scholarly journals Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1556
Author(s):  
Marta Sośnicka ◽  
Agnieszka Nowak ◽  
Agata Czyżowska ◽  
Ilona Gałązka-Czarnecka ◽  
Aleksandra Czerbniak
Keyword(s):  
Lipid Oxidation ◽  
Meat Products ◽  
Microbiological Quality ◽  
Herbal Extract ◽  
Nitrate Content ◽  
Polyphenolic Composition ◽  
Polyphenolic Extract ◽  
Cistus Incanus ◽  
Pork Sausages ◽  
Natural Preservatives

This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.

scholarly journals Chitosan Films Obtained from Brachystola magna (Girard) and Its Evaluation on Quality Attributes in Sausages during Storage

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1782
Author(s):  
Juan Manuel Tirado-Gallegos ◽  
Paul Baruk Zamudio-Flores ◽  
Miguel Espino-Díaz ◽  
René Salgado-Delgado ◽  
Gilber Vela-Gutiérrez ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Water Vapor Permeability ◽  
Good Alternative ◽  
Quality Attributes ◽  
Vapor Permeability ◽  
Biodegradable Films ◽  
Molecular Weights ◽  
Chitosan Films

High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial chitosan films with different molecular weights. Brachystola magna chitosan films (CFBM) exhibited similar physicochemical and mechanical characteristics to those of commercial chitosans. The CFBM films presented lower WVP values (10.01 × 10−11 g/m s Pa) than commercial chitosans films (from 16.06 × 10−11 to 64.30 × 10−11 g/m s Pa). Frankfurt-type sausages were covered with chitosan films and stored in refrigerated conditions (4 °C). Their quality attributes (color, weight loss, pH, moisture, texture and lipid oxidation) were evaluated at 0, 5, 10, 15 and 20 days. Sausages covered with CFMB films presented the lowest weight loss (from 1.24 to 2.38%). A higher increase in hardness (from 22.32 to 30.63 N) was observed in sausages covered with CFMB films. Compared with other films and the control (uncovered sausages), CFMB films delay pH reduction. Moreover, this film presents the lower lipid oxidation level (0.10 malonaldehyde mg/sample kg). Thus, chitosan of B. magna could be a good alternative as packaging material for meat products with high-fat content.

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.

Effects of High Pressure Treatment on the Microbiological Quality, Texture and Colour of Vacuum Packed Pork Meat Products

2002 ◽  
Vol 22 (3-4) ◽  
pp. 725-732 ◽  
Author(s):  
K. Karłowski ◽  
B. Windyga ◽  
M. Fonberg-Broczek ◽  
H. Ścieżyńska ◽  
A. Grochowska ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Products ◽  
Microbiological Quality ◽  
Pressure Treatment ◽  
Pork Meat ◽  
High Pressure Treatment

scholarly journals The effect of dihydroquercetin on the stability of consumer properties of chopped semi-finished meat

2021 ◽  
Vol 285 ◽  
pp. 05011
Author(s):  
N. N. Shagaeva ◽  
S. V. Kolobov ◽  
I. A. Zachesova
Keyword(s):  
Meat Products ◽  
Microbiological Quality ◽  
Negative Temperature ◽  
Acid Number ◽  
Oxidation Products ◽  
Raw Material ◽  
Experimental Sample ◽  
Quality Stability ◽  
Increasing Demand ◽  
The Stability

The steadily increasing demand for semi-finished meat products is provided by the constantly expanding product range and improving its quality. In turn, quality stability is an important criterion for increasing sales. The article presents data on the effect of a natural antioxidant-dihydroquercetin on the stability of consumer properties of chopped semi-finished moose meat with the addition of beet fiber when stored at a negative temperature for 216 days. Dihydroquercetin was added in an amount of 0.05% by weight of the raw material. In the course of the work, generally accepted methods of studying organoleptic and microbiological quality indicators were used. The degree of oxidative deterioration of the product was checked by determining the acid, peroxide and thiobarbituric numbers. The conducted studies allowed us to conclude that the use of this food additive allows us to preserve the organoleptic and microbiological properties of the semi-finished product for a longer period by inhibiting the formation of oxidation products. The use of dihydroquercetin contributed to a decrease in the experimental sample of the semi-finished product on day 216 of the peroxide and acid number by 2 times, and the thiobarbituric number by 1.8 times in relation to the control. Thus, by reducing the oxidative damage of the semi-finished product, it is possible to influence its characteristics during storage.

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

scholarly journals Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

2015 ◽  
Vol 36 (6) ◽  
pp. 3681
Author(s):  
Cleonice Mendes Pereira Sarmento ◽  
Eliane Colla ◽  
Cristiane Canan ◽  
Francieli Dalcanton ◽  
Gláucia Maria Falcão de Aragão
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Shelf Life ◽  
Bacterial Growth ◽  
Culture Medium ◽  
Food Additives ◽  
Meat Products ◽  
Sodium Lactate ◽  
Lag Phase ◽  
Pork Sausages

The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail. Here, a detailed analysis was performed of the effects of sodium chloride, sodium polyphosphate, sodium lactate, sodium nitrite/nitrate, and garlic on the growth of the Lactobacillus plantarum in culture medium. The results were used to design and test experimental formulations of meat products. Initially, the effect of food additives on L. plantarum was evaluated using a Fractional Factorial Design (FFD), followed by a Central Composite Rotatable Design (CCRD). The Modified Gompertz Model was adjusted to the growth curves to determine the Kinetic parameters of bacterial growth (logarithmic increase in the population, specific growth rate, and lag phase extension). Higher sodium lactate and sodium chloride levels had a negative impact on L. plantarum growth parameters (p?0.05). Therefore, we designed experimental formulations of mortadella and smoked pork sausages containing 4% sodium lactate (w w-1) and 2.4-3.5% sodium chloride (w w-1), and determined LAB growth from samples of stored products produced according to these formulations, in order to determine product shelf life. There was an increased lag phase of LAB growth for most experimental formulations. Also, the experimental smoked pork sausages had a longer shelf life, which was increased by at least 22 days, suggesting that the proposed formulation, with higher than standard lactate concentration, increased the product’s shelf life.

Nitrite and nitrate content in meat products and estimated nitrite intake by the Estonian children

2020 ◽  
Vol 37 (8) ◽  
pp. 1229-1237 ◽  
Author(s):  
Andres Elias ◽  
Sirje Jalakas ◽  
Mati Roasto ◽  
Mari Reinik ◽  
Eha Nurk ◽  
...  
Keyword(s):  
Meat Products ◽  
Nitrate Content
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