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Author: search.filters.author.Chaosap, ChanpornSubject: search.filters.subject.Cook loss

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    Cholesterol oxidation products, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages supplemented with defatted coconut flour
    (2026-02-01)
    Adeyemi, kazeem D.
    ;
    Odebo, Itunu O.
    ;
    Adebule, Amudat B.
    ;
    Shittu, Rafiat M.
    ;
    Chaosap, Chanporn
    This study examined the effects of supplementing defatted coconut flour (DCF) on oxysterols, dietary fiber, physicochemical properties, and sensory attributes of NaCl-substituted beef sausages. The sausages were formulated with either 15% wheat flour (WF) + 2% NaCl (DCF-1); 5% WF + 10% DCF + 2% NaCl (DCF-2); 5% WF + 10% DCF + 0.5% NaCl + 1.5% KCl (DCF-3); or 5% WF + 10% DCF + 0.5% NaCl + 1.5% potassium citrate (DCF-4), and roasted at 180 °C for 25 min. DCF supplementation significantly reduced moisture and increased total, insoluble, and soluble dietary fiber in the sausages. DCF-3 and DCF-4 sausages had lower sodium content (P < 0.05). DCF-1 sausages were lighter and redder (P < 0.05) than the other sausages, except DCF-3. DCF-3 sausages exhibited higher cooking loss compared to the other sausages (P < 0.05). DCF-1 sausages had higher levels of 7-ketocholesterol, 7β-hydroxycholesterol, and total oxysterols, while DCF-4 sausages had the lowest levels of 7-ketocholesterol, 22R-hydroxycholesterol, and total oxysterols (P < 0.05). TBARS values were higher in DCF-1 and DCF-2 sausages than in DCF-3 and DCF-4 sausages. DCF-1 sausages had higher carbonyl content compared to the other formulations. The sensory attributes of DCF-3, DCF-1, and DCF-4 sausages were comparable, but DCF-2 sausages had a better taste than DCF-3 and DCF-4, as well as the highest overall acceptability. In conclusion, DCF supplementation improved the dietary fiber content, oxidative stability, and sensory quality of NaCl-substituted beef sausages. The partial substitution of NaCl with potassium salts lowered sodium content and enhanced oxidative stability in beef sausages.
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    Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
    (2025-02-01)
    Adeyemi, Kazeem D.
    ;
    Kolade, Isiaka O.
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    Siyanbola, Amidat O.
    ;
    Bhadmus, Faidhat O.
    ;
    Shittu, Rafiat M.
    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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    Chemical and fatty acid composition, collagen, calpain and troponin T contents and quality characteristics of five muscle types in native Thai cattle
    (2024-03-01)
    Chaosap, Chanporn
    ;
    Sommart, Kritapon
    ;
    Adeyemi, Kazeem D.
    ;
    Polyorach, Sineenart
    ;
    Lukkananukool, Achara
    In this study, chemical composition, fatty acids, collagen solubility, calpains, and troponin T degradation were investigated in various muscles of native Thai cattle (NTC). Five muscles, namely Bicep femoris, Infraspinatus, Longissimus thoracis, Supraspinatus and Semimembranosus were sampled from five Kho Isaan bulls. Moisture content of Longissimus thoracis was lower (p < 0.05) than others. Protein content of Longissimus thoracis, Bicep femoris and Semimembranosus was higher (p < 0.05) than that of Infraspinatus and Supraspinatus. Infraspinatus and Longissimus thoracis had higher fat content (p < 0.05) than Bicep femoris and Semimembranosus. Muscle pH, color, and drip loss did not differ between muscles. Semimembranosus and Supraspinatus showed higher cook loss (p < 0.05) than Infraspinatus and Longissimus thoracis. Infraspinatus had the lowest Warner–Bratzler shear force (p < 0.05). Supraspinatus, Infraspinatus and Bicep femoris had higher (p < 0.05) soluble, insoluble and total collagen content than Semimembranosus and Longissimus thoracis. Infraspinatus had higher collagen solubility than Semimembranosus and Supraspinatus. Collagen content and solubility were not affected by ageing time. The relative band intensities of intact troponin T and its degradation product at 2- and 14-days postmortem were higher in Longissimus thoracis than in other muscles. Infraspinatus and Supraspinatus had significantly higher expression of m-calpain and calpastatin genes than Longissimus thoracis, Bicep femoris, and Semimembranosus. Total fatty acid was higher while the percentage of C22:6n-3 was lower in Infraspinatus and Longissimus thoracis (p < 0.05) than in other muscles. These results show differences in specific nutritional, technological and eating quality characteristics of NTC muscles and thus provide information for optimizing storage and processing conditions for various NTC muscles.