Effects of the edible cuttlefish gelatin on textural, sensorial and physicochemical quality of octopus sausage

被引：25
|
作者：
Souissi, Nabil [1 ]
Jridi, Mourad [2 ]
Nasri, Rim [2 ]
Ben Slama, Rabeb [2 ]
Njeh, Mohamed [2 ]
Nasri, Moncef [2 ]
机构：
[1] Natl Inst Marine Sci & Technol, Lab Biodivers & Marine Biotechnol, Sfax 3018, Tunisia
[2] Natl Engn Sch Sfax, Lab Enzyme Engn & Microbiol, Sfax, Tunisia
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷
关键词：
Cuttlefish skin gelatin; Octopus sausage; Textural and sensorial properties; FUNCTIONAL-PROPERTIES; CHEMICAL-COMPOSITION; MEAT; COLLAGEN; PORK; SKIN; FRANKFURTER; HAM;
D O I：
10.1016/j.lwt.2015.07.051
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study has investigated the elaboration of new product based on octopus (Octopus vulgaris) by-products. The effects of cuttlefish skin gelatin (CSG) addition at different levels on, physicochemical properties, water holding capacity, textural properties, color and sensorial properties of formulated sausage, were investigated. The addition of CSG had significant positive effects on the physicochemical properties of sausage. The results obtained showed that CSG increased protein content, emulsion stability, water holding capacity, hardness and chewiness of the formulated sausage. Sensory analysis showed that gelatin addition contributed to the lightness of the final product. Results suggest that octopus by-products can be used as raw material for the elaboration of a new product such as octopus sausage and the addition of CSG improved its physicochemical properties. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：18 / 24
页数：7
相关论文
共 39 条
  • [1] Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition
    Jridi, Mourad
    Abdelhedi, Ola
    Souissi, Nabil
    Kammoun, Maher
    Nasri, Moncef
    Ayadi, Mohamed Ali
    FOOD BIOSCIENCE, 2015, 12 : 67 - 72
  • [2] Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips
    Uysal, Canguel
    Eniste, Lknur
    cifci, Meltem
    Simsek, Azim
    Kilic, Birol
    JOURNAL OF STORED PRODUCTS RESEARCH, 2022, 98
  • [3] Effects of Sous Vide Cooking on Physicochemical, Structural, and Microbiological Characteristics of Cuttlefish, Octopus, and Squid
    Erdem, Nuran
    Karakaya, Mustafa
    Babaoglu, Ali Samet
    Unal, Kubra
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022, 31 (07) : 636 - 648
  • [4] The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly
    Hasani, Mahsa
    Yazdanpanah, Sedigheh
    JOURNAL OF FOOD QUALITY, 2020, 2020
  • [5] The effects of Benthosema pterotum gelatin replacement on physicochemical, textural and sensory properties of pastille
    Asgarzadeh, F.
    Choobkar, N.
    Ataee, M.
    IRANIAN JOURNAL OF FISHERIES SCIENCES, 2021, 20 (06): : 1609 - 1625
  • [6] Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese
    Razeghi, Fahimeh
    Yazdanpanah, Sedigheh
    FOOD SCIENCE & NUTRITION, 2020, 8 (07): : 3750 - 3758
  • [7] Effects of d-allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes
    Lee, Phyrim
    Oh, Hyeonbin
    Kim, Si Yeon
    Kim, Young-Soon
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (06)
  • [8] Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels
    Lee, Chang Hoon
    Chin, Koo Bok
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 74 : 325 - 330
  • [9] Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits
    Ribeiro, Ana Ramalho
    Madeira, Tiago
    Botelho, Goreti
    Martins, Diana
    Ferreira, Ricardo M.
    Silva, Artur M. S.
    Cardoso, Susana M.
    Costa, Rui
    FOODS, 2022, 11 (11)
  • [10] Effects of Carboxyl Methyl Cellulose and Edible Cow Gelatin on Physico-chemical, Textural and Sensory Properties of Yoghurt
    Andic, Seval
    Boran, Gokhan
    Tuncturk, Yusuf
    INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY, 2013, 15 (02) : 245 - 251
1234