Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Boateng, Evans Frimpong; Yang, Ziyi; Zhang, Jian; Zhou, Lei; Xing, Lujuan; Zhang, Wangang

doi:10.1186/s43014-024-00277-x

Food Production, Processing and Nutrition

Table 3 Textural properties of packaged sliced-beef sausages

From: Incorporation of kiwifruit peel improved the property of carboxymethyl cellulose-gum Arabic active film and its effects on the quality of beef sausages

Storage time (days)	Treatments
Storage time (days)	CT	T1	T2	T3
Hardness (g)
D 0	10547.97 ± 912.05^aA	10087.64 ± 840.46^aB	9790.68 ± 2364.11^aA	11121.10 ± 1956.37^aB
D 3	11460.77 ± 1696.29^aA	10729.68 ± 1683.25^aB	10389.64 ± 1983.78^aA	13017.11 ± 3512.14^aB
D 6	14589.82 ± 7145.08^aA	15565.67 ± 5732.13^aAB	14311.43 ± 1891.14^aA	13247.05 ± 2166.20^aB
D 9	15698.82 ± 857.39^aA	16788.05 ± 776.02^aAB	16619.51 ± 7725.64^aA	25928.14 ± 2934.22^aA
D 12	15511.36 ± 5513.59^aA	19693.40 ± 1585.20^aA	19584.74 ± 1573.13^aA	21147.94 ± 1213.52^aA
Springiness
D 0	0.86 ± 0.02^aA	0.86 ± 0.05^aA	0.88 ± 0.05^aA	0.92 ± 0.02^aA
D 3	0.82 ± 0.06^aA	0.92 ± 0.01^aA	0.92 ± 0.03^aA	0.92 ± 0.05^aA
D 6	0.82 ± 0.04^aA	0.90 ± 0.02^abA	0.95 ± 0.07^aA	0.93 ± 0.03^abA
D 9	0.85 ± 0.05^aA	0.90 ± 0.03^aA	0.92 ± 0.03^aA	0.93 ± 0.04^aA
D 12	0.88 ± 0.03^aA	0.87 ± 0.02^aA	0.91 ± 0.03^aA	0.91 ± 0.03^aA
Cohesiveness
D 0	0.70 ± 0.01^aA	0.71 ± 0.01^aA	0.70 ± 0.02^aA	0.71 ± 0.01^aA
D 3	0.71 ± 0.08^aA	0.71 ± 0.01^aA	0.72 ± 0.03^aA	0.72 ± 0.03^aA
D 6	0.68 ± 0.02^aA	0.70 ± 0.07^aA	0.72 ± 0.01^aA	0.73 ± 0.02^aA
D 9	0.72 ± 0.01^aA	0.71 ± 0.02^aA	0.73 ± 0.01^aA	0.75 ± 0.01^aA
D 12	0.71 ± 0.01^aA	0.70 ± 0.01^aA	0.72 ± 0.02^aA	0.72 ± 0.02^aA
Chewiness (g)
D 0	6908.28 ± 1254.25^aA	6150.75 ± 858.61^aB	5992.37 ± 1280.30^aA	6840.41 ± 1340.29^aB
D 3	9085.37 ± 1136.88^aA	6964.73 ± 902.68^aB	7647.10 ± 1566.08^aA	8455.47 ± 1597.87^aB
D 6	5822.37 ± 560.24^aA	8763.59 ± 1140.69^aB	9658.33 ± 3710.57^aAB	10047.65 ± 1941.59^aA
D 9	9684.36 ± 4427.80^aA	10704.12 ± 478.11^aAB	11043.05 ± 4728.47^aA	15426.76 ± 1161.33^aA
D 12	10197.98 ± 3992.73^aA	12061.54 ± 997.66^aA	12939.92 ± 604.86^aA	12991.72 ± 418.70^aA
Resilience
D 0	0.27 ± 0.01^bA	0.28 ± 0.01^bA	0.27 ± 0.01^bA	0.31 ± 0.01^aA
D 3	0.27 ± 0.05^aA	0.27 ± 0.02^aA	0.29 ± 0.02^aA	0.28 ± 0.02^aAB
D 6	0.25 ± 0.01^bA	0.28 ± 0.01^aA	0.29 ± 0.01^aA	0.28 ± 0.01^aAB
D 9	0.30 ± 0.03^aA	0.28 ± 0.01^aA	0.30 ± 0.02^aA	0.29 ± 0.01^aAB
D 12	0.30 ± 0.01^aA	0.30 ± 0.02^aA	0.28 ± 0.01^aA	0.28 ± 0.01^aB

Values are mean ± SD (n=3)
^a-bMeans values are significantly different (p<0.05) across the treatments. Whiles ^A-B means values are significantly different (p<0.05) across the storage duration.
CT Control (CG-CT (carboxymethyl cellulose and gum Arabic – control film)), T1 (Treatment 1): (CG-KPE1 (carboxymethyl cellulose and gum Arabic – 1% of lyophilized kiwifruit peel powder extract film)), T2 (Treatment 2): (CG-KPE2 (carboxymethyl cellulose and gum Arabic – 2% of lyophilized kiwifruit peel powder extract film)), and T3 (Treatment 3): (CG-KPE3 (carboxymethyl cellulose and gum Arabic – 3% of lyophilized kiwifruit peel powder extract film)).

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ISSN: 2661-8974

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