scholarly journals Effect of natural antioxidants on the colour and lipid stability of paprika salami

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 307-312 ◽  
Author(s):  
B-A. Rohlík ◽  
P. Pipek ◽  
J. Pánek
Keyword(s):  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Complicated Structure ◽  
Colour Measurements ◽  
Lipid Stability ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Colour Changes ◽  
Important Quality ◽  
Kinetics Of

The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS-Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G), and mean blue (B) were measured; the ratio of red r = R/(R + G + B) and hue h = arctg (a*/b*) were calculated. The addition of rosemary extract has positively affected the colour and suppressed lipid oxidation in both meat and lard particles in the paprika salami. Even more satisfactory results were obtained by adding both the rosemary extract and lycopene. Video image analysis enabled to perform colour measurements of meat and lard particles separately, which could not be done by any available method (reflective spectrophotometry).  

scholarly journals Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA

Meat Science ◽  
2009 ◽  
Vol 83 (2) ◽  
pp. 271-277 ◽  
Author(s):  
Mikel García-Iñiguez de Ciriano ◽  
Cecilia García-Herreros ◽  
Eduardo Larequi ◽  
Idoia Valencia ◽  
Diana Ansorena ◽  
...  
Keyword(s):  
Natural Antioxidants ◽  
Borago Officinalis ◽  
Water Extracts ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

Meat Science ◽  
2018 ◽  
Vol 145 ◽  
pp. 389-398 ◽  
Author(s):  
Chiara Aquilani ◽  
Francesco Sirtori ◽  
Monica Flores ◽  
Riccardo Bozzi ◽  
Benedicte Lebret ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Natural Antioxidants ◽  
Grape Seed ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

2021 ◽  
pp. 109160
Author(s):  
Cristina Serra-Castelló ◽  
Sara Bover-Cid ◽  
Margarita Garriga ◽  
Tina Beck Hansen ◽  
Annemarie Gunvig ◽  
...  
Keyword(s):  
Risk Management ◽  
Management Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 460-467 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Rocío Casquete ◽  
Manuel Joaquín Serradilla ◽  
...  
Keyword(s):  
Functional Aspects ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Meat Science ◽  
1997 ◽  
Vol 46 (1) ◽  
pp. 115-128 ◽  
Author(s):  
Olga Díaz ◽  
Manuela Fernandez ◽  
Gonzalo D.Garcia De Fernando ◽  
Lorenzo de la Hoz ◽  
Juan A. Ordoñez
Keyword(s):  
Fermented Sausages ◽  
Dry Fermented Sausages

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Meat Science ◽  
2012 ◽  
Vol 92 (2) ◽  
pp. 144-150 ◽  
Author(s):  
C. Ruiz-Capillas ◽  
M. Triki ◽  
A.M. Herrero ◽  
L. Rodriguez-Salas ◽  
F. Jiménez-Colmenero
Keyword(s):  
Quality Characteristics ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Stabilization Effects of Natural Compounds and Polyhedral Oligomeric Silsesquioxane Nanoparticles on the Accelerated Degradation of Ethylene-Propylene-Diene Monomer

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4390
Author(s):  
Traian Zaharescu ◽  
Ignazio Blanco
Keyword(s):  
Antioxidant Properties ◽  
Polyhedral Oligomeric Silsesquioxane ◽  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Γ Irradiation ◽  
Ethylene Propylene ◽  
Radical Intermediates ◽  
Accelerated Degradation ◽  
Evaluation Procedures ◽  
Oligomeric Silsesquioxane

In this work the analysis on the stabilization activities of some natural antioxidants (rosemary extract, capsaicin, quercetin or oleanolic acid) is presented. A similar contribution of an inorganic structure—polyhedral oligomeric silsesquioxane (POSS) nanoparticles—is also evaluated. The stabilization effects on the oxidation protection were investigated for several formulations based on ethylene-propylene-diene-terpolymer (EPDM). The samples were examined in pristine state or after γ-irradiation, when the accelerated degradation scission of polymer macromolecules followed by the mitigation of oxidation. Three evaluation procedures: chemiluminescence, FTIR spectroscopy and thermal analysis were applied for the characterization of stability efficiency. The delaying effect of oxidative aging in EPDM matrix is illustrated by the values of activation energy, which are correlated with the type and concentration of embedded compounds. The durability of studied EPDM formulations is discussed for the assessment of material life. The improved behavior of structured hybrids useful for the optimization application regimes is essentially based on the antioxidant properties of polyphenolic components in the cases of natural antioxidants or on the penetration of free radical intermediates into the free volumes of POSS.

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

2015 ◽  
Vol 151 ◽  
pp. 16-24 ◽  
Author(s):  
Bibiana A. dos Santos ◽  
Paulo C.B. Campagnol ◽  
Rodrigo N. Cavalcanti ◽  
Maria T.B. Pacheco ◽  
Flávia M. Netto ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Rheological Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages
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