التفاصيل البيبلوغرافية
| العنوان: |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
| المؤلفون: |
Gabiatti Junior, Claudio, Mejía, Sandra M. Vasquez, Lim, Loong-Tak, Bohrer, Benjamin M., Rodrigues, Rafael Costa, Prentice, Carlos |
| سنة النشر: |
2020 |
| المجموعة: |
Universidade Federal do Rio Grande do Sul (UFRGS): Lume |
| مصطلحات موضوعية: |
Beef emulsion, Cellulose casings, Cellulosic fibers, Emulsion modeling, recycled sausage casings, spent casings, Tripa de salsicha de celulose |
| الوصف: |
The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing [RSC]) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e., recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal was to test the ability of the RSC ingredient as a partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with 5 different levels of the RSC ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety 3 times (n = 3) in a completely randomized design, and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability while improving the sustainability of the sausage production system. |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| تدمد: |
2575-985X |
| Relation: |
Meat and Muscle Biology. Kansas City, USA. Vol. 4, n.1 (Feb. 2020); http://hdl.handle.net/10183/262358; 001168672 |
| الاتاحة: |
http://hdl.handle.net/10183/262358 |
| Rights: |
Open Access |
| رقم الانضمام: |
edsbas.11E4CEF1 |
| قاعدة البيانات: |
BASE |