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

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.

scholarly journals The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties

Sensors ◽  
2021 ◽  
Vol 21 (8) ◽  
pp. 2653
Author(s):  
Krzysztof Kawecki ◽  
Jerzy Stangierski ◽  
Renata Cegielska-Radziejewska
Keyword(s):  
Fish Oil ◽  
Storage Time ◽  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Oil Additives ◽  
Subsequent Storage ◽  
And Storage ◽  
Packing Method

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method. The water activity decreased along with the storage time. The sausages with microcapsules had distinguishable hardness, gumminess and chewiness than the other samples. This tendency increased in the subsequent storage periods. The packing method and storage time of the samples had a statistically significant influence on the growth of the total colony count and count of lactic acid bacteria (p < 0.05). The most aerobic bacteria were found in the control sample, and the least in the sample with microcapsules, regardless of the packing method. The use of MAP and the addition of microcapsules resulted in the lowest microbiological contamination of the sausages. The sensory analysis made by a trained panel did not show any significant differences between the samples. After 21-day storage of the sausages there was a slight decrease in some of the sensory parameters, e.g., color, smell, taste. The liquid oil and microencapsulated oil additives in the meat filling did not negatively affect the taste or any physicochemical characteristics of the meat products. From the microbiological perspective, there were better effects from the MAP method.

scholarly journals Quality of Refrigerated Tilapia (Oreochromis niloticus) Slices under Vacuum and Modified Atmosphere Packaging

2020 ◽  
Vol 15 (3) ◽  
pp. 99
Author(s):  
Md. Abdul Karim ◽  
Masudur Rahman ◽  
Esmout Jahan Alice ◽  
Md. Amanullah ◽  
Md. Akhtar Hossain ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Ph Value ◽  
Control Sample ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Acceptable Limit

In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus), the biochemical and microbiological qualities under control (unsealed package), vacuum package and modified atmosphere packaging with 50% CO2/50% N2 (MAP-1)  and 50% CO2/50% O2 (MAP-2)  were evaluated every three days during 18 days of chilled storage (4±1°C). The pH value was not significantly different (p > 0.05) by treatments until day 9, but significantly lower values (p < 0.05) were observed on day 12 of the storage in all treated samples compared to the control. The total volatile base nitrogen (TVB-N) value progressively increased, but not significantly different (p > 0.05) in all treatments during the entire storage period. The thiobarbituric acid reactive substances (TBARS) amounts were significantly lower (p < 0.05) on day 12 in the vacuum and MAP-1 samples compared to the control sample, and were significantly higher (p < 0.05) on day 6, 9, and 12 of the storage period in MAP-2 samples compared to the control, vacuum and MAP-1 samples. The amounts of pH, TVB-N, and TBARS in all samples did not exceed the acceptable limit in almost the entire storage. The total viable count (TVC) progressively increased with storage time. Nevertheless, TVC values were lower (p < 0.05) on day 6, 9, and 12 of the storage periods in all treatments compared to the control. The TVCs exceeded the acceptable limit (7 log CFU/g) on days 6-9 for control, 9-12 for vacuum, day 12 for MAP-2, and 15 for MAP-1 sample during the storage period. Therefore, the MAP has shown promising results for shelf life extension that can be practiced to display the fishery products with prolonged shelf life. 

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

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.

scholarly journals The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

2021 ◽  
Vol 11 (7) ◽  
pp. 3141
Author(s):  
Monika Mazur ◽  
Anna Marietta Salejda ◽  
Kinga Maria Pilarska ◽  
Grażyna Krasnowska ◽  
Agnieszka Nawirska-Olszańska ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Ph Value ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Quality Parameter ◽  
Cooking Loss ◽  
Viburnum Opulus ◽  
Quality Properties ◽  
Texture Profile ◽  
Freeze Dried

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products.

scholarly journals Methods for the evaluation of antibiotic resistance in Lactobacillus isolated from fermented sausages

2017 ◽  
Vol 47 (8) ◽  
Author(s):  
Hanna Lethycia Wolupeck ◽  
Crisley Aparecida Morete ◽  
Osmar Roberto DallaSanta ◽  
Fernando Bittencourt Luciano ◽  
Humberto Maciel França Madeira ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Meat Products ◽  
Penicillin G ◽  
Future Research ◽  
Lactobacillus Pentosus ◽  
Phenotypic Resistance ◽  
Multiplex Pcr Assay ◽  
Fermented Sausages ◽  
Probiotic Strains ◽  
Resistance Rates

ABSTRACT: The present study aimed to assess the antibiotic resistance in 54 indigenous Lactobacillus plantarum isolated from artisanal fermented sausages. The confirmation of the strain species was performed by multiplex-PCR assay. Antibiotic resistance was assessed by disk diffusion (DD) and Minimum Inhibitory Concentration (MIC) methods. Of 54 L. plantarum, 44 strains were genotypically confirmed as L. plantarum and 3 as Lactobacillus pentosus. The highest resistance rates were to ampicillin and streptomycin. The highest susceptibility rates were shown to tetracycline, chloramphenicol and penicillin G. None of the strains showed multidrug resistance. Resistance rates by DD and MIC were not different (P>0.05) for ampicillin, chloramphenicol, erythromycin and penicillin G. Future research should assess the genetic mechanisms underlying the phenotypic resistance in Lactobacillus strains to screen the potential probiotic strains for the development of functional meat products.

scholarly journals Effectiveness of Chilli Powder Incorporation to Microbial Loads, Physicochemical and Sensory Characteristics of Vietnamese Fermented Pork Roll (Nem Chua)

2021 ◽  
Vol 15 (1) ◽  
pp. 390-395
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Ph Value ◽  
Control Sample ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
N Accumulation ◽  
Thiobarbituric Acid Value ◽  
Sensory Score ◽  
Control Food ◽  
Powder Addition

Vietnamese fermented pork roll (Nem Chua) is delicious by its distinctive and unforgettable sweet, crunchy and spicy feeling. It becomes a specialty of many regions in Vietnam. Recently consumers always pay much attention to hygiene. Spices and herbs can be considered as alternatives of artificial additives. This research evaluated the possibility of chilli powder incorporated to Vietnamese fermented pork roll (Nem Chua) during storage. Different percentages of chilli powder (0÷2.5 %) were added Nem Chua. In 12 hour-interval, samples were taken to examine Enterobacteriaceae load, pH, thiobarbituric acid value (TBA), total volatile bases nitrogen (TVB-N), overall acceptance (sensory score). During 60 hours of lactic fermentation, Enterobacteriaceae load decreased with the amount of chilli powder added. On the control sample, Enterobacteriaceae load increased during storage. Much more reduction of pH value was noticed when increasing chilli powder. There was a significant retardation of TBA and TVB-N accumulation by chilli powder addition. At 1.5% of chilli powder supplemented, the highest sensory score was noticed. Chilli powder would be a promising natural spice to control food hygiene and maintain physciochemical and sensory attributes of meat products.

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

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1066 ◽  
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.

scholarly journals The influence of probiotic strain L. casei 01 on biogenic amines concentrations in fermented sausages Herkules

2009 ◽  
Vol 57 (5) ◽  
pp. 41-48
Author(s):  
Radka Burdychová
Keyword(s):  
Biogenic Amines ◽  
Storage Period ◽  
Probiotic Strain ◽  
Positive Influence ◽  
Hplc Method ◽  
Fermented Sausages ◽  
Probiotic Strains ◽  
Negative Controls ◽  
Dry Sausages ◽  
And Storage

In this work, the influence or probiotic strainL. casei01 (Sacco, Italy) on biogenic amines concentrations during fermentation, ripening and storage of fermented sausages “Herkules” was studied. Two amounts of probiotic culture were added into sausages, 0,25 % and 0,40 %, respectively. Negative controls without probiotic were also made. Dry sausages were taken from two different producers (A, B). Determination of biogenic amines tyramine, histamine, putrescine and cadaverine concentration was used using HPLC method with UV detection. The content of biogenic amines was monitored during fermentation (0–28 days) and storage (28–49) of fermented sausages.In both producers, when 0,25 % of probiotic strains was added, the numbers ofL. caseireached 104CFU/g during the fermentation (0–28) and they remained relatively constant during the sto­ra­ge (28–49). When 0,40 % of probioticL. casei01 was added, the amount ofL. caseicells were around 106 CFU/g during the whole fermentation and storage period.A positive influence on the reduction of biogenic amines was observed in both producers. In negative controls without probiotic, the higher concentration of tyramine, histamine, putrescine and ca­da­ve­ri­ne was detected in comparison with probiotic sausages.Differences between dry sausages with 0,25 % and 0,40 % probioticL. casei01 were also determined. In producer A, the concentration of putrescine and cadaverine in 0,40 % probiotic sausages were statistically lower in comparison with probiotic sausages where 0,25 %L. caseiwas applied. In producer B, the concentration of all monitored biogenic amines were statistically lower in 0,40 % probiotic sausages when compared with 0,25 % probiotic sausages.

scholarly journals Influence of polyphenols on sensory properties of fermented sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012066
Author(s):  
A Nikolic ◽  
N Grkovic ◽  
S Djuric ◽  
J Jovanovic ◽  
V Djordjevic ◽  
...  
Keyword(s):  
Cross Section ◽  
Biological Effects ◽  
Meat Products ◽  
Storage Period ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Fermented Sausage ◽  
Natural Preservative ◽  
Fermented Sausages ◽  
Entire Storage Period

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.

scholarly journals Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

2018 ◽  
Vol 80 (3) ◽  
pp. 272-277
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Experimental Sample ◽  
Energy Value ◽  
Poultry Products

The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

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