Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-11-22 DOI:10.1016/j.meatsci.2024.109714

Kazeem D. Adeyemi , Isiaka O. Kolade , Amidat O. Siyanbola , Faidhat O. Bhadmus , Rafiat M. Shittu , Hakeem Ishola , Chanporn Chaosap , Panneepa Sivapirunthep , Kehinde M. Okukpe , Victoria O. Chimezie , Oluwasayope I. Alli , Rasheed O. Sulaimon , Babatunde H. Ajao

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引用次数: 0

Abstract

The effect of rice husk flour (RHF) supplementation on the physicochemical properties, oxidative stability, and sensory attributes of beef sausages was examined. Beef sausages were formulated with either 0 % RHF + 15 % wheat flour (WF), RHF-0; 5 % RHF + 10 % WF, RHF-5; 10 % RHF + 5 % WF, RHF-10, or 15 % RHF + 0 % WF, RHF-15, and cooked at 200 °C for 20 min. RHF supplementation significantly increased dietary fiber while decreasing moisture content (P < 0.05). Beef sausages with RHF had lower L*, a*, TBARS, carbonyl content, hardness, chewiness, and gumminess, and a higher pH (P < 0.05). RHF-10 and RHF-15 sausages exhibited greater cook loss compared to other formulations (P < 0.05). The levels of 7-ketocholesterol decreased with increasing RHF levels, while 7α-hydroxycholesterol and 7-hydroperoxycholesterol were higher in RHF-0 and RHF-10 sausages compared to RHF-5 and RHF-15 sausages (P < 0.05). In addition, RHF improved the taste, juiciness, appearance, and overall acceptance of beef sausages. These findings suggest that RHF can be a valuable ingredient in beef sausages by increasing fiber content, reducing oxidative degradation, and maintaining sensory quality despite some moisture loss.

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稻壳强化牛肉香肠：胆固醇氧化产物、理化特性和感官属性

研究了添加稻壳粉（RHF）对牛肉香肠的理化特性、氧化稳定性和感官属性的影响。牛肉香肠的配方为：0 % RHF + 15 % 小麦粉（WF），即 RHF-0；5 % RHF + 10 % WF，即 RHF-5；10 % RHF + 5 % WF，即 RHF-10；或 15 % RHF + 0 % WF，即 RHF-15，并在 200 °C 下蒸煮 20 分钟。添加 RHF 能明显增加膳食纤维，同时降低水分含量（P < 0.05）。添加了 RHF 的牛肉香肠的 L*、a*、TBARS、羰基含量、硬度、咀嚼度和胶质感较低，pH 值较高 (P < 0.05)。与其他配方相比，RHF-10 和 RHF-15 香肠的熟化损失更大（P < 0.05）。随着 RHF 含量的增加，7-酮胆固醇的含量下降，而与 RHF-5 和 RHF-15 相比，RHF-0 和 RHF-10 香肠中的 7α- 羟基胆固醇和 7- 过氧化胆固醇含量更高（P < 0.05）。此外，RHF 还能改善牛肉香肠的口感、多汁性、外观和整体接受度。这些研究结果表明，RHF 可以增加纤维含量，减少氧化降解，并在一定程度上降低水分损失的情况下保持感官质量，因此是牛肉香肠中的一种有价值的配料。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.