Premium
Application of soymilk skin as sausage wrapping for improving lipid oxidation
Author(s) -
Lee Jaesang,
Kim Yookyung
Publication year - 2020
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12554
Subject(s) - gelatin , food science , chemistry , lipid oxidation , phenol , gallic acid , dpph , antioxidant , biochemistry , organic chemistry
Yuba, the soymilk skin, was developed as edible films for sausage. Yuba (Y) were prepared with added pine‐needle extract (YP) and employed to wrap sausage. Physical and mechanical properties and lipid oxidation of sausages were compared to sausages made with commercial collagen casing (C). Y films showed better transparency, oxygen‐barrier properties, and UV‐light barrier properties than C films ( p < .05). Particularly, the addition of pine‐needle extract increased DPPH activities from 31 to 48% and total phenol content from 7.52 to 14.64 mg gallic acid/g. Regarding application for sausage wrapping, Y (2.35%) and YP (2.66%) wrapped sausages with better protection against water loss during cooking compared to sausages made from C (5.84%). Especially, YP (3.57 MDA mg/kg) showed better protection against lipid oxidation for sausages than Y (4 MDA mg/kg) and C (4.62 MDA mg/kg) on day 6 after refrigerated storage. Yuba films could be employed as potential alternatives to gelatin films for manufacturing sausages.