Quality Of Sausages Research Articles

Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.

Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.

The effect of raw pearl millet flour inclusion on the quality and formulation cost of beef sausages

This study investigated the sensory, nutritional, and physicochemical characteristics as well as formulation cost of beef sausages formulated with raw pearl millet flour (RaPMF) as an extender. Four treatments were formulated with 0%, 5%, 10% and 15% RaPMF. Ash, carbohydrate, fat, and protein contents of the beef sausages were not influenced (p &lt;0.05) by the RaPMF. The calcium, magnesium, potassium, and pH contents were highest (p &lt;0.05) in the 15% RaPMF beef sausages. Cooking loss was at least (p &lt;0.05) for the 15% RaPMF beef sausages. Formulation of beef sausages with RaPMF did not affect (p &gt;0.05) the sensory properties (week 1), water holding capacity, peroxide value, lightness (week 1), and yellowness (week 1). The formulation cost was least for 15% RaPMF beef sausages and highest for 0% RaPMF beef sausages. As a general conclusion, RaPMF improved the mineral composition of the beef sausages and reduced production costs without compromising its physicochemical and sensory properties.

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.

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging.

Bacterial cellulose (BC) based on sago liquid waste has been developed to be used as food packaging. This study investigated the physicochemical and mechanical properties of modified BC film and its application as food packaging. The modified BC film performed carboxymethyl cellulose (CMC) as a stabilizer and glycerol as a plasticizer. Films were prepared by casting technique using BC as the primary material and composites with various concentrations of CMC and glycerol (0.5%, 1%, and 1.5%, v/v). BC film was applied as the packaging of meat sausage, and the quality of meat sausage was measured based on weight loss, moisture content, pH, protein content, and total microbial count. The addition of CMC and glycerol influences the physical and mechanical properties of BC composites film. The best mechanical properties of edible BC film were collected by adding 1% CMC and 1% glycerol with a tensile strength of 17.47 MPa, elongation at a break of 25.60%, and Young’s modulus of 6.54 GPa. FTIR analysis showed the characteristic bands of BC, and the addition of CMC and glycerol slightly changed the FTIR spectrum of the composites. The utilization of modified BC-based sago liquid waste film as the packaging of meat sausage could maintain sausage quality during 6 days of storage at room temperature. Therefore, edible BC film has the potential to be used as food packaging.

Microcapsule prepared by extruding starch and procyanidins inhibited protein oxidation and improved quality of chicken sausages

Functions of microencapsulated procyanidins by extruding starch (MPS) in maintaining the quality of chicken sausages stored at 4 °C for 28 days were investigated. The MPS-added chicken sausages had strong inhibitory effect on formation of disulfide bonds (46.76 μmol/g protein), and slight effect on the amino acid content. The CSau-MPS group had the more stable secondary structure of protein comparing to the control group. XRD and fluorescence spectroscopy demonstrated the sustained-release of procyanidins in the CSau-MPS group during storage. In addition, the MPS addition significantly reduced the hardness and chewiness of the samples, and inhibited the texture change caused by protein oxidation (P < 0.05). The microstructure of chicken sausages suggested that the MPS addition did not damage the structure of chicken sausages. Therefore, MPS was a potential natural antioxidant by delaying the oxidative deterioration and quality degradation of chicken sausages.

Use of Edible Film Incorporated with Parijoto Fruit Extract (Medinilla speciosa Blume) to Inhibit Microbiological and Oxidative Damages of Sausages

Background and Objective: Edible film is one of the solutions for food packaging that carry antimicrobial and antioxidant compounds, usually found in Medinilla speciosa fruits. The objective of this study was to assess effects of Medinilla speciosa fruit extract on physical, chemical and bioactivity of edible films as well as effects of coating on sausage quality during storage. Material and Methods: The edible film included 2% w w-1 chitosan, 2% w w-1 sorbitol and Medinilla speciosa fruit extract. Variations of Medinilla speciosa extract included 0, 2.5, 5 and 10% (w w-1), while the storage temperature included 4 and 27 oC. Seven parameters of edible film characteristics were assessed, including tensile strength, elongation, water vapor permeability, antimicrobial and antioxidant activities, surface microstructure and Fourier-transform infrared response. Parameters assessed in storage treatment included total plate count, yeast mold count and thiobarbituric acid reactive substances. Data were analyzed using Kruskal-Wallis test. Organoleptic characteristics were analyzed using Friedman test and SPSS Software. Results and Conclusion: Results showed that the higher the concentration of Medinilla speciosa extract was, the higher the value of tensile strength, water vapor permeability and antioxidant activity and lower the elongation value were. The film control with 0% Medinilla speciosa extract was the only film that met Japanese standard for the water vapor permeability value, including 6.74 gm-2 h-1. Furthermore, shelf life of sausages coated with edible films revealed that the higher the concentration of Medinilla speciosa extract was, the lower the total plate count, yeast mold count and thiobarbituric acid reactive substances values were. Study demonstrated that the Medinilla speciosa extract edible film inhibited microbiological and oxidative damages. ​Oon Day 15 of storage, sausages coated with edible films with 10% Medinilla speciosa extract included lower total plate count, yeast mold count and thiobarbituric acid reactive substances values, respectively including 2.4 ±0.02 log CFU g-1, 1.3 ±0.08 log CFU g-1 and 13.38 ±0.22 mg malonaldehyde kg-1 sausage, compared to the control film. Organoleptic assessment showed no major differences in consumer acceptance. In conclusion, edible film with 10% Medinilla speciosa extract is the best physical, chemical and bioactivity film. Moreover, this film extends the sausage shelf life. Conflict of interest: The authors declare no conflict of interest.

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.

Peculiarities of digging topinambur (Jerusalem artichoke) tubes on the irrigation lands of Uzbekistan

Jerusalem artichoke crops, as a new crop in irrigated agriculture in Uzbekistan, are expanding more and more. Scientists have developed many recipes for using Jerusalem artichoke tubers in the form of food additives that help improve the quality of bakery products, sausages, and various drinks. The pharmaceutical industry uses Jerusalem artichoke for the manufacture of medicines, in the chemical-technological industry, high-quality cellulose is obtained. In agriculture, it is used as a quality animal feed. Therefore, it is required to mechanize the entire cycle of its cultivation. The most time-consuming process is the harvesting of tubers. To dig up Jerusalem artichoke tubers, ordinary potato diggers are used, which are not adapted to dig up the tubers formed under the bottom of the irrigation furrows. The article provides materials on the adaptation of a potato digger for digging up Jerusalem artichoke tubers by installing a special ploughshare on it. Such a share has a complex working surface, adapted for more complete digging of tubers from under the irrigation furrow, reducing losses to 5 percent or less of the grown crop. Such a share must have an increased working width, which makes the process of its operation energy-intensive. Therefore, the authors propose to make a ploughshare from longitudinal strips - grates, when a part of the soil will be separated through their open intervals, facilitating the process of separating the soil from the tubers. Field experiments with such plowshares have shown their effectiveness.

Quality of Sausage Prepared with Grape seeds as Natural Antioxidants

Quality of Sausage Prepared with Grape seeds as Natural Antioxidants

Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.

Controlling Food Poisoning Bacteria in Fermented Chicken Sausage Using Lactobacillus plantarum

Lactobacillus plantarum (L. plantarum) bacteria is generally recognized as safe and widely used in the food industry. The current study aimed to study the antimicrobial effects of L. plantarum against some food poisoning microorganisms, such as Staphylococcus aureus (S. aureus), Bacillus cereus (B. cereus), and Escherichia coli (E. coli) in oriental fermented chicken sausage for 18 days of storage at 4ᵒC. The L. plantarum has broad-spectrum antimicrobial effects that enhance the quality and safety of food products. L. plantarum reduced the count of S. aureus, B. cerus, and E. coli to 1.54, 4.26, and 3.03 Log10, respectively, after 18 days of refrigerated storage. Moreover, there were significant effects of L. plantarum on pH, thiobarbituric acid, total volatile basic nitrogen, and sensory attributes of fermented sausage samples during storage time. It was revealed that L. plantarum enhanced the physic-chemical, sensory attributes, and shelf life of fermented chicken sausage. Moreover, L. plantarum inhibited the inoculated food poisoning bacteria in fermented chicken sausage. In conclusion, it is recommended to use L. plantarum in fermented meat products as a starter and a bio-preservative to enhance the quality of the fermented chicken sausage.

White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing

White oyster mushrooms (Pleurotus ostreatus) can be used as fillers sausages mix because the physical properties of chewy like meat and high fiber content. The main raw material of sausages is meat, so that rejected layer chicken meat can be used even though it has low quality of the meat and less liked by the consumer, however, as a food ingredient it still has potential to improve the quality. Therefore, to improve the quality and preferences of the consumer, it is necessary to innovate processed into sausages with the addition of a fiber source, namely white oyster mushroom flour. This study aims to examine the use of white oyster mushroom as a source of dietary fiber in sausage processing. The research materials used were white oyster mushrooms, rejected laying hens and spices. The experiment was designed using a completely randomized design (CRD) with 4 treatments and 3 replications, which included: without the addition of white oyster mushroom flour P0 (0%), the addition of oyster mushroom flour at the level of P1 (5%), P2 (10%), P3 ( 15%). Data were analyzed based on analysis of variance using Statistical Analysis System (SAS–Software). The results showed that the level of white oyster mushroom flour increased the organoleptic value of color, aroma and texture significantly (P&lt;0.05). The addition of white oyster mushroom flour was also higly significant (P&lt;0.01) in increasing the crude fiber content of sausages. It can be concluded that cooking loss was higher in line with the level of white oyster mushroom flour. But not on the value of water holding capacity. The higher the level of white oyster mushroom flour, the higher the crude fiber of the sausage. In general, the quality of sausages meets the Indonesian National Standard (SNI 3820 - 2015), interms of normal organoleptic value.

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

The quality properties, thiobarbituric acid (TBA) values and microstructure of chicken sausage with local red beetroot powder

This research was aimed to determine the quality properties, the microstructure of chicken sausage and Thiobarbituric acid (TBA) values with locally Indonesia red beetroot powder. The main ingredients of chicken sausage-making in this research were broiler chicken, filler, binder, beetroot powder, and spices. Red beetroot powder function as a filler was substituted tapioca starch in chicken sausage batter in three different levels. The combination of red beetroot powder with level 0, 1.0, 2.0 and 3.0% of total batter and shelf life at room temperature for 0, 1, 2 and 3 days. Each treatment consisted of five replications. The variables observed using quality properties (moisture, ash, fat, protein, crude fiber and calorie), microstructure and peroxide value of chicken sausage. The data of quality properties and peroxide value were analyzed by using one-way analysis (ANOVA) of Completely Randomized Design. The differences between means were analyzed by Duncan's New Multiple Ranges Test. The data of microstructure was analyzed by descriptive analyses. The moisture, protein, fat and ash contents for chicken sausages were significantly different (p&lt;0.05). The chicken sausage with 2% substitution of beet powder produced chicken sausages with a high protein content of 14.77±0.02% while a low-fat content is 0.42±0.01%. Thiobarbituric acid (TBA) values of chicken sausages increased throughout the three days of room temperature storage (38°C). Chicken sausage formulated with red beetroot powder showed a significantly lower TBA value compared to the samples without red beetroot powder (p&lt;0.05). In conclusion, a higher level of beetroot powder will improve the quality of chicken sausage and also the microstructure. The best level of beetroot powder addition was 2.0%. The addition of beetroot powder able to maintain fresh sausage conditions up to 2 days of storage at room temperature.

Polyphenolic Herbal Extract of Cistus incanus as Natural Preservatives for Sausages Enriched with Natural Colors

This study evaluates the effects of polyphenolic extract of Cistus incanus, lycopene dye from tomatoes, and betanin dye from red beet on selected parameters of model meat products with reduced nitrate contents. The polyphenolic composition and activity of the C. incanus extract was analyzed, revealing the presence of elagotannins, flavanols, and glycosylated flavanols. We studied the effects of the extract and dyes as well as of mixtures of the extract and dyes on the growth of bacteria characteristic of the meat environment: E. coli, S. enterica, P. fragi, L. monocytogenes, B. thermosphacta, and L. sakei. We studied the effects of the extract and dyes on the lipid oxidation, color, and microbiological quality of pork sausages with reduced nitrate content over 28 days of storage. During storage, the amounts of malon dialdehyde reduced, which indicates that the extract and dyes exhibited antioxidant activity and slowed lipid oxidation in the sausages. An increase in red color was also observed in the sausages with natural additives, despite their decreased nitrate content. It was found that the C. incanus extract combined with coloring agents positively influenced the selected parameters of the analyzed pork sausages.

A study on whey protein supplementation to improve emulsion sausage quality

Emulsion sausages are one of the most popular meat product groups in the world because of their delicious taste, nutritional value, and firm and elastic texture, which is very favourable. In Vietnam, the emulsion sausage product line currently occupies the most popular market share in the meat product group and is mainly produced by big companies such as Duc Viet, CP, Dabaco, Mavin, etc. The quality of this product is determined by many factors. Therefore, this study investigated the effect of whey protein supplementation on the quality of sausage emulsion to improve the structure, color, and stability, and provided suitable technology parameters (heating mode and store condition).

Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature.

Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coated it with natural casing. We characterized the microbiota and non-volatile metabolites in the sausage after storage at 20°C for up to 12 days. Bacillus velezensis was the most prevalent species observed after 4 days. Lipids and lipid-like molecules, organoheterocyclic compounds, and organic acids and their derivatives were the primary non-volatile metabolites. The key non-volatile compounds were mainly involved in protein catabolism and β-lipid oxidation. These findings provide useful information for the optimization of sausage storage conditions.

Biochemical, microbial, and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and cellulose casing during frozen storage

Influence of rohu protein isolate (25 g 100 g−1/ 25RPI) and casing material (LDPE and cellulose) on frozen storage (−18 ℃) characteristics of fish sausages was studied for a period of 3 months. Expressible fluid content of sausage emulsion increased as time of storage progressed to 3 months, reaching 31.32 and 27.11 g 100 g−1 for control and 25RPI, respectively. Water-holding capacity and cooking yield values showed a significant (p < .05) reduction, while the G′ and G″ values decreased, indicating the change in protein structure and gelling ability. Sausages packed in LDPE casings had higher oxidation and bacterial counts than sausages in cellulose casings. The sensory scores varied non-significantly in all the sausages during initial phase. After 3 months, sausages from COCL and 25RICL were still acceptable with sensory scores of 5.6 and 6.0, respectively (p < .05), indicating the better quality of sausages in cellulose than in LDPE casings. Novelty impact statement In this study, it was found that fish protein isolates could be successfully used to supplement fish sausages. Adding rohu fish protein isolates to sausages improved its nutritional profile and did not cause significant differences in its sensory attributes and acceptability, indicating the future possibilities of developing food products enriched with fish protein isolates. Among the two different casings tested, cellulose based casings were found to be promising due to its low cost, easy handling, and tight emulsion packing ability.