Characterization of fermented Okara powder and its effect on lipid oxidation of emulsion-type pork sausage during cold storage
- Published
- Accepted
- Subject Areas
- Food Science and Technology, Microbiology, Nutrition
- Keywords
- fermented Okara, Neurospora crassa, solid state fermentation, antioxidant activity, anti-lipid oxidation, emulsion-type sausage
- Copyright
- © 2016 Tu et al.
- Licence
- This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ Preprints) and either DOI or URL of the article must be cited.
- Cite this article
- 2016. Characterization of fermented Okara powder and its effect on lipid oxidation of emulsion-type pork sausage during cold storage. PeerJ Preprints 4:e2636v1 https://doi.org/10.7287/peerj.preprints.2636v1
Abstract
In the present study, Okara, a soybean by-product from the production of tofu and soymilk, was processed by solid state fermentation (SSF) with Neurospora crassa Mai 1-1, a filamentous and edible fungus which was firstly isolated in our group. The proximate composition, dietary fiber content, water-soluble polysaccharides and antioxidant activity of Okara was investigated. The crude fat and protein, soluble dietary fiber content and ergosterol content of Okara was significantly increased by SSF with N.crassa . And the antioxidant activity (evaluated by the ABTS radical cation scavenging activity and DPPH radical scavenging activity) of Okara was significantly enhanced by SSF with N. crassa . In addition, emulsion-type sausage was taken as a model system for farther investigation, sausage with fermented Okara power had reduced values of thiobarbituric acid reactive substances (TBARS) ( p < 0.05 ), peroxide value. Therefore, this study demonstrated that fermented Okara showed higher nutrition value and antioxidant activity compared to the non-fermented Okara counterpart, and as an additive has good effect on antioxidant of emulsion-type sausage.
Author Comment
This is a preprint submission to PeerJ Preprints.
Supplemental Information
The changes of theproximate composition of Okara after incubation with N. crassa.
Results are presented as the Mean ± SD (n = 3). Lowercase letters (a,b) in the same row indicate significant differences from each other ( p < 0.05). The results of crude protein, crude fat, ash and carbohydrate contents were calculated based on the dry matter and expressed as grams per 100 g of dry basis. The moisture was calculated based on the wet matter and expressed as grams per 100 g of wet basis.
Changes of ergosterolcontent of Okara fermented by N. crassa
The values shown represent means ± SD of triplicate assays (n = 3). Lowercase letters (a−c) over each bar indicate significant differences among different samples. ND = not detected.
ABTS radical cationscavenging activity (a) and DPPH radical scavenging activity (b) of Okara andfermented Okara at different concentration
The values shown represent means ± SD of triplicate assays (n = 3). Means with different letters were significantly different among different concentrations in the same sample ( p < 0.05).
Changesof lipid oxidation (TBARS) in emulsified pork sausages during 3 weeks of coldstorage
Data are means ± standard error of triplicate assays (n = 3). Different superscripts on the bar indicate significant differences among the treatments (A–C) at each storage day ( p < 0.05) or storage weeks (a-d) in each treatment ( p < 0.05). FS, sausage with fermented Okara ； US, sausage with unfermented Okara; CK, sausage without Okara.