Quality Of Sausages Research Articles

Biochemical Changes in Dressed Priacanthus hamrur (Bull’s Eye) During Frozen Storage and Its Effect on Physical and Sensory Quality of Fish Sausage

In the present investigation, biochemical changes in dressed and frozen stored Priacanthus hamrur and their influence on quality of fish sausage have been studied. During the frozen storage period of five months, moisture content decreased and led to the increment on other proximate constituents due to percentage balance. Quality indices such as total volatile base nitrogen and trimethyl amine nitrogen increased significantly (P < 0.05) and reached 44.80 mg N/100 g and 22.00 mg N/100 g of meat, respectively. Non-protein nitrogenous contents were found to decrease due to the loss in thaw drip. Lipid freshness parameters such as peroxide value and free fatty acid value increased and resulted in reduced extractability of salt soluble proteins. Gel strength of fish sausage decreased significantly (P < 0.05) during the storage period and this was also supported by the folding test. Increments in the expressible moisture content clearly indicated the loss of protein functionality, like water holding ability, due to denaturation during frozen storage. From the sensory evaluation, dressed P. hamrur can be stored frozen without any cryoprotective and preservative agents up to four months when it is intended for the preparation of fish sausage and this was also evidence from the changes in biochemical constituents.

Physicochemical and sensory qualities of pork sausage incorporated with blood

A study was conducted to find out the effect incorporating whole blood the on physicochemical and sensory qualities of the pork sausage. Four formulations were prepared with 10, 15 and 20% incorporation of whole blood and compared with the control sample which was prepared with 55% lean pork, 10% lard, 5% diced pork fat, 10% rice flour, 2.5% skim milk powder, 4% spice mix, 1.5% salt, 5% ice, 4% soya and 3% egg. The ingredients were blended and stuffed into natural goat casings and cooked in hot water at 82°C for 30 min. Emulsion stability, pH value, TBA, water holding capacities and water activities were found to be increased with increase in blood incorporation level (P<0.01) whereas cooking loss showed a lower trend with incorporation of blood. Moisture, protein and ash contents of the sausages showed significantly increasing trend (P<0.01) but fat percent showed a significantly decreasing trend with incorporation of blood. Sensory evaluation revealed that product with 10% blood was highly preferred by the panelists.

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2×10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n=20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (−11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageous.

Effect of steaming and storage time on the microbial quality of duck and quail sausages

Effect of steaming and storage time on the microbial quality of duck and quail sausages

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus vitulinus C2) and (ii) SAS-2 (L. sakei 442 + S. xylosus C8). Cultures were introduced into dry sausage manufacturing process at a local small-scale facility. Microbiological and physicochemical parameters were monitored throughout fermentation and ripening periods, while sensory attributes of the final products were evaluated by a trained panel. Lactic acid bacteria revealed their ability to colonize and adapt properly to the meat matrix, inhibiting the growth of spontaneous microflora and enhancing safety and hygienic profile of the products. Both SAS showed a beneficial effect on lipid oxidation and texture of the final products. Staphylococcus vitulinus C2, from SAS-1, promoted a better redness of the final product. Sensory profile revealed that SAS addition preserved typical sensory attributes. Introduction of these cultures could provide an additional tool to standardize manufacturing processes aiming to enhance safety and quality while keeping typical sensory attributes of regional dry fermented sausages.

Structure and Quality of Low Value Carabeef Sausages at Frozen Storage

The objective of this study was to assess the effect of different binders like wheat flour, soy flour), whole egg and liquid whey under packaging methods like Aerobic and Vacuum packaging on the structure, physico-chemical, microbial and sensory qualities of low value meat incorporated buffalo meat sausages under frozen storage (−18°C). Sausages incorporated with LW had better organoleptic qualities and good shelf life However, those incorporated with WF had the best structural properties and acceptability even under ordinary packaging method. With respect to packaging methods, aerobically packed sausages revealed lowest shear force values, total viable count and anaerobic count. Sausages packed under vacuum recorded the highest pH, odour, appearance, juiciness, tenderness and overall acceptability scores, lowest Thiobarbituric Acid Number and yeast and mould count.

SENSORY CHARACTERISTICS AND NUTRITIONAL QUALITIES OF PORK SAUSAGE TREATED WITH BOILED ‘PREKESE’ (TETRAPLEURA TETRAPTERA) POD EXTRACT

This study was conducted to assess the effect of “prekese” pod extract (PPE) prepared from ground, cut or whole boiled ‘prekese’ on the sensory characteristics and nutritional qualities of pork sausages. Four (4) kg of minced pork was obtained and was divided into four batches of 1 kg each. Each batch was spiced and 10 ml of PPE added. These were stuffed into casing and vacuum sealed in transparent polythene bags and refrigerated at 4oC for nutritional and sensory analyses. A five point category scale was used for the sensory analyses. The inclusion of 10 ml of PPE from the various treatments had no effect (P > 0.05) on the acceptability of the sausages. It was also observed from the proximate analysis that, there were no significant differences in the protein content of the products but there were significant differences in terms of moisture, crude fat and the pH. The use of ‘prekeese’ pod extract in the preparation of pork sausages had no adverse effect on the sensory attributes of the sausages. ‘Prekeese’ pod extract could not improve upon the protein content of the pork sausages. Moisture and pH contents of pork sausages prepared without boiled ‘prekese’ was lower than pork sausages prepared using boiled ‘prekese’. Keywords: Boiled ‘prekese’, Nutritional qualities, Pork sausage, Sensory characteristics

Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions

Co-research group in cooperation between Nong Lam University and VINAGAMMA Center in Ho Chi Minh City carried out this irradiation experiments on instant food by using two different irradiation techniques. The stationary irradiation sourced from Co60 was applied at different doses (1.0 kGy, 2.5 kGy, 5.0 kGy) to ready to eat pasteurized sausage and mobile irradiation sourced from Electron –Beam (EB) was applied at same doses to pasteurized sausage in order to prolong the shelf-life of the products. After irradiation, the microbial and sensory quality of sausage was analyzed and evaluated monthly upto six months of storage in natural conditions. The microbial parameter included total aerobic bacteria, yeast, mold, E. coli, clostridium spp. and sensory parameters of color, structure, smell, and taste was evaluated for each dose applied upto six months of storage at natural condition. The study results showed that despite the irradiation sources, application of 5.0kGy dose of irradiation was able to extend the shelf life of ready to eat sausages up to six months at natural condition without compromizing the microbial and sensory parameters. Thus, this irradiation technology could be applicable in extending the shelf life of meat products.

산란 노계육이 첨가된 유화형 소시지의 품질 특성 비교

Department of Animal Resource, Daegu University, Kyongsan 712-714, KoreaABSTRACT The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE a* and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE L* and b* values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.(Key words : spent laying hen meat, TBARS, meat color, WHC, emulsified sausage)

Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract

Dry fermented lamb-meat sausages were manufactured with 70% lamb meat, 30% lamb fat and rosemary extract under a controlled fermentation and ripening process. The antioxidant effect of three rosemary extract concentrations (0.015, 0.030 and 0.045%) on the oxidation stability, chemical composition, color parameter and sensory acceptability during ripening/drying and storage periods (1, 10, 25, 40 55, 70, 85 and 100 days) was studied. The fermentation process significantly (p 0.05) reduced the moisture content, pH and water activity, while the components of protein, fat and ash increased during the processing and storage periods. Water activity, pH and moisture/protein ratio (MPR) were within the control criteria for shelf stable products. Rosemary extract (high total phenol concentration) was an efficient antioxidant, improving fermented lamb-meat sausage quality based on color and off-odor. Sensory analysis results, particularly appearance, juiciness, hardness and saltiness were not significantly different (p 0.05) in final products, while the sourness (acidity), color and off-odor mean values were significantly different (p 0.05).

Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive

Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and antagonistic activities, as well as growth ability at different temperatures, pH, and NaCl concentrations. Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification by sequencing the 16S rRNA gene was carried out. As a result, LAB isolates were identified as Lactobacillus sakei (seven isolates) and Lactobacillus farciminis (one isolate), while CNC revealed isolates as being Staphylococcus xylosus (two isolates), Staphylococcus vitulinus (one isolate), and Staphylococcus hominis (one isolate). Properties exhibited by selected isolates would make them eligible as starter cultures to enhance both sensorial and safety qualities of artisanal fermented sausages while keeping manufacturing traditions.

Effect of Prekese (Tetrapleura tetraptera) Seed Powder on the Sensory Characteristics and Nutritional Qualities of Pork Sausage

This study was carried out to determine the effect of ‘prekese’ ( Tetrapleura tetraptera ) seed powder (PSP) on the sensory characteristics and nutritional qualities of smoke pork sausage. A total of 4kg of minced pork was used. The pork was divided into four equal parts (1kg per treatment). Each treatment contain the following: (T1) control (without PSP), (T2) with 3g of PSP, (T3) with 4g of PSP and (T4) with 5g of PSP. The sausages were stuffed into casing and vacuum sealed in transparent polythene bags and refrigerated at 2 o C for laboratory and sensory analysis. The sensory analysis was conducted to determine the effect of ‘prekese’ seed powder on the sensory characteristics of the product. Crude fat, crude protein, moisture content and pH were determined to find out the effect of the seed powder on the nutritional qualities of the products. The results showed that, the inclusion of up to 5g of PSP has no significant effects on taste, colour, prekese flavour, aroma and overall-liking. There were no significant differences (P > 0.05) in the crude fat of the products but there were significant differences (P < 0.05) in terms of moisture, crude protein and pH. Crude protein of T1, T3 and T4 were significantly higher (P < 0.05) than T2. The moisture content of T2 product was the highest followed by T4, T1 and T3. pH of the products T1, T2 and T3 were significantly higher (P < 0.05) than T4.

Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures

AbstractThe effect of selected starter cultures (Lactobacillus sakei + Staphylococcus carnosus or L. sakei + S. carnosus + Staphylococcus xylosus) on microbiological, biochemical and textural characteristics of a traditional Tunisian dry fermented poultry meat sausage was investigated. The microbial results showed that lactic acid bacteria and coagulase negative staphylococci represent the two predominant microflora in all stages of ripening. Moreover, the acidifying activity of L. sakei improved the hygienic quality of fermented sausages by reducing the Enterobacteriaceae counts. The moisture content and water activity of control and inoculated sausages decreased in all stages of ripening. Proteolysis and lipolysis were observed both in control and in inoculated sausages. Finally, textural parameters of sausages were not affected by the use of selective starters.Practical ApplicationsPoultry meat products provide a suitable environment for proliferation of meat spoilage microorganisms. The increase in resistance of food spoilage microorganisms to current preservatives, the consumer's demand for safe and minimally processed foods and the hazards associated with the use of high doses of chemical preservatives have led to the need for finding safer alternatives in food preservation. Consumers have also become more critical about the use of synthetic additives to preserve food or enhance characteristics such as color and flavor. Hence, there is a growing trend toward minimally processed foods. As a consequence, bacterial antagonism has received considerable attention in food preservation. Nowadays, the need for safe products with standard and desirable technological properties has resulted in the use of starter cultures for the production of the dry fermented sausages to control the fermentation and ripening process, inhibit the growth of undesirable microorganisms and extend the shelf life of the product.

SENZORICKÉ HODNOCENÍ FERMENTOVANÝCH SALÁMŮ HERKULES S PŘÍDAVKEM PROBIOTICKÉHO KMENE Lactobacillus casei 01

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P &lt; 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

마(Dioscorea japonica) 분말 첨가 프랑크푸르터 소시지의 품질과 저장 특성

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at 10°C for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the L* and a* values tended to decrease, whereas the b* value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

The Influence of Fermented Celery Power Substituted Conventional Sodium Nitrite to the Growth of Listeria monocytogenes in the Sausage

The purpose of this study was to meet the regulations of “natural product”, fermented celery powder (FCP) were selected in this research to evaluate its ability to restrain Listeria monocytogenes growth in the naturally cured sausage, and also the effectiveness on quality and sensory attributes of the sausages. The content of nitrite is 150mg/kg in each group. The FCP were assessed at both their intrinsic pH and at a pH adjusted approach that of a sausage product. The results are the FCP treatments can substitute conventional sodium nitrite to the growth of Listeria monocytogenes in the sausage without negatively impact the quality and sensory attributes of the products. In addition, the adjusted FCP treatments were more effective than conventional nitrite.

닭갈비맛 계육 소시지의 닭 껍질과 돼지 등지방의 첨가 효과

연구는 원료육 대비 5% 닭갈비 양념을 첨가한 닭갈비 맛 계육 소시지를 제조하는데 있어서 닭 껍질과 돼지 등지방의 첨가가 저장 중 이화학적 품질을 비교하기 위하여 실시하였다. 닭갈비맛 계육 소시지를 대조구(100% 닭 가슴육), 닭껍질 첨가구(85% 닭 가슴육 + 15% 닭껍질), 돼지 등지방 첨가구(85% 닭 가슴육 + 15% 돼지 등지방)로 나누어 제조하였다. 완성된 닭갈비맛 계육 소시지를 진공포장하여 <TEX>$4^{\circ}C$</TEX>에서 14일간 저장하면서 이화학적 품질을 검사하였다. 소시지의 일반 조성을 보면, 대조구에서 수분(72.73%)과 조단백(21.46%) 함량이 높았고, 돼지 등지방 첨가구에서 조지방(10.48%) 함량이 높았다(p<0.05). 대조구와 닭 껍질 첨가구는 돼지 등지방 첨가구보다 불포화지방산 및 단일불포화지방산 함량이 높았다(p<0.05). 보수력은 저장 기간 동안 돼지 등지방 첨가구에서 가장 높은 수준을 보였다(p<0.05). 조직감 비교를 위한 경도는 돼지 등지방 첨가구가 대조구와 닭 껍질 첨가구보다 낮았고, 탄성은 높았다(p<0.05). 결론적으로 닭갈비맛 계육 소시지에 닭 껍질을 첨가하면 불포화지방산 조성이 증가하나, 돼지 등지방 첨가구에 비해 보수성과 조직감이 떨어지는 것으로 나타났다. This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at <TEX>$4^{\circ}C$</TEX> for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.

Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages

The effects of different dense phase carbon dioxide (DPCD) treatments were evaluated on technological parameters, physicochemical and textural properties and microbiological quality of lamb sausages. Sausages were prepared using lamb meat (Longissimus dorsii, 68.6 % w/w), lamb fat (17.2 % w/w), water (12.9 % w/w) and NaCl (1.37 % w/w). Raw sausages were subjected to different CO2 pressures (10, 20 and 30 MPa) at 60 °C–30 min and treatment times (2, 14 and 25 min) at 55 °C–10 MPa. Weight loss, pH and total expressible fluid increased significantly (p < 0.05) as pressure increased from 0 to 30 MPa. These parameters also increased significantly (p < 0.05) as treatment time increased (at 10 MPa). The increase in CO2 pressure and treatment time significantly (p < 0.05) modified internal and surface color parameters. Lightness and b* values increased, whereas redness (a*) decreased. Also, the increase in CO2 pressure and treatment time significantly (p < 0.05) increased Warner–Bratzler shear force and textural parameters values. DPCD treatments may modify meat proteins, which may lead to weak interactions among proteins and formation of gel-like structures. Regarding microbial inactivation, the highest reductions in microbiological counts (2 Log CFU g−1) were obtained applying a CO2 pressure of 20 MPa at 60 °C for 30 min.

Effect of Edible Gums on the Qualities of Sausage of &lt;em&gt;Pleurotus eryngii&lt;/em&gt;

Pleurotus eryngii, also named king oyster mushroom, is a fast developing mushroom in recent years. This study employed P. eryngii as the main material to make sausage-like gel food. The effects of the kinds, addition method and amount and compound of edible gums on the qualities of P. eryngii sausage were investigated. The results showed that adding optimal edible gum can improve textural and sensory properties, increase water holding capacity and reduce cooking loss of P. eryngii sausage. During nine test edible gums, carageenan exhibited the best influence on sausage's quality on the whole. Carageenan should been added at the powder form and the optimal concentration was 0.6% for mushroom pulp. Compound 0.4% carageenan with 0.2% konjac gum produced better qualities than 0.6% carageenan only. The optimal ingredient for P. eryngii sausage was: mushroom pulp 100%, soy protein 15%, corn starch 10%, chicken 18%, carageenan 0.4%, konjac gum 0.2%, sugar 0.7%, salt 1.3%, oil 5% and spices 1.4%. The interior of sausage presented a good network structure and a stable gel system observed by environmental scanning electron microscope. This study shows that sausage preparation is a feasible and potential method for the processing of P. eryngii.

Effect of partial reduction of pork meat on the physicochemical and sensory quality of dry ripened sausages: Development of a healthy venison salchichon

The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a nutritionally healthier product without impairing physicochemical or sensory properties. Six types of salchichon were made using lean venison and a varying amount of pork meat (40%, 30%, 25%, 20%, 15% and 10%). All types displayed appropriate physicochemical properties (pH, aw, moisture loss) and color (L*, a*, b*) during ripening, as well as adequate levels of lipolysis (acidity index) and lipid oxidation (TBARS). Moreover, reduction of the amount of pork meat in salchichon prompted an increase in the relative percentage of polyunsaturated fatty acids. It was concluded that in making venison salchichon, the addition of a 25% pork meat is sufficient to ensure a satisfactory ripening process and physicochemical characteristics, optimal organoleptic properties and a higher percentage of polyunsaturated fatty acids than that found in traditional venison salchichon.