Thangavelu Karthikeyan Palanisamy, Tiwari Brijesh, Kerry Joseph P, Álvarez Carlos
Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland.
Foods. 2022 Sep 8;11(18):2763. doi: 10.3390/foods11182763.
Ultrasound (US) technology can be used to improve the techno-functional properties of food ingredients, such as apple pomace (AP) and coffee silverskin (CSS), which can be used in meat products to enhance their quality. This study evaluated the changes produced by US-treated AP and CSS, when used as phosphate replacers, in the physicochemical properties of Irish breakfast sausages, i.e., their water holding capacity (WHC), cook loss, emulsion stability, proximate content, lipid oxidation, color, and textural parameters. Three sausage formulations with reduced phosphate concentrations were used to study the effect of US-treated AP and CSS, and an interactive relationship between US treatment and formulations using two-way ANOVA. The results showed that the addition of US-treated AP and CSS to all the formulations produced a significant interactive effect that increased the WHC (p < 0.05) and emulsion stability (p < 0.05), decreased cook loss (p < 0.05), and increased day 9 TBARS (p < 0.05) values of specific formulations. No significant changes were observed for the parameters of; color, texture, or proximate content values. Thus, this study demonstrated that the addition of US-treated AP and CSS improved the quality of phosphate-reduced sausages.
超声（US）技术可用于改善食品成分的技术功能特性，如苹果渣（AP）和咖啡银皮（CSS），这些成分可用于肉制品中以提高其品质。本研究评估了经超声处理的AP和CSS作为磷酸盐替代品时，对爱尔兰早餐香肠物理化学性质的影响，即其持水能力（WHC）、煮制损失、乳化稳定性、近似成分、脂质氧化、颜色和质地参数。使用三种磷酸盐浓度降低的香肠配方来研究经超声处理的AP和CSS的效果，并通过双向方差分析研究超声处理与配方之间的交互关系。结果表明，在所有配方中添加经超声处理的AP和CSS产生了显著的交互作用，提高了持水能力（p < 0.05）和乳化稳定性（p < 0.05），降低了煮制损失（p < 0.05），并提高了特定配方第9天的硫代巴比妥酸反应物（TBARS）值（p < 0.05）。在颜色、质地或近似成分值参数方面未观察到显著变化。因此，本研究表明，添加经超声处理的AP和CSS可提高低磷酸盐香肠的品质。
