Quality Characteristics of Functional Pork Sausages Incorporated with Oat Bran Powder

Mehak  Jandyal; O. P.  Malav; Nitin  Mehta; Rajesh V.  Wagh

doi:10.48165/jms.2022.1701

Authors

Mehak Jandyal Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India
O. P. Malav Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India
Nitin Mehta Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India
Rajesh V. Wagh Department of Livestock Product Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, Punjab, India

DOI:

https://doi.org/10.48165/jms.2022.1701

Keywords:

Oat bran, Powder, , Functional, Pork sausages, Quality

Abstract

Sausages were developed by replacing lean meat with oat bran (OB) at 3%, 6%, and 9% levels. pH, cooking yield, instrumental textural profile and sensory properties of treated sausages were evaluated. Different levels of dietary fiber source with very good sensory acceptability were compared with control. Overall acceptability of 6 per cent fibre (oat bran) incorporated sausages were comparable with control. The moisture level of all treatment sausages dropped significantly (P<0.05). Protein content of oat bran incorporated sausages decreased, but the ash content increased significantly. Emulsion stability and cooking yield were significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all treatment groups.

Downloads

Download data is not yet available.

References

Ahmad A, Anjum FM, Zahoor T, Nawaz H, Dilshad SMR (2012) Beta glucan: a valuable functional ingredient in foods. Crit Rev Food Sci Nutr 52(3): 201-212

Baliga BR and Madaiah N (1970) Quality of sausage emulsion prepared from mutton. J. Food Sci 35: 383-85

Barretto ACDS, Pacheco MTB, Pollonio MAR (2015) Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber. Food Sci Technol 35: 100-107

Chang HC and Carpenter JA (1997) Optimizing quality of frankfurters containing oat bran and added water. J Food Sci 62(1): 194–197, 202

Choi YS, Jeong JY, Choi JH, Han DJ, Kim HY, Lee MA, Kim CJ (2007) Quality characteristics of meat batters containing dietary fiber extracted from rice bran. Food Sci Animal Resour 27(2): 228-234

Huang K, Du B, Xu B (2011) Alterations in physicochemical properties and bile acid binding capacities of dietary fibers upon ultrafine grinding. Powder Technol 326: 146-150

Keeton JT (1983) Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J Food Sci 48(3): 878-881

Kosova K, Leišová-Svobodová L, Dvořáček, V (2020) Oats as a Safe Alternative to Triticeae Cereals for People Suffering from Celiac Disease? A Review. Plant Foods Hum Nutr 75(2): 131-141

Kumar D, Chatli MK, Mehta N, Verma AK, Kumar P (2015) Quality evaluation of chevon patties fortified with dietary fibre. Indian J. Small Rumi 21(1): 85-91

Kumar P, Chatli MK, Mehta N, Malav OP, Verma AK, Kumar D (2016) Quality attributes and storage stability of chicken meat biscuits incorporated with wheat and oat bran. J Food Qual 39(6): 649-657

Lu R (2013) Principles of solid food texture analysis. In Instrumental assessment of food sensory quality (pp. 103-128). Woodhead Publishing.

Luisa GarcíaM, Cáceres E, Dolores Selgas M (2006) Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product. Int J Food Sci Technol 41(10): 1207-1215

Malav OP, Sharma BD, Kumar RR, Talukder S, Ahmed SR, Irshad A (2015) Antioxidant potential and quality characteristics of functional mutton patties incorporated with cabbage powder. Nutr Food Sci 45(4): 542-563

Mansour EH, Khalil AH (1997) Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res Int 30(3-4): 199-205

Mehta N, Ahlawat, S S, Sharma DP, Yadav S, Arora D (2013) Development and quality evaluation of chicken patties incorporated with psyllium husk. Haryana Vet 52(2): 6-11

Mehta N, Ahlawat S S, Sharma DP, Dabur RS (2015) Novel trends in development of dietary fiber rich meat products—a critical review. J Food Sci Technol 52(2): 633-647

Møller SM, Grossi A, Christensen M, Orlien V, Søltoft-Jensen J, Straadt IK, Bertram HC (2011) Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre. Meat Sci 87(4): 387-393

Myers RH, Montgomery DC, Anderson-Cook CM (2016) Response surface methodology: process and product optimization using designed experiments. John Wiley and Sons.

Sarıçoban C, Yılmaz MT, Karakaya M (2009) Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties. Meat Sci 83(4): 610-619

Singh T, Chatli MK, Kumar P, Mehta N, Malav OP (2015) Comparative efficacy of different binders in the development of chicken meat cutlets. J Animal Res 5(3): 455-459

Smulders MJ, van de Wiel CC, van den Broeck HC, van der Meer IM, Israel-Hoevelaken TPM, Timmer RD, Gilissen LJ (2018) Oats in healthy gluten-free and regular diets: A perspective. Food Res Int 110: 3-10

Snedecor GW, Cochran WG (1994) Statistical Methods. 8th Edn IOWA State University Press. Ames, Iowa, USA.

Steenblock RL, Sebranek JG, Olson DG, Love JA (2001) The effects of oat fiber on the properties of light bologna and fat‐free frankfurters. J Food Sci 66(9): 1409-1415

Talukder S, Sharma DP (2010) Development of dietary fiber rich chicken meat patties using wheat and oat bran. J Food Sci Technol 47(2): 224-229

Trout GR (1989) Variations in myoglobin denaturation and colour of cooked beef, pork and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate and cooking temperature. J Food Sci 54: 536- 40

Turrini E, Maffei F, Milelli A, Calcabrini C, Fimognari C (2019) Overview of the anticancer profile of avenanthramides from oat. Int Mol Sci 20(18): 4536

Yadav S, Pathera AK, Islam RU, Malik AK, Sharma DP (2018) Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage. Asian-australas J Anim Sci 31(5): 729

Yasarlar EE, Daglioglu O, Yilmaz I (2007) Effects of Cereal Bran Addition on Chemical Composition, Cooking Characteristics and Sensory Properties of Turkish Meatballs. Asian J Chem 19(3): 2353

Yılmaz I (2004) Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs. Meat Sci 67(2): 245-249

Yılmaz İ, Dağlıoğlu O (2003) The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Sci 65(2): 819-823.