Influence of polyphenols on sensory properties of fermented sausages

Abstract In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.

Download Full-text

Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

Acta periodica technologica ◽

10.2298/apt1647075s ◽

2016 ◽

pp. 75-81

Author(s):

Branislav Sojic ◽

Natalija Dzinic ◽

Vladimir Tomovic ◽

Predrag Ikonic ◽

Marija Jokanovic ◽

...

Keyword(s):

Fatty Acids ◽

Starter Culture ◽

Storage Period ◽

Thiobarbituric Acid ◽

Sensory Properties ◽

Sensory Characteristics ◽

Thiobarbituric Acid Reactive Substance ◽

Fermented Sausage ◽

Fatty Acids Profile ◽

Tbars Values

This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovsk? klob?sa, produced with the addition of commercial starter culture (SC). Fatty acids profile, thiobarbituric acid-reactive substance (TBARS) values and sensory properties of odor and taste have been determined at the end of drying and after 2 and 5 months of storage. The sum of saturated, unsaturated and polyunsaturated fatty acids was not significantly different (P>0.05) in SC and control sausage at the end of storage. After 5 months of storage TBARS value of SC sausage amounted to 0.57 mg MDA/kg, and it was significantly lower (P<0.05) compared to control (0.84 mg MDA/kg). Also, sensory properties of odor and taste of SC sausage (3.66) were better in comparison to control (3.55). This study demonstrated that the addition of starter culture can hinder lipid oxidation and contribute to the preservation of desirable sensory characteristics of fermented sausages during a long storage period.

Download Full-text

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

Foods ◽

10.3390/foods9101505 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1505

Author(s):

Micaela Álvarez ◽

María J. Andrade ◽

Carmen García ◽

Juan J. Rondán ◽

Félix Núñez

Keyword(s):

Meat Products ◽

Debaryomyces Hansenii ◽

Antifungal Protein ◽

Chemical Parameters ◽

Fermented Sausage ◽

Physico Chemical ◽

Fermented Sausages ◽

Cured Meat ◽

Protective Cultures

Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a native desirable population (Penicillium nalgiovense, P. chrysogenum, D. hansenii, and Staphylococcus vitulinus) in a dry-cured fermented sausage (salchichón)-based medium in the presence and absence of PgAFP. Macroscopically, the biocontrol candidates did not produce relevant changes in the growth of the native population, enabling their coexistence. However, PgAFP causes the alteration of the hyphae structure in desirable molds. Thus, PgAFP was discarded for use on the surface of raw dry-cured fermented sausages (salchichón) in the pilot plant. The used biocontrol agents did not negatively affect the physico-chemical parameters of the dry-cured fermented sausages (salchichón) after ripening, which showed the typical volatile profile and odor. Thus, the application of E. faecium SE920, D. hansenii FHSCC 253H, and P. chrysogenum CECT 20922 as protective cultures against toxigenic molds during the ripening of dry-cured fermented sausages does not modify their typical sensorial quality.

Download Full-text

Comparison of Storage Characteristics and Quality of Semi-Dry Fermented Sausage Using Microwave Vacuum Drying and Hot Air Drying

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1010-1012.1783 ◽

2014 ◽

Vol 1010-1012 ◽

pp. 1783-1788 ◽

Cited By ~ 1

Author(s):

Jian Ping Zhang ◽

Yong Hua Wu ◽

En Qi Liu ◽

Hui Song ◽

Yong Li

Keyword(s):

Ph Value ◽

Sensory Properties ◽

Vacuum Drying ◽

Drying Process ◽

Hot Air Drying ◽

Fermented Sausage ◽

Air Drying ◽

Microwave Vacuum Drying ◽

Hot Air ◽

Fermented Sausages

The aim of this work was to find out an alternative drying process for semi-dry fermented sausages. Fermented sausages were subjected to hot air drying (HA) and microwave vacuum drying (MWV), respectively. The HA was carried out at 70 °C for 60 min. For MWV, three temperatures i.e. 30 °C, 40 °C and 50 °C were applied with pressure controlled at 80 kPa and microwave intensity at 6 kW for 2 min. After drying, the dehydration rates were determined immediately. The products were stored at room temperature until the end of experiment. The pH value, 2-thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were measured at 0, 7, 14 and 28 days, respectively. In addition, the sensory properties were evaluated at 28 d. The results showed that compared to the HA, MWV could postpone the rise of pH value, TBA and TVB-N contents during the storage. Moreover, the sensory properties of MWV were better than that of HA, indicating that MWV would be a greatly promising drying process for semi-fry fermented sausages.

Download Full-text

Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

Applied Sciences ◽

10.3390/app11188610 ◽

2021 ◽

Vol 11 (18) ◽

pp. 8610

Author(s):

Silvana Bravo ◽

Karla Inostroza ◽

José M. Lorenzo ◽

Gastón Sepúlveda ◽

Rubén Domínguez ◽

...

Keyword(s):

Fatty Acids ◽

Raw Materials ◽

Low Cost ◽

Meat Products ◽

Sensory Properties ◽

Sensory Characteristics ◽

Future Research ◽

Endemic Plant ◽

Animal Fat ◽

Ugni Molinae

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.

Download Full-text

EFFECT OF A BIODEGRADABLE POLYMER PACKING ON THE QUALITY OF MEAT PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.15 ◽

2019 ◽

Author(s):

К.Е. БЕЛОГЛАЗОВА ◽

A.A. Ульянин ◽

А.Д. Горневская ◽

А.А. Рогожин

Keyword(s):

Shelf Life ◽

Control Sample ◽

Meat Products ◽

Storage Period ◽

Film Coating ◽

Test Sample ◽

Biodegradable Film ◽

Anaerobic Microorganisms ◽

Meat Spoilage ◽

Entire Storage Period

Разработано биодеградабельное пленочное покрытие (БПП), состоящее из ксантана, карбоксиметилцеллюлозы, лецитина и воды для пищевого применения. Установлено, что в процессе хранения в опытных образцах свинины, упакованных в БПП, потери массы сократились с 2,16 до 0,21 (норма до 0,30). Срок хранения образцов охлажденной свинины, упакованных в биодеградабельную пленку, увеличился c 2 до 5 сут. Определено, что все упакованные образцы свинины оставались свежими в течение 5 сут хранения. В процессе хранения свинины в опытном образце на 3и сут отмечено уменьшение количества КМАФАнМ в 2 раза. На 10е сут хранения количество КМАФАнМ было также в 2 раза меньше в опытном образце, упакованном в БПП, чем в контрольном образце без пленки. В контрольном образце на 3и сут выявлены бактерии рода Proteus, что свидетельствовало о начале гнилостных процессов в мясе (порчи). В опытных образцах бактерии рода Proteus обнаружены на 5е сут. Определены режимы хранения свинины, упакованной в БПП: температура воздуха 02С, относительная влажность 8590, скорость движения воздуха 0,20,3 м/с. Данные параметры позволяют пролонгировать срок хранения упакованного в БПП мяса до 5 сут. A biodegradable film coating consisting of xanthan, carboxymethyl cellulose, lecithin and water for food use has been developed. It was found that during storage of pork, packaged in this biodegradable film, the weight loss of experimental samples decreased from 2,16 down to 0,21 (norm up to 0,30). The shelf life of samples of chilled pork, packaged in a biodegradable film, increased from 2 to 5 days. Sensory analysis showed that all packaged pork samples were fresh throughout the entire storage period 5 days. Reduction in 2 times of the numbers of mesophilic aerobic and optional anaerobic microorganisms in the test samples was observed during the storage of pork on the 3rd day. During 10 days of storage, the number of these bacteria was also 2 times less in the test sample packed in biodegradable film than in the control sample without film. In the control sample on day 3 revealed bacteria of the genus Proteus, indicating the beginning of putrefactive processes in meat (spoilage). The presence of bacteria of the genus Proteus was found in the test samples on day 5 only. The storage modes of pork packaged in a biodegradable film coating were determined: air temperature 02С, relative humidity 8590, air velocity 0,20,3 m/s. These parameters allow prolong the shelf life of meat up to 5 days.

Download Full-text

THE PRODUCTION TECHNOLOGY OF THE MEAT TSELNOKUSKOVYPRODUCT WITH USE OF BACTERIAL MEDICINES

Innovations and Food Safety ◽

10.31677/2311-0651-2019-23-1-14-21 ◽

2019 ◽

pp. 14-21

Author(s):

E. I. Mashkina ◽

E. S. Stepanenko

Keyword(s):

Moisture Content ◽

Cross Section ◽

Production Technology ◽

Functional Food ◽

Raw Materials ◽

Meat Products ◽

Meat Processing ◽

Food Ingredients ◽

Fermented Sausages

Use of active technologies of meat-processing production suggests to use functional food ingredients as a part of a brine of delicious meat products, allowing is directed to affect functional and technological qualities of initial raw materials and to control quality of tselnomyshechny meat products in the course of production. Bactoferm F-SC is the 111th this excipient used for preparation of the fermented sausages and tselnokuskovy meat products, for the accelerated decrease рН the environment. Combinations of strains of Lactobacilluscurvatus and Staphylococcuscarnosus enter medicine. At a research of influence of bacterial substance on functional and technological indicators of meat raw materials revealed that salting time of meat raw materials is reduced by 1.5 times, the exit of finished goods to 2.1 % increases. Use of bacterial medicine promoted increase in moisture content by 0.3 %. Tests of the meat products ripening in the presence of bacterial medicine of starting culture «Bactoferm F-SC - 111», had strongly expressed meat taste and the same drawing on a cross-section.

Download Full-text

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Foods ◽

10.3390/foods9081066 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1066 ◽

Cited By ~ 1

Author(s):

Vladimir Tomović ◽

Branislav Šojić ◽

Jovo Savanović ◽

Sunčica Kocić-Tanackov ◽

Branimir Pavlić ◽

...

Keyword(s):

Essential Oil ◽

Sodium Nitrite ◽

Meat Products ◽

Storage Period ◽

Thiobarbituric Acid ◽

Partial Replacement ◽

Salmonella Spp ◽

Juniperus Communis ◽

Fermented Sausages ◽

Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

Download Full-text

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage

Foods ◽

10.3390/foods9050676 ◽

2020 ◽

Vol 9 (5) ◽

pp. 676 ◽

Cited By ~ 3

Author(s):

Luis Patarata ◽

Margarida Novais ◽

Maria João Fraqueza ◽

José António Silva

Keyword(s):

Foodborne Pathogens ◽

Starter Culture ◽

Meat Products ◽

Inhibitory Effect ◽

Fermented Sausage ◽

Growth And Survival ◽

Meat Spoilage ◽

Fermented Sausages ◽

Initial Load ◽

Natural Microbiota

Meat products are potential vehicles for transmitting foodborne pathogens like Salmonella, S. aureus, and L. monocytogenes. We aimed to evaluate (1) the effect of the meat’s initial natural microbiota on Salmonella, S. aureus, and L. monocytogenes growth and survival in a batter to prepare a naturally fermented sausage, made with and without curing salts and wine (2) the effect of a lactic acid bacteria (LAB) starter culture and wine on the survival of the three pathogens during the manufacturing of a naturally fermented sausage made with meat with a low initial microbial load. The results revealed that the reduced contamination that is currently expected in raw meat is favorable for the multiplication of pathogens due to reduced competition. The inhibitory effect of nitrite and nitrate on Salmonella, S. aureus, and L. monocytogenes was confirmed, particularly when competition in meat was low. In any attempt to reduce or eliminate nitrite from naturally fermented sausages, the use of LAB starters should be considered to ensure an unfavorable competition environment for pathogens. In the experiment with naturally fermented sausage, chouriço, the reduction in aw strongly inhibited the challenged pathogens, particularly when a LAB starter culture and wine were used.

Download Full-text

Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.15.3-4.4 ◽

2020 ◽

Vol 15 (3-4) ◽

Author(s):

Irena Barukčić ◽

Marta Keškić ◽

Katarina Lisak Jakopović ◽

Sven Karlović ◽

Rajka Božanić

Keyword(s):

Shelf Life ◽

Milk Fat ◽

Microbiological Quality ◽

Storage Period ◽

Sensory Properties ◽

Starter Cultures ◽

Number Of Microorganisms ◽

Fresh Cheese ◽

Protective Culture ◽

Entire Storage Period

The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding protective culture. All samples were analysed for acidity (active and titratable), microbiological quality, texture, colour and sensory properties during 21 days of cold storage. Additionally, milk fat, the total dry matter, total proteins and mineral content were determined in all cheese samples on the first day of storage. It could be observed that the used mesophilic culture in general did not affect chemical composition of cheese. As expected, during the storage period acidity in all cheeses decreased, while the number of microorganisms increased, whereby that changes were significantly slowed down in cheese produced by adding protective culture. Scores of sensory evaluation were high during the entire storage period for all cheeses, but samples containing and cheese protective cultures achieved the highest score (18.56) at the first as well as at the last day of storage (17.98). According to all analyses, it is evident that the shelf life of cheese produced by adding protective culture has been prolonged for 12 days in comparison to samples produced without protective culture, and accounted 21 days when properly cool stored. In conclusion, the addition of protective culture might be useful for extending the shelf life and maintaining sensory properties as well as colour of fresh cheese.

Download Full-text

Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer

Food Science and Technology ◽

10.15673/fst.v15i1.1968 ◽

2021 ◽

Vol 15 (1) ◽

Author(s):

Aghdas Sadeghi ◽

Vahid Hakimzadeh ◽

Esmaeil Salehi ◽

Hasan Rashidi

Keyword(s):

Sensory Evaluation ◽

Ph Value ◽

Control Sample ◽

Meat Products ◽

Storage Period ◽

Life Time ◽

Moisture Loss ◽

Fat Replacer ◽

Fermented Sausages ◽

Probiotic Strains

Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat replacer and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying lactobacillus Rhamnosus and Plantarum, substituting part of its fat with inulin (2% of the total fat of the formulation) while examining the physicochemical, textural, dietary, and sensory properties and comparing with control sample, too. The effect of the inulin present in formulation, the type of probiotic strains, and life time (30 days) influencing the physicochemical and textural properties and nitrosamine samples were compared in three ten-day periods as independent valuables completely randomized factorial design. Sensory evaluation was also performed at the end of the 30-day maintenance period. Results suggest that samples with inulin content have experienced less moisture loss during storage. Little fat was also observed in probiotic content samples at the end of the storage. The pH value in the probiotic samples, as compared to the control sample, shows more decline. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odor being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.

Download Full-text