Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties

Microencapsulated Healthy Oil Mixtures to Enhance the Quality of Foal Pâtés

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11−15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.

Asian Carp, an Alternative Material for Surimi Production: Progress and Future

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.

The quality characteristics of sausage prepared from different ratios of fish and duck meat

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30.

Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil

This study aimed to evaluate the effect of turmeric extract as natural antioxidant on modified atmosphere-packaged fresh lamb sausages with fat replacement during storage (2 °C). Five treatments were prepared: control without antioxidant (CONT); with 500 mg/kg sodium erythorbate (E500); and three batches with 250, 500 or 750 mg/kg turmeric extract (T250, T500 and T750), respectively. The proximate composition, pH, color, texture, oxidative stability, sensorial analysis, free fatty acids and volatile compounds of sausages were analyzed. Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds. Moreover, physic-chemical parameters of lamb sausages were not greatly influenced by turmeric addition and concentration, except for yellow color. All samples were considered acceptable by consumers. These findings showed that turmeric extract is effective against lipid oxidation and could be a good strategy to enhance the shelf life of lamb sausage.

Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)

Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

Antioxidant active packaging systems to extend the shelf life of sliced cooked ham

The effectiveness of active packaging systems with green tea extract and oregano essential oil was checked for their use in sliced cooked ham. Three packaging systems were evaluated: i) control group without active film, ii) ATGT packed with active film of green tea extract (1%) and iii) ATRX with a mixture of green tea extract and oregano essential oil (1%). The evolution of microbiological, physicochemical (pH, aw, colour and lipid oxidation) and sensory attributes were analysed after 0, 7, 14 and 21 days of refrigerated storage. Microbial populations were below the limits established by the European Regulations (10⁶ UFC/g). The samples packed with ATGT showed the better antimicrobial activity against total viable counts (TVC) and lactic acid bacteria (BAL), while lower counts of Brochothrix thermosphacta was observed in ATRX film (1.48 vs. 1.78 and 2.59 UFC/g for ATRX vs. ATGT and CON, respectively). Regarding colour, low differences were found between the samples packaged with active and control films. Unlike L*, a* and b* parameters showed a progressive diminution throughout the storage in all batches, being the films that contained green tea (ATGT) were the ones that showed the less discolouration at the end of storage (8.86 vs. 8.63 and 7.50 for ATGT vs. CON and ATRX, respectively). The low fat content of this type of product and the use of anaerobic atmosphere for the packaging of cooked ham did not allow to show an antioxidant effect on lipid oxidation (values below 0.15 mg MDA/kg). Finally, the use of ATGT and ATRX did not suppose a modification of the sensorial attributes of the product, being acceptance scores under the acceptance limit during the whole display.

•

ATGT and ATRX could extend shelf life of sliced cured ham.

•

ATGT packaging system showed a preservative effect against bacterial spoilage.

•

ATGT was the best effective against discoloration.

•

Low oxidation values were observed during the whole display.

•

Oregano essential oil and green tea extract improved the quality of sliced cooked ham.

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

The effects of guarana seed and pitanga leaf extracts on the physical-chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat replacement during storage (2 °C) were investigated. Four treatments were prepared: control (without antioxidant); with BHT (10 mg/kg); with 250 mg/kg guarana extract (G250); with 250 mg/kg pitanga extract (P250). Analysis included the proximate composition (moisture, protein, fat, and ash) and sensory acceptance (day 0); pH, color (L*, a*, b*), TBARs, carbonyl content, DPPH, and visual sensory assessment (0, 6, 12, and 18 days); fatty acid profile and volatile compounds (0 and 18 days). G250 and P250 did not alter the centesimal composition and the acceptance of the lamb burgers on day 0. The extracts also delayed discoloration of the burgers, endowed the reddest intensity, and retarded lipid and protein oxidation throughout storage time, particularly P250, which presented the lowest TBARs levels (6.92 mg MDA/kg) and carbonyl values (5.59 nmol carbonyl/mg), and the highest antioxidant activity (249.48 μg Trolox/g), at day 18. The MUFA, SFA, and PUFA levels, AI, TI, and h/H ratio were comparable between treatments; only the n-6/n-3 ratio was higher in P250 treatment but within the recommended levels. More volatile compounds were derived from lipid oxidation in the control and BHT treatments than G250 and P250 treatments. As a result, both G250 and P250 groups are effective against color deterioration, and lipid and protein oxidation, without impairing the sensorial characteristics, representing a promising alternative to replace synthetic antioxidants by natural products in lamb burger.

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

The impact of chestnut extracts (Castanea sativa) from leaf, bur and hull at different concentrations on the shelf-life of beef patties during 18 days of refrigerated storage at (2 ± 1 °C) was studied and compared to control and synthetic antioxidant (BHT) samples. Total phenolics and in vitro antioxidant capacity of extracts were evaluated by using DPPH, FRAP, reducing power and oil accelerated oxidation test (peroxide value, conjugated dienes, p-anisidine and fatty acid profile). The microbial spoilage, colour parameters, lipid oxidation and sensorial properties were used to assess antioxidant activity in beef patties. The highest total phenolic content was found in bur extracts (43.68 ± 2.05 g/100 g lyophilized extract). In addition, bur extracts showed the strongest antioxidant activity in all in vitro assays. None of the evaluated extracts showed antimicrobial activity. The addition of hull extracts at 500 and 1000 ppm resulted in the highest (P < .05) metmyoglobin reduction in the surface of beef patties compared to control and the others batches after 15 days of storage. However, leaf extract at 1000 ppm was the most effective in inhibiting lipid oxidation. Overall, for all extracts evaluated, the increase in the concentration of chestnuts extracts improved the desired effect, hence our findings suggest the possibility of using chestnuts extracts (preferable a mixture from the different parts of the chestnut byproducts) rather than synthetic antioxidants. Finally, sensorial analysis did not show any detrimental effect from a sensory point of view, after the addition of chestnuts extracts, thus indicating a potential to develop chestnut extracts as food ingredients.