Effect of Humectants on the Quality of Pork Sausages

2008 ◽  
Vol 3 (2) ◽  
pp. 56-67 ◽  
Author(s):  
R Thomas ◽  
A.S.R Anjaneyul ◽  
S.K. Mendiratta ◽  
N Kondaiah
Keyword(s):  
Pork Sausages

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

scholarly journals Quality of non‐meat ingredients used in the manufacturing of traditional dry‐cured pork sausages

2021 ◽  
Author(s):  
Miguel Elias ◽  
Marta Laranjo ◽  
Ana Cristina Agulheiro‐Santos ◽  
Maria Eduarda Potes ◽  
Alfonso V. Carrascosa
Keyword(s):  
Pork Sausages

scholarly journals Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010 ◽  
Vol 47 (3) ◽  
pp. 266-272 ◽  
Author(s):  
R. Thomas ◽  
A. S. R. Anjaneyulu ◽  
N. Kondaiah
Keyword(s):  
C Storage ◽  
Pork Sausages

scholarly journals The effect of winter savory (Satureja montana L.) extract on the quality of cooked pork sausages

2019 ◽  
Vol 333 ◽  
pp. 012103
Author(s):  
B Sojic ◽  
V Tomovic ◽  
B Pavlic ◽  
P Ikonic ◽  
S Skaljac ◽  
...  
Keyword(s):  
Pork Sausages ◽  
Satureja Montana

scholarly journals Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

2019 ◽  
Vol 57 (4) ◽  
pp. 481-489
Author(s):  
Sonata Gustiene ◽  
Gintare Zaborskiene ◽  
Anita Rokaityte ◽  
Reda Riešute
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ultra Performance Liquid Chromatography ◽  
Starter Cultures ◽  
Chromatography Analysis ◽  
Colour Parameters ◽  
Pork Sausages ◽  
Leuconostoc Carnosum ◽  
Microbiological Properties

The aim of this work is to evaluate the effect of taxifolin on the physicochemical and microbiological properties of cold-smoked pork sausages produced using different commercial starter cultures with Leuconostoc carnosum and with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus. Ultra performance liquid chromatography analysis demonstrated that after 181 days of storage total taxifolin content was the highest in samples with taxifolin and L. carnosum (60 %), compared to the first day of storage. The sausages with taxifolin and the mixture of P. pentosaceus and S. xylosus (56 %) followed next. Taxifolin improved the hygienic quality of sausages without significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines, including histamine and putrescine, was more effectively reduced in sausages inoculated with the taxifolin and P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and lipid oxidation were effectively slowed down. Samples with taxifolin and L. carnosum showed the highest free radical scavenging activity on the first day of the study ((77.4±1.3) %) (p<0.05 in all samples). Mixtures containing taxifolin and starter cultures bound free radicals better than taxifolin alone. The colour parameters (L*, a* and b*) of preparations and final products were significantly influenced by taxifolin and starter cultures and storage time (p<0.05 in all samples).

scholarly journals Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants

Meat Science ◽  
2008 ◽  
Vol 80 (4) ◽  
pp. 1046-1054 ◽  
Author(s):  
I. Valencia ◽  
M.N. O’Grady ◽  
D. Ansorena ◽  
I. Astiasarán ◽  
J.P. Kerry
Keyword(s):  
Nutritional Status ◽  
Fish Oil ◽  
Linseed Oil ◽  
Natural Antioxidants ◽  
Pork Sausages

scholarly journals Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2167
Author(s):  
Hewen Hu ◽  
Yue Li ◽  
Long Zhang ◽  
Huajie Tu ◽  
Xinyu Wang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Profile Analysis ◽  
Essential Amino Acids ◽  
Replacement Ratio ◽  
Pork Sausage ◽  
Pork Fat ◽  
Pork Sausages ◽  
Sensory Profiles ◽  
Water Holding

Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and sensory quality of the sausage were improved (p < 0.05). In addition, the content of essential amino acids (lysine and isoleucine) and the non-essential amino acids (proline and tyrosine) of sausages were increased (p < 0.05). The sausage had the best sensory performance when the replacement ratio of tremella was 75%. These results indicated that replacing fat with tremella could be a valid way to obtain nutritional and healthy sausage.

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.

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