scholarly journals Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages

2019 ◽  
Vol 39 (5) ◽  
pp. 742-755 ◽  
Author(s):  
Jinhee Choi ◽  
Nami Kim ◽  
Hae Yeon Choi ◽  
Young Sil Han
Keyword(s):  
Quality Properties ◽  
Pork Sausages

scholarly journals Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

2011 ◽  
Vol 31 (2) ◽  
pp. 481-487 ◽  
Author(s):  
Mario García ◽  
Tatiana Beldarraín ◽  
Leonid Fornaris ◽  
Raúl Díaz
Keyword(s):  
Partial Substitution ◽  
Quality Properties ◽  
Pork Sausages

scholarly journals Influence of chitosan addition on quality properties of vacuum-packaged pork sausages

2010 ◽  
Vol 30 (2) ◽  
pp. 560-564 ◽  
Author(s):  
Mario García ◽  
Raúl Díaz ◽  
Felicidad Puerta ◽  
Tatiana Beldarraín ◽  
Juan González ◽  
...  
Keyword(s):  
Quality Properties ◽  
Pork Sausages

scholarly journals Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

2015 ◽  
Vol 35 (1) ◽  
pp. 130-136 ◽  
Author(s):  
Hyun-Jin Lee ◽  
Eun-Hee Jung ◽  
Sang-Hwa Lee ◽  
Jong-Hee Kim ◽  
Jae-Joon Lee ◽  
...  
Keyword(s):  
Vegetable Oils ◽  
Quality Properties ◽  
Pork Fat ◽  
Pork Sausages

scholarly journals Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

2017 ◽  
Vol 2017 ◽  
pp. 1-7
Author(s):  
Anna Marietta Salejda ◽  
Agnieszka Nawirska-Olszańska ◽  
Urszula Janiewicz ◽  
Grażyna Krasnowska
Keyword(s):  
Ethanolic Extract ◽  
Sea Buckthorn ◽  
Hippophae Rhamnoides ◽  
Quality Properties ◽  
Instrumental Color ◽  
Weight Losses ◽  
Hippophaë Rhamnoides ◽  
Level 3 ◽  
Textural Parameters ◽  
Pork Sausages

The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.

scholarly journals Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage

2019 ◽  
Vol 56 (11) ◽  
pp. 4946-4955 ◽  
Author(s):  
Jin-Kyu Seo ◽  
Rashida Parvin ◽  
Dong-Gyun Yim ◽  
Md Ashrafuzzaman Zahid ◽  
Han-Sul Yang
Keyword(s):  
Cold Storage ◽  
Caesalpinia Sappan ◽  
Quality Properties ◽  
Pork Sausages

Chitosan effects on quality properties of Greek style fresh pork sausages

Meat Science ◽  
2008 ◽  
Vol 80 (4) ◽  
pp. 1150-1156 ◽  
Author(s):  
N. Soultos ◽  
Z. Tzikas ◽  
A. Abrahim ◽  
D. Georgantelis ◽  
I. Ambrosiadis
Keyword(s):  
Quality Properties ◽  
Pork Sausages

scholarly journals Effect of Oyster Shell Powder on Quality Properties and Storage Stability of Emulsion-type Pork Sausages

2011 ◽  
Vol 31 (3) ◽  
pp. 469-476 ◽  
Author(s):  
Jae-Joon Lee ◽  
Sung-Hyun Park ◽  
Jung-Soek Choi ◽  
Jong-Hee Kim ◽  
Sang-Hwa Lee ◽  
...  
Keyword(s):  
Storage Stability ◽  
Oyster Shell ◽  
Quality Properties ◽  
Oyster Shell Powder ◽  
Pork Sausages ◽  
And Storage ◽  
Shell Powder ◽  
Stability Of Emulsion

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Sign in / Sign up

Export Citation Format

Share Document