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Physicochemical properties of novel non‐meat sausages containing natural colorants and preservatives

Author:
Akramzadeh, Naeimeh, Hosseini, Hedayat, Pilevar, Zahra, Karimian Khosroshahi, Nader, Khosravi‐Darani, Kianoush, Komeyli, Rozita, Barba, Francisco J., Pugliese, Alessandro, Poojary, Mahesha Manjunatha, Khaneghah, Amin Mousavi
Source:
Journal of food processing and preservation 2018 v.42 no.9 pp. e13660
ISSN:
0145-8892
Subject:
carrageenan, corn starch, cutting, egg albumen, essential amino acids, flavor, ingredients, lycopene, metabolic diseases, models, modified starch, natural dyes, odors, paprika, physicochemical properties, preservatives, red meat, red yeast rice, saturated fats, sausages, texture
Abstract:
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.
Agid:
6162305