The Influence of Rosehip Polyphenols on the Quality of Smoked Pork Sausages, Compared to Classic Additives

2018 ◽  
Vol 69 (8) ◽  
pp. 2074-2080 ◽  
Author(s):  
Valentin Nicorescu ◽  
Camelia Papuc ◽  
Corina Predescu ◽  
Iuliana Gajaila ◽  
Carmen Petcu ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Protein Pattern ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Sample Type ◽  
Protein Patterns ◽  
Sensory Parameters ◽  
Pork Sausages

In this study, pork sausages added with rosehip polyphenols, sodium nitrite, butylated hydroxyanisole (BHA) and tetrasodium pyrophosphate (TSPP) in different concentrations and combinations were prepared, smoked and refrigerated for 20 days. To evaluate the quality of sausages, chemical (peroxide value, thiobarbituric acid reactive substances, and protein patterns), microbiological (total plate count), and sensory (colour, odour, flavour, texture, and taste) analysis were performed. The results showed that the treatment with rosehip polyphenols (0.005%) and sodium nitrite (0.01%) protected sausages against lipid peroxidation as effective as the sodium nitrite (0.01%), BHA (0.005%) and TSPP (0.3%) mixture. Protein pattern of sausages treated only with rosehip polyphenols (0.04%) was similar to that of the sausages treated with sodium nitrite, BHA and TSPP mixture. Microbiological analysis showed that rosehip polyphenols and sodium nitrite combination exhibited a superior antimicrobial activity compared to the one of sodium nitrite, TSPP and BHA mixture. The scores for all sensory attributes continuously decreased with storage time, regardless of the sample type. For all types of sausages, between the refrigeration time, chemical, microbiological, and sensory parameters, statistically significant correlations were found. These findings suggest that rosehip polyphenols could be used as natural additives with multiple preservative functions for smoked sausages.

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

scholarly journals Effect of different smoking methods on the quality of pork sausages

2018 ◽  
pp. 1712-1719 ◽  
Author(s):  
Debajit Bhuyan ◽  
Ankur Das ◽  
Saurabh Kumar Laskar ◽  
Durlav Prasad Bora ◽  
Shantanu Tamuli ◽  
...  
Keyword(s):  
Shear Force ◽  
Thiobarbituric Acid ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substance ◽  
Refrigerated Storage ◽  
Treatment Groups ◽  
Acceptable Limit ◽  
Significant Difference ◽  
The Mean ◽  
Pork Sausages

Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C). Results: The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage. Conclusion: The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

scholarly journals Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1597
Author(s):  
Chiu-Chu Hwang ◽  
Yi-Chen Lee ◽  
Chung-Yung Huang ◽  
Hsien-Feng Kung ◽  
Hung-Hui Cheng ◽  
...  
Keyword(s):  
Salt Content ◽  
Thiobarbituric Acid ◽  
The United States ◽  
Histamine Content ◽  
Plate Count ◽  
Potential Hazard ◽  
Related Quality ◽  
United States Food ◽  
Hazard Level

In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (n = 20) collected from four retail stores in Taiwan were tested to investigate their histamine-related quality. Among them, five tested samples (25%, 5/20) had histamine contents of more than 5 mg/100 g, the United States Food and Drug Administration guidelines for scombroid fish, while two (10%, 2/20) contained 69 and 301 mg/100 g of histamine, exceeding the 50 mg/100 g potential hazard level. In addition, the effects of brine concentrations (0%, 3%, 6%, 9%, and 15%) on the chemical and bacteriological quality of brined and dried milkfish during sun-drying were evaluated. The results showed that the aerobic plate count (APC), coliform, water activity, total volatile basic nitrogen (TVBN), and histamine content values of the brined and dried milkfish samples decreased with increased brine concentrations, whereas those of salt content and thiobarbituric acid (TBA) increased with increasing brine concentrations. The milkfish samples prepared with 6% NaCl brine had better quality with respect to lower APC, TVBN, TBA, and histamine levels.

scholarly journals Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia

2020 ◽  
Vol 21 (5) ◽  
Author(s):  
Ferymon Mahulette ◽  
TRI SANTI KURNIA
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Fishery Product ◽  
Microbiological Characteristics ◽  
Plate Count Method

Abstract. Mahulette F, Kurnia TS. 2020. Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia. Biodiversitas 21: 2216-2223. Bakasang laor consisted of two types, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material is very limited therefore these investigations are necessary to be conducted. The research aimed to analyze the microbiological and physicochemical characteristics of two types of bakasang laor. The microbiological characteristics are used to determine product safety whereas the physicochemical characteristics, amino acids, and fatty acids contents can determine the nutritional value for consumption. The sample of bakasang laor was taken from traditional producers in Latuhalat, Ambon. Microbiological analysis using plate count method. From the measurement, the total number of halotolerant and coliform bacterial in bakasang laor without vinegar were 6.2 log CFU/g and 6.5 log CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.6 log CFU/g at the end of fermentation. The total amino acids and fatty acids contents of bakasang laor without vinegar at the end of fermentation were 11.25% and 32.23%, while bakasang laor vinegar was 9.38% and 32.72%, respectively. The bacteria found in bakasang laor were Leuconostoc mesenteroides, Bacillus subtilis, Staphylococcus arlettae, Staphylococcus petrasii, Escherichia coli, and Enterobacter cloacae. Generally, microbiological and physicochemical characteristics of bakasang laor with vinegar were better than bakasang laor without vinegar. This research can improve the quality of this fermentation product in the future.

Effect of sorghum bicolour and clove oil on the quality characteristics and storage quality of aerobically packaged chevon cutlets

2015 ◽  
Vol 45 (1) ◽  
pp. 145-163 ◽  
Author(s):  
Pramod Kumar Singh ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Pavan Kumar
Keyword(s):  
Quality Characteristics ◽  
Plate Count ◽  
Thiobarbituric Acid Reactive Substance ◽  
Clove Oil ◽  
Storage Quality ◽  
Content Type ◽  
Sorghum Flour ◽  
Increasing Trend ◽  
Sensory Parameters

Purpose – This paper aims to focus on the effect of Sorghum bicolour on the quality characteristics of chevon cutlets and to evaluate the effect of clove oil on the storage quality of aerobically packaged chevon cutlets. Design/methodology/approach – Three levels of sorghum flour, namely, 2, 4 and 6 per cent, were incorporated in the formulation, and the products developed were assessed for various physicochemical, sensory, texture and colour parameters. Chevon cutlets containing optimum level of sorghum flour were treated with clove oil (100 ppm) and evaluated for storage quality for 15 days under refrigerated conditions (4 ± 1°C). The products were analysed for various physicochemical, microbiological and sensory parameters. Findings – Crude fibre, texture parameters, i.e. hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and product redness value, showed significant (p < 0.05) increasing trend, whereas moisture per cent, fat content and overall acceptability decreased significantly (p < 0.05) with increasing levels of incorporation. Chevon cutlets containing 6 per cent sorghum flour were optimized as best. Thiobarbituric acid-reactive substance value (mg malonaldehyde/kg), total plate count (cfu/g) and psychrophillic count (cfu/g) showed a significant increasing trend (p < 0.05), whereas all the sensory parameters decreased significantly (p < 0.05) with increasing days of storage. The products were successfully stored for 10 days under refrigerated conditions (4 ± 1°C) without marked loss in quality. Originality/value – The paper has demonstrated the potential of sorghum as a fibre source in the development of designer chevon cutlets and effect of clove oil on the storage quality of aerobically packaged chevon cutlets.

scholarly journals Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1186
Author(s):  
Nicla Marri ◽  
Francesca Losito ◽  
Loris Le Boffe ◽  
Gilberto Giangolini ◽  
Simonetta Amatiste ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Biological Survey ◽  
Alternative Method ◽  
Colony Forming Units ◽  
Plate Count Method

The consumption of dairy products and the dairy industry are one of the main global agri-food sectors for its size, economic importance, and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony-forming units in milk samples according to International Organization for Standardization (ISO) No. 4833-1:2013. The aim of the present study is the validation of the Micro Biological Survey (MBS) method, against the reference plate-count method, for the assessment of the microbiological quality of raw milk. This comparative study, performed in collaboration with the Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri (IZSLT), demonstrates the accuracy of this alternative method for the determination of total viable bacterial count in cow’s raw milk. The results obtained with the MBS method highlight its potential as a valid tool for reliable microbiological analysis in dairy industries.

Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C†

1995 ◽  
Vol 58 (11) ◽  
pp. 1227-1233 ◽  
Author(s):  
CHIA-CHERNG HUANG ◽  
CHIN-WEN LIN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Spoilage Bacteria ◽  
Initial Storage

To develop the utilization of lactic acid bacteria in Chinese-style sausage, Lactobacillus plantarum and a commercial culture (DS-66) were used as a starter cultures for manufacturing Chinese-style sausage. The products were vacuum packaged and stored at 3 or 25°C. The results showed that the pH value and residual sodium nitrite of the sausage significantly declined as storage time increased (P&lt; 0.05). However, the thiobarbituric acid (TBA) and volatile base nitrogen (VBN) values gradually increased as storage progressed. Lactic acid bacteria propagation increased rapidly during the initial storage time and then decreased slightly after 4 weeks of storage. The sausage inoculated with one of the starter cultures had a lower pH value and could suppress the TBA and VBN values, dissipating residual sodium nitrite, and could inhibit spoilage bacteria during the storage time.

Effect of Aloe vera on the lipid stability and storage quality of chicken nuggets

2015 ◽  
Vol 45 (1) ◽  
pp. 54-67 ◽  
Author(s):  
Z. F. Bhat ◽  
Sunil Kumar ◽  
Pavan Kumar
Keyword(s):  
Lipid Oxidation ◽  
Aloe Vera ◽  
Natural Antioxidant ◽  
Plate Count ◽  
Chicken Nuggets ◽  
Storage Quality ◽  
Content Type ◽  
Muscle Foods ◽  
Sensory Parameters

Purpose – The purpose of this study was to explore the potential of Aloe vera as a novel source of natural antioxidant and preservative in the muscle foods and to evaluate the effect of Aloe vera on the storage quality of aerobically packaged chicken nuggets. Design/methodology/approach – The Aloe vera pulp was incorporated at various levels, namely, 0, 5, 10 and 15 per cent, replacing lean meat in the formulation. The products were analyzed for proximate composition, physicochemical and sensory parameters. Chicken nuggets incorporated with optimum level of Aloe vera (10 per cent) along with control nuggets (0 per cent Aloe vera) were aerobically packaged and assessed for lipid oxidation, physicochemical and microbiological characteristics under refrigerated (4°C) conditions. Findings – pH, crude protein, ether extract and ash content of the nuggets showed significant (p < 0.05) decreasing trend with increasing levels of Aloe vera; however, there was a significant (p < 0.05) increase in the moisture content, emulsion stability and cooking yield. Aloe vera-enriched nuggets showed significantly (p < 0.05) lower values than control nuggets for almost all the lipid oxidation and microbiological parameters, i.e. free fatty acid, thiobarbituric acid-reactive substances value, total plate count, psychrophillic count and yeast and mould count. No significant (p > 0.05) difference was observed in the sensory parameters of the Aloe vera-enriched nuggets and the control samples throughout the period of storage. Originality/value – The paper has demonstrated the use of Aloe vera as a potential natural antioxidant without any marginal decline in the sensorial characteristics and nutritive value of the muscle foods.

scholarly journals Rapid Microbiological Assessment in Raw Milk. Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk.

2020 ◽  
Author(s):  
Nicla Marri ◽  
Francesca Losito ◽  
Loris Le Boffe ◽  
Gilberto Giangolini ◽  
Simonetta Amatiste ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Biological Survey ◽  
Alternative Method ◽  
Colony Forming Units ◽  
Plate Count Method

The consumption of dairy products and the dairy industry is one of the main global agro-food sectors for size, economic importance and level of technology. Microbiological quality of pasteurized milk or other milk products is dependent on microbiological quality of raw milk. A variety of microbiological count methods is available for monitoring the hygienic quality of raw milk. Among them, the pour plate method is the official essay for counting the number of colony forming units in milk samples according to ISO 4833-1:2013. The aim of the present study is the validation of the Micro Biological Survey (MBS) method, against the reference plate count method, for the assessment of the microbiological quality of raw milk. This comparative study, performed in collaboration with the &ldquo;Istituto Zooprofilattico Sperimentale del Lazio e della Toscana M. Aleandri&rdquo; (IZSLT), demonstrates the accuracy of this alternative method for the determination of total viable bacterial count in cow&rsquo;s raw milk. The results obtained with the MBS method highlighting its potential as a valid tool for reliable microbiological analysis in dairy industries.

scholarly journals Formulation and shelf-life of fish burgers served to preschool children

2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Giorgio Smaldone ◽  
Raffaele Marrone ◽  
Tiziana Zottola ◽  
Lucia Vollano ◽  
Giulio Grossi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fish Species ◽  
Bacterial Species ◽  
Modified Atmosphere Packaging ◽  
Thiobarbituric Acid ◽  
Animal Origin ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Nutritional Values ◽  
Organoleptic Characteristics

Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP). Fish species used for trail were <em>Trachurus trachurus</em> and <em>Oncorhynchus mykiss</em> fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control) and in MAP and stored at refrigeration atemperature. Sensory, physicalchemical analysis as pH, a<sub>w</sub>, total volatile nitrogen (TVN), trimetilammine (TMA), thiobarbituric acid (TBA), free fatty acids (FFA) and microbiological analysis like aerobic plate count, Enterobacteriaceae, <em>Escherichia coli</em>, <em>Pseudomonas</em> spp., sulphite-reducing clostridia, <em>Staphylococci</em>, <em>Salmonella</em> spp. and <em>Listeria monocytogenes</em> were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.

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