Characteristics Of Sausages Research Articles

Effect of diverse binder materials and their addition levels on physico-chemical characteristics of sausages

Effects of addition of four non-meat proteins (isolated soy protein, ISP; sodium caseinate, SC; egg white powder, EWP; pork plasma protein, PPP) on physicochemical properties of sausages were investigated. The sausages were manufactured using three concentration levels (0, 1, 1.5%) of ISP, SC, EWP and PPP. The pH and cooking loss of sausages decreased upon treatments with any of these proteins at 1.5% (P < 0.05). Compared to other groups, sausages with PPP had a lower free moisture ratio and higher free fat ratio (P < 0.05). Moreover, 1% PPP group resulted in increased redness, yellowness, chroma, and hue angle (P < 0.05). A decrease in redness and increase in yellowness values were observed upon addition of binders (P < 0.05). The sausage texture was not affected by the binders. Sensory profiles with all treatments were indifferent, except 1% PPP having a slightly lower overall acceptability score. PPP was superior, or at least comparable to ISP, SC, or EWP in its physico-chemical traits and therefore could be used alternatively as a non-meat binder in pork sausages.

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage.

The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21–3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59–7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10–2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at 85°C was 95.42% while that manufactured at 65°C was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.

함초 분말을 첨가한 소시지의 품질특성

The purpose of this study was to investigate the quality characteristics of sausage with added glasswort (Salicornia herbacea L.) powder. Sausage samples were prepared by adding glasswort powder 0g(0% of salt), 3.75 g(5% of salt), 7.5 g(10% of salt), 15 g(20% of salt) and 30 g(40% of salt) and analy...

Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages

Functional meat products containing elevated omega-3 (n-3) fatty acids, such as α-linolenic acid (ALA), may be formulated by replacing animal fat with flaxseed oil, but the addition of flaxseed oil to meat products can adversely affect sensory properties, particularly textural properties. The objective of this study was to investigate how different methods of flaxseed oil incorporation into chicken sausages affected their physical characteristics, as assessed by proximate composition, water holding capacity, water and fat binding capacity, cook loss, texture profile analysis (TPA), rheological analysis and nuclear magnetic resonance relaxometry (NMR). Sausages were formulated to contain enough ALA to meet the European Food Safety Authority requirements for nutrient and health claims (0.6 g per 100 g and 100 kcal) and compared with a non-oil containing control (C). Flaxseed oil, as a source of ALA, was incorporated in the following forms: direct addition (O); pre-emulsified (E); encapsulated and freeze-dried (F); encapsulated with cross-linker genipin and freeze-dried (G); encapsulated and spray-dried (S). When compared to the other formulations, the F and G formulations had lower values for storage and loss modulus and for all TPA measurements (p ≤ 0.05). G and S formulations had lower values (p ≤ 0.05) for cook loss than the other formulations. NMR showed that water populations in the G and S formulations behaved differently during heating compared to the other formulations. In summary, the physical characteristics of sausages were affected by flaxseed oil incorporation method, with encapsulation methods having the greatest impact compared to direct or pre-emulsified oil addition.

Effects of probiotic strains, Lactobacillus plantarum TN8 and Pediococcus acidilactici, on microbiological and physico-chemical characteristics of beef sausages

This study was undertaken to evaluate the effects of a combination of probiotic strains namely, Lactobacillus plantarum TN8 and Pediococcus acidilactici MA 18/5M and dietary fiber on microbiological and physico-chemical characteristics of sausages stored at 4 °C up to 12 days. L. plantarum TN8 might be a potential food additive in the meat industry as a probiotic agent. Microbial counts revealed a decrease in Enterobacteriaceae of inoculated sausages, which reached values below 2 log CFU/g in the stored product. Reformulated sausages recorded good textural attributes and improved sensory features. At the end of storage period, sausages with different probiotic strains decreased the b* color parameter and cooking loss when compared with control samples. Sensorial and color parameters could be used for constructing regression models to predict overall acceptability. On the other hand, the free fatty acid profile was significantly affected by probiotic strains. Overall, the inclusion of two probiotic strains and fiber improved the hygienic quality and sensorial features of sausages.

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement). Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness. The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose. The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added. The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness. Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.

Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages

In this work the antimicrobial effect of Thymus vulgare and Origanum vulgare aqueous tea infusion on the total mesophilic bacterial count (TVC), psychrotrophic bacteria count (PBC) and enterococci count in the heat treated meat product - sausages were evaluated. To prepare 1 kg of sausage in experimental groups were used 10 cm3 of Thymus vulgare resp. Origanum vulgare aqueous tea infusions. It was found that value of TVC and PBC in the experimental groups of sausages with Thymus vulgare addition after 7 days of storage (4 °C) were 2.78 resp. 2.14 log cfu.g-1 and with the Origanum vulgare addition were 2.49 resp. 1.90 log cfu.g-1. The value of TVC and PBC in the control group of sausage were 3.13 resp. 2.72 log cfu.g-1. During 10 days of storage (4 °C) the TVC and PBC in the sausages with Thymus vulgare addition increase and reached the value 4.81 resp. 3.52 log cfu.g-1. In the sausages with the Origanum vulgare addition TVC and PBC after 10 days of storage reached the value 3.67 resp. 1.60 log cfu.g-1. The value of TVC and PBC in the control group of sausage after 10 days of storage were 6.47 resp. 5.47 log cfu.g-1. Counts of enterococci in control and experimental groups of sausages during 10 days of storage were not detected. Thyme and origanum aqueous tea infusions suppressed the development of TVC and PBC compare to control samples.

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

This paper examines the effect of emulsion gels (EG) prepared with chia (CEG) and oats (OEG) used as animal fat replacers in reduced-fat fresh sausages (longaniza) (LRF) during chilled storage. Reduced-fat samples were reformulated with CEG and OEG, (LRF/CEG and LRF/OEG respectively). Normal (LNF/P) and reduced-fat (LRF/P) (all-pork-fat) sausages were used as controls. Nutritional composition and microbiological, technological and sensory characteristics of sausages were evaluated. The presence of an EG affected (P<0.05) the concentrations of some minerals and amino acids in sausages. CEG improved MUFA and PUFA contents. Cooking loss was lower (P<0.05) in LRF/CEG and LRF/OEG than in the controls. Of all the reduced-fat samples, Kramer shear force values (KSF) were highest (P<0.05) in the ones containing an EG. KSF generally increased (P<0.05) over storage in all samples. The microbial count was significantly affected by the use of CEG. Sensory properties were affected by the incorporation of an EG, but all sausages were judged acceptable.

Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate

Substitution of animal fat with oils rich in n-3 is a feasible way to improve the nutritive value of comminuted meat product. The effect on the characteristics of sausages was investigated of partial replacement of porcine fat with soybean oil (SBO) using a pre-emulsification technique. Fish protein isolate (FPI) produced from yellow stripe trevally (Selaroides leptolepis) was used as an emulsifier to prepare pre-emulsified SBO (preSBO), and its concentration effect (1%, 2% and 3%, w/v) was observed in comparison with soy protein isolate (SPI). Substitution of porcine fat using preSBO enhanced the product stability. SPI exhibited better emulsifying ability than FPI. However, FPI was more effective at reinforcing the protein matrix of the sausages than SPI, as suggested by a lowered cooking loss and the restored textural attributes of the sausages formulated with FPI stabilized preSBO. The effective concentration of FPI to improve the product stability was 2%. This work suggested that FPI was promising in the preparation of emulsified meat products.

Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635

In this study, bacteriocin “BacTN635” was used to maintain quality and extend shelf life of refrigerated turkey meat sausage. Connections between lipid and protein oxidations and instrumentally textural changes using Bayesian networks during storage of turkey meat sausage were also studied. BacTN635 slowed down metmyoglobin and carbonyl group accumulation and delayed the disappearance of sulphydryl proteins (P < 0.05) in turkey meat sausage. This bacteriocin led to a decrease in primary and secondary lipid oxidation (P < 0.05) and enhanced texture characteristics of sausage by reducing hardness (P < 0.05) and controlling the elasticity lose during refrigeration. We have also investigated the correlations between protein and lipid oxidation and instrumentally measured the parameters of turkey meat sausage treated by BacTN635. The developed model, based on Bayesian network techniques, can automatically learn emerging models in data to explain protein and lipid oxidation and texture modification relationships. Equally, sensorial parameters were used for constructing regression models to predict overall acceptability. In conclusion, BacTN635 could be a promising tool for extending the safety and quality of refrigerated turkey meat sausage. This bacteriocin could be a strong candidate for future applications in a wide range of meat products.

Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage.

Partial replacement of animal fats with n-3 rich oils is a promising way to improve nutritive value of meat products. In the present work, the effects of porcine fat substitution with soybean oil (SBO) on characteristics of sausages were studied at the oil substitution levels of 25, 35, and 45% by weight of porcine fat. SBO was introduced to the sausages alternatively in native or pre-emulsified forms, the latter with fish protein isolate (FPI) or Na-caseinate (Nc) as emulsifier. Characteristics of the sausages, including cooking loss, water holding capacity, texture attributes, microstructure, and color, were then determined. The sausages added with pre-emulsified SBO stabilized by FPI showed better stability than the control (without added SBO), as indicated by lower cooking loss and higher hardness. Microstructure with better homogeneity was also evident in the sausages added with pre-emulsified SBO stabilized by FPI. However, the sausages added with pre-emulsified SBO stabilized by Nc showed poorer stability than the control, and possessed sponge-like microstructure. Generally, increased oil substitution level led to inferior stability of the product, especially in the sausages formulated with pre-emulsified SBO stabilized by Nc. The results suggested that FPI might be used in comminuted meat products with desirable effects, in the pre-emulsification, on replacement level up to 35% of porcine fat.

Variasi Pencampuran Daging Ikan Gabus dengan Tempe Kedelai pada Pembuatan Sosis Ditinjau dari Sifat Fisik, Organoleptik, dan Kadar Protein

Background : Sausage is processed minced meat which is mixed with spices. Generally, sausage is made of beef which contains high cholesterol. It is not suitable to be consumed by anyone who has high blood pressure or who has high cholesterol in blood. Moreover, the price of beef in the market is quite expensive. Thus, alternatif option is needed to replace the main ingredient in order to be affordable for all people.&#x0D; Objective : The aim of this research is to determine the chracteristics of sausage product with mixed variation of common snakehead&#x0D; fish and soybean tempeh based on phisical characteristics, organoleptic characteristics, and protein content.&#x0D; Method : This research was a quasi-experimental with simple random design. Observation of physical characteristics was analizeddesciptively. Organoleptic charecteristic was analized by Kruskall-Wallis Test,it was continued to Mann Whitney Test if there was a difference. Protein content was analized desciptively. The results of physical characteristic were more soybean tempeh added, the color of sausage was more brown, the fishy smell was reduced, the taste of tempe was stronger, the taste of fish was reduced, and also the texture was softer.&#x0D; Result : The result of organoleptic charecteristics of the sausage which gets highest positive response on color and taste was sausage which has mixture of 80% common snakehead fish and 20% soybean tempeh. For smell and texture, sausage which gets highest positive response was sausage which has mixture of 90% common snakehead fish and 10% soybean tempeh. The result of protein content was more soybean tempeh added, the protein content was smaller.&#x0D; Conclusion : The conclucion of this research is mixing soybean tempeh influences the characteristics of sausage based on physical&#x0D; characteristics, organoleptic characteristics, protein content.&#x0D; &#x0D; Key words : sausage, common snakehead fish, soybean tempeh, physical characteristic, organoleptic characteristic, protein

Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage.

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual nitrite content was decreased by thyme and rosemary compared to the control. Lightness (L*) and yellowness (b*) were increased during storage, whereas redness (a*) and whiteness (W) were decreased before and after storage by addition of thyme and rosemary. The amount of TPC and lactic acid bacteria was lower at the end of storage in sausage containing thyme and rosemary. The 2, 2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging capacity of sausages was increased by addition of thyme and rosemary compared to that in the control before and after storage. In particular, T2 (0.2% thyme addition) showed the highest DPPH radical scavenging capacity during storage. In a sensory evaluation, flavor and overall acceptability were lower in sausages containing thyme and rosemary than in the control. However, at the end of storage (6 wk), aroma, flavor and overall acceptability were not significantly different among the sausage samples.

Microbiological Characteristics of Fermented Catfish (Clarias gariepinus) Sausage as The Result of Carrageenan Addition

Fermented sausages are the emulsion product and their stability is strongly determined by protein interaction which acts as an emulsifier along with binder compound in order to form cross-link. Thus the products become compact and resistant to the infection of pathogenic and spoilage bacteria. The current research was aimed to investigate the microbiological character-istics of sausage as the result of carrageenan addition. This descriptive re-search was repeated three times. The result revealed that pH will gradually decrease following to the length of fermentation. At the end of the fermen-tation, the lowest pH (4.84±0.01) found 2.5 % additional carrageenan. Addi-tion of carrageenan 1.25% up to 5% could inhibit the growth of pathogenic bacteria 14th day onwards up to 28th day of fermentation, but not for lactic acid bacteria (LAB). Surprisingly, on the last day of fermentation, carragee-nan did not affecting LAB growth. The growth of LAB on the treatment of 0 to 5 % carrageenan was not significantly different with 6.5134±0.08 and 6.6466±0.14 log CFU/ml, respectively. It is clear that the addition of carra-geenan to the concentration of 5% will only inhibit pathogenic bacteria but not for LAB.

Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments during Refrigerated Storage

Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to 1 st cooked treatments and those submitted to 2 nd cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with 1st cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with 2 nd cooked treatments changed gradually. VBN levels were generally lower in products with 2 nd cooked treatments than in those with 1 st cooked treatments, but they varied with the type of products. On the 35 th day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with 1st cooked treatments and 3.44-6.92 log CFU/g in products with 2 nd cooked treatments, showing fewer bacteria in the latter products. Conclusions: 1 st cooked treatments were effective in microbial control, but 2 nd cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

Effects of Vegetable Incorporation on Physical and Sensory Characteristics of Sausages

Effects of Vegetable Incorporation on Physical and Sensory Characteristics of Sausages

Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage

AbstractThe aim of this study was to investigate the influence of dense phase carbon dioxide (DPCD) combined with mild heating on gel properties and its relationship to denaturation of sausage protein. The results showed that, compared with samples treated by heating only (50 or 60 °C, 15 min), DPCD combined with mild heating (10 MPa, 50 or 60 °C, 15 min) increased the hardness, springiness and weight loss, meanwhile decreased the redness of the sausages. The DPCD treatments decreased the protein solubility which related to color, pH, weight loss, hardness and springiness significantly. The secondary structures change of myosin was observed, which induced the denaturation of myosin after DPCD combined with mild heating treatment. Actin denaturation depended on temperature and treatment time (more than 60 °C and 45 min) of DPCD. This study revealed DPCD combined with mild heating changed the structure of protein, cause protein denaturation and then induced gel formation of sausages.Practical ApplicationsGel property is one of the most functional characteristics of sausages, meatballs and other food produced by minced meat. People have tried different methods, for example adding salts and using high pressure, to improve gel property, water‐holding capacity, fat retention and reduce weight loss. In this study, DPCD combined with mild heating induced denser gel and cooked like appearance of the sausages compared with the samples treated by mild heating only. The results showed that DPCD treatment changed the processing property of minced mutton and can be used as a potential way to produce better gel meat products under low temperature.

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages.

This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.

Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial

Resumo O aumento da conscientização do consumidor sobre a relação nutrição e saúde tem elevado os esforços para o desenvolvimento de alimentos contendo compostos bioativos capazes de promover benefícios adicionais à saúde além da nutrição básica, entre os quais a vitamina C. Entretanto, muitas vezes a adição desses compostos pode ser prejudicada por sua baixa estabilidade, bem como pela possibilidade de alterar as características do produto ao qual são aplicados. O objetivo deste estudo foi avaliar o efeito da aplicação de vitamina C livre ou encapsulada nas características físico-químicas e sensoriais de salsicha de carne frango, além de avaliar sua estabilidade durante armazenamento refrigerado. Três tratamentos foram avaliados: salsicha com vitamina C livre, salsicha com vitamina C encapsulada por spray chilling e salsicha sem adição de vitamina C. As salsichas foram caracterizadas quanto aos seguintes parâmetros: estabilidade da emulsão, atividade de água, teor de umidade e teste de aceitação sensorial, com 60 provadores não treinados, em relação aos atributos de sabor, textura, cor, aroma e aceitabilidade global. As salsichas também foram avaliadas quanto à estabilidade durante armazenamento a 4°C, por meio das análises de cor objetiva (L*, a* e b*), valor de pH, textura instrumental (dureza) e oxidação lipídica (TBARS). A aplicação da vitamina C, independentemente da forma aplicada, livre ou encapsulada, não alterou (p &gt; 0,05) as características físico-químicas e sensoriais das salsichas, e promoveu estabilidade oxidativa satisfatória, mantendo os níveis de malonaldeído abaixo de 0,06 mg/kg de amostra durante 42 dias. Embora a encapsulação da vitamina C não tenha demonstrado vantagens em relação à sua aplicação na forma livre, a utilização da vitamina C livre nas concentrações estudadas neste trabalho, em salsicha produzida com carne de frango, como antioxidante, pode ser considerada promissora, tanto do ponto de vista tecnológico como para aumentar a saudabilidade deste produto.

자색고구마 색소와 분말 혼합 첨가에 의한 소시지의 항산화 활성 및 품질 특성

The objective of this study was to examine both antioxidant activities and quality characteristics of sausages made from a mixture of purple sweet potato powder and pigment. Five sausages were manufactured: F0 (control), F1 (0.15%-sodium nitrite), F2 (0.2%-purple sweet potato pigment), F3 (0.2%-purple sweet potato pigment and 5%-purple sweet potato powder), and F4 (0.2%-purple sweet potato pigment and 10%-purple sweet potato powder). Sausages were stored at 4±1°C for 30 days. Total polyphenol, 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging activity, acid value, peroxide value, volatile basic nitrogen (VBN), and total bacterial cell contents were analyzed. Total polyphenol content and DPPH radical scavenging activity increased according to the amount of purple sweet potato, whereas acid value, peroxide value, and VBN decreased. Addition of 0.2% purple sweet potato pigment increased lipid oxidative stability and protein deterioration inhibitory effect compared to F0, but not to the levels of 0.15% sodium nitrite. However, F2 showed the lowest pH during storage due to the pH (2.52) of the pigment. Microorganism analysis revealed that total bacterial counts of sausage added with 0.2% purple sweet potato pigment were significantly lower (P<0.05) than that of sodium nitrite-supplemented sausage. As a result, purple sweet potato powder and pigment demonstrate antioxidative activity and lipid oxidative stability in sausages, making them suitable ingredients for manu- facturing sausages.