Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds.

Anna Marietta Salejda,Joanna Miedzianka,Katarzyna Olender,Aleksandra Szmaja,Ireneusz Zawiślak,Magdalena Zielińska-Dawidziak,Joanna Kolniak-Ostek,Monika Mazur,Jakub Szperlik

doi:10.3390/foods11050674

Abstract

Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptability. BH addition did not reduce the protein digestibility. The total amino acid content increased with the increasing husk addition, from 161.8 mg/kg to 228.0 mg/kg. Moreover, BH increased the content of manganese, calcium, potassium and magnesium. This research suggested that incorporation of BH improved the nutritional value of sausages with minimal changes in technological and sensory properties.

Highlights

Meat products are generally considered as unhealthy due to the high fat and cholesterol content [1]
The applied additive in the form of ground buckwheat husk (BH) did not affect the pH value of sausages, which was within the range 6.0–6.2
We concluded that the buckwheat husk can be used as a non-meat additive to increase the nutritional value of frankfurter-type sausages, without compromising their technological quality

Summary

Introduction

Meat products are generally considered as unhealthy due to the high fat and cholesterol content [1]. Among all available food products, is one of the most susceptible to spoilage This includes both oxidative changes and microflora development, and subsequent organoleptic changes and the formation of compounds hazardous to the consumer [3,4]. The addition of plant products, rich in natural antioxidants, prolongs the shelf life of the product and has a positive effect on consumer health by making the product a functional one. Studies from numerous authors describe the functional properties of meat products enriched with substances of plant origin. The same functional properties have been confirmed for clove oil [8] added to raw pork and for sage oil [9] added to raw and cooked beef, as well as for Tara spinose [10,11] or green tea [12,13]

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Conclusion