Value Of Sausages Research Articles

The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

Shelf life and quality of Bologna-type fat reduced turkey sausage

This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage.

Nutritional value of sausages

Nutritional value of sausages

Physicochemical properties and oxidative stability of fish emulsion sausage as influenced by snakehead (Channa striata) protein hydrolysate

This study aims to investigate the effects of various levels (0–3%) of snakehead (Channa striata) protein hydrolysate (CSPH) on the physicochemical properties and oxidative stability of fish emulsion sausage from shortfin scad (Decapterus macrosoma). The addition of CSPH at various levels does not affect the proximate composition of the shortfin scad emulsion sausage, except for a slight decrease in moisture content with the addition of 2 and 3% CSPH. Proximate compositions were measured for moisture content (66.5–73.3%), ash (1.7–2.6%), protein (18.83–19.59%) and fat (7.91–9.07%). The addition of CSPH slightly increased the hardness, cohesiveness and springiness of the sausage (p < 0.05). A microstructure study found finer fat globules in the sausage with CSPH at higher concentrations (3%). In general, the incorporation of CSPH at all levels had no impact on the L*, a*, and b* values of sausages during storage. The lipid oxidation of fish emulsion sausage was successfully retarded by 3% CSPH during 12 days storage, as evidenced by lower PV (2.67–3.00 mg of lipid peroxide/kg sample) and TBARS (23.27–26.86 μg MDA/ml) values. Thus, CSPH may help retard lipid oxidation during the refrigerated storage of cooked fish emulsion sausage.

Light-Induced Discoloration of Sliced Packaged Salami is Non-Reversible

Objectives Sliced fermented salami sausages packaged in modified atmospheres (MA) are prone to discoloration by a combination of residual O2 in the headspace and light at retail display. To avoid discoloration, packages of uncooked salami should be stored in darkness until all O2 is removed by internal processes in the product, usually within a few days. The aim of this study was to determine if the color of salami could return from brown to red by extended illuminated display in pack-ages with MA`s, in which residual O2 was present in the early, but not the later stage of display. Materials and Methods Dry fermented raw salami was produced with pork, pork fat, beef, starter culture, salt, sugars and 120 ppm sodium nitrite. Packages with 150 g sliced salami were inserted with air and CO2 through self-sealing septas to contain approximately 5% O2, 50% CO2 and 45% N2 with a gas to product ratio of 1.1 to 1. The lower and up-per films for the packages were laminates with EVOH as O2 barrier. The transparent packages were exposed to continuous LED light type 68 W 830 (Glamox AS, Oslo, Norway) of 3.5 W/m2 (1100 lux) for 10 d at 20°C. Concentrations of O2 in the packages were measured at the time of packaging and d 1, 2, 3, and 4 of display with a Checkmate 3 instrument (Dansensor, Ringsted, Denmark). CIE L*a*b* values (lightness, redness and yellowness) were analyzed through the packaging films at d 0, 1, 2, 3, 4, 7, and 10 of display with a Minolta Chroma Meter CR-400 (Konica Minolta Inc., Tokyo, Japan). The experiment included 3 batches of salami with 5 packages per batch. Analysis of variance was performed for all data using a general linear model in Minitab 17 Statistical Software (Minitab Inc., State College, PA, USA), and means were separated by Tukey’s multiple comparison test. Results Concentrations of O2were reduced from the initial 5% to 0% at d 4 of display. The initial a* values of sausages from the 3 batches were approximately 16, which is fully red. Within 2 d of display, a* values were substantially reduced to 9 to 10 (P

Study on Development of Fermented Sausage using Grapefruit Extract and Kimchi Extracted Starter Culture

This study was conducted to develop natural additive for the improvement of lipid stability and the suppression of pathogenic contamination during the storage periods of fermented sausage. Fermented sausage prepared with grapefruit extract showed good suppression of lipid oxidation and pathogenic bacterial growth, and it was higher than that of fermented sausage prepared with nitrate until 7 days of storage. Fermented sausage prepared with treatment A (sodium nitrate and L. acidophilus), B (sodium nitrate and L. brevis), C (ascorbic acid and L. brevis) and D (grapefruit extract and L. brevis) were compared. As results, treatment C and D showed the lowest pH changes among treatments, and the highest growth of lactic acid bacteria was represented in treatment D. In the suppression effect of E. coli, the bacterial count was below 100 in all treatment except the treatment A. There were no differences among treatment in the brightness of meat color (p<0.05). Treatment D showed significantly high values in the redness, but showed the lowest values in the yellowness. In sensory and texture test, treatment C and D were superior compared to others. Therefore, grapefruit was represented as a good source of antioxidant for fermented sausage, and L. brevis isolated from kimchi was effect in lowering pH value of sausage during fermentation and it was also effective to persist fermentation during storage period and to reduce the occurrence of pathogenic bacteria by the suppression of their growth.

Effect of Catfish Bone Hydrolysate on the Quality of Catfish Sausage During Ambient Temperature (37 °C) Storage

The purpose of this study was to evaluate the effect of catfish bone hydrolysate (CBH), at levels of 0.5, 1.0, 1.5 and 2.0%, on the quality of catfish sausage stored at ambient temperature (37 °C). The results showed that sausages with addition of CBH had lower pH, lower TVB-N and lower total plate count during storage. The lightness (L*), redness (a*) and yellow (b* ) values of sausages with CBH were lower than control before storage. During storage, the L* values of the sausages with CBH decreased significantly. The a* values and the b* values changed slowly. Samples with 1.5% CBH had higher overall acceptance during storage.

Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

Abstract Anka rice (AR), previously inoculated with Monascus purpureus, was added during manufacturing of low-nitrite Chinese sausages. Chemical compositions and water activities of sausages were not affected. “L”, “a”, and “b” values of sausages with less nitrite (25 ppm) and 0.5% AR added were not significantly different from those with more nitrite (100 ppm) added. Colours of the sausages without AR were light red whereas those with AR added were darker red. Addition of AR did not inhibit lipid oxidation. Higher VBN (volatile basic nitrogen) values of the samples with AR added were observed. With addition of AR, the nitrite degrading rate was retarded. Microbial counts of the sausages with AR added were significantly higher than those of the controls (100 ppm nitrite). The low-nitrite Chinese sausage with addition up to 1.5% AR was acceptable when stored at 4 °C for 28 days.

들깻잎 분말 첨가가 돈육소시지의 표면색깔, 아질산 잔류량 및 저장성에 미치는 영향

본 연구는 들깻잎 첨가와 도체 등급이 돈육소시지의 저장성에 미치는 영향을 검토하기 위하여, B 및 I 등급 원료육에 들깻잎을 첨가한 것과 첨가하지 않은 것 4 종류의 돈육소시지를 제조하였다. 돈육소시지의 L＊값은 제조직후가 가장 높았으며, 들깻잎을 첨가한 것이 낮게 나타났다. B 등급 돈육소시지의 a＊값은 저장 8주 째에 가장 낮았고, 들깻잎을 첨가한 B 등급 돈육소시지는 저장 4주 째에 가장 높았으며, E 등급 및 들깻잎을 첨가한 E 등급 돈육소시지는 저장 중 현저한 변화가 없었다. 그리고 들깻잎을 첨가한 것이 첨가하지 않은 것보다 a＊값이 낮았으며, b＊값은 들깻잎을 첨가한 돈육소시지가 높았다. 들깻잎을 첨가한 돈육소시지의 아질산 잔류량은 저장 2주까지 큰 폭으로 감소하였으나, 첨가하지 않은 것은 4주까지 큰 폭으로 감소하여서 들깻잎의 첨가가 아질산 잔류량의 감소에 영향을 미쳤다. B 등급 및 들깻잎을 첨가한 B 등급 돈육소시지의 pH는 4주까지 감소하다가 6주부터 증가하였다. VNN 함량은 저장초기 6.7~8.4mg%이던 것이 저장 중 증가하여 8주 째에는 16.1~19.5mg%를 나타내었다. 돈육소시지의 TBARS는 저장 중 증가하였으며, 들깻잎을 첨가한 것이 첨가하지 않은 것보다 저장 중 더 낮았다. 총균수는 모든 돈육소시지가 저장기간에 따라 증가하였으며, 증가폭은 들깻잎을 첨가한 것이 낮았다. This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4<TEX>$^{\circ}C$</TEX>. <TEX>$L^*$</TEX> value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The <TEX>$a^*$</TEX> value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the <TEX>$a^*$</TEX> value of C and D sausage were not significantly different during storage. The<TEX>$a^*$</TEX> value of pork sausage containing PL was lower than pork sausage without PL, the <TEX>$b^*$</TEX> value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

FORMATIONS OF BIOGENIC AMINES IN TURKISH STYLE SAUSAGE DURING RIPENING AND STORAGE PERIODS

AbstractChanges of biogenic amine (histamine, β‐phenylethylamine, serotonin, spermine, spermidine, cadaverine, putresine, 1,7‐diamino heptane, tryptamine and tyramine) concentrations and pH values of Turkish style sausages were investigated during ripening and storage. Cadaverine and β‐phenylethylamine were not detected during the ripening and storage periods for all sausage types. Storage time had a significant (P&lt;0.05) effect on the formation of all biogenic amines. Starter culture usage decreased (P&lt;0.05) biogenic amine formation. Histamine levels were higher in sausages prepared without additives and lower in the sausages made with starter culture than the sausages made without starter culture. There was no effect of starter culture and additives on formation of tryptamine, 1,7‐diamino heptane, serotonin or spermidine. Starter culture and additives affected (P&lt;0.05) the formation histamine, putrescine and spermine. pH values of sausages sharply decreased (P&lt; 0.05) from 5.98 to about 4.53 during 3 days of ripening. After that, pH values increased slowly and were nearly constant during the storage period.

Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat

The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly divided into three groups and irradiated at 0, 1.5 or 3.0 kGy, using an electron beam. Volatiles, color, 2-TBA-reactive substances values, and sensory characteristics were analyzed. The antioxidant effect of sesamol was the highest, followed by vitamin E and gallic acid; rosemary extract had the weakest antioxidant effect. Irradiation induced red color in sausages, but addition of gallic acid, rosemary extract, or sesamol reduced it. Gallic acid was very effective in lowering the redness of irradiated and nonirradiated sausages. The redness (a*) values of sausages with added gallic acid that were irradiated at 0, 1.5, and 3.0 kGy were 1.49,2.03, and 2.29, respectively, whereas those of control sausages under the same irradiation conditions were 2.58, 2.81, and 3.25, respectively. The reduction of redness in irradiated sausages by antioxidants was not related to CO, because antioxidants had no effect on CO production by irradiation. The amount of total volatiles was decreased significantly by antioxidants, but antioxidants had minimal effect on the off-flavor of turkey sausages induced by irradiation.