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. 2016 Jan;53(1):601-10.
doi: 10.1007/s13197-015-2052-4. Epub 2015 Oct 14.

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Ala Hashemi  1 , Ali Jafarpour  2
Affiliations

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince

Ala Hashemi et al. J Food Sci Technol. 2016 Jan.

Abstract

Rheological properties and microstructure of beef meat sausage batter, incorporated with different percentages of fish fillet mince (5 %, 20 %, 35 % and 50 %), were investigated and compared to the control (0 % fish). By increasing the proportion of fish fillet mince to the sausage formula up to 35 % and 50 %, hardness was increased by 40 % and 16 %, respectively, (P < 0.05), whereas, cohesiveness and springiness showed no significant differences (P > 0.05). In terms of temperature sweep test, storage modulus (G') of control sample faced a substantial slop from 10 °C to 58 °C, corresponding to the lowest magnitude of G' at its gelling point (~58°), but completed at around 70 °C, as same as the other treatments. Whereas the gelling point of batter sample with 50 % fish mince remained at nearly 42 °C, which was remarkably lowest among all treatments, indicating the better gel formation process. SEM micrographs revealed a previous orderly set gel before heating in all treatments whereas after heating up to 90 °C gel matrices became denser with more obvious granular pattern and aggregated structure, specifically in sample with 50 % fish mince. In conclusion, addition of fish mince up to 50 % into beef sausage formula, positively interacted in gel formation process, without diminishing its rheological properties.

Keywords: Fish mince; Microstructure; Rheological properties; Sausage; Texture profile analyses.

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Figures

Fig. 1
Fig. 1
Dynamic viscoelastic rheograms of storage (G′) modulus of beef meat comprising different percentage of fish fillet mince plus 2 % NaCl during temperature sweep test at 50 Pa shear stress and 1 Hz frequency, from 10 to 90 °C
Fig. 2
Fig. 2
Phase angle graphs of beef meat paste comprising different percentage of fish fillet mince plus 2 % NaCl during temperature sweep test at 50 Pa shear stress and 1 Hz frequency, from 10 to 90 °C
Fig. 3
Fig. 3
SEM micrographs of beef meat comprising different percentage of fish fillet mince plus 2 % NaCl before heating at 90 C (A-E) and after heating at 90 C for 30 min (A-E′); A:100 % red meat, B:5 % fish fillet mince, C: 20 % fish fillet mince, D: 35 % fish filet mince, E: 50 % fish fillet mince
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