Search

ABSTRACTThe intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks) on the residual nitrite, pigments, and curing efficiency of chicken sausages. The results indicated that the electrical conductivities of samples were sufficiently high for ohmic heating. The extension of frozen storage duration to 4 weeks could substantially lessen the residual nitrites in all sausage samples compared to less than 3 days of storage, particularly for the raw sausage. The total pigment, nitrosylhemochrome, and curing efficiency values of the normal-sodium nitrite sausages were considerably higher than their counterparts, especially for the samples heated at high temperatures. Almost all attributes of the sausages were rather similar among the three heating techniques.

The intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks) on the residual nitrite, pigments, and curing efficiency of chicken sausages. The results indicated that the electrical conductivities of samples were sufficiently high for ohmic heating. The extension of frozen storage duration to 4 weeks could substantially lessen the residual nitrites in all sausage samples compared to less than 3 days of storage, particularly for the raw sausage. The total pigment, nitrosylhemochrome, and curing efficiency values of the normal-sodium nitrite sausages were considerably higher than their counterparts, especially for the samples heated at high temperatures. Almost all attributes of the sausages were rather similar among the three heating techniques. [ABSTRACT FROM AUTHOR]

The effect of different hydrocolloids (pectin, carboxy methylcellulose, xanthan gum, and sodium alginate) pre-treatment used at different concentrations (0.2–0.4%) on instrumental texture parameters as well as on the sensory attributes of frozen-thawed pre-cut carrots was evaluated. Instrumental texture profile analysis of frozen-thawed carrot showed a significant (P < 0.05) increase in cohesiveness with an increase in the concentration of all the hydrocolloids. Nevertheless, the increase in springiness was not significant (P > 0.05) over the untreated control samples, whereas chewiness did not show consistent results with an increase of any of the hydrocolloids. As the concentration of hydrocolloids increased, the firmness values obtained by cutting the frozen-thawed carrot samples with a Warner Bratzler Blade were also found to increase. Higher texture retention after freezing and thawing was observed in xanthan gum (0.4%) pre-treated samples than other hydrocolloids used as well as than the control samples. It increased the firmness up to 196.2% than the control samples. However, 0.3% xanthan pre-treatment gave the best sensory results. Sensory acceptability increased on increasing the pectin and carboxy methylcellulose concentrations, while lower concentration levels of alginate pre-treatment showed higher sensory preference than the higher concentration levels. Based on the results, untreated frozen samples suffered from a detrimental texture and sensory deterioration during 15 months of frozen storage. The carrot tissue integrity was well retained during frozen storage in the hydrocolloid pre-treated samples. [ABSTRACT FROM PUBLISHER]

The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and sodium alginate on textural properties, drip losses and sensory quality as well as on glass transition temperature (Tg''') of the frozen-thawed pre-cut carrots was studied. Untreated frozen samples showed detrimental effects in texture and also excessive drip losses while the carrot tissue integrity was well retained in the hydrocolloid pre-treated samples. As the concentration of the hydrocolloid increased, hardness and fracturability were also found to increase. However, adhesiveness was observed to follow a reverse trend. Xanthan gum (0.4%) resulted in higher texture retention than other hydrocolloids used as well as than the control samples. Hydrocolloids imparted lightness and higher red and yellowness to the carrot samples due to reduced solute mobility and moisture conditioning effects. Overall acceptability of the hydrocolloid pre-treated samples was found to be more than the experimental control samples. All the hydrocolloids were found to be effective in increasing the Tg''' to an extent, -2.73 to -0.28°C compared with Tg''' (-5.4°C) of untreated carrot samples. Tg''' increased to almost 74% in CMC (0.4%) pre-treated samples. The maximum enhancement was found in carboxy methyl cellulose followed by pectin, sodium alginate, and xanthan gum. The threshold concentrations in terms of sensory attributes were determined for optimal conditioning of the product prior to freezing. [ABSTRACT FROM AUTHOR]

The effects of sucrose, NaCl, and ascorbic acid on the physical state of wheat dough at sub-zero temperatures were investigated using Differential Scanning Calorimetry (DSC) and Dynamic-Mechanical Analysis (DMA). The DSC thermograms were obtained for annealed samples by scanning from -80 to 10°C at 5°C/min. Added sucrose and NaCl decreased the onset of ice melting of doughs, and they were found at -26°C. Added sucrose and NaCl increased the relative amount of unfrozen water in doughs, while added ascorbic acid had not noticeable effects. DMA measurements were made for annealed samples at a heating rate of 1°C/min from -150 to 10°C. The loss modulus, G″, of DMA showed an α-relaxation (glass transition), two low temperature relaxations (β and γ), and melting of ice in all doughs with added ingredients. [ABSTRACT FROM AUTHOR]