Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/262358 |
Resumo: | The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing [RSC]) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e., recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal was to test the ability of the RSC ingredient as a partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with 5 different levels of the RSC ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety 3 times (n = 3) in a completely randomized design, and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability while improving the sustainability of the sausage production system. |
id |
UFRGS-2_36daa62809f0d07642cdbc3e61102cbf |
---|---|
oai_identifier_str |
oai:www.lume.ufrgs.br:10183/262358 |
network_acronym_str |
UFRGS-2 |
network_name_str |
Repositório Institucional da UFRGS |
repository_id_str |
|
spelling |
Gabiatti Junior, ClaudioMejía, Sandra M. VasquezLim, Loong-TakBohrer, Benjamin M.Rodrigues, Rafael CostaPrentice, Carlos2023-07-19T03:40:34Z20202575-985Xhttp://hdl.handle.net/10183/262358001168672The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing [RSC]) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e., recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal was to test the ability of the RSC ingredient as a partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with 5 different levels of the RSC ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety 3 times (n = 3) in a completely randomized design, and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability while improving the sustainability of the sausage production system.application/pdfengMeat and Muscle Biology. Kansas City, USA. Vol. 4, n.1 (Feb. 2020)Tripa de salsicha de celuloseBeef emulsionCellulose casingsCellulosic fibersEmulsion modelingrecycled sausage casingsspent casingsEnzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion SystemsEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001168672.pdf.txt001168672.pdf.txtExtracted Texttext/plain50032http://www.lume.ufrgs.br/bitstream/10183/262358/2/001168672.pdf.txta6ec67633ed36cc12932783377f5c27bMD52ORIGINAL001168672.pdfTexto completo (inglês)application/pdf1136306http://www.lume.ufrgs.br/bitstream/10183/262358/1/001168672.pdfe6a6d0d3eff81af151e4453706db2cf1MD5110183/2623582023-07-20 03:35:56.986845oai:www.lume.ufrgs.br:10183/262358Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2023-07-20T06:35:56Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
title |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
spellingShingle |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems Gabiatti Junior, Claudio Tripa de salsicha de celulose Beef emulsion Cellulose casings Cellulosic fibers Emulsion modeling recycled sausage casings spent casings |
title_short |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
title_full |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
title_fullStr |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
title_full_unstemmed |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
title_sort |
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems |
author |
Gabiatti Junior, Claudio |
author_facet |
Gabiatti Junior, Claudio Mejía, Sandra M. Vasquez Lim, Loong-Tak Bohrer, Benjamin M. Rodrigues, Rafael Costa Prentice, Carlos |
author_role |
author |
author2 |
Mejía, Sandra M. Vasquez Lim, Loong-Tak Bohrer, Benjamin M. Rodrigues, Rafael Costa Prentice, Carlos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Gabiatti Junior, Claudio Mejía, Sandra M. Vasquez Lim, Loong-Tak Bohrer, Benjamin M. Rodrigues, Rafael Costa Prentice, Carlos |
dc.subject.por.fl_str_mv |
Tripa de salsicha de celulose |
topic |
Tripa de salsicha de celulose Beef emulsion Cellulose casings Cellulosic fibers Emulsion modeling recycled sausage casings spent casings |
dc.subject.eng.fl_str_mv |
Beef emulsion Cellulose casings Cellulosic fibers Emulsion modeling recycled sausage casings spent casings |
description |
The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing [RSC]) was procured from cellulose sausage casings following thermal processing of the sausages. The casings were cleaned of contaminants before a combination of enzymatic hydrolysis and high-speed homogenization was conducted in an effort to improve the functional attributes of the cellulose casing residue (i.e., recycling/upcycling of the spent casings). The beef emulsion modeling systems used in this study consisted of 57.30% beef, 20% water, 15% olive oil, 6% of the combination of RSC and an all-purpose binder, 1.45% NaCl, 0.40% sodium tri-polyphosphate, 0.15% sodium nitrite cure, and 0.0035% sodium erythorbate. The overlying goal was to test the ability of the RSC ingredient as a partial or full replacement of binder ingredients in a beef emulsion system. Therefore, the beef emulsion model systems were prepared with 5 different levels of the RSC ingredient (0% RSC, 25% RSC, 50% RSC, 75% RSC, and 100% RSC). This study was independently replicated in its entirety 3 times (n = 3) in a completely randomized design, and data were analyzed using a generalized linear mixed statistical model. Emulsion samples were tested for proximate composition, cooking loss, emulsion stability, texture profile analysis, and instrumental color. Overall, technological properties and emulsion stability were lost as the level of the RSC ingredient increased, but low levels of the RSC ingredient (25% RSC) may help maintain acceptable levels of yield and emulsion stability while improving the sustainability of the sausage production system. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020 |
dc.date.accessioned.fl_str_mv |
2023-07-19T03:40:34Z |
dc.type.driver.fl_str_mv |
Estrangeiro info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/262358 |
dc.identifier.issn.pt_BR.fl_str_mv |
2575-985X |
dc.identifier.nrb.pt_BR.fl_str_mv |
001168672 |
identifier_str_mv |
2575-985X 001168672 |
url |
http://hdl.handle.net/10183/262358 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Meat and Muscle Biology. Kansas City, USA. Vol. 4, n.1 (Feb. 2020) |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFRGS instname:Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS |
instname_str |
Universidade Federal do Rio Grande do Sul (UFRGS) |
instacron_str |
UFRGS |
institution |
UFRGS |
reponame_str |
Repositório Institucional da UFRGS |
collection |
Repositório Institucional da UFRGS |
bitstream.url.fl_str_mv |
http://www.lume.ufrgs.br/bitstream/10183/262358/2/001168672.pdf.txt http://www.lume.ufrgs.br/bitstream/10183/262358/1/001168672.pdf |
bitstream.checksum.fl_str_mv |
a6ec67633ed36cc12932783377f5c27b e6a6d0d3eff81af151e4453706db2cf1 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS) |
repository.mail.fl_str_mv |
|
_version_ |
1801225092207738880 |