Abstract
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
Highlights
Bologna-type sausages prepared by using a mixture of meat, fat, salt, and additives and heat-treated are publicly eaten as a meat foodstuff in numerous territories
As regards pH values (Table 2), neither the addition of quinoa products nor storage time had any statistically significant effect (p > 0.05) on this parameter. pH values for all sausages may be considered normal for this type of meat product [1,3,24]
It is important to note that the addition of quinoa products in bologna-type sausages modified some colour parameters, these differences were masked through the storage period, showing at the end of this period
Summary
Bologna-type sausages prepared by using a mixture of meat, fat, salt, and additives and heat-treated are publicly eaten as a meat foodstuff in numerous territories. Their production and consumption have been identified with different and diverse cultures around the world dating back many centuries. Sausage manufacture is a simple process of allowing the meat to undergo a series of controlled structural and chemical changes These are basic to all cultures, but the changes rely on varied methods of preparation and spicing and recently the addition of some non-meat ingredients with healthy properties or the substitution of additives by natural compounds, to achieve desired distinctive characteristics [1,2,3]. Even though the size and scope of operation have undergone a remarkable level of change, the principles and idea behind modern-day sausage manufacture in achieving products of high organoleptic value and improved shelf life remain the same [4].
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