UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE

Main Article Content

C.O. ÖZER

Keywords

sausage, Jerusalem artichoke powde, functional food, storage stability

Abstract

The effects of Jerusalem artichoke powder (JAP) on the quality characteristics and storage stability of fermented sausage were investigated. The replacement of added beef fat with JAP were carried out during sausage manufacturing. Replacement of beef fat with JAP resulted in a significant decrease in TBARS and pH values and an increase in moisture and protein content in sausages during fermentation and storage (p<0.05). L* values decreased and a* values increased by adding JAP (p<0.05). JAP addition decreased hardness values and increased adhesiveness (p<0.05). The use of JAP encourages the development of lactic acid bacteria and positively affected their counts during the fermentation (p<0.05).

Abstract 817 | pdf Downloads 763

References

Afoakwah N.A., Dong Y., Zhao Y.S., Xiong Z.Y., Owusu J., Wang Y. and Zhang J.Y. 2015. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. Lwt-Food Sci. Technol. 64(1):74-81.

Alakali J., Irtwange S. and Mzer M. 2010. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Sci. 85(2): 15-223.

AOAC (2005). Official Methods of Analysis (18th Ed) Association of Official Analytical Chemists. Washington, DC.

Bozkurt H. and Bayram M. 2006. Colour and textural attributes of sucuk during ripening. Meat Sci. 73(2):344-350.

Cardarelli H.R., Buriti F.C.A., Castro I.A. and Saad S.M.I. 2008. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. Lwt-Food Sci.Technol. 41(6):1037-1046.

Choi H.Y., Ryu H.K., Park K.M., Lee E.G., Lee H., Kim S.W. and Choi E.S. 2012. Direct lactic acid fermentation of Jerusalem artichoke tuber extract using Lactobacillus paracasei without acidic or enzymatic inulin hydrolysis. Bioresource Technol. 114: 745-747.

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. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82(2):266-271.

Colmenero F.J. 1996. Technologies for developing low-fat meat products. Trends Food Sci.Tech. 7(2):41-48.

Demeyer D. and Astiasarán I. 2007. Functional Meat Products. Handbook of Fermented Meat and Poultry. F. Toldrá. Oxford, UK, Blackwell Publishing Ltd. 257-266.

Ergezer H., Akcan T. and Serdaroglu M. 2014. The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs. Korean J.Food Sci. An. 34(5):561-569.

Furlan L.T.R., Padilla A.P. and Campderros M.E. 2014. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers. Meat Sci. 96(2):762-768.

Garcia M.L., Dominguez R., Galvez M.D., Casas C. and Selgas M.D. 2002. Utilization of cereal and fruit fibres in low fat dry fermented sausages. Meat Sci. 60(3):227-236.

Gedrovica I. and Karklina D. 2013. Sensory Evaluation of Meatballs with Jerusalem Artichoke (Helianthus tuberosus L.). Proceedings of World Academy of Science, Engineering and Technology, World Academy of Science, Engineering and Technology (WASET).

Grasso S., Brunton N., Lyng J., Lalor F. and Monahan F. 2014. Healthy processed meat products-Regulatory, reformulation and consumer challenges. Trends Food Sci.Tech. 39(1):4-17.

Hygreeva D., Pandey M.C. and Radhakrishna K. 2014. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci. 98(1):47-57.

Keeton J.T. 1994. Low-Fat Meat-Products -Technological Problems with Processing. Meat Sci. 36(1-2):261-276.

Kilic B. and Richards M.P. 2003. Lipid oxidation in poultry doner kebab: Pro-oxidative and anti-oxidative factors. J. Food Sci. 68(2):686-689.

Kiliç B. and Özer C.O. 2017. Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage. Meat Sci.131:18-24.

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(4):387-393.

Olmedilla-Alonso B., Jimenez-Colmenero F. and Sanchez-Muniz F.J. 2013. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci. 95(4):919-930.

Ozer C.O. and Kilic B. 2014. Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage. J. Food Sci. Tech. Mys 52(4):2093-2102.

Praznik W., Cieslik E. and Filipiak-Florkiewicz A. 2002. Soluble dietary fibres in Jerusalem artichoke powders: Composition and application in bread. Nahrung 46(3):151-157.