Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage

The aim of this work was to study the effects of reformulation of an Italian dry fermented sausage by replacing nitrite with celery or spinach powder alone or in combination with beet powder on some quality characteristics of the product. Five different sausage formulations were produced: i) Control negative (CN): no nitrate added; ii) Control positive (CP) 150 mg/kg potassium nitrate; Group with celery powder (GSe): 3 g/kg celery powder; iii) Group with celery powder and beet powder (GSeB): 3 g/kg of celery and beet powder, respectively; iv) Group with spinach powder and beet powder (GSpB): 3 g/kg of spinach and beet powder, respectively. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. From microbiological analysis no target pathogenic bacterium has been isolated and the lactic bacteria microflora showed a similar trend in all of the lots. Suggested storage periods for CP, GSe and GSeB were over 60 days by taking into consideration the microbiology and sensory evaluation. Sensory evaluation scores of samples with celery powder, in fact, were comparable to those of CP during storage. The GSpB samples showed similar and higher values regarding the structural attributes, the related attribute to colour showed decidedly lower values due to a greenish coloration of the slice to the presence of spinach.

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Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers

Food Chemistry ◽

10.1016/j.foodchem.2017.04.105 ◽

2017 ◽

Vol 233 ◽

pp. 247-255 ◽

Cited By ~ 4

Author(s):

Kaat Verplanken ◽

Jella Wauters ◽

Vicky Vercruysse ◽

Marijke Aluwé ◽

Lynn Vanhaecke

Keyword(s):

Sensory Evaluation ◽

Expert Panel ◽

Boar Taint ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Dry Cured Ham ◽

Minced Meat

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Effect of Gamma-Irradiation on Trans Fatty Acid, Free Amino Acid and Sensory Evaluation of Dry-fermented Sausage

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2011.31.4.580 ◽

2011 ◽

Vol 31 (4) ◽

pp. 580-587 ◽

Cited By ~ 8

Author(s):

Il-Suk Kim ◽

Mi-Ra Yang ◽

Cheorun Jo ◽

Dong-Uk Ahn ◽

Suk-Nam Kang

Keyword(s):

Fatty Acid ◽

Amino Acid ◽

Gamma Irradiation ◽

Free Amino Acid ◽

Sensory Evaluation ◽

Trans Fatty Acid ◽

Free Amino ◽

Fermented Sausage ◽

Dry Fermented Sausage

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Sensory Evaluation of Dry-fermented Sausage Containing Ground Deodorized Yellow Mustard

Journal of Food Science ◽

10.1111/1750-3841.12252 ◽

2013 ◽

Vol 78 (10) ◽

pp. S1595-S1601 ◽

Cited By ~ 5

Author(s):

Shuliu Li ◽

Michel Aliani ◽

Richard A. Holley

Keyword(s):

Sensory Evaluation ◽

Fermented Sausage ◽

Yellow Mustard ◽

Dry Fermented Sausage

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Challenges and potential solutions to utilization of carrot rejects and waste in food processing

British Food Journal ◽

10.1108/bfj-08-2020-0741 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Gagan Jyot Kaur ◽

Valerie Orsat ◽

Ashutosh Singh

Keyword(s):

Food Processing ◽

Animal Feed ◽

Storage Period ◽

Physical Parameters ◽

Microbiological Analysis ◽

Processing Unit ◽

Content Type ◽

Post Harvest ◽

Processing Level ◽

Significant Difference

PurposeOf the global carrot production, 20–30% is outgraded as carrot rejects and waste (CRW) at the primary processing level, which is partially used toward animal feed and the remaining ends in the landfills. This study was undertaken to identify the hurdles and seek potential solutions for using CRW in food processing.Design/methodology/approachCRW were procured from the processing unit in Ontario, Canada, as (1) outgraded carrots (OGCs) and (2) processed discards (PDs). The physical parameters of CRW, imperfections responsible for their separation from the graded carrots and shelf-life studies were recorded.FindingsA significant difference with p ≤ 0.05 was recorded for both the physical parameters and the nature of imperfections in CRW. Discolored carrots (42.37 ± 3.59%) and the presence of vertical splits (52.71 ± 3.18%) were among the top defects in the OGCs. In contrast, the presence of broken tips (54.83 ± 2.52%) and vertical splits (40.56 ± 2.65%) were among the primary cause for the generation of PDs. In total, five percent of CRW were initially infected, which later increased to 30% during the seven days storage period.Research limitations/implicationsThe limitation of the study was that only two varieties of carrots were considered and these were procured from one processor (the authors’ industry partner) at different time intervals of the year. Microbiological analysis could not be completed and reported due to prevailing coronavirus disease 2019 (COVID-19) situation but is included for future studies.Practical implicationsDevelopment of specialized post-harvest packaging and handling protocols and separation of infected fragments are essential before suggesting the use of CRW in food processing.Originality/valueNumerous studies report on the post-harvest management and processing of graded carrots, but limited to no studies are published on the usage of CRW in food processing.

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Study on Development of Fiber-enriched Noodles using Moringa Leaves (Moringa olifera

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1451 ◽

2019 ◽

Author(s):

M Udhaya Ganga ◽

A Karthiayani ◽

G Vasanthi ◽

D Baskaran

Keyword(s):

Dietary Fiber ◽

Sensory Evaluation ◽

Glycemic Index ◽

Room Temperature ◽

Storage Period ◽

Pufa Content ◽

In Vitro Method ◽

Significant Difference ◽

Different Levels

Though noodles are popular, it holds a notion of ‘low fiber food' as they are generally prepared from refined wheat flour, which by its nature lacks fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating leaves of moringa (Moringa olifera) as a fiber source at different levels viz., 3, 4.5 and 6 % in which 3% was found to be the best based on cooking characteristics and sensory evaluation. The noodles thus prepared were packed in flexible polyethylene pouches and stored at room temperature and were further analyzed for physicochemical, cooking, and sensory characteristics at regular intervals of 60 days till 180 days of storage. All the analysis showed the non-significant difference during the storage period stating that the product is good till 180 days of storage. The dietary fiber was found to increase from 3.3 to 4.1%, and in vitro method of glycemic index (GI) analysis showed that the moringa fiber noodle was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of moringa fiber noodles were increased to 3.4 and 2.2% respectively when compared to control.

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Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage

Hemijska industrija ◽

10.2298/hemind130118024s ◽

2014 ◽

Vol 68 (1) ◽

pp. 27-34 ◽

Cited By ~ 9

Author(s):

Branislav Sojic ◽

Ljiljana Petrovic ◽

Anamarija Mandic ◽

Ivana Sedej ◽

Natalija Dzinic ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Free Fatty Acids ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Storage Period ◽

Fermented Sausage ◽

Dry Fermented Sausage

The influence of drying and ripeninig conditions (traditional and industrial) in the production of dry fermented sausage Petrovsk? klob?sa, on fatty-acid composition and oxidative changes in lipids, during 7 months of storage, was investigated. During the storage period, the sum of unsaturated fatty acids and the content of free fatty acids were significantly higher (p<0.05), while the content of malondialdehyde was significantly lower in the sausage subjected to traditional conditions of drying and ripening. At the end of the storage period, contents of pentanal and hexanal in the sausage subjected to traditional conditions of drying and ripening (4.03 ?g/g and 1.67 ?g/g, respectively) were significantly lower (p<0.05) in comparison with these contents in the sausage subjected to industrial conditions of drying and ripening. Traditional conditions of drying and ripening at lower temperatures have led to lower oxidative changes in lipids in traditional dry fermented sausage Petrovsk? klob?sa during storage period.

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Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage

Acta periodica technologica ◽

10.2298/apt1344057h ◽

2013 ◽

pp. 57-65 ◽

Cited By ~ 4

Author(s):

Nevena Hromis ◽

Branislav Sojic ◽

Snezana Skaljac ◽

Vera Lazic ◽

Natalija Dzinic ◽

...

Keyword(s):

Moisture Content ◽

Lipid Oxidation ◽

Storage Period ◽

Color Stability ◽

Fermented Sausage ◽

Coating Application ◽

Slowing Down ◽

Dry Fermented Sausage ◽

Positive Results ◽

Life Prolongation

Chitosan, the second most abundant polysaccharide in nature, after cellulose, has been tested for numerous applications, among which for edible film and coating. Chitosan-based coating showed positive results for shelf life prolongation of meet products. In this paper, dry fermented sausage (Petrovsk? klob?sa) was coated with chitosan-caraway film. The effect of coating on the moisture content, color and lipid oxidation was investigated during a fivemonth period of storage. The moisture content decreased rapidly during the storage and the coating did not slow down the loss of moisture. The Lightness (L*) of the sausage surface increased by the coating application, while the redness (a*) and yellowness (b*) did not change. The coated sausages showed a better color stability of the sausage core through the storage time. Also, coated sausage showed a better oxidative stability till the 60th day of storage, while this difference was not detected at the end of the storage period. Apart from slowing down sausage drying during the storage, chitosan-caraway coating was effective in preserving the sausage quality.

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Determination of shelf life of marinated carp fillets

Biotechnology in Animal Husbandry ◽

10.2298/bah1101101p ◽

2011 ◽

Vol 27 (1) ◽

pp. 101-114 ◽

Cited By ~ 1

Author(s):

Can Pelin ◽

A. Arslan

Keyword(s):

Anaerobic Bacteria ◽

Storage Period ◽

Aerobic Bacteria ◽

Control Group ◽

Microbiological Analysis ◽

Salt Level ◽

Significant Difference ◽

Group A ◽

The Difference ◽

Group B

In the present study, sensory, microbiological and chemical changes during manufacturing and storage of marinated and baked fillets were investigated. For this purpose, the fillets were divided in to three groups. One group was control and the other two groups were marinated with two different marination mixes (group A and group B). The control fillets were cooked at 150?C for 55 minutes. The marinated groups were cooked after holding at +4?C for 6 hours. Central temperatures of cooked fillets were chilled to +4 ?C and vacuum packaged. Vacuumed fillets stored at +4?C. Then fillets were analysed for sensory, microbiological (mesophilic aerobic bacteria, psycrophilic aerobic bacteria, mesophilic anaerobic bacteria, yeast and mould counts) and chemical (pH, moisture, total volatile - nitrogen, tiobarbituric acid and salt) on 0, 7 th,14 th,28 th,42 nd,56 th,70 th,84 th and 98 th days of storage. In the microbiological analysis, counts of total mesophilic aerobic bacteria, psycrophilic aerobic bacteria, mesophilic anaerobic bacteria, yeast and mould counts were determined as < 10 cfu/g in all groups during the storage. There was no significant difference among the groups in pH, moisture, TVB-N and salt level (p>0.05). The TBA value increased during the storage period in control group. As for the TBA value, the difference between control group and group A and group B was significant (p<0.05). When fillets have been investigated from sensory characteristics, A and B products found beter than control group throughout the storage period.

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