Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
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...
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| Veröffentlicht in: | Meat science 2024-11, Vol.220, p.109714, Article 109714 |
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| creator | Adeyemi, Kazeem D. Kolade, Isiaka O. Siyanbola, Amidat O. Bhadmus, Faidhat O. Shittu, Rafiat M. Ishola, Hakeem Chaosap, Chanporn Sivapirunthep, Panneepa Okukpe, Kehinde M. Chimezie, Victoria O. Alli, Oluwasayope I. Sulaimon, Rasheed O. Ajao, Babatunde H. |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2024.109714 |
| format | Article |
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•Beef sausages were formulated with varying levels of rice husk flour (RHF).•RHF reduces 7-ketocholesterol, TBARS and carbonyl contents in beef sausages.•RHF increases dietary fiber, sensory attributes, and cook loss of beef sausages.•RHF reduces L*, a*, moisture, hardness, and chewiness of beef sausages.</description><identifier>ISSN: 0309-1740</identifier><identifier>ISSN: 1873-4138</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2024.109714</identifier><identifier>PMID: 39603142</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>7-ketocholesterol ; Chewiness ; Cook loss ; Dietary fiber ; Juiciness</subject><ispartof>Meat science, 2024-11, Vol.220, p.109714, Article 109714</ispartof><rights>2024</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c1582-7716d3f76ae177acdc55b36115201b78e75b8e4d8f091b155aa2576d9010d2c63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.meatsci.2024.109714$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,782,786,3552,27931,27932,46002</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39603142$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Adeyemi, Kazeem D.</creatorcontrib><creatorcontrib>Kolade, Isiaka O.</creatorcontrib><creatorcontrib>Siyanbola, Amidat O.</creatorcontrib><creatorcontrib>Bhadmus, Faidhat O.</creatorcontrib><creatorcontrib>Shittu, Rafiat M.</creatorcontrib><creatorcontrib>Ishola, Hakeem</creatorcontrib><creatorcontrib>Chaosap, Chanporn</creatorcontrib><creatorcontrib>Sivapirunthep, Panneepa</creatorcontrib><creatorcontrib>Okukpe, Kehinde M.</creatorcontrib><creatorcontrib>Chimezie, Victoria O.</creatorcontrib><creatorcontrib>Alli, Oluwasayope I.</creatorcontrib><creatorcontrib>Sulaimon, Rasheed O.</creatorcontrib><creatorcontrib>Ajao, Babatunde H.</creatorcontrib><title>Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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.
•Beef sausages were formulated with varying levels of rice husk flour (RHF).•RHF reduces 7-ketocholesterol, TBARS and carbonyl contents in beef sausages.•RHF increases dietary fiber, sensory attributes, and cook loss of beef sausages.•RHF reduces L*, a*, moisture, hardness, and chewiness of beef sausages.</description><subject>7-ketocholesterol</subject><subject>Chewiness</subject><subject>Cook loss</subject><subject>Dietary fiber</subject><subject>Juiciness</subject><issn>0309-1740</issn><issn>1873-4138</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkM2u0zAQhS0E4pYLjwDKkgUpHjuOEzboquJPuhISgrXl2BPqksTF4yD69rhqYctqpJkzZ-Z8jD0HvgUO7evDdkabyYWt4KIpvV5D84BtoNOybkB2D9mGS97XoBt-w54QHTjnIEX3mN3IvuUSGrFh65fgsNqv9KMeY8phDOirAXGsyK5kvyO9qXb7OCFlTHGq4u_gbQ5xqY4p-tVlelUd9ycKLro9zsHZ6Tw5YvHCMrOLrwgXiulU2ZxTGNaM9JQ9Gu1E-Oxab9m39---7j7W958_fNrd3dcOVCdqraH1ctStRdDaOu-UGmQLoASHQXeo1dBh47uR9zCAUtYKpVvfc-BeuFbespcX3_LSz7VkMHMgh9NkF4wrGQlS6mKoRZGqi9SlSJRwNMcUZptOBrg5EzcHcyVuzsTNhXjZe3E9sQ4z-n9bfxEXwduLAEvQXwGTKRa4OPQhocvGx_CfE38AyPeWRQ</recordid><startdate>20241122</startdate><enddate>20241122</enddate><creator>Adeyemi, Kazeem D.</creator><creator>Kolade, Isiaka O.</creator><creator>Siyanbola, Amidat O.</creator><creator>Bhadmus, Faidhat O.</creator><creator>Shittu, Rafiat M.</creator><creator>Ishola, Hakeem</creator><creator>Chaosap, Chanporn</creator><creator>Sivapirunthep, Panneepa</creator><creator>Okukpe, Kehinde M.</creator><creator>Chimezie, Victoria O.</creator><creator>Alli, Oluwasayope I.</creator><creator>Sulaimon, Rasheed O.</creator><creator>Ajao, Babatunde H.</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20241122</creationdate><title>Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes</title><author>Adeyemi, Kazeem D. ; Kolade, Isiaka O. ; Siyanbola, Amidat O. ; Bhadmus, Faidhat O. ; Shittu, Rafiat M. ; Ishola, Hakeem ; Chaosap, Chanporn ; Sivapirunthep, Panneepa ; Okukpe, Kehinde M. ; Chimezie, Victoria O. ; Alli, Oluwasayope I. ; Sulaimon, Rasheed O. ; Ajao, Babatunde H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1582-7716d3f76ae177acdc55b36115201b78e75b8e4d8f091b155aa2576d9010d2c63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>7-ketocholesterol</topic><topic>Chewiness</topic><topic>Cook loss</topic><topic>Dietary fiber</topic><topic>Juiciness</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adeyemi, Kazeem D.</creatorcontrib><creatorcontrib>Kolade, Isiaka O.</creatorcontrib><creatorcontrib>Siyanbola, Amidat O.</creatorcontrib><creatorcontrib>Bhadmus, Faidhat O.</creatorcontrib><creatorcontrib>Shittu, Rafiat M.</creatorcontrib><creatorcontrib>Ishola, Hakeem</creatorcontrib><creatorcontrib>Chaosap, Chanporn</creatorcontrib><creatorcontrib>Sivapirunthep, Panneepa</creatorcontrib><creatorcontrib>Okukpe, Kehinde M.</creatorcontrib><creatorcontrib>Chimezie, Victoria O.</creatorcontrib><creatorcontrib>Alli, Oluwasayope I.</creatorcontrib><creatorcontrib>Sulaimon, Rasheed O.</creatorcontrib><creatorcontrib>Ajao, Babatunde H.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Adeyemi, Kazeem D.</au><au>Kolade, Isiaka O.</au><au>Siyanbola, Amidat O.</au><au>Bhadmus, Faidhat O.</au><au>Shittu, Rafiat M.</au><au>Ishola, Hakeem</au><au>Chaosap, Chanporn</au><au>Sivapirunthep, Panneepa</au><au>Okukpe, Kehinde M.</au><au>Chimezie, Victoria O.</au><au>Alli, Oluwasayope I.</au><au>Sulaimon, Rasheed O.</au><au>Ajao, Babatunde H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2024-11-22</date><risdate>2024</risdate><volume>220</volume><spage>109714</spage><pages>109714-</pages><artnum>109714</artnum><issn>0309-1740</issn><issn>1873-4138</issn><eissn>1873-4138</eissn><abstract>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.
•Beef sausages were formulated with varying levels of rice husk flour (RHF).•RHF reduces 7-ketocholesterol, TBARS and carbonyl contents in beef sausages.•RHF increases dietary fiber, sensory attributes, and cook loss of beef sausages.•RHF reduces L*, a*, moisture, hardness, and chewiness of beef sausages.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>39603142</pmid><doi>10.1016/j.meatsci.2024.109714</doi></addata></record> |
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| subjects | 7-ketocholesterol Chewiness Cook loss Dietary fiber Juiciness |
| title | Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes |
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