Application of soymilk skin as sausage wrapping for improving lipid oxidation.
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.
['Lee|Jaesang|J|', 'Kim|Yookyung|Y|0000-0002-8438-0121']
D000818:Animals D003296:Cooking D005511:Food Handling D008055:Lipids D008461:Meat Products D010084:Oxidation-Reduction D010100:Oxygen D010539:Permeability D010636:Phenols D041942:Soy Milk D013552:Swine D013649:Taste D014867:Water
sausage lipid oxidation yuba edible film pine needle extract