KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Author: search.filters.author.Sivapirunthep, PanneepaSubject: search.filters.subject.Cook loss

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    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.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
    (2025-02-01)
    Adeyemi, Kazeem D.
    ;
    Kolade, Isiaka O.
    ;
    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.