Types Of Sausages Research Articles

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.

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages.

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples.

Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organoleptic characteristics (odour, colour, appearance, texture, flavour, elasticity and juiciness) and the overall rating using a 9-point hedonic scale, and b) order of preference of sausages (first to third). Overall acceptance and sensory attributes were rated in the medium-high range (6.1-7.9 points) and differed among the cooked sausages, except for odour and appearance. Rabbit sausage was rated at the same level as chicken and pork sausages in terms of odour, appearance, texture, flavour and overall assessment, outperformed pork sausage in colour, elasticity and juiciness acceptance, and was only rated lower than chicken sausage in terms of juiciness. Cooked chicken sausage was preferred in first place, followed by rabbit sausage, while pork sausage came last. In the second part of the trial, raw sausages were evaluated visually for: a) acceptability of colour and visual appearance, and b) order of preference of the sausages. No difference was found between the raw sausages in terms of colour, while the appearance of the raw pork sausage was rated better than that of the rabbit and chicken sausages, with no difference between the latter two. The visual appearance of the raw pork sausage was ranked first, followed by the chicken sausage, while the raw rabbit sausage came last. Only 40% of the young panellists could identify the meat ingredient of the rabbit sausage in both cooked and raw sausages. No interaction was found between the type of sausage and the gender of the panellists in evaluation of either the cooked or raw sausages. Young women rated the texture, flavour, elasticity, juiciness and overall assessment of the cooked sausages lower than men, regardless of meat type, whereas no gender difference was found for the visual assessment of the raw sausages. In conclusion, cooked rabbit sausage was accepted as well as chicken sausage overall and better than pork sausage, while raw rabbit sausage was accepted as well as chicken sausage overall and worse than pork sausage in the visual assessment, showing its potential to promote rabbit meat consumption among young people.

Technology of meat and dairy products enriched with whey protein concentrate

This article presents improved technologies for the production of meat and dairy products, from goat milk and goat meat, using whey. The purpose of the research is to develop the technology and component composition of soft cheese and low - calorie sausage products enriched with whey protein concentrate. The scientific novelty of the project is to conduct experimental studies to study the chemical composition and technological properties of milk and meat of goats of indigenous breeds of the Pavlodar region and milk of imported goats of the Zaanensky and Gorky breeds. The enzyme preparation and its concentration, which provides the necessary density and viscosity of the resulting protein clot, are also justified and selected. A new method of enriching a meat product with whey proteins has been developed, which forms the appearance and appearance on the slice of a new type of sausage made from goat meat of indigenous breeds. The practical significance of the work lies in the development and optimization of the formulation and improvement of the technological process for the production of new types of meat and dairy products, from goat milk and goat meat, increased nutritional and biological value using whey. During the implementation of the research project for the development of the formulation of soft cheese from goat's milk and sausage product from goat meat, theoretical and experimental studies were carried out on the selection and justification of functional components (protein concentrates from secondary dairy raw materials). Formulations of new types of soft cheese and sausage products with a long shelf life, enriched with whey concentrate, have been tested in the laboratory conditions of the Department of Biotechnology of the NAO Toraigyrov University, as well as their storage capacity has been determined as a result of the conducted studies. In addition, qualitative (organoleptic, physico–chemical, microbiological) indicators of prototypes of finished products were determined.

An overlooked compound contributing to boar taint and consumer rejection of meat products: 2-Aminoacetophenone

Mainly skatole and androstenone have so far been considered causative for boar taint. Using a mixed methods approach it is shown herein that 2-aminoacetophenone (AAP) affects human perception of pork, too. We explored the importance of AAP in four trials: (1) chemical analyses of 221 fat samples from boar carcasses revealed that AAP occurs, on average, in similar quantities as skatole while the levels of androstenone being four-fold. (2) ranking tests with mixtures of androstenone and/or skatole with AAP presented on smell strips to trained sensory assessors showed that AAP amplifies boar odour. In order to study AAP's importance in meat products, four experimental variants of Lyon type sausage were then produced: a control, a product with added skatole (0.075 μg/g fat tissue), with added AAP (0.075 μg/g fat tissue), and with addition of both compounds. (3) results of a consumer discrimination test panel (n = 71) showed that, when added to a sausage system, APP causes a sensory difference of similar size as skatole while the methodology chosen affects the effect size: tetrad tests proved to be more sensitive than duo trio difference tests, in the tetrad test a sensory difference expressed as d’ (d-prime) of 1.0 was reached. (4) a hedonic consumer test (n = 121) finally revealed that APP decreased consumer liking of the APP-spiked sausage - even to a stronger extent than skatole. APP caused significant drops in smell, taste, mouth-feel, after-taste and overall liking in Lyoner.Overall the findings suggest that, in the context of pork meat, AAP is of similar olfactory importance as skatole.

The effects of using sheep tail fat and cooking time on carboxymethyl-lysine formation and some quality characteristics of heat-treated sucuk.

The study's aim was to determine the effect of using sheep tail fat (STF) on carboxymethyl-lysine (CML) content and other properties of heat-treated sucuk (HTS), a type of semi-dry fermented sausage. Three mixtures were prepared: 100% beef fat (BF), 50% BF + 50% STF, and 100% STF. After production (fermentation, heat treatment, and drying), the samples were cooked at 180°C for 0, 1, 3, and 5 min to determine the effect of cooking time on CML, thiobarbituric acid reactive substance (TBARS), total sulfhydryl, and carbonyl contents. The lowest pH value (5.50) was observed in the presence of STF. The most oleic acid (46.02%) was observed in the 100% STF group. The score of taste and general acceptability decreased with increasing STF. Using STF had no significant effect on TBARS, total sulfhydryl, carbonyl, or CML content. These parameters were affected by cooking time. The mean CML content increased from 55.77 to 72.90 μg/g after 5 min of cooking. CML correlated more strongly with TBARS than sulfhydryl or carbonyl.

Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

Production cooked sausages with the addition of iodized salt

Iodine deficiency in the biosphere, mainly in the soil, leads to endemic goiter and other iodine deficiency disorders. As shown by numerous studies, this disease affects over 1 billion people in the world. Endemic goiter and much of the territory of Ukraine, including the Vinnytsia region. Presented current research study of recipes and technologies on system-cooked sausages. Currently, boiled sausage enjoys relatively high demand among the population because it is significant for most people, giving it an advantage. Innovation activity represents one of the most effective directions. It should facilitate the development of innovative activity that promotes penetration into new markets and production growth. Today, the most essential and effective innovative organizational and technical measures introduced in sausage production can be considered are the use of new recipes for manufacturing products and the installation of new equipment, which can significantly reduce the cost of manual labor and power inputs and improve product quality and reduce the share of marriage. Sausage production is seen as a thermochemical method of preserving meat products. For each type of sausage, set production process-approved technological instructions and recipes. Strict adherence to recipes, specialized instructions, and sanitary regimes is a prerequisite for obtaining high-quality links. Crucial in the production of sausages is raw. The primary raw materials are beef and pork. Occasionally, use lamb and horsemeat. Equally important is the creation of a new generation of products that have general strengthening and preventive action. The components of these products can protect the body from the harmful effects of the environment and the emergence of human diseased cells. The constant lack of iodine leads to a reduction in the synthesis and secretion of the primary thyroid hormone - thyroxine. The role of thyroid hormones in the body is extremely high, and most of the vital functions are performed by their participation. The main physiological effects of thyroid hormone are stimulating synthesis, growth, development, and differentiation of tissues. Developed products to include microorganisms that can synthesize biologically active structures (antibodies, receptors, hormones) that contribute to the removal or destruction of harmful decay and systems, thereby preventing human disease.

Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods.

The low fatization of high-fat foods is a significant trend that will impact the future developments of food products. Consumers have regarded health attributes as a critical indicator for purchasing food. In this study, enzyme-modified soy protein isolate, sea fish collagen, and ovalbumin were used to prepare the composite fat substitute for the protein matrix. This matrix was applied to the traditional surimi-based product Nemipterus virgatus fish sausage to replace the exogenous fat, and a new type of low-fat fish sausage was developed. This change is expected to reduce the exogenous fat in the traditional fish sausage without reducing the flavor and sensory quality of the original product. The results showed that taking the sensory evaluation and gel strength value of the product as indicators, the optimal ratio of compound fat substitute (enzyme-modified soy protein isolate:sea fish collagen:ovalbumin) was 2:1:3 when using the orthogonal test method for the first time. In the next step, with compound fat substitutes, exogenous fats and transglutaminase as the main factors, single factor and response surface method were used to explore the best formula of new low-fat Nemipterus virgatus fish sausage. The results showed that the best gel strength and sensory evaluation scores were obtained when the compound fat substitute, TGase, and exogenous fat were 0.59 g, 0.245 g, and 8.03 g, respectively. The optimal formulation of the low-fat Nemipterus virgatus fish sausage was obtained as follows: surimi, 67.52%; complex fat substitute, 0.66%; TGase, 0.28%; fat, 9.04%; starch, 6.75%; sugar, 3.94%; salt, 2.25%; monosodium glutamate, 0.23%; I&G, 0.34%; and water, 9%. Compared with the traditional fish sausage, the content of exogenous fat in the new, low-fat Nemipterus virgatus fish sausage was reduced by 54.8%. Meanwhile, the sensory score of fish sausage was increased by 21.79%, maintaining its good flavor and sensory quality. This study provides an important reference value for developing new low-fat surimi-based products.

Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy

In this study, Tokat Bez Sucuk, a traditional product of the Turkish cuisine culture with a geographical indication, was examined. It was intended to reveal the use of Tokat Bez Sucuk in the local cuisine culture in the framework of sustainable gastronomy, its production stages, and its differences from other types of sausage. In this context, interviews were conducted with nine participants who produced Tokat Bez Sucuk using the semi-structured interview technique. In the interview, which included various questions ranging from the stages of production to the consumption habits of Tokat Bez Sucuk, important information that would contribute to the field was obtained from the producers. In addition, the transfer of Tokat Bez Sucuk, which is a cultural gastronomic value, to future generations and its importance in terms of sustainable gastronomy were emphasized. In line with the information obtained, various suggestions were made for the standardization, promotion, preservation, and sustainability of Tokat Bez Sucuk, which is an important component of gastronomic tourism.

New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods.

The potent two-phase hollow fiber electromembrane extraction technique coupled to gas chromatography mass spectrometry (HF-EME/GC-MS) was proposed for the determination of six types of carcinogen nitrosamines in sausages samples. Two steps of sample digestion were accomplished for the complete removal of fat globules and efficient release of target analytes. The extraction principle was based on electro-migration of target analytes via specific fiber to extraction solvent. 2-Nitrophenyl octyl ether (NPOE) was dexterously employed as both supported liquid membrane and extraction solvent, which is compatible with GC-MS. After the extraction process, the NPOE containing nitrosamines was directly injected to GC-MS without extra steps requirement to reduce analysis time. The consequences revealed that N-nitrosodiethylamine (NDEA) as the most potent carcinogen has the highest concentration in fried and oven-cooked sausages with 70% of red meat. The meat type and amount and also cooking process could significantly effect on nitrosamines formation.

Bio-transference of Aflatoxin B1 from feed to the breast of hens as Aflatoxin M1

The presence of hydroxylated metabolites of aflatoxin B1 (AFB1), such as M1 (AFM1) Aflatoxin has been reported in breast laying hen, Diaz Zaragoza et al, 2014. The hens when their laying cycle end are sent to the trail of bird for his sacrifice. In Mexico chicken consumption in the form of stock, it is much in demand mainly in the center and southeast of the country. Some companies process meat to prepare various types of sausages, such that in one way or another becomes a food for human consumption. Currently the System Product Poultry in Mexico, is working to raise awareness about food safety in the poultry industry generated as egg and meat. The AFM1 is a compound considered as a carcinogen and is limited in milk at levels of 0.5 to 0.05 µg/L. This depend the regulations of each region of the world. The given the possibility that AFM1 is a chemical risk consumption of hen breast. Evaluating the Bio-transfer this AFB1 was performed in a contaminated diet with 500 µg/kg (ppb) and quantify AFM1 contamination in the breast, after 8 days of diet consumption. At the same time included an anti-aflatoxin agent to verify their efficiency in this experiment. AFM1 concentration in the breast of the negative control group was below the detection limit of 0.001 ppb. The concentration of the positive control group was 0.004 ppb and challenge group concentration was 0.002 ppb. The analytical tests were carried out by the technique of Ultra High Performance Liquid Chromatography (UHPLC). The results show that bio-AFB1 transfer to the breast as AFM1 is minimal. Therefore, this food is considered safe. Evaluated adsorbent efficiency was 50%. Complementarily AFB1 concentration in the liver, where the toxin is quantified levels of 0.467 ppb in the positive control and 0.196 ppb in the challenge group with adsorbent was evaluated. The effectiveness of the commercial adsorbent was the 60%.

Organoleptic Quality of Chicken Sausage with Different Brands in Kediri City

Sausage is one type of processed chicken meat wrapped in a sleeve. Chicken sausage is a food that is in great demand by modern society, especially during the Covid-19 pandemic season because it is practical, affordable, cheap, durable, and can be found anywhere. Based on its population, the Kediri city is the third largest city in East Java. During the pandemic and after the pandemic, chicken sausage was one of the products that experienced an increase. The purpose of this study was to examine the organoleptic quality of chicken sausages in the Kediri city. The research was conducted in October-December 2020 at Universitas Brawijaya Kediri on five different samples chicken sausage. The composition of the sample was recorded and the organoleptic quality was analyzed by 50 semi-trained panelists. The results of the organoleptic test showed that the different types of chicken sausage had highly significant difference (p<0.01) on the color, texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken scale. Chicken sausage that has the best organoleptic score is sausage brand number 2 with the highest score on texture, aroma, chicken sausage taste, juiciness, ease of biting, ease of chewing, and hedonic chicken sausage, while the assessment of color, panelists prefer brand number 3.  The conclusion of this study is brand 2 which is a sausage brand “Bernardi” has the best acceptance by consumers because this sausage is made from premium ingredients and paprika oleoresin with a natural taste.

Authenticity and Its Perils

This article focuses on absence and exclusion within heritage food making in northern Italy. These absences and exclusions are structured by race and gender inequalities and not incidental to heritage food making but built into it. I argue for an understanding of heritage foods as what Anna Lowenhaupt Tsing (2015) has called “capitalist ruins,” or that which is left behind when capitalist structures and forms recede from particular landscapes and sites, leaving people to piece together livelihoods in the aftermath. To do this, I draw from my long-term ethnographic and linguistic anthropological research with heritage food makers in northern Italy, who primarily create various types of meat-based products, like salamis and sausages. The local concept of “nostrano” (our local) generates a type of authenticity that is also a chronotope, or a fusion of notions of time and space, which is key to how exclusions and absences are structured. Thinking of heritage food as a capitalist ruin, that is, as a product of capitalism and the inequalities it perpetuates, shows that although heritage food may be an answer for some—to save our way of doing things, our history, our livelihoods—it may also, perhaps always and simultaneously, be perilous and exclusionary for others.

Consumption of Meat and Processed Meats in the Russian Federation: A Retrospective Analysis and Current Realities

Background: Meat is an important source of energy, animal proteins and micronutrients in human nutrition. On the one hand, meat products and dishes are valuable sources of essential nutrients and an integral part of a healthy and nutritious diet; on the other hand, they are among the foods, the excessive consumption of which can pose risks of certain chronic non-communicable diseases (NCDs). The analysis of trends in the average consumption of meat and meat products and their contribution to the chemical composition and energy value of the diet of Russian people is important, inter alia, for substantiating appropriate prevention strategies for NCDs at the population level. Objective: To analyze current consumption of meat and processed meats, to establish recent trends in their dietary intake, and to assess contribution of meat products to the nutritional value of the diet of Russian people. Materials and methods: We have analyzed meat and processed meats consumption based on data collected by the Russian Federal Service for State Statistics (Rosstat) within annual selective surveys of household budgets conducted in 1985–2021 and a selective survey of the diets of the Russian population in 2018. Results: The article presents the results of analyzing consumption dynamics for various types of meat and processed meats in the Russian Federation from 1985 to 2021 and the role of meat products in nutrition as a source of dietary risk factors for NCDs. We have established that meat and poultry are regularly consumed by 84.7 % of Russian adults while sausages and smoked processed meats are regularly present in the diet of 41.7 % and 18.8 % of them, respectively. We have also estimated the average daily intake of 56.4 g for all types of sausages, 83.3 g for frankfurters and short thick wieners, 133.9 g for semi-finished and ready-to-eat meat products, 59.1 g for meat snacks, and 47.6 g for canned meat and canned meat with vegetables. This regularity, high frequency and volume of consumption indicate that meat products make a considerable contribution to the daily average intake of calories and such critical nutrients posing risks of NCDs as fat, saturated fatty acids, and salt (sodium). Conclusion: We have observed a significant increase in meat consumption in the Russian Federation in recent years and a change in consumption of various types of meat and processed meats. In order to reduce the exposure of the population to dietary risk factors, it is expedient not only to improve outreach programs in healthy nutrition but also to interact with manufacturers with the purpose of updating regulatory documents for processed meats, developing new low-sodium products, and stimulating voluntary implementation of front-of-pack nutrition labeling.

QUALITY AND TECHNOLOGICAL SUITABILITY OF MEAT FROM POLISH NATIVE BREEDS FOR THE PRODUCTION OF TRADITIONAL PORK PRODUCTS

Background. Organic production is identified with high quality of raw materials, health-promoting properties, and earlier – with animal welfare and sustainable development of agricultural production. Hence, the use of raw materials obtained from animals of native breeds is popular, which is associated with cultural heritage and support for local farms, especially for cattle producers. The production of salami type sausage, dry-cured bacon, dry-cured or cooked gammon, roasted ham in buckwheat or roulade of piglet, traditionally manufactured from regional meat, is also important for local authorities in promoting the region. Hence, it is important to highlight the qualities of available animal raw materials originating from domestic breeds. Results and conclusions. The meat and fat of native pig breeds ‘Puławska’ (Pw), ‘Złotnicka White’ (ZW) and ‘Złotnicka Spotted’ (ZS) are characterized by a different technological quality and unique con sumption value. A chemical composition affects the functional characteristics ‒ the water, protein and fat content has an impact on the texture profile, organoleptic quality and safety. TheZS and Pw meat hasgrea ter fatness compared to the ZW meat, while the ZW meat has a higher palmitic and oleopalmitic acid content. The Pw and ZS meat differs in fatty acids proportions (DA, LA, SA, AA, CLA). The pH24 and water retention of the Pw, ZW and ZS meat indicate resistance to DFD and PSE defects. The meat of Polish native breeds is suitable for the production of traditional meat products (Pw, ZW, ZS), cooked hams and sirloins (ZW, ZS), as well as dried, smoked and non-smoked sausages (ZS). The aim of this study was to describe the selected properties of the meat of three Polish native breeds of pigs (PW, ZW, ZS) that determine its quality and technological suitability for the production of pork products using traditional methods.

تأثير استخدام مستويات مختلفة من دهن الإبل (HUMP FAT) على التركيب الفيزيوكيميائي للنقانق من لحوم البقر والجمل والدجاج

This study was conducted to determine the effect of various levels of hump fat (HF) used in manufacturing of camel, beef and chicken sausage to understand the effect of (HF) on physicochemical composition sausage, Different levels of hump fat (5, 7, and 10 %) were used, physicochemical compositions like (moisture, protein, fat, Ash, water holding capacity, shrinkage, cooking loss and pH) were determined. Results of the study revealed that moisture content showed high significant differences (P≤0.01)among treatments groups, Camel sausage and beef sausage tended to have highest values while chicken sausage reported the lowest value. The study showed no significant difference (P≤0.05) among the treatment groups although 7% HF reported the highest value of moisture. Crude protein values showed no significant differences depending on sausage type, while it exhibited significant differences (P≤0.05) among the treatments groups and 7% HF reported the highest value. Ether extract values showed no significant difference (P≤0.05) among the treatments groups due to both sausage type and Hump fat level. Due to sausage types ash values showed significant differences (P≤0.05) among treatments where camel sausage samples showed the highest value while chicken sausage samples showed the lowest value. Concerning to Water Holding Capacity (W.H.C) sausage type factor reported no significant differences (P≤0.01)among treatments group. Due to hump fat levels the study showed highly significant differences (P≤0.05) among the treatment groups although 7% HF reported the highest value. On the other hands Cooking Loss, Shrinkage and pH showed no significant difference (P≤0.05) among the treatment groups in both factors types of sausage and different levels of hump fat. Hump fat in percentage 5%, 7% and 10% could be incorporate in sausage formulation and the best level of fat in sausage formulation has 7%.

Effect of Pink Rock Rose Extract with or Without Ascorbic Acid and Sodium Ascorbate for the Preservation of Ready-to-Eat Frankfurter Type Sausages

This study aimed to determine the effect of pink rock rose extract (PRR) with or without ascorbic acid and sodium ascorbate for improving the shelf life of sausages. Analyzed parameters were DPPH radical scavenging capacity of PRR extract; total aerobic count, thiobarbituric acid reactive substance, heme iron, pH, water activity, proximate composition, and color values of MAP packaged sausages for 12 weeks at 4 °C. Treatments: (1) Control (0.02% ascorbic acid and 0.05% sodium ascorbate – AA-SA), (2) electrostatic spray application of PRR extract (2%) – ES-PRR, (3) 0.02% AA and, 0.05% PRR extract, (4) 0.05% SA and 0.02% PRR, (5) 0.07% PRR extract. PRR extract had the half maximal inhibitory concentration (IC50) value of 13.04 ± 0.133 µg/mL. Sausages formulated with 0.07% PRR had the lowest microbial growth rate, followed by AA-PRR formulation. The AA-PRR treatment had the lowest TBARS values for most of the storage. This study reveals that PRR extract can be added as a natural antioxidant in sausages, and it could be used as a replacement or for the reduction of ascorbic acid and sodium ascorbate in sausage formulations.

Investigating the Antioxidant Potential of Bell Pepper Processing By-Products for the Development of Value-Added Sausage Formulations

Nowadays, when the supply chain of natural compounds for the production of value-added meat products is limited, the use of by-products from vegetable processing could become an attractive solution, contributing to the concept of circular economy. In this regard, our study investigated the effectiveness of yellow and red bell pepper processing by-products used in dried form (DYBPB, DRBPB) in the sausages recipe, instead of synthetic nitrites, to enhance their oxidative stability during cold storage (4 °C) for 20 days. Two types of nitrite-free sausages were obtained, such as smoked and dried sausages (I) and smoked and blanched sausages (II). Nitrite-free sausage formulations were designed by adding DYBPB and DRBPB at a dose to ensure a total phenolic compounds (TPC) level of 50, 90, 180, and 270 mg gallic acid equivalents (GAE)/kg of processed meat. The formulations developed were compared with control samples of sausages obtained with added sodium nitrite or without any additive. The DYBPB and DRBPB were investigated for total and individual phenolic content, total flavonoid content and antioxidant activity. The obtained sausages were investigated in terms of proximate composition as well as lipid oxidation progression based on specific chemical indices such as peroxide value (PV), p-anisidine value (p-AV), TOTOX index, and thiobarbituric acid (TBA) test during cold storage for 1, 10, and 20 days. The antioxidant activity of DYBPB and DRBPB has been shown to be closely related to their total phenolic content and total flavonoid content. It was found that a higher inhibitory potential against oxidative damage was evidenced in smoked and scalded sausages compared to smoked and dried formulations when the same dose of bell pepper processing by-products was applied. Our results showed that the use of dried bell pepper processing by-products in a dose that provides a TPC of a minimum of 180 mg GAE/kg processed meat for DRBPB and 270 mg GAE/kg processed meat for DYBPB have the potential to ensure lipid oxidative stability during cold storage of sausages for 20 days and can be considered for obtaininginnovative nitrite-free sausage formulations. Bearing in mind that the meat industry is currently looking for natural and sustainable ingredients to replace synthetic ones, our research recommends bell pepper processing by-products as promising substitutes for sodium nitrite to develop value-added meat products.

Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef

Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat.
 Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef.
 Findings: The chemically, crude protein percentage was significantly different (p<0.05) in sausage treatments where higher in beef sausage, ash, and fat were also different increased with beef meat among sausage treatments, on the other hand moisture content increased with goat meat. Ultimate pH and cooking loss % of sausage treatments were significantly different (p <0.05). Total viable bacterial counts of sausage treatments were determined. Sensory attributes, including color, flavor, juiciness, tenderness, and overall acceptability among the different types of sausages prepared were no significantly differences (p > 0.05)
 Unique contribution to theory, practice and policy: Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. In this study goat meat incorporated to the sausage ingredients with beef fat to evaluated the quality and flavor of sausage replacing beef meat. Sudanese Nubian goat meat useful for use in meat processing products with good characteristics and more acceptable for the final products. More researches for use goat meat in other meat products.