scholarly journals Influence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat

2012 ◽  
Vol 03 (04) ◽  
Author(s):  
Santos C Roseiro LC
Keyword(s):  
Lipid Oxidation ◽  
Oxidation Stability ◽  
Storage Conditions ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
And Storage

Effects of Temperature, Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

2004 ◽  
Vol 10 (1) ◽  
pp. 21-28 ◽  
Author(s):  
H. Bozkurt ◽  
O. Erkmen
Keyword(s):  
Biogenic Amines ◽  
Histamine Concentration ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Effects Of Temperature ◽  
And Storage

The effects of temperature (20, 30 and 40 C), humidity (50, 65 and 80% RH) and additives on the formation of biogenic amines (tryptamine, -phenyl ethylamine, putrescine, cadaverine, histamine, 1,7-diamino heptane, serotonin, tyramine, spermidine and spermine) in sucuk (Turkish dry-fermented sausage) were studied during ripening and storage periods. Cadaverine was not detected in any sausage. Tryptamine, -phenyl ethylamine, 1,7-diamino heptane, serotonin, spermidine and spermine were the minor biogenic amines found in sucuk. The formation of tryptamine, -phenyl ethylamine, histamine, 1,7-diamino heptane and spermidine were affected significantly (P<0.05) by temperature and% RH during the storage. Preservatives had also a significant effect (P<0.05) on the formation of biogenic amines. The lowest putrescine formation was observed in sucuk type containing the highest amount of additives after 60 days of storage, whereas the highest putrescine formation was obtained in the control sucuk made without additives. Histamine concentration ranged from 0.0 to 242.2 mg/kg and 0.0 to 135.8 mg/kg during ripening and storage periods, respectively. In general, tryptamine formation increased during ripening and decreased during the storage periods. Temperature and% RH of the storage might be used as hurdle factors to control the formation of biogenic amines in sucuk.

scholarly journals Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions

2004 ◽  
Vol 83 (7) ◽  
pp. 1240-1248 ◽  
Author(s):  
M.K. Pettersen ◽  
M.B. Mielnik ◽  
T. Eie ◽  
G. Skrede ◽  
A. Nilsson
Keyword(s):  
Lipid Oxidation ◽  
Storage Conditions ◽  
Turkey Meat ◽  
And Storage

scholarly journals Mycopopulations and ochratoxin A: Potential contaminants of Petrovská klobása

2011 ◽  
pp. 73-82
Author(s):  
Marija Skrinjar ◽  
Nevena Nemet ◽  
Ljiljana Petrovic ◽  
Slavica Veskovic-Moracanin ◽  
Ivana Cabarkapa ◽  
...  
Keyword(s):  
Production Process ◽  
Ochratoxin A ◽  
Elisa Method ◽  
Fermented Sausage ◽  
Negative Results ◽  
Toxic Metabolites ◽  
Dry Fermented Sausage ◽  
And Storage ◽  
Vojvodina Province ◽  
Isolated Species

Petrovsk? klob?sa is traditionally produced dry fermented sausage from the area of Backi Petrovac (Vojvodina Province, Serbia) that has been protected with designation of origin (PDO) according to Serbian legislation. Contamination of this kind of sausage casings by different mould species often occur during the production process, mainly during the ripening and storage. The aim of this study was to isolate and identify moulds that contaminate ingredients used for Petrovsk? klob?sa production and its casings during different phases of ripening and storage. Sampling was done during the production process and after 2, 6, 9, 11, 14, 34, 65, 90, 120, 217 and 270 days. Total mould counts in components ranged from 1.60 (mechanically mixed filling) to 4.14 (red hot paprika powder) log10 CFU/g, while the number of moulds isolated from sausage casing surfaces ranged from 0.01 (C3 sausage, 217th day) to 1.60 (C1 sausage, 270th day) log10 CFU/cm2. After total mould counts were determined, isolates were identified and classified in five genera for components (Penicillium - 7 species; Fusarium - 2 species; Aspergillus - 1 species; Alternaria - 1 species; Verticilium - 1 species) and 3 genera for casings surfaces (Penicllium - 3 species; Aspergillus - 1 species; Eurotium - 1 species). It was appointed that 83.33% of isolated species are potential producers of toxic metabolites. The analyses of ingredients and sausages on the presence of ochratoxin A, following the ELISA method, gave the negative results.

scholarly journals The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

Molecules ◽  
2021 ◽  
Vol 26 (17) ◽  
pp. 5122
Author(s):  
Agnieszka Orkusz ◽  
Wioletta Wolańska ◽  
Urszula Krajinska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Fatty Acid Content ◽  
Storage Conditions ◽  
Nutrient Loss ◽  
Oxidation Products ◽  
Lipid Oxidation Products ◽  
And Storage

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.

Effect of chitosan–caraway coating on lipid oxidation of traditional dry fermented sausage

Food Control ◽  
2013 ◽  
Vol 32 (2) ◽  
pp. 719-723 ◽  
Author(s):  
Nevena Krkić ◽  
Branislav Šojić ◽  
Vera Lazić ◽  
Ljiljana Petrović ◽  
Anamarija Mandić ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Fermented Sausage ◽  
Dry Fermented Sausage

scholarly journals Vitamin E supplementation, cereal feed type and consumer sensory perceptions of poultry meat quality

2005 ◽  
Vol 93 (3) ◽  
pp. 333-338 ◽  
Author(s):  
Orla B Kennedy ◽  
Barbara J Stewart-Knox ◽  
Peter C Mitchell ◽  
David I Thurnham
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Storage Conditions ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Poultry Feed ◽  
Breast Meat ◽  
Meat Spoilage ◽  
And Storage ◽  
Vitamin E Supplementation

Lipid oxidation leads to meat spoilage and has been reported to cause adverse changes in the flavour and texture of poultry meat. Vitamin E has been found to be effective in delaying lipid oxidation. The aim of this study was to determine whether the vitamin E supplementation of chicken feed influences the consumers' perception of the quality of chicken meat under normal display and storage conditions. Untrained consumers (n 32) evaluated cooked breast meat from chickens (both corn fed and wheat fed) supplemented with 75 250 or 500 mg/kg vitamin E and after storage at 4°C for 4 and 7 d. Factorial analysis found an interaction between vitamin E treatment and storage day upon the perceived juiciness (P=0·023) and tenderness (P=0·041) of the chicken meat. Perceptions of quality relative to vitamin E level were more evident on day 4 than day 7. When the two cereal types were compared, the time-related sub-group effects were observed only in meat from corn-fed chickens supplemented with either 75 or 250 mg/kg, which was perceived to be juicier (P=0·018) and more tender (P=0·020) than that supplemented at the 500 mg/kg level. These results imply that the two lower concentrations of vitamin E have some advantages over 500 mg/kg, but for optimal consumer acceptance of corn-fed chicken meat, we suggest that 250 mg/kg vitamin E should be added to corn-fed poultry feed. There was no evidence to suggest any advantages in changing the current amount of vitamin E (75 mg/kg) used to rear wheat-fed birds.

Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions

1998 ◽  
Vol 63 (3) ◽  
pp. 386-389 ◽  
Author(s):  
E.R. KINGSTON ◽  
F.J. MONAHAN ◽  
D.J. BUCKLEY ◽  
P.B. LYNCH
Keyword(s):  
Vitamin E ◽  
Lipid Oxidation ◽  
Storage Conditions ◽  
And Storage
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