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Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.
Foods. 2022 May 23; 11(10)F

Abstract

Commercially available Irish edible brown (Himanthalia elongata-sea spaghetti (SS), Alaria esculenta-Irish wakame (IW)) and red (Palmaria palmata-dulse (PP), Porphyra umbilicalis-nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14-15.60%), moisture (52.81-55.71%), and fat (18.79-20.02%) contents of fresh pork sausages were not influenced (p > 0.05) by seaweed type or addition level. The ash content of pork sausages containing PP, SS, and IW at 2.5% and 5%, and nori at 5%, were higher (p < 0.05) than the control sample. In comparison to the control, sausages containing nori, SS, and IW at 5% displayed higher (p < 0.05) WHC. Cook loss was unaffected (p > 0.05) by the addition of seaweeds into sausage formulations, compared to the control and within each seaweed. The addition of seaweeds into sausages had an impact on the surface colour (L* a* b*) and texture profile analysis (TPA) at different inclusion levels. Overall, hedonic sensory acceptability decreased (p < 0.05) in cooked sausages containing PP at 2.5% and 5%, and SS and IW at 5%.

Authors+Show Affiliations

Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland. Sensory Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.Sensory Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.Food Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35627092

Citation

Mohammed, Halimah O., et al. "Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages." Foods (Basel, Switzerland), vol. 11, no. 10, 2022.
Mohammed HO, O'Grady MN, O'Sullivan MG, et al. Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. Foods. 2022;11(10).
Mohammed, H. O., O'Grady, M. N., O'Sullivan, M. G., Hamill, R. M., Kilcawley, K. N., & Kerry, J. P. (2022). Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. Foods (Basel, Switzerland), 11(10). https://doi.org/10.3390/foods11101522
Mohammed HO, et al. Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. Foods. 2022 May 23;11(10) PubMed PMID: 35627092.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages. AU - Mohammed,Halimah O, AU - O'Grady,Michael N, AU - O'Sullivan,Maurice G, AU - Hamill,Ruth M, AU - Kilcawley,Kieran N, AU - Kerry,Joseph P, Y1 - 2022/05/23/ PY - 2022/4/15/received PY - 2022/5/13/revised PY - 2022/5/19/accepted PY - 2022/5/28/entrez PY - 2022/5/29/pubmed PY - 2022/5/29/medline KW - functional ingredient KW - nutritional composition KW - processed meats KW - sausages KW - seaweeds JF - Foods (Basel, Switzerland) JO - Foods VL - 11 IS - 10 N2 - Commercially available Irish edible brown (Himanthalia elongata-sea spaghetti (SS), Alaria esculenta-Irish wakame (IW)) and red (Palmaria palmata-dulse (PP), Porphyra umbilicalis-nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14-15.60%), moisture (52.81-55.71%), and fat (18.79-20.02%) contents of fresh pork sausages were not influenced (p > 0.05) by seaweed type or addition level. The ash content of pork sausages containing PP, SS, and IW at 2.5% and 5%, and nori at 5%, were higher (p < 0.05) than the control sample. In comparison to the control, sausages containing nori, SS, and IW at 5% displayed higher (p < 0.05) WHC. Cook loss was unaffected (p > 0.05) by the addition of seaweeds into sausage formulations, compared to the control and within each seaweed. The addition of seaweeds into sausages had an impact on the surface colour (L* a* b*) and texture profile analysis (TPA) at different inclusion levels. Overall, hedonic sensory acceptability decreased (p < 0.05) in cooked sausages containing PP at 2.5% and 5%, and SS and IW at 5%. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/35627092/Acceptable_Inclusion_Levels_for_Selected_Brown_and_Red_Irish_Seaweed_Species_in_Pork_Sausages_ DB - PRIME DP - Unbound Medicine ER -
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