JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Choi, Hyun-Su; Choi, Hyung-Gyu; Choi, Yeong-Seok; Kim, Jong-Hee; Lee, Ju-Ho; Jung, Eun-Hee; Lee, Sang-Hwa; Choi, Yang-Il; Choi, Jung-Seok;
  PDF(new window)
 Abstract
This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.
 Keywords
chicory fiber;smoking;quality characteristics;restructured sausage;
 Language
English
 Cited by
 References
1.
Álvarez, D. and Barbut, S. (2013) Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Sci. 94, 320-327. crossref(new window)

2.
Berasategi, I., Navarro-Blasco, Í., Calvo, M. I., Cavero, R. Y., Astiasarán, I., and Ansorena, D. (2014) Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract. Meat Sci. 96, 1185-1190. crossref(new window)

3.
Cáceres, E., Garcia, M. L., Toro, J., and Selgas, M. D. (2004) The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci. 68, 87-96. crossref(new window)

4.
Choe, J. H., Kim, H. Y., Lee, J. M., Kim, Y. J., and Kim, C. J. (2013) Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. Meat Sci. 93, 849-854. crossref(new window)

5.
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., and Kim, C. J. (2011) Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci. 88, 59-66. crossref(new window)

6.
Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Paik, H. D., and Kim, C. J. (2008) Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages. Korean J. Food Sci. An. 28, 14-20. crossref(new window)

7.
Choi, Y. S., Kim, H. W., Hwang, K. E., Song, D. H., Choi, J. H., Lee, M. A., Chung, H. J., and Kim, C. J. (2014) Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Meat Sci. 96, 892-900. crossref(new window)

8.
Davidson, M. H., Maki, K. C., Synecki, C., Torri, S. A., and Drennan, K. B. (1998) Effects of dietary inulin on serum lipids in men and women with hypercholesterolemia. Nutr. Res. 18, 503-517. crossref(new window)

9.
Den Hond, E., Geypens, B., and Ghoos, Y. (2000) Effect of high performance chicory inulin on constipation. Nutr. Res. 20, 731-736. crossref(new window)

10.
Fellendorf, S., O'Sullivan, M. G., and Kerry, J. P. (2015) Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding. Meat Sci. 103, 75-82. crossref(new window)

11.
García, M. L., Cáceres, E., and Selgas, M. D. (2006) Effect of inulin on the textural and sensory properties ofmortadella, a Spanish cooked meat product. Int. J. Food Sci. Technol. 41, 1207-1215. crossref(new window)

12.
García-García, E. and Totosaus, A. (2008) Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach. Meat Sci. 78, 406-413. crossref(new window)

13.
Gibson, G. R. and Roberfroid, M. B. (1995) Dietary modulation of the human colonie microbiota: Introducing the concept of prebiotics. J. Nutr. 125, 1401-1412.

14.
Goulas, A. E. and Kontominas, M. G. (2005) Effect of salting and smoking-method on the keeping quality of chub mackerel(Scomber japonicus): Biochemical and sensory attributes. Food Chem. 93, 511-520. crossref(new window)

15.
Hwang, H. Y. and Rhee, S. K. (2003) Effects of emulsifying stability and product quality of sausages by adding different amount of fat and water. Hankyong National University 35, 167-176.

16.
Huang, S. C., Shiau, C. Y., Liu, T. E., Chu, C. L., and Hwang, D. F. (2005) Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci. 70, 613-619. crossref(new window)

17.
Jackson, K. G., Taylor, G. R. J., Clohessy, A. M., and Williams, C. M. (1999) The effect of the daily intake of inulin on fasting lipid, insulin and glucose concentrations in middle-aged men and women. Br. J. Nutr. 82, 23-30. crossref(new window)

18.
Kähkönen, P. and Tuorila, H. (1998) Effect of reduced-fat information on expected and actual hedonic and sensory ratings of sausage. Appetite 30, 13-23. crossref(new window)

19.
Keenan, D. F., Resconi, V. C., Kerry, J. P., and Hamill, R. M. (2014) Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach. Meat Sci. 96, 1384-1394. crossref(new window)

20.
Kim, H. W., Choi, J. H., Choi, Y. S., Han, D. J., Kim, H. Y., Lee, M. A., Shim, S. Y., and Kim, C. J. (2009) Effects of wheat fiber and isolated soy protein on the quality characteristics of frankfurter-type sausages. Korean J. Food Sci. An. 29, 475-481. crossref(new window)

21.
Kim, H. W., Choi, J. H., Choi, Y. S., Kim, H. Y., Lee, M. A., Hwang, K. E., Song, D. H., Lee, J. W., and Kim, C. J. (2014) Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork. Meat Sci. 96, 548-553. crossref(new window)

22.
Kouvari, M., Tyrovolas, S., and Panagiotakos, D. B. (2016) Red meat consumption and healthy ageing: A review. Maturitas 84, 17-24. crossref(new window)

23.
Ledesma, E., Laca, A., Rendueles, M., and Díaz, M. (2016) Texture, colour and optical characteristics of a meat product depending on smoking time and casing type. LWT-Food Sci. Technol. 65, 164-172. crossref(new window)

24.
Ledesma, E., Rendueles, M., and Díaz, M. (2015) Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products. Food Control 51, 195-205. crossref(new window)

25.
Lee, J. S. and Shin, H. K. (1997) Effects of addition of chicory extract on starch hydrolysis in vitro and glucose response in healthy subjects. Korean J. Food Sci. Technol. 29, 1295-1303.

26.
Lingbeck, J. M., Cordero, P., O'Bryan, C. A., Johnson, M. G., Ricke S. C., and Crandall P. G. (2014) Functionality of liquid smoke as an all-natural antimicrobial in food preservation. Meat Sci. 97, 197-206. crossref(new window)

27.
Lorenzo, J. M. and Franco, D. (2012) Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Sci. 92, 704-714. crossref(new window)

28.
López-Vargas, J. H., Fernández-López, J., Pérez-Álvarez, J. Á., and Viuda-Martos, M. (2014) Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Sci. 97, 270-276. crossref(new window)

29.
Mendoza, E., Garcia, M. L., Casas, C., and Selgas, M. D. (2001) Inulin as fat substitute in low fat, dry fermented sausages. Meat Sci. 57, 387-393. crossref(new window)

30.
Menegas, L. Z., Pimentel, T. C., Garcia, S., and Prudencio, S. H. (2013) Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage. Meat Sci. 93, 501-506. crossref(new window)

31.
Nowak, B., Von Mueffling, T., Grotheer, J., Klein, G., and Watkinson, B. M. (2007) Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer. J Food Sci. 72, S629-S638. crossref(new window)

32.
Olivares, A., Navarro, J. L., Salvador, A., and Flores, M. (2010) Sensory acceptability of slow fermented sausages based on fat content and ripening time. Meat Sci. 86, 251-257. crossref(new window)

33.
Oostindjer, M., Alexander, J., Amdam, G. V., Andersen, G., Bryan, N. S., Chen, D., Corpet, D. E., De Smet, S., Dragsted, L. O., Haug, A., Karlsson, A. H., Kleter, G., de Kok, T. M., Kulseng, B., Milkowski, A. L., Martin, R. J., Pajari, A.-M., Paulsen, J. E., Pickova, J., Rudi, K., Sødring, M., Weed, D. L., and Egelandsdal, B. (2014) The role of red and processed meat in colorectal cancer development: a perspective. Meat Sci. 97, 583-596. crossref(new window)

34.
Pöhlmann, M., Hitzel, A., Schwägele, F., Speer, K., and Jira, W. (2012) Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke. Meat Sci. 90, 176-184. crossref(new window)

35.
Pounis, G. D., Tyrovolas, S., Antonopoulou, M., Zeimbekis, A., Anastasiou, F., Bountztiouka,V., Metallinos, G., Gotsis, E., Lioliou, E., Polychronopoulos, E., Lionis, C., and Panagiotakos, D. B. (2010). Long-term animal-protein consumption is associated with an increased prevalence of diabetes among the elderly: the Mediterranean Islands (MEDIS) study. Diabetes Metab. J. 36, 484-490. crossref(new window)

36.
Roberfroid, M. B. (2007) Inulin-type fructans: Functional food ingredients. J. Nutr. 137, 2493S-2502S.

37.
Sánchez-Zapata, E., Zunino, V., Pérez-Alvarez, J. A., and Fernández-López, J. (2013) Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process. Meat Sci. 95, 562-568. crossref(new window)

38.
SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute, Cary, NC.

39.
Schmiele, M., Mascarenhas, N., Chiarinelli, M. C., Barretto, d. S., Carla, A., Pollonio, R., and Aparecida, M. (2015) Dietary fiber as fat substitute in emulsified and cooked meat model system. LWT-Food Sci. Technol. 61, 105-111. crossref(new window)

40.
Salazar, P., Garcia, M. L., and Selgas, M. D. (2009) Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels. Int. J. Food Sci. Technol. 44, 1100-1107. crossref(new window)

41.
Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., and Bourgeois, C. M. (1997) Dietary fibres: Nutritional and technological interest. Trends Food Sci. Tech. 8, 41-48. crossref(new window)

42.
Toth, L. (1982) Chemie der Räucherung. Weinheim, Berlin: Verlag Chemie.

43.
Tungland, B. C. and Meyer, D. (2002) Nondigestible oligo- and polysaccharides (dietary fiber): Their physiology and role in human health and food. Compr. Rev. Food Sci. F. 1, 90-109. crossref(new window)

44.
Yilmaz, I. and Dağlioğlu, O. (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci. 65, 819-823. crossref(new window)

45.
Zhuang, X., Han, M., Kang, Z. L., Wang, K., Bai, Y., Xu, X. L., and Zhou, G. H. (2016) Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Sci. 113, 107-115. crossref(new window)