Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage

Meat Science ◽  
2019 ◽  
Vol 147 ◽  
pp. 135-143 ◽  
Author(s):  
Esmaeel Abbasi ◽  
Roghayeh Amini Sarteshnizi ◽  
Hassan Ahmadi Gavlighi ◽  
Mehdi Nikoo ◽  
Mohammad Hossein Azizi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Partial Replacement ◽  
Fat Emulsion ◽  
Sensory Property ◽  
Reduced Fat ◽  
Tragacanth Gum ◽  
Added Water

scholarly journals Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads

2009 ◽  
Vol 12 (2) ◽  
pp. 368-378 ◽  
Author(s):  
C.E. Stathopoulos ◽  
S. Chockchaisawasdee ◽  
J. Doyle ◽  
B.T. O'Kennedy ◽  
J.S. Mounsey
Keyword(s):  
Oxidative Stability ◽  
Reduced Fat

scholarly journals Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

2011 ◽  
Vol 31 (4) ◽  
pp. 521-529 ◽  
Author(s):  
Yun-Sang Choi ◽  
Hyun-Wook Kim ◽  
Dong-Heon Song ◽  
Ji-Hun Cho ◽  
Jin-Hee Park ◽  
...  
Keyword(s):  
Brown Rice ◽  
Quality Characteristics ◽  
Sensory Properties ◽  
Fat Emulsion ◽  
Reduced Fat

scholarly journals Development of formulation multicomponent protein-fat emulsion

2016 ◽  
Vol 10 (4) ◽  
Author(s):  
Y. Kotlyar ◽  
Т. Goncharenko ◽  
O. Topchiy
Keyword(s):  
Partial Replacement ◽  
Technological Properties ◽  
Analysis Model ◽  
Fat Emulsion ◽  
High Quality ◽  
Biological Value ◽  
Animal Fats ◽  
Fat Emulsions ◽  
Protein Components ◽  
Emulsification Process

The article is based on research of the protein components of different nature analysis. The possibility of their use as components of protein and fat emulsions for the purpose of modeling their optimal formulations for use in the composition of meat pates was proved. Rational individuals’ emulsification process parameters, which guarantee high-quality homogeneous emulsions, were found. The samples of protein and fat emulsions using protein drugs and partial replacement of animal fats fortified blend of vegetable oils, determined by their biological value, rheological, functional and technological properties were investigated. Organoleptic analysis model of meat pates masses were analyzed and recommended percentage of protein and fat emulsions on recipes meat pates are shown.

Structure and Properties of a New Synthetic Tire Rubber: High-Trans SBR

1987 ◽  
Vol 60 (4) ◽  
pp. 721-741 ◽  
Author(s):  
H. J. Fabris ◽  
I. G. Hargis ◽  
R. A. Livigni ◽  
S. L. Aggarwal
Keyword(s):  
Fatigue Life ◽  
Oxidative Stability ◽  
Abrasion Resistance ◽  
Early Stage ◽  
Specific Property ◽  
Partial Replacement ◽  
Structure And Properties ◽  
Tire Rubber ◽  
Radial Tire ◽  
Hysteresis Properties

Abstract Solution SBR's are presently widely used as tire rubbers, and can be tailor-made for specific property advantages. Although still at an early stage of evaluation, high-trans-1,4 SBR's (HTSBR's) must certainly be considered serious contenders for at least partial replacement of NR to increase tire durability. Their excellent green and tack strengths, excellent oxidative stability and, in blends with NR, good fatigue life constitute valuable assets for radial tire sidewall constructions, while their outstanding abrasion resistance combined with acceptably low hysteresis properties will make them highly useful as components in tire tread compounds.

scholarly journals Functional and technological potential of arabica coffee oils

2020 ◽  
Vol 9 (9) ◽  
pp. e700997702
Author(s):  
Clara Mariana Lima ◽  
Jorge Pamplona Pagnossa ◽  
Rafael Carvalho do Lago ◽  
Isabelle Cristina Oliveira Neves ◽  
Ana Carolina Salgado de Oliveira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rheological Behaviour ◽  
Extraction Process ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Omega 3 ◽  
Chemical Additives ◽  
Oxidation Induction Time ◽  
Promising Alternative ◽  
Arabica Coffee

The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products.

scholarly journals Expanding the range of sausage products of special purpose

2020 ◽  
Vol 22 (93) ◽  
pp. 72-76
Author(s):  
O. Haschuk ◽  
O. Moskalyuk ◽  
I. Simonova
Keyword(s):  
Amino Acids ◽  
Whole Blood ◽  
Binding Capacity ◽  
Control Sample ◽  
Partial Replacement ◽  
Blood Protein ◽  
Fat Emulsion ◽  
Organoleptic Evaluation ◽  
Wide Range ◽  
Minced Meat

The article presents the results of research of minced meat from turkey meat with the addition of whole blood in order to expand the range of special purpose products. The presence of a wide range of physiologically active substances in meat raw materials determines its special properties. In scientific work was conducted influence of products of blood processing on qualitative indicators of sausages of health-improving purposes. The use of blood protein Globin Vepro Gel 95 HV in the composition of protein-fat emulsion (in the amount of 40 % by weight of minced meat) and whole blood to increase the iron content in the product for the prevention and treatment of anemia. During the organoleptic evaluation of meat systems, it was found that partial replacement of raw meat in minced meat with whole blood has a beneficial effect on the color of the product. But with the increase in the amount of blood there is a deterioration of organoleptic parameters. The addition to the minced meat of a protein-fat emulsion based on globin protein and the addition of whole blood in appropriate proportions creates the conditions for moisture binding. However, with the addition of 10 % of blood, there is a decrease in moisture binding capacity by 0.3 %. According to the results of studies of the content of essential amino acids, it was found that the experimental samples of sausages are characterized by the content of complete proteins. In particular, the sample № 3, which has the best functional and technological indicators has a higher rate of Lysine, Leucine, Methionine + Cysteine, Valine compared to the control sample. The dominant amino acids are Lysine, Threonine, Leucine, Phenylalanine and Tyrosine, Limiting – Methionine, Cystine, Valine, Isoleucine. For sample № 3, the value of the utilization coefficient of the protein is 0.52, the biological value is 61.12 %.

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