Department of Fish Processing Technology and Engineering, College of Fisheries, West Tripura, India.
Department of Aquaculture, College of Fisheries, West Tripura, India.
J Sci Food Agric. 2023 Aug 30;103(11):5288-5299. doi: 10.1002/jsfa.12594. Epub 2023 Apr 18.
The aim of the work was to investigate the influence of supplementing pangasius mince-based emulsion sausages with blue agave-derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability.
The cooking yield of T-2, T-3, and T-4 sausages (96-97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T-2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T-1, T-2, T-3, and T-4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased.
The sausages incorporated with the 2% and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion-type pangasius sausage. © 2023 Society of Chemical Industry.
本研究旨在探究在巴沙鱼片糜乳化香肠中分别添加 1%（T1）、2%（T2）、3%（T3）、4%（T4）和 5%（T5）的蓝藻菊粉对其工艺品质特性和可接受性的影响。
T2、T3 和 T4 香肠的蒸煮产率（96-97%）无显著差异（P＞0.05），均高于其他批次。T2 面糊与其他所有处理均有显著差异，表现出最低的总可提取液体（12.20%）值，表明面糊的乳化稳定性最高。随着菊粉水平的增加，对蒸煮香肠直径的减小有显著影响。十二烷基硫酸钠聚丙烯酰胺凝胶电泳显示，未添加菊粉的生肉末发生了蛋白水解，且在蒸煮香肠样品中观察到了新的条带。随着菊粉含量的增加，香肠的硬度从 2510.81±114.31g 增加到 3415.54±75.88g。随着菊粉含量从 1%增加到 4%，T1、T2、T3 和 T4 的 T-1、T-2、T-3 和 T-4 的峰 2 的差示扫描量热法熔融温度增加。随着菊粉水平的增加，扫描电子显微镜图像显示表面外观变得光滑。
添加 2%和 3%蓝藻菊粉（T2 和 T3）的香肠比对照具有更好的感官整体可接受性评分。结果表明，蓝藻菊粉可在 2%和 3%的水平有效用于提高乳化型巴沙鱼香肠的质量。 © 2023 化学工业协会。
