Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters

This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a potential alternative to phosphates, on the quality profiles and flavour attributes of frankfurters. The results revealed that SDF addition can significantly improve the cooking yield and texture characteristics of phosphate-free frankfurters (P < 0.05), and 1.00% SDF proved to be the optimal concentration for replacing phosphates in frankfurters. Moreover, electronic nose and electronic tongue analyses demonstrated that SDF incorporation potentially influences the aroma and taste of phosphate-free frankfurters. Furthermore, volatile compound analysis revealed that SDF addition potentially compensates for the decrease in volatile flavour compound content caused by phosphate deficiency. Generally, our results indicate that SDF can be successfully applied as a potential alternative to phosphates and subsequently improve the quality profiles and flavour attributes of phosphate-free frankfurters. Moreover, they provide valuable theoretical guidance for the processing of phosphate-free emulsified meat products.

Extraction of espresso coffee by using gradient of temperature. Effect on physicochemical and sensorial characteristics of espresso

Espresso extraction is generally carried out at a fixed temperature within the range 85-95°C. In this work the extraction of the espressos was made in a new generation coffee machine that enables temperature profiling of the brewing water. The effect of using gradient of temperature to brew espressos on physicochemical and sensorial characteristics of the beverage has been investigated. Three different extraction temperature profiles were tested: updrawn gradient (88-93°C), downdrawn gradient (93-88°C) and fixed temperature (90°C). The coffee species investigated were Robusta, Arabica natural and Washed Arabica. Results proved that the use of gradient temperature for brewing espressos allows increasing or decreasing the extraction of some chemical compounds from coffee grounds. Moreover an appropriate gradient of temperature can highlight or hide some sensorial attributes. In conclusion, the possibility of programming gradient of temperature in the coffee machines recently introduced in the market opens new expectations in the field of espresso brewing.

Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat

The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively. The antiradical potential of the essential oil was evaluated using hydroxyl radical (•OH) generated in Fenton reaction. The meat preserving potential of essential oil from Satureja horvatii was investigated against L. monocytogenes. Essential oil successfully inhibited development of L. monocytogenes in pork meat. Sensorial evaluation on flavor and color of meat was performed. The color and flavor of meat treated with essential oil improved after 4 days of storage. S. horvatii essential oil can act as a potent inhibitor of food spoiling microorganisms, in meat products and also can be a useful source of natural antioxidants.