1
|
Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage. Foods 2022; 11:foods11152313. [PMID: 35954079 PMCID: PMC9368260 DOI: 10.3390/foods11152313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 11/30/2022] Open
Abstract
The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat used in the production of the product was partially replaced with high oleic sunflower oil in proportions of 12.5%, 20%, and 50% of the total fat content. Proximate analysis, fatty acid profiles, lipid oxidation, and sensory analysis were studied. The replacement of fat with oil showed a significant effect on the evolution of the parameters analyzed during ripening in all cases. The batches with sunflower oil presented higher levels of monounsaturated fatty acids (MUFA) and lower levels of saturated fatty acids (SFA) and a similar amount of polyunsaturated fatty acids (PUFA) to the control products. The replacement of up to 20% of oil showed no significant differences for most of the physicochemical and sensory parameters analyzed at the end of the ripening.
Collapse
|
2
|
Simunovic S, Đorđević VŽ, Rašeta M, Lukić M, Lorenzo JM, Djekic I, Tomašević I. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. Foods 2022; 11:foods11081090. [PMID: 35454679 PMCID: PMC9032227 DOI: 10.3390/foods11081090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 11/16/2022] Open
Abstract
The main objective of this paper was to investigate the effect of fat reduction on different quality traits of tea sausage. This study also aimed to deploy the following digital methods of analysis: three-dimensional (3D) laser imaging, computer vision system and oral processing. Three batches of tea sausage with different amounts of pork back fat were manufactured: control (25%), medium fat (17.5%) and low fat (10%). Samples for the analyses were taken on the production day and after 7, 14, 21, 28 and 35 days of ripening. The fat level significantly influenced shrinkage, texture, pH, aw, moisture and ash contents, peroxide value, acid number, number of chewing strokes, consumption time, eating rate and fat intake rate. Oxidative stability, colour and microbiological parameters were not affected by fat reduction. The results of the sensory analysis showed that the fat level can be reduced to 17.5% without negatively affecting the quality and sensory properties of the product. The ripening time of the fat-reduced tea sausage should be reduced to 28 days. A strong correlation between shrinkage and weight loss suggests the possibility of using 3D laser imaging in predicting weight loss and moisture content of dry sausages.
Collapse
Affiliation(s)
- Stefan Simunovic
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
- Correspondence:
| | - Vesna Ž. Đorđević
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
| | - Mladen Rašeta
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
| | - Mirjana Lukić
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia; (V.Ž.Đ.); (M.R.); (M.L.)
| | - José M. Lorenzo
- Fundación Centro Tecnolóxico da Carne, San Cibrao das Viñas, 32900 Ourense, Spain;
- Área de Tecnología de Losalimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Igor Tomašević
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| |
Collapse
|
3
|
Magra T, Soultos N, Dovas C, Papavergou E, Lazou T, Apostolakos I, Dimitreli G, Ambrosiadis I. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria. Food Technol Biotechnol 2021; 59:267-281. [PMID: 34759759 PMCID: PMC8542180 DOI: 10.17113/ftb.59.03.21.7114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Accepted: 06/23/2021] [Indexed: 11/30/2022] Open
Abstract
Research background Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat products. However, previous efforts have confronted many difficulties, such as high mass loss and unacceptable appearance due to intensely wrinkled surfaces and case hardening. The objective of this study is to produce and evaluate dry fermented sausages by utilising a meat protein-olive oil emulsion as fat substitute and indigenous lactic acid bacteria (LAB) with probiotic properties isolated from traditional Greek meat products. Experimental approach A novel formulation with extra virgin olive oil and turkey protein was developed to totally replace the conventionally added pork fat. Probiotic and safety characteristics of autochthonous LAB isolates from spontaneously fermented sausages were evaluated and three LAB isolates were finally selected as starter cultures. Physicochemical, microbiological and sensory analyses were carried out in all treatments (control, Lactobacillus acidophilus, L. casei, L. sakei and Pediococcus pentosaceus) during fermentation. Results and conclusions Ready-to-eat sausages were found to be microbiologically stable. The olive oil-based formulation produced in this study generated a mosaic pattern visible in the sliced product simulating the fat in conventional fermented sausages and was regarded as an ideal fat substitute for the production of fermented sausages. An autochthonous isolate of Lactobacillus casei adapted the best to the final products as it was molecularly identified to be present in the highest counts among the LAB isolates used as starter cultures. Novelty and scientific contribution Α novel and high-quality dry fermented meat product was produced by replacing the added pork fat with a fat substitute based on a meat protein-olive oil emulsion. Autochthonous LAB with in vitro probiotic properties could have a potential use in large-scale novel dry fermented sausage production. Such isolates could be used as starters in an effort to standardise the production process and retain the typical organoleptic and sensory characteristics. Moreover, isolates like L. casei 62 that survived in high counts in the final products can increase the safety of fermented sausages by competing not only with pathogens but also with the indigenous microbiota and could have a potential functional value for the consumer.
Collapse
Affiliation(s)
- Taxiarchoula Magra
- Department of Hygiene and Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Nikolaos Soultos
- Department of Hygiene and Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Chrysostomos Dovas
- Diagnostic Laboratory, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54627 Thessaloniki, Greece
| | - Ekaterini Papavergou
- Department of Hygiene and Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Thomai Lazou
- Department of Hygiene and Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ilias Apostolakos
- Department of Hygiene and Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Dimitreli
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece
| | - Ioannis Ambrosiadis
- Department of Hygiene and Technology of Foods of Animal Origin, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| |
Collapse
|
4
|
Chen J, Zhao J, Li X, Liu Q, Kong B. Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods 2021; 10:foods10071460. [PMID: 34202576 PMCID: PMC8303530 DOI: 10.3390/foods10071460] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 06/13/2021] [Accepted: 06/21/2021] [Indexed: 11/16/2022] Open
Abstract
The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.
Collapse
Affiliation(s)
- Jiaxin Chen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
| | - Jinhai Zhao
- Institute for Advanced Technology, Heilongjiang Academy of Sciences, Harbin 150001, China;
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin 150030, China;
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
- Heilongjiang Green Food Science & Research Institute, Harbin 150028, China
- Correspondence: (Q.L.); (B.K.); Tel.: +86-451-5519-0675 (Q.L.); +86-451-5519-1794 (B.K.)
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China;
- Correspondence: (Q.L.); (B.K.); Tel.: +86-451-5519-0675 (Q.L.); +86-451-5519-1794 (B.K.)
| |
Collapse
|
5
|
Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages. Processes (Basel) 2021. [DOI: 10.3390/pr9030424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.
Collapse
|
6
|
Palavecino Prpich NZ, Camprubí GE, Cayré ME, Castro MP. Indigenous Microbiota to Leverage Traditional Dry Sausage Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6696856. [PMID: 33604370 PMCID: PMC7868150 DOI: 10.1155/2021/6696856] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 01/19/2021] [Indexed: 12/24/2022]
Abstract
The main issue addressed in this review is the need for innovation in the artisanal production of dry fermented sausages-leveraging rather than discarding tradition, together with some practical strategies available to achieve it. Throughout the text, emphasis is placed on the autochthonous microbiota responsible for the identity and unique sensory characteristics of these products. The available strategies to introduce innovation in this manufacturing process rely on metabolic flexibility of microbial strains. In this sense, this review evaluates the application of several tools aimed at improving the quality and safety of artisanal dry fermented sausages focusing on the microbial community role. The most studied alternatives to enhance dry sausage production comprise the use of autochthonous starter cultures-including functional and/or probiotic strains, the production of bacteriocins, and the generation of bioactive peptides, which have been thoroughly covered herein. The purpose of this work is to review recent research about novel different strategies available for food technologists to improve safety and quality in the manufacture of dry fermented sausages. Additional support strategies-quality product registers and innovation through tradition-have been suggested as complementary actions towards a successful introduction of indigenous microbial communities into traditional dry sausage production.
Collapse
Affiliation(s)
- Noelia Zulema Palavecino Prpich
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), C1425FQB Buenos Aires, Argentina
| | - Germán Edgardo Camprubí
- Facultad de Ingeniería, Universidad Nacional del Nordeste (UNNE), Las Heras 727, Resistencia, 3500 Chaco, Argentina
| | - María Elisa Cayré
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
| | - Marcela Paola Castro
- Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral (UNCAus), Comandante Fernández 755, Presidencia Roque Sáenz Peña, 3700 Chaco, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), C1425FQB Buenos Aires, Argentina
| |
Collapse
|
7
|
Rodrigues I, Gonçalves LA, Carvalho FAL, Pires M, JP Rocha Y, Barros JC, Carvalho LT, Trindade MA. Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance. FOOD SCI TECHNOL INT 2019; 26:123-131. [DOI: 10.1177/1082013219872677] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.
Collapse
Affiliation(s)
- Isabela Rodrigues
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| | - Letícia A Gonçalves
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| | - Francisco AL Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| | - Manoela Pires
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| | - Yana JP Rocha
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| | - Julliane C Barros
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| | - Larissa T Carvalho
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| | - Marco A Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, Pirassununga, Brazil
| |
Collapse
|
8
|
Saengphol E, Pirak T. Hoary basil seed mucilage as fat replacer and its effect on quality characteristics of chicken meat model. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.06.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
9
|
Zhou T, Zhao Y, Wu X, Wang W, Liu A. Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Tiantian Zhou
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yana Zhao
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Xiaomeng Wu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| |
Collapse
|
10
|
Guzek D, Głąbska D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Wojtasik-Kalinowska I, Wierzbicka A. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5327-5334. [PMID: 28485500 DOI: 10.1002/jsfa.8421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/18/2017] [Accepted: 05/04/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. RESULTS No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. CONCLUSION The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Dominika Guzek
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Marta Brodowska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Elżbieta Górska-Horczyczak
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| |
Collapse
|
11
|
Schmidt M, Dornelles R, Vidal A, Fontoura A, Kubota E, Mello R, Kempka A, Demiate I. Development of cooked and smoked chicken sausage with reduced sodium and fat. J APPL POULTRY RES 2017. [DOI: 10.3382/japr/pfw054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
12
|
Safa H, Gatellier P, Berdagué JL, Kondjoyan N, Mercier F, Portanguen S, Favier R, Mirade PS. Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/fns.2016.714119] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
13
|
Ham YK, Hwang KE, Kim HW, Song DH, Kim YJ, Choi YS, Kim CJ. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12960] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Hyun-Wook Kim
- Meat Science and Muscle Biology Lab; Purdue University; West Lafayette IN 47907 USA
| | - Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Yun-Sang Choi
- Food Processing Research Center; Korean Food Research Institute; Seongnam 463-746 Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| |
Collapse
|
14
|
Mora-Gallego H, Guàrdia MD, Serra X, Gou P, Arnau J. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat. Meat Sci 2015; 112:9-15. [PMID: 26497101 DOI: 10.1016/j.meatsci.2015.10.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2014] [Revised: 09/30/2015] [Accepted: 10/09/2015] [Indexed: 11/25/2022]
Abstract
The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.64% KCl and sunflower oil (1.5% and 3.0%) on the physicochemical, instrumental colour and texture, sensory properties and consumer acceptability of small caliber non-acid fermented sausages (fuet type) was studied. This simultaneous reduction of fat and salt increased weight loss, moisture, water activity (aw), redness, instrumental texture parameters (hardness, chewiness and cohesiveness), sensory attributes (darkness, hardness, elasticity) and the consumer acceptability. The subsequent addition of 0.64% KCl to the leanest batch decreased the aw and barely affected instrumental texture parameters and consumer acceptability. Subsequent sunflower oil addition decreased hardness, chewiness and cohesiveness and increased crumbliness and oil flavour which may decrease the consumer acceptability. The simultaneous reduction of fat and NaCl with the addition of 0.64% KCl was the preferred option by the consumers.
Collapse
Affiliation(s)
- Héctor Mora-Gallego
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Maria Dolors Guàrdia
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain.
| | - Xavier Serra
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Pere Gou
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Jacint Arnau
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| |
Collapse
|