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1

Attempt to apply the computerised picture analysis for the estimation of the comminuting degree of raw sausages of salami type

100%

Dolata W., Zimny R.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

|

nr 2 Suppl.

2

The effect of transglutaminase on the quality parameters of a medium-ground model sausage

100%

Cierach M., Dudkiewicz J.

Polish Journal of Natural Sciences

|

2003

|

tom 14

3

Effect of gamma irradiation on microbiological quality of fermented sausages

86%

Vural A., Ciftcioglu G., Aksu H.

Medycyna Weterynaryjna

|

2007

|

tom 63

|

nr 04

425-427

Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.

4

Chosen quality parameters of pork sausage produced without curing mixture

86%

Kostecki A., Bilska A., Danyluk B.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2015

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tom 14

|

nr 3

Background. The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. Material and methods. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (EO), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the EO sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of‘cold’ and ‘hot’ sausages without curing salt was worse, but the score number was never lower than 4,1, so the sausages were accepted. In the vacuum packaged sausages produced with the addition of vegetable preparation higher, about 0.3-0.4 percent score, drip loss was found.

5

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Wheat fibre preparation WF 400 LC as a factor affecting the rheological properties of batter used for frankfurter-type sausages manufactured under industrial conditions

86%

Rezler R., Baranowska H. M., Piotrowska E., Dolata W.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

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nr 3

289-294

6

Effect of types of phosphate preparations used on the quality of emulsion-type sausages

86%

Chmiel M., Dasiewicz K., Slowinski M.

Żywność Nauka Technologia Jakość

|

2015

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tom 22

|

nr 5

The objective of the research study was to determine the effect of phosphate preparations added in the form of 1 % aqueous solutions of various pH values on the quality of emulsion-type sausages. Four variants of sausages were manufactured: control variant with no phosphate preparations added (V1) and three variants with the phosphate preparations added: V2: 7.3; V3: 8.3; and V4: 9.7. The pH values of the meat batter and finished product were determined and the yield of the finished product was estimated. In the sausages studied, the total heme pigments and nitrosylhemochroms were determined and the heme pigment conversion degree was calculated. The texture parameters were measured and the sensory analysis of the emulsion-type sausages was performed. It was found that the addition of phosphate preparations impacted the pH value of the finished product, its yield, the total heme pigments and nitrosylhemochroms, as well as the heme pigment conversion degree. Moreover, a positive effect was reported of the added phosphate preparations on the texture of finished products (their hardness and chewiness) compared to the sausages with no phosphate preparations added. It was confirmed that it was advantageous to add, during the production process, phosphate preparations in the form of 1 % aqueous solutions of higher pH values to the emulsion-type sausages made from mechanically separated poultry meat; a proof thereof was, among other things, the increased yield of the finished product (from 117.9 % as for V1 to 122.8 % as for V4). The best results were obtained when the pH value of 1 % aqueous solutions of phosphate preparations was 9.7.

7

The application of near infrared reflectance spectroscopy [NIR] for determination of water content in meat products

86%

Uchman W., Kaczmarek-Duszek J., Zabielski J.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

|

1997

|

tom 01

8

Cholesterol and cholesterol oxidation products in Polish commercial sausages

86%

Zaborowska Z., Uchman W., Jelen H., Rudzinska M., Wasowicz E.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2002

|

tom 05

|

nr 2

A study was carried out to determine the cholesterol and cholesterol oxidation products (COPs, oxysterols) content of several Polish commercial sausages. Cholesterol content ranged from 244.42 µg/1 g of sample in salami to 847.87 µg/1 g of sample in pasztetowa no. 1. The content of the sum of cholesterol oxidation products ranged from 4.42 µg/1 g of the sample in parówkowa to 36.52 µg/1 g of the sample in metka łososiowa. The correlation between fat and cholesterol oxidation products showed that in case of the higher the fat content, the higher the sum of oxysterols content is observed. A correlation between fat content and cholesterol content was not found.

9

The growth of Listeria monocytogenes in raw-meat sausages

86%

Dabrowski W., Czeszejko K., Boguslawska-Was E., Medrala D.

Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria

|

2001

|

tom 01

10

Possibilities of using high-voltage electrical stimulation for improving the quality of fermented sausages

86%

Kornacki K., Zywica R., Klebukowska L., Budny J., Kruger J.

Natural Sciences

|

1999

|

tom 03

11

The effect of rotational speed of bowl chopper knives on the quality of meat batter and sausages

86%

Dolata W.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

|

1997

|

tom 01

12

Evaluation of sensory quality of Bologna - type sausage with various levels of fat substitution

86%

Olkiewicz M., Kostyra E., Adamik A.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

|

1998

|

tom 35

|

nr 1

13

Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under the refrigeration

86%

Malicki A., Jarmoluk A., Bruzewicz S.

Bulletin of the Veterinary Institute in Puławy

|

2004

|

tom 48

|

nr 1

14

The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages

72%

Bilska A., Rudzinska M., Kowalski R., Krysztofiak K.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2009

|

tom 08

|

nr 3

15-22

Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants. Material and methods. The experimental material consisted of fine - ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%). The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products. Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C, β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly af-fected, apart from storage time, also by the type and level of applied hydrolysates. The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation. Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%. The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added. The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.

15

Physico-chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations

72%

Stajic S., Stanisic N., Levic S., Tomovic V., Lilic S., Vranic D., Jokanovic M., Zivkovic D.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 4

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had signifi cantly lower (p<0.05) weight loss which led to signifi cantly higher moisture content, signifi cantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modifi ed products had signifi cantly higher yellowness (relative to control) and FXI sausages relative to other modifi ed products. Regarding consumer sensory evaluation, FXA sausages stood out among modifi ed products because all other modifi ed products had signifi cantly lower grades relative to control. The thirty-day storage period did not lead to signifi cant changes (p>0.05) in any of the observed sensory characteristics.

16

Feasibility study of quality improvement of wiener type sausages produced with blood plasma

72%

Krysztofiak K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2005

|

tom 08

|

nr 4

17

Chemical and microbiological quality of fermented sausages made from camel meat

72%

Kok F., Oksuztepe G., Ilhak O. I., Patir B.

Medycyna Weterynaryjna

|

2006

|

tom 62

|

nr 08

893-896

Chemical and microbiological quality parameters of 100 fermented sausage samples made from camel meat were investigated in the Aydin region. The results showed that the mean pH value noted in the sausages was 6.00 ± 0.25. Additionally, the mean moisture, aw, fat, ash and salt contents of the sausages were 37.69 ± 4.32%, 0.852 ± 0.02, 33.6 ± 4.35%, 3.99 ± 0.47% and 3.28 ± 0.41%, respectively. The mean TVC of the samples was 4.85 ± 0.47 log cfu g-1, whereas the mean numbers of staphylococci/micrococci, yeast and mould, lactic streptococci, lactobacilli, and coliforms were 4.78 ± 0.40 log cfu g-1, 2.88 ± 1.06 log cfu g-1, 4.07 ± 0.46 log cfu g-1 , 2.82 ± 0.98 log cfu g-1, and <1.0 log cfu g-1, respectively. In conclusion, the study found that there were variations in the chemical and microbiological parameters in the investigated sausages. The variations in the microbiological load and chemical results of sausages produced from camel meat may be due to insufficient standardization procedures applied during processing, no starter culture usage and the lack of hygienic practices. Camel meat sausages are a specialty of the Aydýn region and thus their production should be standardized. Additionally, providing good hygienic practices during the production process will protect public health and provide healthy sausages for consumers.

18

Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage

72%

Hes M., Korczak J., Pyrcz J., Kowalski R.

Żywność Nauka Technologia Jakość

|

2009

|

tom 16

|

nr 4

The aim of the study was to determine the effect of the addition of antioxidants on changes in contents of available lysine and methionine in raw Polish sausage. Experimental material consisted of four variants of experimental sausages. One variant consisted of a sample with no antioxidant added (control), while the following were added to the other variants: BHT (0.02%), rosemary ethanol extract (0.05%) and soy protein hydrolysate (2%). Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS) and the Totox index was controlled and content of available lysine and methionine were determined periodically. In order to determine the effect of the addition of antioxidants on the stability of available lysine and methionine, values of the coefficient of the slope of curve of changes in time (coefficient a/24 h) were analyzed along with the half-life period of the amino acids (TIC50). Antioxidants exhibited an inhibitory effect on the advancement of lipid autoxidation reactions and reduced quantitative losses of available lysine and methionine in analyzed sausages. Natural antioxidants exhibited a lower capacity to reduce losses of nutritive value of protein than it was found for BHT.

19

Effect of partial fat substitution with dietary fiber on sensory attributes of finely comminuted sausages. Part II. Potato fiber and bran preparation

72%

Szczepaniak B., Piotrowska E., Dolata W.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4

421-425

The aim of the study was to assess the effect of varying amounts of potato fiber and bran preparation on the quality of finely comminuted thick wiener type sausages. In sausage batters 7.5% and 10% fine fat were successively replaced with rehydrated (1:5) fiber preparations. Proximate analyses were conducted to determine the basic chemical composition of sausages (contents of water, fat and protein) and their texture was measured instrumentally. Model products were also subjected to a detailed sensory analysis, determining the intensity of 16 selected quality attributes using profile analysis. Moreover, consumer desirability was also established for the analysed sausages. In sausages with fat substituted with dietary fiber their fat content decreased significantly (from 25% in the control sausage to approx. 17% in sausages with a 10% fiber content). In comparison to the control sausages a statistically significant reduction was shown for all the instrumentally analysed texture parameters, especially in sausages with fat substituted with bran preparation. These results were confirmed in profile analysis. A decrease was found for binding, hardness and springiness, whereas watery feel of experimental sausages was found to increase. In sausages containing 10% potato fiber the perceptibility of meaty taste was reduced, while sausages with bran preparation were characterised by an enhanced intensity of fatty taste. Fat substitution with potato fiber, especially with bran preparation, resulted in a decreased consumer desirability of experimental sausages as a consequence of inferior texture of these sausages.

20

Grilled versus fire-roasted sausage - the content of polycyclic aromatic hydrocarbons and health safety

72%

Wiek A., Tkacz K.

Polish Journal of Natural Sciences

|

2017

|

tom 32

|

nr 3

The concentrations of polycyclic aromatic hydrocarbons (PAHs) were determined in grilled sausage and fire-roasted sausage, and the results were compared with statutory threshold levels. Sausages were grilled over charcoal and roasted over a campfire. Sausage was heated until the temperature in the geometric center of the sample reached 75°C. Nine PAH compounds were identified by high-performance liquid chromatography with fluorescence detection (HPLC-FLD) using an internal calibration standard. Thermal processing increased the content of PAHs in the analyzed samples, and significantly higher levels of contamination were noted in fire-roasted sausage than in grilled sausage. In grilled sausage, the content of BaP and Σ 4 PAHs (BaA, BaP, CHR, BbF) did not exceed the maximum permissible levels of 5 and 30 μg kg⁻¹, respectively, whereas in fire-roasted sausage, the concentrations of the above compounds exceeded maximum levels several fold and reached 18 and 73 μg kg⁻¹, respectively. The results of this study indicate that fire-roasted sausage poses a significant risk of exposure to PAHs.

Ograniczanie wyników

Attempt to apply the computerised picture analysis for the estimation of the comminuting degree of raw sausages of salami type

The effect of transglutaminase on the quality parameters of a medium-ground model sausage

Effect of gamma irradiation on microbiological quality of fermented sausages

Chosen quality parameters of pork sausage produced without curing mixture

Wheat fibre preparation WF 400 LC as a factor affecting the rheological properties of batter used for frankfurter-type sausages manufactured under industrial conditions

Effect of types of phosphate preparations used on the quality of emulsion-type sausages

The application of near infrared reflectance spectroscopy [NIR] for determination of water content in meat products

Cholesterol and cholesterol oxidation products in Polish commercial sausages

The growth of Listeria monocytogenes in raw-meat sausages

Possibilities of using high-voltage electrical stimulation for improving the quality of fermented sausages

The effect of rotational speed of bowl chopper knives on the quality of meat batter and sausages