Control Sausages Research Articles

Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit

Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (P<0.05) in moisture content, and ash compared to control beef sausage. As expected, hedonic test found that consumers preferred (P<0.05) control beef sausage compared to other formulations. Beef sausage incorporated with 25% unripe jackfruit (formulation A) was the most preferred by consumers in texture, taste, and overall acceptance among all sausages with unripe jackfruit. These findings obtained that formulation of beef sausage incorporated with unripe jackfruit could be accepted by consumers.

Processing stage-guided effects of spices on the formation and accumulation of heterocyclic amines in smoked and cooked sausages

Heterocyclic amines (HAs) could be generated though sausage processing. The results showed that garlic, black pepper, chili inhibited the formation of HAs (584.29 ng/g, 613.11 ng/g, 677.23 ng/g) whereas ginger and Sichuan pepper intensified (965.66 ng/g, 916.59 ng/g) compare with control sausage 863.86 ng/g. Furthermore, the study showed that garlic, black pepper, chilli all inhibited the formation of total HAs at stage of raw, drying, baking and steaming and had different inhibitory effect at every stage. Black pepper had the best inhibitory effect across four stages and inhibition rate reached 65%, 69%, 66%, 84% after each stage. Chilli was the only one had inhibitory effect on both free and protein-bound HAs at every stage and inhibition rate about free and protein-bound HAs reached 38% and 76% in finished sausage. Adding certain spices properly during processing would be helpful to obtain fewer HAs in sausage.

Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria

The traditional dry sausage is highly appreciated in China because of its unique flavor characteristics. This study aimed to characterize and compare the flavor profile of traditional dry sausage, inoculated with lactic acid bacteria (LAB), including Lactobacillus plantarum MDJ2, Lactobacillus sakei HRB10, Lactobacillus curvatus SYS29, Weissella hellenica HRB6, and Lactococcus lactis HRB0 using headspace solid-phase microextraction gas chromatography-mass spectrometry coupled with electronic nose (E-nose). The control (non-inoculated) sausage presented higher water activity and moisture content compared to the inoculated sausages whereas, the inoculation led to decreased pH values and increased LAB counts during fermentation of dry sausages. Inoculation with LAB increased volatile compound contents and decreased total contents of free amino acids of sausages. E-nose and sensory analysis confirmed that inoculation with LAB, especially W. hellenica HRB6, Lb. sakei HRB10, and Lb. curvatus SYS29 enriched the pleasant odors of dry sausage. Correlation analysis demonstrated that sausages inoculated with W. hellenica HRB6 and Lb. sakei HRB10 showed a correlation with most of the key volatile compounds. In conclusion, W. hellenica HRB6 and Lb. sakei HRB10 are promising starter cultures to enhance the flavor characteristics of dry sausages.

Effect of orange peel and moringa leaves extracts on quality of chicken sausages under frozen storage

PurposeThis paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.Design/methodology/approachChicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.FindingsIn comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.Originality/valueThe observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage.

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.

Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil

This study's objective was to evaluate the effect of storage time (-18 ± 1 °C/60 days) under colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with oil pre-emulsified linseed to replace animal fat. Five formulations have been developed; the control sausage (0%) and four fat replacement levels with pre-emulsified linseed oil: 10, 20, 30, and 40%. Color analysis s (L *, a * and b *), determination of the total colorimetric difference (CD), water activity (Aw), pH, moisture, water retention capacity (WRC), and lipid oxidation through the number of substances reactive to thiobarbituric acid (TBARS), where all analysis were determined at intervals of 0, 20, 40 and 60 days of storage. The treatment, the storage time, and the interaction between these factors significantly affected (P < .0001) most of the studied parameters. The TBARS values were affected by the treatment (P < .0001) and by the storage days (P < .0001), with an interaction between these factors (P < .0001). However, it is suggested that the replacement of animal fat with pre-emulsified linseed oil was a viable strategy without causing detrimental effects on the product's quality during the storage period.

Survivability of Clostridioides difficile spores in fermented pork summer sausage during refrigerated storage.

Background and Aim:Clostridioides difficile is a spore-forming pathogen that causes serious enteric disease in humans. Strains have been isolated from food animals and meat, including pork, which suggest a potential for foodborne transmission. Pork summer sausage is a popular fermented meat product, which is consumed cooked or cooked to a lower internal temperature due to acidification of the product. The effect of acidity and cooking on the viability of C. difficile spores in a fermented meat product has not been determined. Therefore, the aim was to study the survivability of C. difficile spores in fermented pork summer sausage.Materials and Methods:Fermented pork sausages were prepared according to a commercial recipe with or without starter culture and C. difficile spores followed by fermentation at 37°C for ~12 h under 85% relative humidity until pH 5.0 was reached and further processed as cooked (>57°C) or uncooked (≤57°C) and stored at 4°C. C. difficile spores in sausages were enumerated at 1 h following inoculation and on days 0, 1, 7, 14, 21, 30, 60, and 90 of storage.Results:It was observed that C. difficile spore viability in control unfermented treatment was significantly different on day 0 from the fermented, fermented cooked, and control unfermented cooked treatments (p<0.05); however, there was no significant difference among the latter three treatment groups throughout 90 days of storage (p>0.05). On day 90 of storage, the unfermented control sausages yielded ~4.0 log colony-forming unit (CFU)/g of C. difficile spores compared to ~3.5 log CFU/g recovered from fermented samples and the unfermented cooked control samples identifying spore viability in all treatment groups.Conclusion:C. difficile spores were found to survive the acidity and cooking of fermented pork summer sausage and storage at 4°C for 3 months, thereby highlighting the need for effective intervention strategies to reduce the risk of C. difficile contamination in pork products.

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

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 &lt; 0.05) but high ash and dietary fiber content (p &lt; 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p &lt; 0.05), but no significant difference in cohesiveness and springiness was found (p &lt; 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 &lt; 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 &lt; 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 &lt; 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.

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage.

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles

The traditional dry sausage is highly appreciated in China because of its unique quality characteristics, but it contains high salt content. Hence, this study aimed to evaluate the effects of lactic acid bacteria (LAB) comprising Lactobacillus sakei (LS), Lactobacillus curvatus (LC), Lactobacillus plantarum (LP), and Weissella hellenica (WH) on the quality attributes of the reduced-salt dry fermented sausages. The results indicated that the LP sausage showed higher (P < 0.05) shear force value compared to the other sausages, while the LP, LC, and WH sausages had higher (P < 0.05) lightness values than the control sausages. Seventy-six volatile compounds were detected, and nine compounds were identified as the key differential volatile compounds among the sausages based on partial least squares discriminant analysis. Clustering analysis of electronic nose results corresponded well to the volatile compound results. The sensory evaluation confirmed that the inoculation with LC and LP had a positive impact on the aroma, color, and hardness attributes of the reduced-salt sausages. Besides, partial least squares regression analysis further indicated that L. curvatus and L. plantarum could be used as the potential starter cultures to manufacture reduced-salt dry fermented sausage having improved texture, color, and flavor.

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages.

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g−1, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.

Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant ( Solanum melongena ) powder in different drying method and level during storage

This study was to conducted the effect of eggplant (EP) powder on product quality of low-fat model sausages (LFS) stored for 35 days. The treatments included were as follows: control, reference (0.01% ascorbic acid, AA), 0.25% oven-dried EP powder (ODEP) (O1), 0.5% ODEP (O2), 0.25% freeze-dried EP powder (FDEP) (F1), and 0.5% FDEP (F2). The addition of EP powder reduced the redness values (a*) but increased the yellowness values (b*) of sausages (p < .05). Control sausages had higher purge loss (PL,%) and hardness values than those with EP powder (p < .05). The addition of EP powder to sausages reduced thiobarbituric acid-reactive substance (TBARS) values, with O2 having the lowest TBARS values (p < .05). EP powder inhibited the microbial growth in the sausages, with the F2 having the lowest levels (p < .05). Thus, adding 0.5% ODEP and FDEP extended the shelf-life of low-fat sausage during refrigerated storage. Newly impact statement Low-fat sausage is demanded by consumers due to health concerns. Meat products can be easily oxidized through processing procedures such as heating, packaging, and storing. Eggplant (EP) is known to contain high levels of antioxidants and other bioactive compounds such as anthocyanin and delphinidin antioxidants, which can retard the oxidation process. This study was useful information to increase the quality and shelf-life of meat products using EP powder as an antioxidant and antimicrobial agent.

Influence of Murta (Ugni molinae Turcz) Powder on the Frankfurters Quality

Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease frankfurter sensory properties, since it accelerates the rancidity of the products. This fact is highly dependent on the fatty acids composition since the unsaturation promotes oxidative reactions. Currently, strategies have been developed to replace animal fat with vegetable oils or the inclusion of new raw materials. The murta (Ugni molinae Turcz), an endemic plant in Chile, is a specie that contains high levels of flavonoids in its fruits and has a pleasant flavor, as well as a sweet and floral aroma. However, the effect of the addition of these fruits in the formulation of meat products has been scarcely studied. The present study aims to reduce the use of synthetic additives using natural ones (murta powder). Therefore, this research evaluated the influence of the inclusion of murta on the chemical, sensory, and instrumental parameters of traditional frankfurters. Three batches of frankfurters were manufactured: control sausages without additives (T0); samples with chemical antioxidant (T1); and with murta fruit powder (T2). The chemical composition, physicochemical parameters and sensory properties were determined. Frankfurters made with murta (T2) presented middle values in energy, moisture and sodium compared with control. Also, the reformulated sausages (T2) presented the lowest water holding capacity, redness (a*) and yellowness and the highest values of fat and carbohydrates. Regarding fatty acids content, the most important changes were observed in the C18:0 and C14:0 (T2 presented the lowest values) and C18:2n-6 (T2 had the highest values), but minimal differences were observed in the total SFA, MUFA and PUFA content. Cholesterol content from T2 were similar to the control samples, and T1 presented the highest values. Although these differences, both chemical and nutritional quality of all frankfurters manufactured in the present study were very similar among treatments. Finally, according to the sensory analysis, T2 presented better acceptability and sensory characteristics compared with the other treatments (p ≤ 0.05). Therefore, the inclusion of murta in the production of frankfurters could be a strategy to improve the sensory characteristics of this product with minimal changes in chemical and nutritional properties. However, the effect of murta on oxidative stability and frankfurter shelf-life should be studied in depth in future research.

Effect of adding different types of flour on the quality of low fat beef sausage

The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%) content and significant differences were found in cooking loss (%), pH (%) and EE (%) content. While analyzing the different types of sausages, highly significant differences were found in pH, DM (%), CP (%) and EE (%) content and significant differences in Ash (%) content. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. Significantly higher DM (%) and CP (%) were found in beef sausage without any flour, no significant differences were found among the flour groups in DM (%) and CP (%) content. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In all cases the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of sausages of different treatments at different storage period were measured. No significant differences in L* value were found among beef sausages and storage time. On the other hand, different types of sausages had a significant effect on a* and b* values. Significantly higher a* value was found in beef sausage with 10% corn flour and b* value in beef sausage without any flour (Control). Storage period had no effect on b* values, but effect on a* values. Significantly lower a* value was found at 0 day of storage time. In sensory analysis, highly significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages but no significant found in color. All the parameters were significantly lower in control sausage except off-flavour, which was significantly higher in control sausage. No significant differences were found in sensory parameters among the sausages manufactured from different types of flour. From this experiment, it might be concluded that addition of different types of flour increases the overall acceptability of beef sausage.&#x0D; Bang. J. Anim. Sci. 2021. 50 (1):1-11

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder.

The impact of green tea extract powder and rosemary extract powder, alone or in combination, on the quality characteristics of naturally cured pork sausages produced with white kimchi powder as a nitrate source was evaluated. Ground pork sausages were assigned to one of seven treatments: control (0.01% sodium nitrite and 0.05% sodium ascorbate), treatment 1 (0.3% white kimchi powder and 0.05% green tea extract powder), treatment 2 (0.3% white kimchi powder and 0.1% green tea extract powder), treatment 3 (0.3% white kimchi powder and 0.05% rosemary extract powder), treatment 4 (0.3% white kimchi powder and 0.1% rosemary extract powder), treatment 5 (0.3% white kimchi powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder), and treatment 6 (0.3% celery juice powder, 0.05% green tea extract powder, and 0.05% rosemary extract powder). Naturally cured products had lower (p<0.05) cooking yield and residual nitrite content than control sausages. However, compared to the control, naturally cured products with white kimchi powder (treatments 1 to 5) showed similar the pH, oxidation-reduction potential, CIE L* values, CIE a* values, nitrosyl hemochrome content, total pigment content, and curing efficiency to the control. When the amount of green tea extract powder or rosemary extract powder was increased to 0.1% (treatments 2 and 4), lipid oxidation was reduced (p<0.05). These results indicate that green tea extract powder, rosemary extract powder, and white kimchi powder may provide an effective solution to replace synthetic nitrite and ascorbate used in traditionally cured products.

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage.

The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.

Roasted Pearl Millet Flour (RoPMF) Improved the Mineral Composition of Beef Sausages

Meat products which are cheaper and have better nutritional composition are crucial for reducing hunger and promoting good health and wellbeing of humans. This study investigated the nutritional, physicochemical, sensory, and formulation cost of beef sausages prepared using roasted pearl millet flour (RoPMF). A complete randomized design was used to assign roasted pearl millet flour (0% RoPMF, 5% RoPMF, 10% RoPMF and 15% RoPMF) to meats. Other ingredients were added in equal amounts. The official methods of analysis of the Association of Official Analytical Chemists and British Standard Institute procedures were used for mineral and sensory analysis, respectively. There were significant differences (P&lt;0.05) in the mineral composition of the beef sausages. The iron, magnesium and calcium contents of the RoPMF sausages were generally higher than the control (0% RoPMF) sausages. The potassium contents of 5% RoPMF and 15% RoPMF sausages were similar (P&gt;0.05) to the control. The 5% RoPMF sausages had the highest zinc content of 35.29±0.18 mg/kg. There were no significant differences (P&gt;0.05) in the sensory (color, flavor intensity, flavor liking, texture, tenderness, juiciness) scores and overall acceptability of the beef sausages. The ash, fat, carbohydrate, water holding capacity, and peroxide value of the beef sausages were not affected (P&gt;0.05) when RoPMF was used for the formulation. In general, the protein content of the RoPMF beef sausages was not affected negatively. The cost of producing a kilogram of beef sausages was GHS 31.50 ($5.47), GHS 31.10 ($5.40), GHS 30.70 ($5.33), and GHS 30.30 ($5.26) for 0% RoPMF, 5% RoPMF, 10% RoPMF, and 15% RoPMF beef sausages, respectively. It is concluded that the formulation of beef sausages with roasted pearl millet flour did not negatively affect the sensory characteristics of the sausages, but improved it mineral composition and reduced production cost.

Physicochemical Properties, Nutritional Composition and Sensory Acceptance of Chicken Meat Sausages with Chia Seed Powder Substitution

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.

Inactive dry yeast to improve the oxidative stability of Spanish dry-fermented sausage “salchichón”

The use of inactive dry yeasts (IDY) of Saccharomyces cerevisiae as a natural alternative to sodium ascorbate to inhibit the oxidation reactions of Spanish dry-fermented sausage “salchichón” was studied. Control sausages and those treated with different IDY concentrations were monitored and analyzed at 0, 7, 14, 21 and 28 d throughout the ripening process. The application of IDY (1.5 and 3 g/100 g) did not affect the physicochemical parameters and microbial counts over time. However, IDY addition achieved a more stable phenolic content, antioxidant activity of samples was increased, and a lower lipid and protein oxidation were observed compared to the use of sodium ascorbate. Likewise, sausages with 3 g/100 g IDY showed similar or lower quantities of volatile compounds related to lipid oxidation at the end of ripening than those elaborated with sodium ascorbate. From a sensory point of view, IDY addition provided bread/yeast and sweet notes to sausages. However, consumers did not find differences among samples in a hedonic ranking test. Therefore, IDY could be employed in “salchichón” as natural preservatives providing pleasant sensory attributes to the product.

Evaluation of the antibacterial activity of allyl isothiocyanate, clove oil, eugenol and carvacrol against spoilage lactic acid bacteria

In recent years, the antibacterial properties of essential oils (EOs) and EO components have attracted attention, but only few studies have investigated their effect against spoilage lactic acid bacteria (LAB). To collect knowledge of antimicrobial effect of EO and EO components against spoilage LAB, the ability of allyl isothiocyanate (AITC), clove oil, eugenol, and carvacrol to control the growth of 6 types of spoilage-causing LAB was evaluated. Carvacrol, at 500 mg/L, and eugenol and AITC, at 2000 mg/L, could suppress the growth of all LAB. Susceptibility to clove oil varied among strains. Finally, the effect of carvacrol on the growth of 2 types of selected LAB in fresh sausage was evaluated. The number of LAB in sausages treated with 5000 or 10,000 mg/kg of carvacrol was lower than that in the control sausages (to which EO had not been added), and the growth of LAB was significantly suppressed at 20,000 mg/kg (P < 0.01). In this study, it was found that EO and EO components were effective in suppressing the growth of LAB, thus suggesting its application in preservation of food in the future.