Sausage Samples Research Articles

Presence of Soya in Industrial and Homemade Sausage Production in Kosovo and Its Reflection on Fatty Acid Profile

In the present study, we investigated to what extent soybean was used in industrial and homemade sausage produced in Kosovo, as well as its potential impact on the fatty acid profile. In total, 63 samples, 42 industrial and 21 traditional sausages, were collected either from the market or the production site. All samples were tested by means of real-time PCR for the detection and quantification of soy content, as well as the GC-FID to determine the potential reflection in the fatty acid profile. The presence of soy DNA was detected in 54 out of 63 samples. In total, 41 out of 42 industrial sausage samples were positive for soy DNA, with an average ct value of 22.60 and a standard deviation (SD) of 4.28, whereas 13 out of 21 traditional sausage samples were positive for soy DNA, with a mean ct value of 23.36 and a standard deviation (SD) of 4.56. There was a statistically significant difference in means between industrial sausage and traditional sausage, with p ≤ 0.001 based on CT values (ANOVA test). We investigated the correlation between ct values in real-time PCR for soy DNA with each fatty acid content. There is a moderate correlation of soy DNA ct values with C16:0 palmitin (decrease), C18:0 stearic acid (decrease), C18:1 oleic acid (increase), and overall saturated fatty acids (decrease). With the exception of C14:0 Myristin, C18:1 oleic, and C20:0 Arachin acids and monosaturated fats, the ANOVA test reveals a significant difference in means between groups for the majority of the fatty acids between industrial sausages and traditional sausages. The current study demonstrates that the fatty acid composition of sausages is influenced by the amount of soy present in them. The extent to which other components affect the fatty acid profile is unknown. However, an increase in oleic acid and a decrease in stearic and overall saturated fatty acids are expected.

Hyperspectral Imaging Combined with Machine Learning Can Be Used for Rapid and Non-Destructive Monitoring of Residual Nitrite in Emulsified Pork Sausages

The non-destructive and rapid monitoring system for residual nitrite content in processed meat products is critical for ensuring food safety and regulatory compliance. This study was performed to investigate the application of hyperspectral imaging in combination with machine learning algorithms to predict and monitor residual nitrite concentrations in emulsified pork sausages. The emulsified pork sausage was formulated with 1.5% (w/w) sodium chloride, 0.3% (w/w) sodium tripolyphosphate, 0.5% (w/w) ascorbic acid, and sodium nitrite at concentrations of 0, 30, 60, 90, 120, and 150 mg/kg, based on total sample weight. Hyperspectral imaging measurements were conducted by capturing images of the cross-sections and lateral sides of sausage samples in a linescan mode, covering the spectral range of 1000–2500 nm. The analysis revealed that higher nitrite concentrations could influence the protein matrix and hydrogen-bonding capacities, which might cause increased reflectance at approximately 1080 nm and 1280 nm. Machine learning models, including XGBoost, CATboost, and LightGBM, were employed to analyze the hyperspectral data. XGBoost demonstrated the best performance, achieving an R2 of 0.999 and a root mean squared error of 0.095, highlighting its high predictive accuracy. This integration of hyperspectral imaging with advanced machine learning algorithms offers a non-destructive and real-time method for monitoring residual nitrite content in processed meat products, noticeably improving quality control processes in the meat industry. Additionally, real-time implementation in industrial settings could further streamline quality control and enhance operational efficiency. Further research should focus on validating these findings with larger sample sizes and more diverse datasets to ensure robustness.

Analysis of species adulteration in beef sausage using real-time polymerase chain reaction in Makassar, Indonesia

Background and Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health. Sausages, which are processed meats derived from a blend of minced meats that obscure the original muscle’s morphological features, are particularly prone to adulteration, making the visual detection of fraud more challenging. The research aimed to detect and measure the proportion of pork, chicken, buffalo, and beef DNA in commercially available processed meat packaged, labeled, and sold as “beef sausages” in Makassar, Indonesia. Materials and Methods: A total of 30 beef sausage samples were collected from traditional and modern markets as well as tourist attractions in Makassar. DNA was isolated and the species were identified using quantitative polymerase chain reaction. Results: The findings revealed that all sausage samples contained not only beef DNA, as indicated on their labels but also undeclared DNA from chicken and buffalo. Notably, pork DNA was not detected in the samples. The frequencies of chicken and buffalo meat were 9.2% and 10%, respectively, whereas it was 0.85% for beef in the beef sausage samples. Conclusion: The discovery of chicken and buffalo species in beef sausage samples indicates adulteration, potentially posing severe quality risks. Keywords: adulteration, beef sausage, deoxyribonucleic acid, polymerase chain reaction, species.

Uniform nickel nanoparticles decorated porous carbon nanofibers for efficient electrochemical nitrite sensing

One-dimensional carbonaceous materials exhibit significant promise for sensing applications driven by their attractive properties. Herein, nickel/nitrogen-doped carbon (Ni/N–C) nanofibers were fabricated via a novel electrospinning-carbonization strategy. The distribution of Ni nanoparticles (NPs) in the carbon nanofibers was crucially affected by the carbonization temperatures. Various techniques were employed to characterize the fabricated Ni/N–C-X (X = 700, 800, and 900 °C, representing the carbonization temperatures) nanofibers, followed by an evaluation of their electrochemical sensing response to nitrite. The Ni/N–C-800-based sensor outperformed those based on the Ni/N–C-700 and Ni/N–C-900 catalysts in detecting nitrite, by merits of the relatively superior conductivity and more exposed active sites. The Ni/N–C-800-based sensor, delivered detected concentrations of 0.2–7000 μM, along with a sensitivity value of 0.991 μA μM−1 cm−2, and a detection limit of 0.1 μM. Furthermore, this Ni/N–C-800-based sensor demonstrated notable selectivity and stability, affirming its practicality in nitrite detection within sausage samples. The findings of this research illustrate that Ni/N–C materials hold great promise for monitoring nitrite.

Search for Listeria spp. in fresh type sausages sold in the agreste region of Pernambuco and its importance for public health

Foodborne diseases (FBDs) are considered illnesses related to the ingestion of foods contaminated with physical, chemical, or pathogenic microorganisms. The genus Listeria spp. is responsible for the foodborne illness listeriosis. This pathology poses a significant public health risk due to its high mortality and sequelae, particularly affecting immunocompromised patients, pregnant women, the elderly, and children. The purpose of this study was to evaluate the presence of Listeria spp. in commercial fresh sausages. Eighteen samples of raw fresh sausages were collected and divided into three portions. Some were subjected to thermal treatments at two different temperatures (55ºC and 74ºC), while another portion remained raw, totaling 54 samples. Listeria monocytogenes and Listeria spp. research and isolation were conducted according to ISO 11290-1:2017. Biochemical tests were performed using the Gram staining methodology on characteristic strains. Additionally, moisture and ash determination and statistical analysis of the results were conducted. Among the 54 samples analyzed, approximately eight isolates showed colonies with characteristics suggestive of Listeria spp., thus not complying with the microbiological standards established by Resolution of the Collegiate Board (RDC) 331/2019 of the National Health Surveillance Agency (ANVISA). The presence of L. innocua and other pathogenic bacterial species in the samples is concerning, as there is a likelihood of microorganisms proliferating in the equipment and utensils used in sausage preparation, thus spreading pathogens to other products and increasing the risk of foodborne outbreaks and infections.

ANALYSIS OF PH VALUE AND WATER ACTIVITY AS KEY SAFETY PARAMETERS FOR KULEN SAUSAGE

Active acidity (pH) and water activity (aw) were analyzed in 14 samples (K01-K14) of kulen available in markets in the Republic of North Macedonia. These samples were produced under industrial conditions by various manufacturers from R.N. Macedonia and neighboring countries in the region. The obtained pH values ranged from 4.24 to 4.97, while the aw values of the Kulen sausages ranged from 0.789 to 0.903. The pH and aw values are critical parameters for assessing the stability and safety of fermented products. According to European regulations, fermented sausages do not support the growth of L. monocytogenes under conditions of pH ≤ 5.0 and aw ≤ 0.94. All analyzed samples of kulen sausages (K01-K14) fall within this range that does not support the growth of L. monocytogenes, indicating a well-controlled technological process.

The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods

This study aimed to investigate alterations in the fungal community and flavor substances in Yunnan-style sausages subjected to natural air-dried fermentation (NF), variable-temperature drying (VT), and constant-temperature drying (CT) and analyze the potential relationship between fungal community and flavor substances. The findings revealed that the NF group and VT group were more conducive to enhancing the accumulation of dominant fungi and characteristic flavor substances in Yunnan-style sausages. Glu, Ala, His, and Lys were identified as key taste substances based on their taste activity values (TAV ≥ 1). A total of 272 volatile compounds(VOCS) were detected in the sausage samples, while 28 key aroma compounds were screened based on the odor activity value (OAV ≥ 1). Multivariate statistical analysis showed that 12 key aroma compounds (VIP > 1) could be considered discriminative compounds, including (E,E)-2,4-nonadienal, nonanal, heptanal, benzaldehyde, Dodecanal, cyclohexanol, and hexyl-Benzene, etc. Furthermore, Wickerhamoomyces and Debaryomyces were positively correlated with most of the key flavor substances and physicochemical indices (|r| > 0.6, P < 0.05), which were potential flavor-contributing fungi in Yunnan-style sausages.

Construction of nitrite electrochemical sensor by in-situ deposition of FeOOH nanomaterials on carbon cloth modified with green DBD technology

The treatment of carbon cloth with concentrated or dilute acid to produce hydrophilic carbon-based flexible electrodes raises environmental pollution concerns. This study utilized a green, rapid, and cost-effective dielectric barrier discharge (DBD) technique was utilized for the hydrophilic modification of conductive hydrophobic carbon cloth. A nitrite electrochemical sensor was constructed by depositing high specific surface area pom-pom FeOOH on modified carbon cloth through a constant potential electrochemical in-situ deposition method. The FeOOH/CC binder-free self-supporting electrode demonstrates nitrite detection capabilities within linear ranges of 0.5–900 µM and 1 mM–10 mM, boasting a detection limit of 0.154 µM (S/N = 3). This sensor exhibits excellent interference immunity, stability, and reproducibility. Its application in detecting nitrite in ham sausage and tap water samples yields 97.00 % to 101.33 % recovery rates, respectively, comparable to UV spectrophotometry results, affirming the sensor’s accuracy and practical feasibility. This straightforward and swift carbon material modification technique presents a novel approach for crafting carbon cloth electrochemical sensors.

ВАРЕНО-КОПЧЕНАЯ КОЛБАСА ИЗ МЯСА ДИКИХ ЖИВОТНЫХ

The purpose of research is to develop a recipe, technology and evaluate the quality of boiled-smoked sausages made from the meat of wild animals (elk, wild boar). Objectives: to develop a recipe for boiled-smoked sausage from wild animal meat; to evaluate the quality characteristics of the developed sausage products; to calculate the economic efficiency of the production of boiled-smoked sausage. The object of research is three samples of boiled smoked sausage: control – compliance with the standard recipe; sample № 1 – with the addition of 60 % of the main raw material of boar meat; sample № 2 – with the addition of 60 % of the main raw material of elk meat. Research was carried out on the basis of Zavolzhsky Meat Processing Plant LLC, Tver Region and the Department of Agrobiotechnologies, Processing and Seed Production of the Tver State Agricultural Academy. As a result of comprehensive research, the feasibility of producing boiled-smoked sausages from elk and wild boar meat was determined, which is necessary to expand the range of gourmet sausage products. All developed and manufactured samples of sausage products fully complied with the requirements of GOST R 55455-2013 “Cooked-smoked sausages. Technical conditions". The best combination of organoleptic and physicochemical characteristics was found in a sausage sample made from elk meat. The protein content in it was 17.2 %. This same sample of sausage provided the highest indicators of economic efficiency, increasing profits relative to the control version, made according to the classic recipe, by 9.1 % with an increase in profitability by 1.3 %. At the next stages of research, it is planned to expand the number of types of meat and additional raw materials used in the design of sausage product recipes.

Sausage Quality during Storage under the Partial Substitution of Meat with Fermented Oyster Mushrooms.

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness.

Construction of Cyan Blue Fluorescence Probe based on Nitrogen-Doped Carbon Dots for Detecting Nitrite Ion in Ham Sausage.

Nitrite ion is one of the materials widely used in human life, and the accurate, sensitive and stable detection of nitrite ions is of great significance to people's healthy life. In this study, nitrogen-doped fluorescent carbon dots (N-CDs) for detecting nitrite salt solutions were prepared using citric acid monohydrate and Chrysoidin as precursors through a one-pot hydrothermal method. Under the condition of pH = 3, a noticeable quenching phenomenon occurred in the carbon dot solution with the increase in nitrite ion concentration. This quenching effect might be attributed to the diazonium effect. N-CDs have been successfully used as fluorescence probes for NO2- detection. NO2- can effectively quench the fluorescence intensity of N-CDs, providing a linear response to fluorescence quenching efficiency with respect to NO2- concentration within the range of 0-10µM and 10-30µM, and a detection limit of 52nM, showing high sensitivity. In addition, the probe was applied to the determination of NO2- in ham sausage samples with a detection limit of 0.67µM and recoveries in the range of 99.5-102.3%, the fluorescent probe showed satisfactory reliability.

Sensitive and reliable hybrid nanosensor (Co2+-CDs@R-CDs) for ratiometric fluorescent and colorimetric detecting NO2−

A ratiometric fluorescent and colorimetric detecting assay for NO2− was realized by a hybrid nanosensor (Co2+-CDs@R-CDs) utilizing firstly through the redox reaction of nitrite (NO2−) with Co2+, of which the hybrid nanosensor Co2+-CDs@R-CDs was fabricated by Co2+-doped carbon dots (Co2+-CDs) and a reference of red-emitting carbon dots (R-CDs). The ratiometric fluorescent linear detection range of NO2− was 2.5–45 μM and the limit of detection (LOD) was 0.068 μM with the response time of 120 s. While, the colorimetric linear detection range of NO2− was 2.5–60 μM and the LOD was 0.075 μM. In addition, a portable smartphone system which could measure the R (red), G (green), and B (blue) values of the fluorescence and the visible color of the coated Co2+-CDs@R-CDs paper strip-based sensor had also been developed and successfully applied to detect NO2− in sausage, pickles and tap water samples.

Rapid, portable and visualizing nitrite detection enabled by a rationally designed meso-aminoindole substituted pyronine-based fluorescent probe

Nitrite (NO2−) widely exists in our daily diet, and its excessive consumption can lead to detrimental effects on the human central nervous system and an elevated risk of cancer. The fluorescence probe method for the determination of nitrite has developed rapidly due to its simplicity, rapidity and sensitivity. Despite establishing various nitrite sensing platforms to ensure the safety of foods and drinking water, the simultaneous achievement of rapid, specific, affordable, visualizing, and on-site nitrite detection remains challenging. Here, we designed a novel fluorescent probe by using Rhodamine 800 as the fluorescent skeleton and 5-aminoindole as the specific reaction group to solve this problem. The probe shows a maximal fluorescence emission at 602 nm, thereby avoiding background emission interference when applied to food samples. Moreover, this unique probe exhibited excellent sensing capabilities for detecting nitrite. These included: a rapid response time within 3 min, a noticeable color change that the naked eye can observe, a low detection limit of 13.8 nM, and a remarkable selectivity and specificity to nitrite. Besides that, the probe can detect nitrite quantitatively in barreled drinking water, ham sausage, and pickles samples, with good recoveries ranging from 89.0 % to 105.8 %. More importantly, based on the probe fixation and signal processing technology, a portable and smart sensing platform was fabricated and made convenient and rapid analysis the content of NO2− in real samples possible. The results obtained in this work provide a new strategy for the design of high-performance nitrite probes and feasible technology for portable, rapid and visual detection of nitrite, and this probe holds the potential as a practical tool for alleviating concern regarding nitrite levels.

Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages.

This study was conducted to confirm the following effects of non-meat binders (NMB) on proximate composition, pH, cooking yield, amino acids, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), and correlation of pork emulsified sausages during refrigerated storage. The following groups of sausage samples were manufactured: Control (non-addition), BBP (1% bovine blood plasma); PBP (1% porcine blood plasma), EWP (1% white egg powder), CPPP (1% commercial porcine plasma powder), ISP (1% isolated soy protein), SP (1% seaweed powder), and SC (1% sodium caseinate). When NMB was added, ISP, SP, and SC showed higher heating yields while PBP showed lower heating yields than the control. As a result of amino acid analysis, PBP, CPPP, and SC showed significantly higher serine content than the control. EWP and SC showed significantly lower TBARS values than the control group, and VBN did not exceed 20 mg% in any treatments until the 5th week. These results demonstrate that SC is a NMB that can lower TBARS value while improving heating yield and serine content.

The Effect of Sodium Nitrite Replacement with Lycopene Pigment in German Sausage and Evaluation of Its Physicochemical, Antimicrobial and Sensory Properties

Background: Meat products contain sodium nitrite. Consumer demand for natural preservatives instead of synthetic ones in foods has been growing in recent years because of their safety. Today, good quality meat products are produced worldwide, and in addition to desirable sensory properties, they are cheaper than fresh meat. Sausage with 40% red meat is one of these products which can partially meet the need for animal proteins. Methods: In this study, sodium nitrite was replaced by lycopene pigment at concentrations of 200, 400 and 600 ppm in 40% meat sausage. Physicochemical properties of sausage samples including moisture, protein, ash contents and pH value were measured according to National Standard. Microbial tests (Clostridium, mold, yeast and Clostridium perfringens count) were performed according to National Standards. The colorimetric lightness index (L*) of the sausage samples was measured. Sensory properties (smell and taste) were compared with control sample (40% meat sausage contain 120 ppm sodium nitrite) after 30 days of storage. Data were analyzed using Duncan's one-way analysis of variance at 95% confidence level through Minitab 16 software. Results: After 30 days of storage, no significant (P&gt;0.05) difference was found in physicochemical properties, microbial tests, lightness index (L*), and sensory properties among the samples. Conclusions: Since no significant difference was observed in microbial load and sensory scores between sausage sample containing 600 ppm lycopene pigment and control sample, 600 ppm lycopene pigment can be used in sausage formulation.

Analysis and health risk assessment of polychlorinated biphenyls (PCB) in meat products (sausage) by using GC/MS

In this research, the amount of PCB (polychlorinated biphenyls) in sausage meat products was analyzed using magnetic adsorbent of Fe3O4@SiO2@PSS/PDDA/MWCNTs (Fe3O4@SiO2@poly(sodium4-styrenesulfonate)/poly diallyl dimethyl ammonium chloride/Multi walled carbon nanotubes) and GC–MS (Gas chromatography–mass spectrometry) method. The recovery (%), LODs (limit of detections) and LOQs (limit of quantifications) were 93.40–102.54 %, 0.03–0.12 ng/g fat and 0.10–0.36 ng/g fat, respectively. Also, the results indicated that the total mean concentrations of different PCB compounds, in sausages was ranged 0.08 (PCB 153) to 0.88 (PCB 138) ng/g fat. Additionally, PCB 52 had the highest concentration (10.72 ng/g fat) in sausage 80 %. The highest permissible level of PCB in meat products is 40 ng/g fat, which were lower than this limit in the evaluated samples. Finally, the outcomes of Monte Carlo simulation exhibited that the estimated daily intake of PCBs from sausage samples was below the existing tolerable daily intake of PCB compounds (Tolerable Daily Intake (TDI) < 10 ng/kg BW (body weight) per day). The ILCR (Incremental Lifetime Cancer Risk) was in the safe range (less than 6–10) for consumers of this product in Iran.

Toxigenic Staphylococcus aureus in some animal-originated food products marketed in Turkey: presence and Public Health concerns.

This study aimed to detect the presence of Staphylococcus aureus in some animal source food (ASF) including emulsified meat products (sausage and salami), dry fermented meat product (soudjouk), semi dry meat product (pastrami) and raw chicken meat. Sixty six (38.8%) of 170 samples were found to be positive for S. aureus. It was determined that S. aureus was found in 17 (56.6%) salami, 27 (54%) raw chicken meat, 9 (30%) soudjouk, 9 (30%) pastrami, 4 (13.3%) sausage samples. Staphylococcal enterotoxins (SEs) were identified in 5 out of 66 (7.5 %) isolates food matrices including 3 (4.5%) SEA, 2 (3.03%) SEC. The sea and sec genes were detected in 3 (4.5%) of 66 isolates. The results of this study highlight the need to provide suitable control strategies concerning production, sales, and storage to prevent the spread of enterotoxigenic S. aureus isolates in ASF. The key contribution of this study is its revelation of the presence of S. aureus in animal products sold in Turkish local markets, highlighting the potential public health risks associated with animal foods.

Determination of the nutritional and biological value of semi-smoked sausage products made from beef

Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the creation of technology for meat products is to reduce the content of toxic substances in products and enrich their composition with vitamins, macro - and microelements through natural raw materials. The presented article shows the result of improving the quality indicators of finished products by adding vegetables to them in order to expand the range of semi-smoked beef sausages. Sausage products are meat products made from minced meat and heat – treated, their chemical composition and nutritional value are higher depending on the portion content, i.e. the content of complete proteins, irreplaceable polyunsaturated fatty acids, macro- and microelements and vitamins in the finished product the composition in the sausage recipe depends on the type and size of the portion. In the course of scientific work, it is planned to increase the nutritional and biological value of sausage by reducing the amount of nitrites and spices used in the production of sausages and adding vitamin-rich carrot juice instead. Carrot juice is a real depository of useful vitamins, micro and macroelements, and the antioxidants contained in it are able to prevent the appearance and development of malignant tumors. Especially vitamin A, which is contained in carrots, is characterized by strong antioxidant properties, it is formed from carotene, which enters our body, and it is easily absorbed through squeezed carrot juice. As a result of research, a recipe for new samples of semi-smoked sausages with the addition of carrot juice was created, a production technology was developed, and the nutritional and biological value of the resulting sausage product was determined. Carrot juice contributed to the formation of aroma, taste, color and high-quality characteristics of sausages.

Multivariate Statistical Analysis for the Classification of Sausages Based on Physicochemical Attributes, Using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and Inductively Coupled Plasma-Mass Spectrometry (ICP-MS).

Sausage is a convenient food that is widely consumed in the world and in Vietnam. Due to the rapid development of this product, the authenticity of many famous brands has faded by the rise of adulteration. Therefore, in this study, principal component analysis (PCA) was combined with chemical analysis to identify 6 sausage brands. Sausage samples were dried and then ground to a fine powder for both instrumental analyses of attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and inductively coupled plasma-mass spectrometry (ICP-MS). Dried measurements of ATR-FTIR was performed directly on the ZnSe crystal, while elemental data were obtained through microwave digestion before the ICP-MS analysis. Principal component analysis (PCA) within the framework software of XLSTAT and STATISTICA 12 was performed on the spectroscopy and elemental dataset of sausage samples. PCA visualized the distinction of 6 sausage brands on both datasets of ATR-FTIR and ICP-MS. The classification on the spectroscopy profile showed that although more than 90% variation of the dataset was explained on the first two PCs, the difference between several brands was not detected as the distribution of data overlapped with one another. The PCA observation of the elemental composition on PC1 and PC3 has separated the sausage brands into 6 distinctive groups. Besides, several key elements contributed to the brands' identification have been detected, and the most distinctive elements are Na, K, Ca, and Ba. PCA visualization showed the feasibility of the classification of sausage samples from different brands when combined with the results of FT-IR and ICP-MS methods. The experiment was able to differentiate the sausages from the 5 brands using multivariate statistics.

Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods

Abstract In this study, chicken sausages were prepared with different levels of salt (1.50 or 1.125 %) and sodium nitrite (0, 80, 125, or 250 ppm) for electrical conductivity determination. Three different heating methods were applied: smokehouse, water bath, and ohmic. The main objectives were to investigate: (1) the electrical conductivity of sausages with different formulations; (2) the heating pattern of sausages during ohmic heating compared to the conventional techniques; and (3) the accuracy of mathematical models for sample temperature prediction. The results demonstrated that the electrical conductivity values of sausage samples were suitable for ohmic heating. In ohmic heating experiments, the heating rate in the sausage center was greater than on the surface. The sausage temperature was higher than the surrounding liquid at the end of ohmic heating experiment which was opposite to the conventional heating. Overall, the most accurate model for sausage temperature prediction was basic model case iii.