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Sherpa K, Priyadarshini MB, Mehta NK, Vaishnav A, Singh NS, Pati BK. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature. ACS OMEGA 2023; 8:34431-34441. [PMID: 37779966 PMCID: PMC10536037 DOI: 10.1021/acsomega.3c02756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Accepted: 08/29/2023] [Indexed: 10/03/2023]
Abstract
The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly (p < 0.05) decreased in C-S (control) sausages and increased (p < 0.05) in SK-S and LS-S sausages. The protein content decreased (p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend (p < 0.05). A significant (p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log10cfu g-1) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness (p < 0.05) and cohesiveness (p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.
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Affiliation(s)
- Kusang Sherpa
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - M Bhargavi Priyadarshini
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Anand Vaishnav
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - N Sureshchandra Singh
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
| | - Bikash Kumar Pati
- Department of Fish Processing
Technology and Engineering, College of Fisheries, Lembucherra, West Tripura, Agartala, Tripura 799 210, India
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Mandela Z, Arnaud E, Hoffman LC. Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat. Foods 2021; 10:foods10102497. [PMID: 34681545 PMCID: PMC8536107 DOI: 10.3390/foods10102497] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/01/2021] [Accepted: 10/02/2021] [Indexed: 01/04/2023] Open
Abstract
The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p < 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.
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Affiliation(s)
- Zikhona Mandela
- Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X 1314, Alice 5700, South Africa;
| | - Elodie Arnaud
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- CIRAD, UMR QualiSud, Matieland, Stellenbosch 7602, South Africa
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, F-34398 Montpellier, France
- Correspondence:
| | - Louwrens C. Hoffman
- Department of Animal Sciences, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa;
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Australia
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Guo J, Wang Q, Chen C, Yu H, Xu B. Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2984-2993. [PMID: 33159340 DOI: 10.1002/jsfa.10931] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 10/26/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effects of different smoking methods on sensory properties, free amino acids (FAAs) and volatile compounds (VCs) of bacon. Descriptive analysis was performed using a highly trained panel (n = 9) to evaluate four bacons in sextuplicate. VCs of bacons were analyzed using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). RESULTS Bacons were significantly different in sensory properties (P < 0.05). Wood smoked bacon (WSB) had a higher smoky and fatty aroma, liquid smoked bacon (LSB) had a higher red color intensity and yellow color intensity, and paper smoked bacon (PSB) had an outstanding texture. Different smoking methods resulted in an increase in total FAAs content, of which paper smoking was significantly higher than the others (P < 0.05). Also, a total of 59 volatile flavor compounds were identified for bacons, aldehydes were the most abundant groups of compounds. Principal component analysis (PCA) can effectively separate the bacons that underwent different smoking methods. CONCLUSION The aldehydes and hydrocarbons with high content in PSB improved the overall taste intensity. The color in the sensory attributes was more obvious after LSB processing. The phenols and aromatic hydrocarbons in WSB contributed significantly to the pleasant properties (smoky, fatty). © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jie Guo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Qiong Wang
- State Key Lab of Meat Processing and Quality Control, Yurun Group, Nanjing, China
- School of Food Science and Technology, Yangzhou University, Yangzhou, China
| | - Conggui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Hai Yu
- School of Food Science and Technology, Yangzhou University, Yangzhou, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State Key Lab of Meat Processing and Quality Control, Yurun Group, Nanjing, China
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Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes. Foods 2020; 9:foods9121822. [PMID: 33302550 PMCID: PMC7763251 DOI: 10.3390/foods9121822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/23/2020] [Accepted: 11/25/2020] [Indexed: 02/07/2023] Open
Abstract
This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.
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Gao F, Ben-Amotz D, Zhou S, Yang Z, Han L, Liu X. Comparison and chemical structure-related basis of species discrimination of animal fats by Raman spectroscopy using near-infrared and visible excitation lasers. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110105] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hoffman LC, Rudman M, Leslie AJ. Profile of Back Bacon Produced From the Common Warthog. Foods 2020; 9:E641. [PMID: 32429300 PMCID: PMC7278873 DOI: 10.3390/foods9050641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 05/05/2020] [Accepted: 05/09/2020] [Indexed: 12/03/2022] Open
Abstract
The common warthog (Phacochoerus africanus) has historically been hunted and consumed by rural communities throughout its distribution range in Africa. This study aims to develop a processed product from warthog meat in the form of back bacon (Longissimus thoracis et lumborum) as a healthy alternative meat product and to determine its chemical and sensory characteristics derived from adult and juvenile boars and sows. The highest scored attributes included typical bacon and smoky aroma and flavor, and salty flavor, as well as tenderness and juiciness. Neither sex nor age influenced the bacon's chemical composition; the bacon was high in protein (~29%) and low in total fat (<2%). Palmitic (C16:0), stearic (C18:0), linoleic (C18:2ω6), oleic (C18:1ω9c), and arachidonic (C20:4ω6) were the dominant fatty acids. There was an interaction between sex and age for the PUFA:SFA ratio (p = 0.01). The differences between sex and age class are considered negligible regarding the overall profile and healthiness of the bacon.
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Affiliation(s)
- Louwrens C. Hoffman
- Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia
| | - Monlee Rudman
- Department of Animal Sciences, Faculty AgriSciences, Mike de Vries Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
- Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
| | - Alison J. Leslie
- Department of Conservation Ecology and Entomology, Faculty AgriSciences, JS Marais Building, Private Bag X1, Matieland, Stellenbosch University, Stellenbosch 7602, South Africa;
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