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

100%

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.

Biogenic amines content in Tuscan traditional products of animal origin

70%

Forzale F., Nuvoloni R., Pedonese F., D'Ascenzi C., Giorgi M.

Medycyna Weterynaryjna

2011

tom 67

nr 02

Biogenic amines can be naturally present in many foods and they can also be produced in high amounts by the activity of amino acid decarboxylases of microorganisms. If ingested in significant amounts they may produce direct or indirect effects on a consumer’s health. In food microbiology, their large presence has been associated to spoilage and fermentation processes. The aim of the present study was to assess the content of biogenic amines (single and total value) in Tuscan traditional cheeses and sausages. Thirty samples of these products were tested. Biogenic amines content was analyzed by a HPLC-UV method. Tyramine was, in all the matrices, the amine most often detected and quantified, followed by putrescine and cadaverine. In conclusion, except in dry sausages, the data obtained in the present study suggest these traditional foods have generally low biogenic amines total content.

Ograniczanie wyników

1 Medycyna Weterynaryjna

1 Polish Journal of Food and Nutrition Sciences

1 D'Ascenzi C.

1 Forzale F.

1 Giorgi M.

1 Jokanovic M.

1 Levic S.

1 Lilic S.

1 Nuvoloni R.

1 Pedonese F.

1 Stajic S.

1 Stanisic N.

1 Tomovic V.

1 Vranic D.

1 Zivkovic D.

1 2018

1 2011

Wyniki wyszukiwania

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

Biogenic amines content in Tuscan traditional products of animal origin