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Following the results of phase 1 which showed that differences in the extraction methods were not a factor affecting antimicrobial capabilities of Aloe vera extract on each individual tested microorganism, Aloe vera extract used in sausage processing was obtained by ethanol extraction of the whole Aloe vera plant dried at 80 °C (group IV in the first phase) which is commonly used extraction method. The meat used in the production of sausage was ground and the sausage production was carried out as stated in Özer et al. (2016). Ground meat was divided into four equal amounts depending on experimental groups and sausage groups were prepared according to tested formulations (Table 1). Within the scope of the research, a control and three different experimental setups were created. The control sausages (C) were produced without Aloe vera and sodium nitrite. The other experimental groups were produced with 156 ppm sodium nitrite (SN) or 1% Aloe vera (AV) or 1% Aloe vera plus 156 ppm sodium nitrite (SNAV)….
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Previous studies of our research group have shown protein levels of 42.81 ± 1.03; 42.83 ± 0.11; and 43.80 ± 0.62 in g 100 g−1 of product, for TSP, NY, and MRY, respectively (Bertolo et al. 2019). Similar non-meat proteins were used in the burger formulations of the present study, and no changes were observed in the protein contents of the burgers (Table 2). It is worth mentioning that the replacement of TSP for yeast cells provided an increase in essential amino acids such as lysine, once TSP has a smaller amount of this amino acids when compared with the yeast cells, with values of 6.1 g 100 g−1 (Weingartner 1987) and 7.8 g 100 g−1 (Yamada et al. 2003), respectively. Additionally, the replacement of TSP by the yeast minimized the allergenic effect caused by soy protein, while maintaining the same protein content in the final product.
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Sensory evaluation of pastima was carried out by 10 expert panelists from the meat and food science (60% females, 40% males, 23–46 years old) using a 9-point structured hedonic scale (1–3 = not acceptable, 4–5 = fairly acceptable, 6–7 = good, 8–9 = very good) for colour, brittleness, texture and structure, palatability and overall acceptability (Gök et al. 2008). For the salinity, 1–3 scores were regarded as extremely low salty, 4–7 moderate accebtable salty, 8 very salty and 9 extremely salty. Panellists were given all of four different pastırma groups sliced (Control, 0.5% PL, 1.0% PL and 2.0% PL) with randomized numbers for each sensory sessions. The sensory analyses of pastırma were done in two replicates for each pastırma. The sensory evaluation was done at room temperature in summer and at 11:00 in the daytime. Dirinking water and lavash bread were given to panelists for rinsing the mouth cavity between tests of each sample.
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Firstly, for the preparation of meat emulsion systems all ingredients (Ground pork, Olive oil, salts and Tfg, Dtfg, starch powders were weighed. The second step of preparation was the mixing of ground pork with sodium chloride and 50% of water (ice) in a 4-knife food processing machine (MCM3100W, 800 W, Bosch) for approximately 1 min for the purpose of salt-soluble meat proteins solubilization. Directly after this, the corresponding Tfg, Dtfg or starch powder level and the remaining 50% of water were added on the mixture and another 20 s of mixing took place. This step was immediately followed by the addition of olive oil and a final mixing for 30 s until obtaining a homogeneous mass. Throughout the mixing and cutting process, the temperature was below 10 °C, as ensured by monitoring the temperature and the use of ice instead of half the quantity water. Finally, each sample was stuffed into polyethylene bags, vacuum packaged and stored under refrigeration at 4 °C ± 0.5 °C until future analysis. The whole experiment was repeated in triplicate.