References
- Afoakwah NA, Dong Y, Zhao Y, Xiong Z, Owusu, J, Wang Y, Zhang J. 2015. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. LWT - Food Sci. Technol 64:74-81. https://doi.org/10.1016/j.lwt.2015.05.030
-
Alvarez D, Barbut S. 2013. Effect of inulin,
${\beta}$ -glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Sci 94:320-327. https://doi.org/10.1016/j.meatsci.2013.02.011 - AOAC. 2012. Official methods of analysis. 19th ed. Association of Official Analytical Chemists. Gaithersburg, MD, USA.
- AOCS. 2004. American Oil Chemists' Society official methods and recommended practices of the AOCS. 5th ed. American Oil Chemists' Society. Champaign, USA.
- Bach V, Kidmose U, Bjorn GK, Edelenbos M. 2012. Effects of harvest time and variety on sensory quality and chemical composition of Jerusalem artichoke (Helianthus tuberosus) tubers. Food Chem 133:82-89. https://doi.org/10.1016/j.foodchem.2011.12.075
- Barclay T, Ginic-Markovic M, Cooper P, Petrovsky N. 2010. Inulin: A versatile polysaccharide with multiple pharmaceutical and food chemical uses. J Excipients Food Chem 1:27-50.
- Bloukas I, Honikel KO. 1992. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters. Meat Sci 32:31-43. https://doi.org/10.1016/0309-1740(92)90015-V
- Bodner JM, Sieg J. 2009. Fiber. In Ingredients in meat products: properties, functionality and applications. Tarte R (ed). pp 83-108. Springer Publishing, USA.
- Calvo MS, Uribarri J. 2013. Public health impact of dietary phosphorus excess on bone and cardiovascular health in the general population. Am J Clin Nutr 98:6-15. https://doi.org/10.3945/ajcn.112.053934
- Casco G, Veluz GA, Alvarado CZ. 2013. SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast. Poultry Sci 92:3236-3243. https://doi.org/10.3382/ps.2013-03142
- Chakraborty P. 1986. Coconut protein isolate by ultrafiltration. In Food engineering and process applications. Meguer ML, Jelen P (ed). pp 308-315. Elseiver Applied Science Publishers, New York, USA.
- Decker EA, Park Y. 2010. Healthier meat products as functional foods. Meat Sci 86:49-55. https://doi.org/10.1016/j.meatsci.2010.04.021
- Dimitrakopoulou MA, Ambrosiadis JA, Zetou FK, Bloukas JG. 2005. Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder. Meat Sci 70:743-749. https://doi.org/10.1016/j.meatsci.2005.03.011
- Felisberto MHF, Galvao MTEL, Picone CSF, Cunha RL, Pollonio MAR. 2015. Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions. LWT-Food Sci Technol 60:148-155. https://doi.org/10.1016/j.lwt.2014.08.004
- Fleming SE, GrootWassink JW. 1979. Preparation of high-fructose syrup from the tubers of the Jerusalem artichoke (Helianthus tuberosus L.). CRC Crit Rev Food Sci Nutr 12:1-28.
- Hayes JE, Desmond EM, Troy DJ, Buckley DJ, Mehra R. 2006. The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. Meat Sci 72:380-386. https://doi.org/10.1016/j.meatsci.2005.05.009
- Huang SC, Tsai YF, Chen CM. 2011. Effects of wheat fiber, oat fiber, and inulin on sensory and physico-chemical properties of Chinese-style sausages. Asian-Australas J Anim Sci 24:875-880. https://doi.org/10.5713/ajas.2011.10317
- Hughes E, Cofrades S, Troy DJ. 1997. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci 45:272-281.
- Hurtado S, Saguer E, Toldra M, Pares D, Carretero C. 2012. Porcine plasma as polyphosphate and caseinate replacer in frankfurters. Meat Sci 90:24-28.
- Hygreeva D, Pandey MC, Radhakrishna K. 2014. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Sci 98:47-57. https://doi.org/10.1016/j.meatsci.2014.04.006
- Jarvis N, Clement AR, O'Bryan CA, Babu D, Crandall PG, Owens CM, Meullenet JF, Ricke SC. 2012. Dried plum products as a substitute for phosphate in chicken marinade. J Food Sci 77:S253-S257. https://doi.org/10.1111/j.1750-3841.2012.02737.x
- Khuenpet K, Fukuoka M, Jittanit W, Sirisansaneeyakul S. 2017. Spray drying of inulin component extracted from Jerusalem artichoke tuber powder using conventional and ohmic-ultrasonic heating for extraction process. J Food Eng 194:67-78. https://doi.org/10.1016/j.jfoodeng.2016.09.009
- Kim Y, Faqih MN, Wang SS. 2001. Factors affecting gel formation of inulin. Carbohydr Polym 46:135-145. https://doi.org/10.1016/S0144-8617(00)00296-4
- Lampila LE. 2013. Applications and functions of food-grade phosphates. Ann NY Acad Sci 1301:37-44. https://doi.org/10.1111/nyas.12230
- Lee RM, Hartman PA, Olson DG, Williams FD. 1994. Bactericidal and bacteriolytic effects of selected food-grade phosphates, using Staphylococcus aureus as a model system. J Food Prot 57:276-283. https://doi.org/10.4315/0362-028X-57.4.276
- Lees R. 1975. Food analysis: analytical and quality control methods for the food manufacturer and buyer. 3rd ed. Leonard Hill Books, London, UK. p 245.
- Long NHBS, Gál R, Bunka F. 2011. Use of phosphates in meat products. Afr J Biotechnol 10:19874-19882.
- Lowder AC, Goad CL, Lou X, Morgan JB, Mireles Dewitt CA. 2011. Evaluation of a dehydrated beef protein to replace sodium-based phosphates in injected beef strip loins. Meat Sci 89:491-499. https://doi.org/10.1016/j.meatsci.2011.05.013
- Mansour EH, Khalil AH. 1997. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res Int 30:199-205. https://doi.org/10.1016/S0963-9969(97)00043-4
- Murphy EW, Criner PE, Grey BC. 1975. Comparisons of methods for calculating retention in cooked foods. J Agric Food Chem 23:1153-1157. https://doi.org/10.1021/jf60202a021
- O'Flynn CC, Cruz-Romero MC, Troy D, Mullen AM, Kerry JP. 2014. The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages. Meat Sci 96:1266-1274. https://doi.org/10.1016/j.meatsci.2013.11.010
- Olmedilla-Alonso B, Jimenez-Colmenero F, Sanchez-Muniz FJ. 2013. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci 95:919-930. https://doi.org/10.1016/j.meatsci.2013.03.030
- Ozdikicierler O, Dirim SN, Pazir F. 2014. The effects of spray drying process parameters on the characteristic process indices and rheological powder properties of microencapsulated plant (Gypsophila) extract powder. Powder Technol 253:474-480. https://doi.org/10.1016/j.powtec.2013.12.004
- Ozturk B, Serdaroglu M. 2017. A rising star prebiotic dietary fiber: inulin and recent applications in meat products. J Food Health Sci 3:12-20.
- Petracci M, Bianchi M, Mudalal S, Cavani C. 2013. Functional ingredients for poultry meat products. Trends Food Sci Technol 33:27-39. https://doi.org/10.1016/j.tifs.2013.06.004
- Prabhu G, Husak R. 2014. Use of sodium carbonate and native potato starch blends as a phosphate replacer in natural enhanced pork loins. Meat Sci 96:454-455.
- Prosapio V, Norton I. 2017. Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance. LWT-Food Sci Technol 80:401-408. https://doi.org/10.1016/j.lwt.2017.03.012
- Puolanne EJ, Ruusunen MH, Vainionpaa JI. 2001. Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Sci 58:1-7. https://doi.org/10.1016/S0309-1740(00)00123-6
- Radovanovic A, Stojceska V, Plunkett A, Jankovic S, Milovanovic D, Cupara S. 2015. The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chem 177:81-88. https://doi.org/10.1016/j.foodchem.2014.12.096
- Resconi VC, Keenan DF, Barahona M, Guerrero L, Kerry JP, Hamill RM. 2016a. Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: Sensory analysis and consumer preferences. LWT Food Sci Technol 66:284-292. https://doi.org/10.1016/j.lwt.2015.10.048
- Resconi VC, Keenan DF, García E, Allen P, Kerry JP, Hamill RM. 2016b. The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham. Meat Sci 121:127-134. https://doi.org/10.1016/j.meatsci.2016.05.017
- Rodriguez-Furlan LT, Padilla AP, Campderros ME. 2014. Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers. Meat Sci 96:762-768. https://doi.org/10.1016/j.meatsci.2013.09.015
- Rodriguez-Furlan LT, Padilla AP, Campderros ME. 2010. Inulin like lyoprotectant of bovine plasma proteins concentrated by ultrafiltration. Food Res Int 43:788-796. https://doi.org/10.1016/j.foodres.2009.11.015
- Ruusunen M, Jukka V, Lyly M, Lahteenmaki L, Niemisto M, Ahvenainen R, Puolanne E. 2005. Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties. Meat Sci 69:53-60. https://doi.org/10.1016/j.meatsci.2004.06.005
- Sebranek J. 2008. Basic curing ingredients. In Ingredients in meat products: properties, functionality and applications. Tarte R (ed). pp 1-23. Springer Publishing, New York, USA.
- Takeda E, Yamamoto H, Yamanaka-Okumura H, Taketani Y. 2014. Increasing dietary phosphorus intake from food additives: potential for negative impact on bone health. Adv Nutr 5:92-97. https://doi.org/10.3945/an.113.004002
- Takeuchi J, Nagashima T. 2011. Preparation of dried chips from Jerusalem artichoke (Helianthus tuberosus) tubers and analysis of their functional properties. Food Chem 126:922-926. https://doi.org/10.1016/j.foodchem.2010.11.080
- Trout GR, Dale S. 1990. Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract. J Agric Food Chem 38:665-669. https://doi.org/10.1021/jf00093a017
- Watanabe MT, Araujo RM, Vogt BP, Barretti P, Caramori JCT. 2016. Most consumed processed foods by patients on hemodialysis: Alert for phosphate-containing additives and the phosphate-to-protein ratio. Clin Nutr ESPEN 14:37-41. https://doi.org/10.1016/j.clnesp.2016.05.001
- Witte VC, Krause GF, Bailey ME. 1970. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci 35:582-585. https://doi.org/10.1111/j.1365-2621.1970.tb04815.x
- Yang L, He QS, Corscadden K, Udenigwe CC. 2015. The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production. Biotechnol Rep 5:77-88. https://doi.org/10.1016/j.btre.2014.12.004
- Yuan X, Gao M, Xiao H, Tan C, Du Y. 2012. Free radical-scavenging activities and bioactive-substances of Jerusalem artichoke (Helianthus tuberosus L.) leaves. Food Chem 133:10-14. https://doi.org/10.1016/j.foodchem.2011.09.071
Cited by
- Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality vol.40, pp.5, 2018, https://doi.org/10.5851/kosfa.2020.e46
- Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste vol.13, pp.13, 2018, https://doi.org/10.3390/su13137219
- A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018-2021) vol.150, pp.no.pa, 2018, https://doi.org/10.1016/j.foodres.2021.110792