scholarly journals Assessment of Chemical, Physico-Chemical and Sensorial Properties of Frankfurter-Type Sausages Added with Roselle (Hibiscus sabdariffa L.), Extracts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 73
Author(s):  
Anna Judith Perez-Baez ◽  
Juan Pedro Camou ◽  
Martin Valenzuela-Melendres ◽  
Raquel Lucas-Gonzalez ◽  
Manuel Viuda-Martos
Keyword(s):  
Meat Product ◽  
Control Sample ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Meat Industry ◽  
Hibiscus Sabdariffa ◽  
High Fat ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Emulsified Meat

Frankfurters are the most widespread type of emulsified meat product in the world. However, they could be considered unhealthy due to their high-fat content (15–30%). The meat industry wishes to change the perception of these products by reformulating them. One strategy is increasing the content of compounds considered beneficial for human health. Thus, the aim of this study was to determine the chemical, physico-chemical, and sensorial properties of Frankfurter-type sausages added with roselle (Hibiscus sabdariffa L.), extracts. Frankfurter-type sausages were made following a traditional formula. Three different formulations were prepared. The original mixture was used as a control sample (CS). The other samples were formulated by adding roselle extract at 4.08% (FRE4) and 8.17% (FRE8). For proximate analysis, no statistical differences were found between FRE4 and FRE8 and CS. However, the residual nitrite levels decreased from 88.41 mg NaNO2/kg in CS to 86.31 and 69.82 mg NaNO2/kg in FRE4 and FRE8, respectively. Regarding the sensory analysis of the frankfurters, CS and FRE4 samples generally scored significantly higher than FRE8 for all the parameters considered. This study suggests that the reformulation of Frankfurter-type sausages using roselle extracts is feasible and represents a viable alternative to improve the safety and the nutritional composition of the product.

scholarly journals Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety

2018 ◽  
Vol 16 (1) ◽  
pp. 1079-1088 ◽  
Author(s):  
Pellegrini ◽  
Lucas-Gonzalez ◽  
Sayas-Barberá ◽  
Fernández-López ◽  
Pérez-Álvarez ◽  
...  
Keyword(s):  
Meat Product ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Aerobic Bacteria ◽  
Quality And Safety ◽  
Fat Replacer ◽  
Oxidation Rates ◽  
Residual Nitrite ◽  
Cooked Meat ◽  
Lower Oxidation

The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, while the fat content decreased with respect to control sample by an average of 8%. The use of quinoa pastes increased the hardness and the gumminess but had no effect on springiness and cohesiveness. The substitution of fat with white, red and black quinoa paste at 10% led to lower oxidation rates than observed in the control. No aerobic bacteria, Enterobacteriaceae, moulds and yeasts were found in any sample. The most acceptable sample was the pâté containing red quinoa at 5%.

scholarly journals The Effect of Hawthorn Berry Phenolics and Parsley Roots Fermented Juice on Frankfurters’ Shelf-Life

2018 ◽  
Vol 75 (2) ◽  
pp. 149
Author(s):  
Corina PREDESCU ◽  
Camelia PAPUC ◽  
Georgeta ȘTEFAN ◽  
Gheorghe GORAN
Keyword(s):  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Meat Industry ◽  
Physico Chemical ◽  
Residual Nitrite ◽  
Microbiological Parameters ◽  
Fermented Juice

Plant extracts rich in phenolics and vegetal fermented juices rich in nitrite may be used as preservatives in the meat industry. The aim of this study was to evaluate the effects of hawthorn berry phenolics and nitrite from parsley roots fermented juice, on unsmoked frankfurters. Seven lots of frankfurters were prepared. Two lots were prepared using ascorbate and parsley juice nitrite (each preservative 50 ppm, L1; each preservative 25 ppm, L4), two lots were prepared using hawthorn berry phenolics and parsley juice nitrite (each preservative 50 ppm, L2; each preservative 25 ppm, L5), two lots were prepared only with parsley juice nitrite (50 ppm, L3; 25 ppm, L6), while L7, control lot, was prepared with 50 ppm ascorbate and 50 ppm synthetic nitrite. pH, thiobarbituric acid reactive substances, cure efficiency, residual nitrite, total viable count, Enterobacteriaceae and coliform bacteria were determined at 3-day intervals for 15 days. During storage, comparatively with control, the best physico-chemical parameters were found for L4 and L5 of frankfurters, while the best microbiological parameters were found for frankfurters treated with ascorbate and parsley juice nitrite (L1 and L4). The addition of natural antioxidants and nitrite was able to improve unsmoked frankfurters’ shelf-life.

Effect of l-Glucose and d-Tagatose on Bacterial Growth in Media and a Cooked Cured Ham Product

2000 ◽  
Vol 63 (1) ◽  
pp. 71-77 ◽  
Author(s):  
DERRICK A. BAUTISTA ◽  
RONALD B. PEGG ◽  
PHYLLIS J. SHAND
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Control Sample ◽  
Processed Meat ◽  
Meat Industry ◽  
Spoilage Bacteria

Cured meats such as ham can undergo premature spoilage on account of the proliferation of lactic acid bacteria. This spoilage is generally evident from a milkiness in the purge of vacuum-packaged sliced ham. Although cured, most hams are at more risk of spoilage than other types of processed meat products because they contain considerably higher concentrations of carbohydrates, ∼2 to 7%, usually in the form of dextrose and corn syrup solids. Unfortunately, the meat industry is restricted with respect to the choice of preservatives and bactericidal agents. An alternative approach from these chemical compounds would be to use novel carbohydrate sources that are unrecognizable to spoilage bacteria. l-Glucose and d-tagatose are two such potential sugars, and in a series of tests in vitro, the ability of bacteria to utilize each as an energy source was compared to that of d-glucose. Results showed that both l-glucose and d-tagatose are not easily catabolized by a variety of lactic bacteria and not at all by pathogenic bacteria such as Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Yersinia enterocolitica. In a separate study, d-glucose, l-glucose, and d-tagatose were added to a chopped and formed ham formulation and the rate of bacterial growth was monitored. Analysis of data by a general linear model revealed that the growth rates of total aerobic and lactic acid bacteria were significantly (P < 0.05) slower for the formulation containing d-tagatose than those containing l-or d-glucose. Levels of Enterobacteriaceae were initially low and these bacteria did not significantly (P < 0.20) change in the presence of any of the sugars used in the meat formulations. Compared to the control sample containing d-glucose, the shelf life of the chopped and formed ham containing d-tagatose at 10°C was extended by 7 to 10 days. These results indicate that d-tagatose could deter the growth of microorganisms and inhibit the rate of spoilage in a meat product containing carbohydrates.

Modeling the functional properties of minced meat semi-finished product with a protein-carbohydrate composition of a combined composition

2021 ◽  
pp. 74-77
Author(s):  
Мамура Абсаттаркызы Абсалимова ◽  
Ляззат Кемербековна Байболова ◽  
Айгуль Маратовна Таева ◽  
Ирина Анатольевна Глотова
Keyword(s):  
Functional Properties ◽  
Information Technologies ◽  
Meat Product ◽  
Control Sample ◽  
Food Products ◽  
Nutritional Composition ◽  
Biologically Active ◽  
Digital Information ◽  
Carbohydrate Composition ◽  
Minced Meat

Современными исследованиями доказано, что большинство пищевых продуктов, в том числе полуфабрикатов, используемых на предприятиях общественного питания, значительно обеднены полезными нутриентами. В настоящее время большое внимание уделяется технологиям обогащения продукции биологически активными веществами и функциональными ингредиентами, вводимыми в регулярно употребляемые населением пищевые продукты в количествах, соответствующих физиологическим потребностям человека. В последние годы наблюдается активное внедрение цифровых информационных технологий в проектирование многокомпонентных продуктов питания. При помощи математических систем можно осуществлять оптимизацию рецептурного состава многокомпонентных пищевых систем, проводить интегральную оценку сбалансированности проектируемых продуктов питания. Целью исследования является изучение нутриентного состава и оптимизация рецептуры мясного фарша с наполнителем в виде белково-углеводной композиции комбинированного состава посредством проектирования, регламентирующего этапы создания пищевых продуктов с заданными функциональными свойствами. При этом были исследованы химический, аминокислотный и жирнокислотный состав опытных образцов мясных фаршей с наполнителем различного процентного содержания в сравнении с контрольным образцом. В данной статье приведены результаты исследований мясного фарша с заменой мясного сырья наполнителем в количестве 10-25%. В итоге была определена оптимальная рецептура сбалансированного по составу мясного фарша с белково-углеводной композицией в количестве 10%. Была разработана математическая модель мясного полуфабриката с повышенной пищевой и биологической ценностью. Modern research has proven that most food products, including semi-finished products used in public catering establishments, are significantly depleted in useful nutrients. At present, much attention is paid to technologies for enriching products with biologically active substances and functional ingredients introduced into food products regularly consumed by the population in quantities corresponding to the physiological needs of a person. In recent years, there has been an active introduction of digital information technologies in the design of multicomponent food products. With the help of mathematical systems, it is possible to optimize the recipe composition of multicomponent food systems, to carry out an integral assessment of the balance of the designed food products. The aim of the study is to study the nutritional composition and optimization of the formulation of minced meat with a filler in the form of a protein-carbohydrate composition of a combined composition by means of design that regulates the stages of creating food products with specified functional properties. At the same time, the chemical, amino acid and fatty acid composition of prototypes of minced meat with fillers of various percentages was investigated in comparison with the control sample. This article presents the results of studies of minced meat with the replacement of meat raw materials with a filler in the amount of 10-25 %. As a result, the optimal recipe for a balanced composition of minced meat with a protein-carbohydrate composition in the amount of 10 % was determined. A mathematical model of a semi-finished meat product with increased nutritional and biological value was developed.

scholarly journals Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour

2021 ◽  
pp. 100-113
Author(s):  
Matthew Olusola Oluwamukomi ◽  
Olugbenga Olufemi Awolu ◽  
Korede Timothy Olapade
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Seed Flour ◽  
Acid Index

Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface methodology which yielded 16 formulations in which three blends in terms of the best proximate composition and the control sample (100% maize) were selected. The snacks were analyzed for proximate, mineral, amino acid composition, sensory and antioxidant properties. Proximate analysis results showed significant (p<0.05) increase in protein (9.25–24.23%), fat (15.07–35.25%), ash (2.25–4.25%) content, and energy value (508.43–607.71 KJ/ g), while crude fiber (7.58–5.80%), moisture (4.58-3.64%) and carbohydrate (61.27–26.83%) content decreased with inclusion of MSF and DSF. Potassium (4.02-5.03mg/100 g) was the predominant mineral, followed by calcium (3.31-5.41mg/100 g) and potassium (1.67-3.75mg/100 g). Glutamic acid was the most abundant non–essential amino acids while leucine was the predominant essential amino acid in the enriched “kokoro”. There was an increase in the amino acid content (except for aspartic acid, arginine and histidine) of the kokoro samples as the proportions of MSF and DSF increased. The result also showed that the essential amino acid index, predicted biological value, protein efficiency ratio and nutritional index of the enriched kokoro were higher than the control sample with values ranging from 0.6108-0.8944, 54.88-85.79%, 1.63-3.49g/100g and 5.65-21.67%, respectively. The result also showed that there was a significant (p<0.05) increase in the flavonoid, phenolic content and DPPH of the kokoro as supplementation with MSF and DSF increased. The control sample compared favourably with kokoro supplemented with 6.25% and 17.5% MSF and DSF, respectively, in terms of sensory evaluation. Hence, acceptable and nutritious kokoro snacks from this blend can be formulated which could enhance the nutritional wellness of consumers.

scholarly journals Production and characterization of emulsified fish mortadella from Nile tilapia (Oreochromus niloticus)

2021 ◽  
Vol 10 (1) ◽  
pp. 203-220
Author(s):  
Heloísa Maria Ângelo Jerônimo ◽  
Maria Elieidy Gomes de Oliveira ◽  
Carlos Eduardo Vasconcelos de Oliveira ◽  
Natália Ferrão Castelo Branco Melo ◽  
Alex Poeta Casali ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Meat Product ◽  
Animal Fat ◽  
Physico Chemical ◽  
Pork Fat ◽  
Mechanically Separated Meat ◽  
Sensory Parameters ◽  
Emulsified Meat ◽  
Texture Attributes

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiological and sensory parameters. The results showed that the fish mortadella were microbiologically stable with a particular texture for an emulsified meat product, attractive colour and characteristic flavour. All formulations met the expected identity and quality requirements. They also achieved good acceptance by the judges, in which formulation M1 may be highlighted for presenting an emulsion stability of 97 %, higher protein content (18.09 %) and lower lipids (16.31 %). In addition, it also reached higher mean scores for texture attributes and purchase intent. Therefore, it is possible to prepare fish mortadellas from tilapia MSM using less animal fat.

scholarly journals Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality

2020 ◽  
pp. 44-53
Author(s):  
Amadi, Allbright Ovuchimeru
Keyword(s):  
Control Sample ◽  
Vitamin B1 ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Sensory Properties ◽  
Soy Flour ◽  
Partial Replacement ◽  
Vitamin B3 ◽  
Crude Fibre ◽  
Full Fat Soy Flour

The effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15% substitution levels while 100% beef sausage served as the control. The proximate, mineral and vitamin composition as well as sensory properties of the formulated sausages were determined using standard methods. Proximate analysis revealed an increase in moisture content (63.66-65.59%), protein (15.87-17.66%) and fat (4.22-6.37%) as beef was partially replaced with FFSF. Ash content also increased but at 15% FFSF, a decrease which was not significantly (p>0.05) different from control sample was observed. Crude fibre content was highest for sausage extended with 15% FFSF (1.03%) while carbohydrate content decreased significantly (11.93-7.25%) on partial replacement with FFSF. Mineral results showed a significant (p<0.05) increase in magnesium (9.80-15.34 mg/100 g) and decrease in zinc (0.92-0.79 mg/100 g) as beef was partially replaced with FFSF. Calcium, sodium and phosphorus contents of beef sausages extended with 10% FFSF (18.74 mg/100 g, 52.78 mg/100 g and 95.82 mg/100 g, respectively) were significantly (p<0.05) higher than other sausage samples. Vitamin analysis also revealed a significant (p<0.05) increase in vitamin A (4.23-5.32µg/100g) while vitamin B3 (0.037-0.033 mg/100 g) and vitamin B1 (0.023-0.013 mg/100 g) decreased as beef was extended with FFSF. Vitamin C content of sausage extended with 10% FFSF (2.76 mg/100 g) was significantly (p<0.05) higher than other samples. This same trend was observed for vitamin B2 content of sausage with 15% FFSF (0.034 mg/100 g). FFSF had no significant effect (p>0.05) on the sensory properties of the sausages. Thus, the use of full fat soy flour as an extender for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 438
Author(s):  
Micaela Álvarez ◽  
Alicia Rodríguez ◽  
Elena Bermúdez ◽  
Elia Roncero ◽  
María J. Andrade
Keyword(s):  
Antifungal Agents ◽  
Limit Of Detection ◽  
Meat Product ◽  
Meat Products ◽  
Ergosterol Biosynthesis ◽  
Array Detector ◽  
Meat Industry ◽  
Ergosterol Content ◽  
Validation Parameters ◽  
Toxigenic Moulds

Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect on the mould ergosterol content is one of the most studied ones, since it is the target site of some commercialised antifungals or of those that are in development. The aim of this study was to develop a methodology for determining how the antifungal agents used in the meat industry work. A method for analysing ergosterol was firstly developed using high-performance liquid chromatography with fluorescence detection coupled to a diode array detector (HPLC-FLD/DAD). The chromatographically optimised conditions (gradient and mobile phases) allowed us to reduce the time per analysis with respect to previously published methods up to 22 min. Withing the six checked extraction methods, method 5, showing the best mean recovery values (99.51%), the shortest retention time (15.8 min), and the lowest standard deviation values (9.92) and working temperature (60 °C), was selected. The limit of detection and limit of quantification were 0.03 and 0.1 µg/mL, respectively. All the validation parameters corroborated the method’s suitability. Finally, its feasibility for evaluating the effect of a commercial antifungal preparation (AP) and different herbs that are frequently added to meat products on the ergosterol content of several toxigenic moulds was studied. Differences at the strain level were obtained in the presence of AP. Moreover, the addition of herbs significantly reduced the ergosterol content in Penicillium nordicum up to 83.91%. The developed methodology is thus suitable for screening the antifungals’ role in altering mould ergosterol biosynthesis before their application in real meat products.

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