PREVENTING OF PACKAGING EXUDATION IN FRANKFURTER SAUSAGES BY USING MODIFIED POTATO STARCH

Year 2020, Volume: 45 Issue: 5, 894 - 906, 19.08.2020

Maliyanmu Saımaıtı Hüseyin Gençcelep

https://doi.org/10.15237/gida.GD20031

Abstract

The effect of potato starch modified by pre-gelatinization on frankfurter sausage exudation level was investigated. This liquid exuded from the food product may have a negative impact in sensorial properties of packaged food as well as in its microbial quality for consumers acceptance. Modified potato starch caused a decrease in exudation formation vacuum-sealed packages of frankfurter sausages stored at +4 0C. The juice exuded into the package of the control group was higher than the other groups (P<0.05). Also, some quality characteristics of frankfurter sausages (color, pH, water activity, thiobarbituric acid reactive substance (TBARS), conjugated diene and free fatty acid (FFA) were analyzed during the storage period. Potato starch exhibited a high reducing hydrolysis activity in this study. As a result; it is advisable to use modified potato starch instead of normal potato starch to reduce or delay the exudation level in sausages.

Keywords

Frankfurter sausage, modified potato starch, exudation, TBARS, conjugated diene

Thanks

The authors thank staff of Samsun Commodity Exchange Private Food Control Laboratory, Turkey for using laboratory.

MODİFİYE PATATES NİŞASTASI KULLANILARAK ÜRETİLEN FRANKFURTER SOSİSLERDE AMBALAJA SIZINTININ ÖNLENMESİ

Abstract

Jelatinleşme öncesi modifiye edilmiş patates nişastasının frankfurter sosiste sızıntı düzeyine etkisi araştırıldı. Gıdalardan sızan bu sıvının, paketlenmiş gıdaların duyusal özelliklerinde ve ayrıca tüketicinin kabulü için ürünün mikrobiyolojik kalitesinde olumsuz bir etkisi olabilmektedir. Modifiye edilmiş patates nişastası, vakumlu frankfurter sosislerin depolanması sırasında ambalajda oluşan sızıntı miktarında bir azalmaya neden olmuştur. İstatistiksel olarak kontrol grubunun ambalajına sızan miktar diğer gruplardan daha yüksek olarak tespit edilmiştir (P<0.05). Ayrıca, frankfurter sosislerin (renk, pH, su aktivitesi, tiyobarbitürik asit reaktif madde (TBARS), konjuge dien ve serbest yağ asidi (FFA) bazı kalite özellikleri de depolama süresi boyunca analiz edilmiştir. Sonuç olarak, frankfurter sosislerde oluşabilecek sızıntı seviyesini azaltmak veya geciktirmek için normal patates nişastası yerine modifiye patates nişastası kullanılması tavsiye edilmektedir.

Keywords

Frankfurter sosis, modifiye patates nişastası, sızıntı, TBARS, konjuge dien

References

• Aktaş, N., Gençcelep, H. 2006. Effects of starch type and its modifications on physicochemical properties of Bologna-type sausage produced with sheep tail fat. Meat Science. 74:404-408.
• Ayo. J., Carballo, J., Solas, M.T., Jiménez-Colmenero,, F. 2008. Physicochemical and sensory properties of healtier frankfurters as affected by walnut and fat content. Food Chemistry. 107: 1547-1552.
• Anderson, R.H., Conway, H.F., Pfeifer, V.F., Griffin, J.R.E.L., Cumella, J.R. 1969. Gelatinization of corn grits by roll-and extrusion cooking. Cereal Science Today. 14: 11-12. Alamanou, S., Bloukas, J.G., Paneras, E.D., Doxastakis, G. 1996. Influence of protein isolate from lupin seeds (Lupinus albus ssp.) on processing and quality characteristics of frankfurters. Meat Science. 42: 79–93.
• AOAC. 2000. Official Method of Analysis of AOAC Intl. 17th ed. Association of Official Analytical Chemists, Arlington, VA, USA Bloukas, J.G., Paneras, E.D., Fournitzis, G.C. 1997. Sodium lactate and protective culture effects on quality characteristics and shelf life of low-fat frankfurters produced with olive oil. Meat Science. 45: 223-238
• Claus, J.R., Hunt, M.C. 1991. Low-fat, high added-water Bologna formulated with texture modifying ingredients. Journal of Food Science. 56: 643-652. Colmenero, F.J., Ayo, M.J., Carballo, J. 2005. Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Science. 69:781–788.
• Dickinson, E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids. 23: 1473–1482.
• Ertaş, A.H., Karabaş, G. 1998. Research on the production of Frankfurter-type sausages with sunflower oil. Tr. J. of Agriculture and Forestry. 22:235-240.
• Gökalp, H.Y., Kaya, M., Tülek, Y., Zorba, Ö. 1995. Quality Control in Meat and Meat Products and Laboratory Application Guide. Atatürk University. Publication no: 751, Faculty of Agriculture. Publication number: 318, Textbook Series No: 69. Erzurum. Turkey.
• Grizotto, R.K., Andrade, J.C., Miyagusku, L., Yamada, E.A. 2012. Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour. Ciênc. Tecnol. Aliment. 32: 538-546.
• Hermansson, A.M., Svegmark, K. 1996. Developments in the understanding of starch functionality. Trends in Food Science and Technology. 7: 345–353.
• Hughes, E., Cofrades, S., Troy, D.J. 1997. Effect of fat level, oat fibre and caragenan on frankfurters formulated with 5, 12 and 30% fat. Meat Science. 45: 273–281.
• Jezek, F., Korabova, V. 2016. Sensory and Physicochemical Parameters of Selected Cooked Sausages. Fleischwirtschaft. 96:109-115.
• Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. 2007. The Effect of Galangal Powder and ts Ethanolic Extracts on Oxidative Stability in Cooked Ground Pork. LWT Food Science and Technology. 40: 324-330.
• Lecumberri, E., Goya, L., Mateos, R., Alia, M., Ramos, S., Izquierdo-Pulido, M., Bravo, L. 2007. A Diet Rich in dietary fiber from cocoa improves lipid profıle and reduces malondialdehyde in hypercholesterolemic rats. Nutrition. 23: 332–341.
• Lemon, D.W. 1975. An improved TBA test for rancidity. New Series Circular No. 51. Halifax Laboratory: Halifax, Nova Scotia. Narasimha Rao, D., Sachindra, N.M. 2002. Modified Atmosphere and Vacuum Packaging of Meat and Poultry Products. Food Reviews Internatıonal. 18:263–293.
• Nieto, G., Castillo, M., Xiong, Y.L., Álvarez, D., Payne, F.A., Garrido, M.D. 2009. Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations. Meat Science. 83: 24-30.
• Otoni, C.G., Paula, J.P., Espitia Avena-Bustillos, J.R., McHugh, T.H. 2016. Trends in antimicrobial food packaging systems: Emitting sachets and absorbent pads. Food Research International. 83:60–73.
• Ölçer, H., Akın, B. 2008. Biosynthesis, Granule structure and genetic modifications. Dumlupınar University, Science Faculty, Department of Biology. ISSN-1302-3055.
• Purma, Ç. 2006. Investigation of dried apricot pulp in sausage production. Master Thesis, Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, İzmir. Turkey.
• Pycia, K., Gryszkin, A., Berski, W., Juszczak, L. 2018. The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions. Polymers. 10:1-13.
• Sağır, İ.B. 2011. The effect of some natural antioxidants on the oxidation, color stability and microbiological properties of Kavurma.. PhD Thesis, Ondokuz Mayıs University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, Samsun. Turkey.
• Şişik, Ş. 2008. Use of Corn Oil and Broccoli in Salami Production. Master Thesis. Atatürk University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, Erzurum. Turkey.
• SPSS. 2008. SPSS 17.0. for Windows, Statistical Software, SPSS Inc., Chicago.
• Tananuwong, K., Reid, D.S. 2004. DSC and NMR relaxation studies of starch–water interactions during gelatinization. Carbohydrate Polymers. 58:345–358.
• Thebaudin, J.Y., Lefebvre, A.C., Harrington, M., Bourgeois, C.M. 1997. Dietary fibres: nutritional and technological interest. Trends in Food Science and Technology. 8:41–48.
• Turp, G.Y. 1999. Effects of Ascorbic Acid, α-Tocopherol/Ascorbic Acid and Rosemary Extract on Some Quality Characteristics of Chicken Meatball. Master Thesis. Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, İzmir. Turkey.
• Uysal, M. 2011. Investigation of the use of extruded wheat flour in sausage production. Master Thesis. Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering. İzmir. Turkey.
• Wilfre Ruban, S., Rao, V.A., Kalaikannan, A. 2008. Effect of Tapioca Starch and Potato Flour on Physico - Chemical, Sensory and Microbial Characteristics of Pork Sausage during Refrigerated Storage (4±1°C). Global Veterinaria. 2:219-224.
• Wu, S., Lu, M., Fang, Y., Wu, L., Xu, Y., Wang, S. 2017. Degradation of Potato Starch and the Antioxidant Activity of the Hydrolysates. Journal of Food Processing and Preservation. 41:13-18.
• Yousif, E.I., Gadallah, M.G.E., Sorour, A.M. 2012. Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality. Annals of Agricultural Science. 57:19‒27.
• Zalacain, I., Zapelena, M.J., Astiasaran, I., Bello, J. 1996. Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage. Meat Science. 42: 155-163.