Sensory Properties Of Sausages Research Articles

Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality

The effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15% substitution levels while 100% beef sausage served as the control. The proximate, mineral and vitamin composition as well as sensory properties of the formulated sausages were determined using standard methods. Proximate analysis revealed an increase in moisture content (63.66-65.59%), protein (15.87-17.66%) and fat (4.22-6.37%) as beef was partially replaced with FFSF. Ash content also increased but at 15% FFSF, a decrease which was not significantly (p>0.05) different from control sample was observed. Crude fibre content was highest for sausage extended with 15% FFSF (1.03%) while carbohydrate content decreased significantly (11.93-7.25%) on partial replacement with FFSF. Mineral results showed a significant (p<0.05) increase in magnesium (9.80-15.34 mg/100 g) and decrease in zinc (0.92-0.79 mg/100 g) as beef was partially replaced with FFSF. Calcium, sodium and phosphorus contents of beef sausages extended with 10% FFSF (18.74 mg/100 g, 52.78 mg/100 g and 95.82 mg/100 g, respectively) were significantly (p<0.05) higher than other sausage samples. Vitamin analysis also revealed a significant (p<0.05) increase in vitamin A (4.23-5.32µg/100g) while vitamin B3 (0.037-0.033 mg/100 g) and vitamin B1 (0.023-0.013 mg/100 g) decreased as beef was extended with FFSF. Vitamin C content of sausage extended with 10% FFSF (2.76 mg/100 g) was significantly (p<0.05) higher than other samples. This same trend was observed for vitamin B2 content of sausage with 15% FFSF (0.034 mg/100 g). FFSF had no significant effect (p>0.05) on the sensory properties of the sausages. Thus, the use of full fat soy flour as an extender for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages.

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages.

The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.

Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages

Application of natural preservatives, such as essential oils, has attracted increasing attentions. Shirazi thyme essence with different phenolic compounds has antimicrobial and antioxidant properties. While it is sensitive to light, oxygen, humidity and high temperature. In this study, nanofibers were prepared by gelatin/chitosan in ratios of 1:6, 1:8 and 1:10 and thyme concentrations of 20 and 40% using nozzle-less electrospinning. Solution properties (i.e. viscosity and electrical conductivity) were measured. Results showed that encapsulation efficiency values were higher than 92% and loading capacity enhanced with increasing essence concentration. Diameter and morphology of fibers were analyzed by scanning electron microscopy (SEM). The nanofibers fabricated by gelatin/chitosan ratio of 1:6 containing 40% essences were the best samples with diameters in the range of 97–343nm. Fourier transform infrared (FT-IR) indicated that not any chemical interaction was occurred between ingredients during electrospinning and differential scanning calorimetry (DSC) data demonstrated that thermal stability of the essential oil enhanced by encapsulation. Antioxidant activity and antimicrobial property of pure and encapsulated essential oils against Clostridium perfringens were examined and approved the efficiency of encapsulation for protection of antioxidant activity. The nanofibers containing thyme essential oil were then used for reducing nitrite in sausages and their microbial properties, moisture content, pH, color and sensory features were evaluated. The results indicated that the encapsulated thyme essence had bactericidal effect against C. perfringens, did not have significant adverse impact on color and sensory properties of sausages in comparison to sample containing 120ppm nitrite. The data showed that nanofiber containing thyme essential oil could be a suitable nitrite substitute for meat products.

Effect of mechanically deboning of chicken on the rheological and sensory properties of chicken sausages

The current study was aimed to investigate the effects of different types and percentage of mechanically deboned chicken meat (MDC) on the textural and sensory properties of sausages in fried and nonfried condition. Cutting behavior, hardness, stringiness, gumminess, cohesiveness, chewiness, and resilience were evaluated on sausage with different percentage of MDC, using chicken fillet as a control. The result of the textural analysis showed that with a high percentage of MCD, the shear force, hardness, and stringiness increased in sausages. The cohesiveness and resilience often decreased with the rising of MDC percentage. Evaluation of shear force in fried products showed that the MDC percent was significantly higher after thermal processing; it means samples required more force for cutting. Sensory analysis showed that increased percentages of MDC decreased the overall acceptability. PRACTICAL APPLICATION: Mechanically deboned meat (MDM) has an important emulsifying capacity, thus, promoting nutritional and functional value, emulsion stability, and water holding capacity, which can be used in comminuted meat products. The results of the current study provides insights into the evaluation of textural and sensory properties of sausages by the inclusion of different types and percentage of MDM.

Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

Superficial mold growth in dry-fermented sausages is generally prevented by synthetic chemicals. However, the use of natural antifungals instead of chemicals has become a crucial research area nowadays as consumer demands have changed towards natural food production. With that said, chitosan solutions (C) enriched with thyme (CT; 0.2–1%) or rosemary (CR; 0.2–1%) essential oils, as natural antifungals, were evaluated to determine their inhibition effects on the surface mold growth in Turkish dry-fermented sausage ripened for 9 days. Additionally, impacts of these solutions on interior microbiota, physicochemical and sensory properties of sausages were investigated. Higher concentrations (0.8% and 1%) of CT and CR significantly inhibited the superficial mold growth. Potassium sorbate and natural antifungals did not affect total aerobic mesophilic bacteria, Micrococcaceae, and lactic acid bacteria counts (P > 0.05). Enterobacteriaceae, yeast and mold numbers significantly (P < 0.05) reduced in the sausages with CT and CR treatment at 0.8% and 1% concentrations. 1%CT was 2 fold effective than 1%CR to prevent superficial mold growth. Panelists did not report any negative comment regarding the sausages coated with natural antifungals (P > 0.05). In conclusion, incorporation of 1%CT or 1%CR into chitosan would be a promising natural antifungal to inhibit surface mold growth in dry-fermented sausages without affecting quality properties.

Physicochemical evaluation of sausages prepared by lantern fish (Benthosema pterotum) protein isolate.

The purpose of this study was to show how sausages produced with lantern fish (Benthosema pterotum) protein isolate at two levels 4% (sample A) and 2% (sample B), and then, the physicochemical and sensory properties of sausages (A and B) were determined during the storage (14, 30, and 60 days) at 4°C. Firstly, fish protein isolate (FPI) prepared at alkaline pH (12). It was found that the acidic value, peroxide value (PV), and thiobarbituric acid (TBA) value of sausages increased during the storage. The highest level of TBA value was found at the second month of storage as 0.51 mg malonaldehyde/kg. The PV and acidic value reached to 9.45 meq/kg and 4.82 at the end of storage, respectively. Moreover, the stiffness, adherence, and springiness were assessed by texture profile analysis which was found sausages containing FPI had stronger texture and structure compared to control sample. The SDS–PAGE analysis identified the proteins from 15.4 to 202.3 kDa, which exhibit no major differences in protein patterns of two types of sausages. Furthermore, sensory evaluation diagnostic was carried out in terms of the sensory attributes such as texture, flavor, odor, color, and overall acceptability, and the results indicated the greatest overall acceptability in samples containing 2% FPI.

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

This study was conducted to evaluate the effects of clove extract (CE) (0.25%, 0.5%, 1%, and 2%) on the oxidative stability and quality deterioration of Chinese-style sausage stored for 21 d at 4°C. The addition of clove extract to sausages significantly retarded increases in Thiobarbituric Reactive Substances (TBARS) values (p<0.05), while also controlling the production of protein carbonyls (p<0.05). However, the addition of clove extract promoted reduced thiol group content in sausages (p<0.05). Sausages amended with clove extract also had decreased L* values (p<0.05) and increased a* values (p<0.05) when compared with the control. Similarly, texture deterioration was retarded in sausage containing added clove extract when compared with the control during refrigerated storage. Moreover, the addition of clove extract had no negative effects on the sensory properties of sausages. These results suggested that clove extract was effective at protecting sausages from oxidation and quality deterioration during refrigerated storage for 21 d.

Effect of M entha piperita on Oxidative Stability and Sensory Characteristics of Cooked Pork Sausage

The objective of research was to evaluate the effect of the form, in which Mentha piperita was added, on oxidative and sensory properties of cooked sausage. The sausages were divided into groups: I – control without mint, II – with aqueous extract of dried leaves of mint, III – with dried mint and IV – with fresh mint. Instrumental color, pH value, aw, oxidation–reduction potential, thiobarbituric acid reactive substances values and sensory analysis were determined after production. The results showed that the addition of M. piperita did not significantly affect (P < 0.05) on oxidative and sensory properties of cooked sausage. pH and aw in the sausages with mint and the control sample did not differ significantly (P < 0.05). This study confirms more effective operation of mint extracts to reduce lipid oxidation (which was observed by other researchers) than fresh mint, dried mint and mint brew to the production of cooked sausages. Practical Applications Spices and herbs, which were originally added for improving taste, can also naturally and safely improve shelf life of food products. Mentha piperita is used in cooking, medicine and by the pharmaceutical industry. In the meat industry, the most commonly used are extracts and essential oils. The addition of mint (dried leaves, aqueous extract of dried leaves and fresh leaves) stabilized color and sensory properties of sausages, but did not affect the oxidative. This research confirms more effective operation of mint extracts than fresh mint, dried mint and mint brew to the production of cooked sausages.

Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

The aim of this study was to determine the effects of different salt substitutes on the sensory perception of sausages. TDS was used to explore the temporal perception of the samples and DA was used as a reference method. Grill-style sausages with different levels of salt reduction combined with different salt substitutes (KCl, Na-lactate, K-lactate/Na-diacetate and milk minerals) were tested. Results showed relatively few discriminating attributes from DA. However, results from TDS indicated differences in the dynamic perception of the sodium reduced sausages compared to the control sample, especially during the aftertaste.

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4°C for 21days. The results showed that inclusion of sage in sausages resulted in lower L* values (P<0.05) and higher a* values (P<0.05) compared to the control. During refrigerated storage, sausages containing sage showed significantly retarded increases in TBARS values, and in the formation of protein carbonyls (P<0.05), but showed accelerated losses of thiol groups (P<0.05). Addition of sage to the sausages at levels of 0.1% and 0.15% reduced textural deterioration during refrigerated storage (P<0.05). Sage used in this study had no negative effects on the sensory properties of sausages.

Physico-chemical and Sensory Characteristics of Semi-dried Sausages Containing Different Levels of Kimchi Powder

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE <TEX>$L^*$</TEX> and increased the CIE <TEX>$a^*$</TEX> and CIE <TEX>$b^*$</TEX> values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

Changes in sensory properties of sausages when small amounts of blood replace meat

AbstractChanges in the sensory properties (colour, flavour and texture) of Frankfurter‐type sausages have been evaluated when small amounts of blood, 0–50 g kg−1 of the total recipe, are substituted for meat. Smaller amounts of blood (˜ 2%) improve the total impression of colour and meat taste when compared with a reference sample (no blood added). A core temperature of 78°C for 5 min was used to denature haemoglobin completely, otherwise off‐flavour (blood‐taste) and colour problems prevail. When adding blood a dark colour and off‐flavour seem to be the most critical parameters with respect to acceptability.