the three different formulations did not change markedly, but an increase in yellowness and chromaticity was observed in the BC chorizo, as well as a slight decrease in lightness and in the whiteness index in the BPC one.
    [Show full text]
  • Applications of Mechanically Deboned Meat in Sausage Mass
    JOURNAL OF AGRICULTURAL SCIENCE IN FINLAND Maataloustieteellinen Aikakauskirja Vol. 62: 397—405, 1990 Applications of mechanically deboned meat in sausage mass L. RIIHONEN,* K. HÄMÄLÄINEN** and E VÄÄNÄNEN** * Finnish Meat Research Centre, Box 56, SF-13101 Hämeenlinna, Finland ** Osuusteurastamo Karjaportti, Box 60, SF-50101 Mikkeli, Finland Abstract. The use ofmechanically deboned meat (MDM) and its proportion in homogeneous sausage mass was investigated. A test Bologna containing 7.50% mechanically deboned meat was used. Two deboning machines, an Inject Star based on pressure and an auger-type Poss machine based on scraping, were used. The water contents of the masses varied between 28.36 and 43.36%. Test sausages containing the same amounts of meat recovered by the Inject Star and Poss deboners were surprisingly similar in colour. Calcium contents of samples were 0.11% 0.18%, and the corresponding ash contents 2.6 2.9%. The pH values of all the test sausages were similar, about 6.4. Fat contents in samples made using MDM recovered with the Inject Star deboner were lower than those in the samples made using MDM recovered with the Poss de- boner. On the basis of chemical quality indices the shelf lives of all the test sausages were similar. Index words: mechanically deboned meat (MDM), use of MDM, sausage, shelf-life of sausage Introduction Mechanical deboning is an inexpensive and tity of mechanically separated beef, pork, or convenient method of recovering meat at- lamb meat is limited to 20 percent of the meat tached to bones. Many processed meats are fraction (1). finely minced, so mechanically deboned meat Field (2) reported that flavour not as- (MDM) can be used to economic advantage.
    [Show full text]
  • Chia Oleogel As a Potential New Ingredient for Healthy Cooked Meat Sausages †
    Proceedings Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages † José Ángel Pérez-Álvarez 1,*, Alba Roldán-Verdú 1, Asunción Martínez-Mayoral 2, Estrella Sayas-Barberá 1, Casilda Navarro-Rodríguez de Vera 1, Manuel Viuda-Martos 1 and Juana Fernández-Lopez 1 1 IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela C.P.03312, Alicante, Spain; [email protected] (A.R.-V.) [email protected] (E.S.-B.); [email protected] (C.N.-R.d.V.); [email protected] (M.V.-M.); [email protected] (J.F.-L.) 2 SORT Research Group, Centro de Investigación Operativa, Universidad Miguel Hernández de Elche, Elche, C.P. 03302 Alicante, Spain; [email protected] * Correspondence: [email protected]; Tel.:+34-966749739 † Presented at the 1st International Electronic Conference on Food Science and Functional Foods, 10–25 November 2020; Available online: https://foods_2020.sciforum.net/. Abstract: Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite level (RNL), were determined. In a traditional FTCS formula, the COG was used to replace pork back fat (substitution level 0%, 25%, 50%, and 75%).
    [Show full text]
  • Report Name:Colombia Notifies Draft Measure to Restrict Processed
    Voluntary Report – Voluntary - Public Distribution Date: May 04,2020 Report Number: CO2020-0016 Report Name: Colombia Notifies Draft Measure to Restrict Processed Foods that Exceed Sodium Targets Country: Colombia Post: Bogota Report Category: FAIRS Subject Report, Policy and Program Announcements Prepared By: Moises Huerta Approved By: Benjamin Rau Report Highlights: On July 26, 2019, Colombia notified a proposed technical regulation that defines the maximum sodium content for a list of 67 processed foods to the WTO TBT Committee as G/TBT/N/COL/238. This measure ultimately seeks to reduce hypertension and related non-communicable diseases (NCDs) associated to excess salt intake. The proposed measure establishes a mandatory one and three-year maximum sodium content targets for each of the 67 food categories. THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY On July 26, 2019, Colombia notified to the WTO TBT Committee a “Draft Technical Regulation establishing the maximum sodium content for food products prioritized in the National Strategy for the Reduction of Sodium Consumption and setting forth other provisions”. The draft regulation was notified to the WTO as G/TBT/N/COL/238. The text of this proposed regulation can be located at: https://members.wto.org/crnattachments/2019/TBT/COL/19_4077_00_s.pdf This measure was developed by Colombia’s Ministry of Health and Social Protection (MINHEALTH) and seeks to reduce hypertension and related non-communicable diseases (NCDs) associated to excess salt intake. MINHEALTH claims that this proposed regulation is one of the multiple mechanisms that the Colombian government is using to reduce the allegedly high salt intake among Colombians.
    [Show full text]
  • GUDP Nye Varmebehandlingsprocesser Og
    Rapport 13.01.2017 Projekt nr. Optimeret produktion af forædlede kødprodukter 2003681-14 Fremtidige varmebehandlingsprocesser og innovationsrapport Christian Vestergaard, Henning Sejer Jakobsen og Lise Nersting Introduktion Formålet er at undersøge om der er nye varmebehandlingsprocesser, der med fordel kan anvendes til kødprodukter fremfor traditionel varmebehandling. Der ud over er der udført en innovationsproces på 2 virksomheder mhp. at under- søge, om der findes helt andre innovations- og optimeringsmuligheder. Rappor- ten består af 2 delrapporter. Delrapport en state of the art over nye varmebe- handlingsprocesser og del 2 et resume over innovationsforløbene på de to virk- somheder. 1 Indhold Fremtidige varmebehandlingsprocesser State of the art Formål …………..……………………………………………………………….……….…………………….4 Baggrund..............……………………………………………………………..………………………..4 Indledning…………………………………………………………………………………..………………….5 Traditionel opvarmning………………………………………………………………..………………..6 Volumetriske metoder generelt……………………………………………………..……………..7 Radiobølger (RF)…………………………………………………………………………………………….7 Mikrobølger (MW)…………………………………………………………………………………………14 Ohmisk opvarmning (OH)……………………………………………………………………..…….21 Innovationsrapport Baggrund……………………………………..………………………………………..…………………….28 Referat fra workshop – Fase 3 ........................................................... 29 Generelle betragtninger .................................................................. 29 Hamburgerryg ..............................................................................
    [Show full text]