Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles
Abstract
The potential of rice starch types was explored to mimic the fat and improve the stability of chicken sausage during multiple freeze-thaw (F-T) cycles. This study investigated the effect of partial fat replacement with non-waxy and waxy rice starch on the physical properties of chicken sausage during multiple F-T cycles. Sausages were manufactured using eight different formulas (standard fat, reduced-fat, and reduced-fat with both starches at addition levels of 3%, 6%, and 9%). Emulsion stability, cooking loss, color, and texture profile were analyzed as initial qualities. Sausages were stored at -18 oC for seven days and thawed at 4 oC for 17 h for each of three F-T cycles, then thawing loss and texture were evaluated. The result showed that the incorporation of non-waxy and waxy rice starch up to 9% increased the emulsion stability, lightness (L*), and the value of hardness, gumminess, and chewiness of chicken sausage (p<0.05). Multiple F-T cycles lead to mechanical damage and quality deterioration, including water-holding capacity loss and textural change. The thawing loss value of all treatments significantly increased during the F-T cycle. Utilization of waxy rice starch 3% in low-fat chicken sausage exhibited optimum physical properties and minimum thawing loss and texture change during multiple F-T cycles.
References
Ali, M. S., Kim, G. D., Seo, H. W., Jung, E. Y., Kim, B. W., Yang, H. S., & Joo, S. T. (2011). Possibility of making low-fat sausages from duck meat with addition of rice flour. Asian-Australasian Journal of Animal Sciences, 24(3), 421-428. https://doi.org/10.5713/ajas.2011.10095
Alves, L., Lorenzo, J. M., Goncalves, C. A. A., Santos, B. A. D., Heck, R. T., Cichoski, A. J., & Campagnol, P. C. B. (2016). Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers. Meat Science, 121, 73-78. https://doi.org/10.1016/j.meatsci.2016.06.001
da Silva Araújo, Í. B., Da Silva, F. A. P., Santos, M. M. F., & do Nascimento Alves, R. (2021). Recovery and application of bioactive proteins from poultry by-products. In R. Bhat (ed.), Valorization of Agri-Food Wastes and By-Products (pp. 497-514). Academic Press.
Barbut, S. (2018). Effects of regular and modified potato and corn starches on frankfurter type products prepared with vegetable oil. Italian Journal of Food Science, 30(4), 801-808.
Charoenrein, S., & Preechathammawong, N. (2012). Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels. Carbohydrate Polymers, 90(2), 1032-1037. https://doi.org/10.1016/j.carbpol.2012.06.038
Chatterjee, D., Brambila, G. S., Bowker, B. C., & Zhuang, H. (2019). Effect of tapioca flour on physicochemical properties and sensory descriptive profiles of chicken breast meat patties. Journal of Applied Poultry Research, 28(3), 598-605. https://doi.org/10.3382/japr/pfy076
Choe, J., & Kim, H. Y. (2019). Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poultry Science, 98(6), 2662-2669. https://doi.org/10.3382/ps/pez016
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Jeong, J. Y., & Kim, C. J. (2009). Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science, 82(2), 266-2671. https://doi.org/10.1016/j.meatsci.2009.01.019
Choi, Y. S., Kim, Y. B., Hwang, K. E., Song, D. H., Ham, Y. K., Kim, H. W., Sung, J. M., & Kim, C. J. (2016). Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages. Poultry Science, 95(6), 1465-1471. https://doi.org/10.3382/ps/pew096
Colmenero, F. J., Ayo, M. J., & Carballo, J. (2005). Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Science, 69, 781-788. https://doi.org/10.1016/j.meatsci.2004.11.011
Conroy, P. M., O’Sullivan, M. G., Hamill, R. M., & Kerry, J. P. (2018). Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance. Meat Science, 143, 190-198. https://doi.org/10.1016/j.meatsci.2018.04.037
Cornejo-Ramírez, Y. I., Martínez-Cruz, O., Del Toro-Sánchez, C. L., Wong-Corral, F. J., Borboa-Flores, J., & Cinco-Moroyoqui, F. J. (2018). The structural characteristics of starches and their functional properties. CYTA Journal of Food, 16(1), 1003-1017. https://doi.org/10.1080/19476337.2018.1518343
da Silva, S. L., Amaral, J. T., Ribeiro, M., Sebastiao, E. E., Vargas, C., de Lima Franzen, F., Schneider, G., Lorenzo, J. M., Fries, L. L. M., Cichoski, A. J., & Campagnol, P. C. B. (2019). Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Science, 149, 141-148. https://doi.org/10.1016/j.meatsci.2018.11.020
Fan, L., Ruan, D., Shen, J., Hu, Z., Liu, C., Chen, X., Xia, W., & Xu, Y. (2022). The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process. LWT, 159, 113244. https://doi.org/10.1016/j.lwt.2022.113244
Franco, D., Martins, A. J., Lopez-Pedrouso, M., Purrinos, L., Cerqueira, M. A., Vicente, A. A., Pastrana, L. M., Zapata, C., & Lorenzo, J. M. (2019). Strategy towards replacing pork backfat with a linseed oleogel in frankfurter sausages and its evaluation on physicochemical, nutritional, and sensory characteristics. Foods, 8(9), 366. https://doi.org/10.3390/foods8090366
Garcia-Santos, M. d. S. L., ConceiÇÃO, F. S., Villas Boas, F., Salotti de Souza, B. M., & Barretto, A. C. d. S. (2019). Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties. Food Science and Technology, 39(2), 491-497. https://doi.org/10.1590/fst.18918
Hsieh, C.-F., Liu, W., Whaley, J. K., & Shi, Y.-C. (2019). Structure and functional properties of waxy starches. Food Hydrocolloids 94, 238-254. https://doi.org/10.1016/j.foodhyd.2019.03.026
Inguglia, E. S., Song, Z., Kerry, J. P., O’Sullivan, M. G., & Hamill, R. M. (2023). Addressing clean label trends in commercial meat processing: strategies, challenges and insights from consumer perspectives. Foods, 12(10), 2062. https://doi.org/10.3390/foods12102062
Li, X. L., Meng, R., Xu, B. C., Zhang, B., Cui, B., & Wu, Z. Z. (2022). Function emulsion gels prepared with carrageenan and zein/carboxymethyl dextrin stabilized emulsion as a new fat replacer in sausages. Food Chememistry, 389, 133005. https://doi.org/10.1016/j.foodchem.2022.133005
Lonergan, S. M., Topel, D. G., & Marple, D. N. (2019). Sausage processing and production. The Science of Animal Growth and Meat Technology (pp. 229-253). Academic Press. https://doi.org/10.1016/B978-0-12-815277-5.00014-7
Lu, Y., Cao, J., Zhou, C., He, J., Sun, Y., Xia, Q., & Pan, D. (2021). The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil. LWT, 149, 111824. https://doi.org/10.1016/j.lwt.2021.111824
Lucarini, M., Durazzo, A., Sciubba, F., Di Cocco, M. E., Gianferri, R., Alise, M., Santini, A., Delfini, M., & Lombardi-Boccia, G. (2020). Stability of the meat protein type I collagen: influence of ph, ionic strength, and phenolic antioxidant. Foods, 9(4), 480. https://doi.org/10.3390/foods9040480
Mitchell, C. R. (2009). Rice starches : production and properties (pp. 569-578). Academic Press. California, USA. https://doi.org/10.1016/B978-0-12-746275-2.00013-6
Nacak, B., Ozturk-Kerimoglu, B., Yildiz, D., Cagindi, O., & Serdaroglu, M. (2021). Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages. Meat Science, 176, 108464. https://doi.org/10.1016/j.meatsci.2021.108464
Pan, N., Dong, C., Du, X., Kong, B., Sun, J., & Xia, X. (2021a). Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection. Meat Science, 172, 108313. https://doi.org/10.1016/j.meatsci.2020.108313
Pan, N., Hu, Y., Li, Y., Ren, Y., Kong, B., & Xia, X. (2021b). Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles. Meat Science, 175, 108420. https://doi.org/10.1016/j.meatsci.2020.108420
Pena-Saldarriaga, L. M., Perez-Alvarez, J. A., & Fernandez-Lopez, J. (2020). Quality properties of chicken emulsion-type sausages formulated with chicken fatty byproducts. Foods, 9(4), 507. https://doi.org/10.3390/foods9040507
Pereira, J., Brohi, S. A., Malairaj, S., Zhang, W., & Zhou, G.-H. (2020). Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil. International Journal of Food Properties, 23(1), 420-433. https://doi.org/10.1080/10942912.2020.1733014
Pereira, J., Hu, H., Xing, L., Zhang, W., & Zhou, G. (2019). Influence of rice flour, glutinous rice flour, and tapioca starch on the functional properties and quality of an emulsion-type cooked sausage. Foods, 9(1), 9. https://doi.org/10.3390/foods9010009
Pereira, J., Zhou, G.-h., & Zhang, W.-g. (2016). Effects of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausage. Journal of Food and Nutrition Research, 4(4), 216-222. https://doi.org/10.12691/jfnr-4-4-4
Pietrasik, Z., & Soladoye, O. P. (2021). Use of native pea starches as an alternative to modified corn starch in low-fat bologna. Meat Science, 171, 108283. https://doi.org/10.1016/j.meatsci.2020.108283
Roobab, U., Khan, A. W., Lorenzo, J. M., Arshad, R. N., Chen, B. R., Zeng, X. A., Bekhit, A. E., Suleman, R., & Aadil, R. M. (2021). A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021). Food Research International, 150(Part A), 110792. https://doi.org/10.1016/j.foodres.2021.110792
Shin, D. J., Lee, H. J., Lee, D., Jo, C., & Choe, J. (2020). Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils. Poultry Science, 99(5), 2811-2818. https://doi.org/10.1016/j.psj.2020.01.008
Wani, A. A., Singh, P., Shah, M. A., Schweiggert‐Weisz, U., Gul, K., & Wani, I. A. (2012). Rice starch diversity: effects on structural, morphological, thermal, and physicochemical properties - a review. Comprehensive Reviews in Food Science and Food Safety, 11(5), 417-436. https://doi.org/10.1111/j.1541-4337.2012.00193.x
Xiong, Y. (2014). Chemical and physical characteristics of meat - protein functionality. Encyclopedia Meat Sciences (2nd ed.), 267-273. https://doi.org/10.1016/B978-0-12-384731-7.00088-X
Xiong, Y., Zhang, P., Warner, R. D., Hossain, M. N., Leonard, W., & Fang, Z. (2022). Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage. Food Control, 132, 108544. https://doi.org/10.1016/j.foodcont.2021.108544
Yang, H. S., Ali, M. S., Jeong, J. Y., Moon, S. H., Hwang, Y. H., Park, G. B., & Joo, S. T. (2009). Properties of duck meat sausages supplemented with cereal flours. Poultry Science, 88(7), 1452-1458. https://doi.org/10.3382/ps.2008-00361
Zhang, F., Fang, L., Wang, C., Shi, L., Chang, T., Yang, H., & Cui, M. (2013). Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase. Meat Science, 93(3), 533-7. https://doi.org/10.1016/j.meatsci.2012.11.013
Zhao, Y., Hou, Q., Zhuang, X., Wang, Y., Zhou, G., & Zhang, W. (2018). Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT, 97, 157-163. https://doi.org/10.1016/j.lwt.2018.06.053
Zhu, J., Li, S., Yang, L., Zhao, Z., Xia, J., Zhu, Y., & Li, C. (2023). Effect of multiple freeze-thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy. Food Research International, 166, 112644. https://doi.org/10.1016/j.foodres.2023.112644
Zhu, Y., Huang, S., Jia, D., Zhao, Y., Zhang, J., Bai, J., & Xiao, X. (2022). Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage. Food Bioengineering, 1(1), 82-90. https://doi.org/10.1002/fbe2.12005
Authors
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Tropical Animal Science Journal. The statement to release the copyright to Tropical Animal Science Journal is stated in Form A. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
Article Details
