scholarly journals Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks

2015 ◽  
Vol 4 (3) ◽  
pp. 355-363 ◽  
Author(s):  
Katelyn A. Jones‐Hamlow ◽  
Marcos A. Tavárez ◽  
Aubrey L. Schroeder ◽  
Anna C. Dilger
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Pork Sausage

Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 408-413 ◽  
Author(s):  
K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

scholarly journals Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 265
Author(s):  
Sari Mäkinen ◽  
Jarkko Hellström ◽  
Maarit Mäki ◽  
Risto Korpinen ◽  
Pirjo H. Mattila
Keyword(s):  
Lipid Oxidation ◽  
Subcritical Water ◽  
Meat Products ◽  
Sea Buckthorn ◽  
Antioxidant Compounds ◽  
Subcritical Water Extraction ◽  
Plant Materials ◽  
Pork Sausage ◽  
Water Extracts ◽  
Antioxidant Capacities

The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.

Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage

1983 ◽  
Vol 48 (1) ◽  
pp. 146-149 ◽  
Author(s):  
J. O. REAGAN ◽  
F. H. LIOU ◽  
A. E. REYNOLDS ◽  
J. A. CARPENTER
Keyword(s):  
Sensory Characteristics ◽  
Pork Sausage ◽  
Processing Variables

scholarly journals Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 127
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

10.5219/798 ◽  
2017 ◽  
Vol 11 (1) ◽  
Author(s):  
Miroslav Kročko ◽  
Marek Bobko ◽  
Viera Ducková ◽  
Margita Čanigová ◽  
Peter Haščík ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Tea Infusions
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