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Journal articles on the topic 'Fat content; Sausages; Flavouring'

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Published: 4 June 2021

Last updated: 4 February 2022

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1

Lengkey, Hendronoto Arnoldus Walewangko, and Balia Roostita Lobo. "Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat." Macedonian Veterinary Review 39, no. 2 (2016): 193–99. http://dx.doi.org/10.1515/macvetrev-2016-0087.

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AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB)

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Zhu, Yuxia, Yawei Zhang, and Zengqi Peng. "Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages." Foods 10, no. 4 (2021): 743. http://dx.doi.org/10.3390/foods10040743.

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In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork sausages. The replacement of fat with soybean oil in sausages decreased the fat and cholesterol proportions and increased the moisture content, but the water- and fat-binding properties, texture properties, and sensory properties became worse. By adding EP, sausages displayed remarkably better water-

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3

Prica, Nadežda, M. Baltić, V. Teodorović, Jelena Petrović, and Olga Rackov. "QUALITY OF HOT DOG SAUSAGES." Archives of Veterinary Medicine 2, no. 1 (2009): 29–39. http://dx.doi.org/10.46784/e-avm.v2i1.209.

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The volume of hot dog sausages plays an important role in meat production. Due to their desirable eating properties (softness, juicy, mild taste and smell) they form a group of sausages acceptable for all consumer categories. They are produced according to producer’s specification, which are not the same. Therefore, the differences in quality may be expected. The objective of this paper was to make a comparative analyses of three parameters in five different products present on Novi Sad market: the content of water, fat and protein, and to determine the average content of these parameters in h

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Campagnol, Paulo Cezar Bastianello, Bibiana Alves dos Santos, José Manuel Lorenzo, and Alexandre José Cichoski. "A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages." Food Science and Technology International 23, no. 6 (2017): 471–79. http://dx.doi.org/10.1177/1082013217701859.

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The effect of the addition of fructooligosaccharides, transglutaminase, disodium inosinate, and disodium guanylate on some technological and sensory parameters of low-fat and low-salt Bologna-type sausages was evaluated. In the first experiment, sausages with a 25% and 50% fat reduction containing 0, 3%, or 6% fructooligosaccharides were manufactured. Fat reduction adversely affected the emulsion stability, hardness, and sensory properties; however, the addition of 6% fructooligosaccharides reduced the loss of quality associated with a lower fat content. In the second experiment, sausages with

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5

Carrapiso, Ana I. "Effect of fat content on flavour release from sausages." Food Chemistry 103, no. 2 (2007): 396–403. http://dx.doi.org/10.1016/j.foodchem.2006.07.037.

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Sujarwanta, Rio Olympias. "KUALITAS SOSIS DAGING SAPI YANG DIFORTIFIKASI DENGAN MINYAK IKAN KOD DAN MINYAK JAGUNG DAN DIPROSES MENGGUNAKAN METODE PEMASAKAN YANG BERBEDA." Buletin Peternakan 40, no. 1 (2016): 47. http://dx.doi.org/10.21059/buletinpeternak.v40i1.9820.

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<p class="Default"><em>This study was conducted to find out quality of beef sausages fortified with cod and corn oil and processed with different cooking methods. The sausages were made of beef, cod oil, corn oil, tapioca flour, skimmed milk, salt, pepper, garlic, angkak, and ice, with the ratio of cod oil and corn oil of 2.9 : 7.1; 2.4 : 7.6; and 1.9 : 8.1. All sausages ingredients were mixed and then filled in the casing. The raw sausages were cooked using steaming and vacuum steaming for 30 minutes. The sausages were then analyzed for chemical composition (moisture, protein, and

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Petridis, D., A. Zotos, B. Skapetas, and V. A. Bampidis. "The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages." Journal of Food Research 4, no. 3 (2015): 26. http://dx.doi.org/10.5539/jfr.v4n3p26.

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<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 1

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Prabsangob, N. "Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil." Acta Alimentaria 50, no. 1 (2021): 83–92. http://dx.doi.org/10.1556/066.2020.00162.

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AbstractImprovement of nutritive profile of pork sausages was performed by fat reduction and partial substitution of backfat with soybean oil (SBO). The control sausage was made from pork backfat. For the studied samples, SBO in native and pre-emulsified forms was used for partial substitution of backfat at 25% (by wt of backfat) to produce sausages with various fat contents (30, 20, and 10%). Discontinuity of protein matrix could be observed with increasing fat content, especially for addition of pork backfat. Improvement on product stability could be achieved using SBO, especially pre-emulsi

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9

Khorunzha, T., V. Pasichnyi, A. Marynin, R. Svyatnenko, and O. Moroz. "Pasteurized sausages with high heme iron content." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 43–47. http://dx.doi.org/10.32718/nvlvet-f9108.

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Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to pro

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10

Wambui, Joseph M., Edward G. Karuri, and Margaret M. M. Wanyoike. "Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages." International Journal of Food Science 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/7670282.

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The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased prot

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11

COLMENERO, F. JIMÉNEZ, J. CARBALLO, P. FERNÁNDEZ, S. COFRADES, and E. CORTÉS. "Retail Chilled Display Storage of High- and Reduced-Fat Sliced Bologna." Journal of Food Protection 60, no. 9 (1997): 1099–104. http://dx.doi.org/10.4315/0362-028x-60.9.1099.

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This study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P &lt; 0.05) than reduc

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12

Habiba, U., MM Hossain, M. Habib, MA Hashem, and MS Ali. "Effect of adding different types of flour on the quality of low fat beef sausage." Bangladesh Journal of Animal Science 50, no. 1 (2021): 1–11. http://dx.doi.org/10.3329/bjas.v50i1.55562.

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The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%

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13

Egea, Macarena, Daniel Álvarez, Irene Peñaranda, Nuria Panella-Riera, María Belén Linares, and María Dolores Garrido. "Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork." Animals 10, no. 10 (2020): 1872. http://dx.doi.org/10.3390/ani10101872.

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Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used mea

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14

Lešić, Tina, Nada Vahčić, Ivica Kos, et al. "Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages." Foods 9, no. 8 (2020): 990. http://dx.doi.org/10.3390/foods9080990.

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Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mol

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15

Stanisic, N., N. Parunovic, M. Petrovic, et al. "Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage." Biotehnologija u stocarstvu 30, no. 4 (2014): 705–15. http://dx.doi.org/10.2298/bah1404705s.

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The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content

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16

Kh, Badamtsetseg, and Munkhjargal B. "Chemistry technology research to produce meat enriched with biologically active carbohydrates." Bulletin of Institute of Chemistry and Chemical Technology, Mongolian Academy of Sciences, no. 6 (December 21, 2018): 92–94. http://dx.doi.org/10.5564/bicct.v0i6.1108.

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Brewery’s spent grain is the main by-product of the brewing industry. The effects of replacing fat with arabinoxylan fraction of BSG for physicochemical, textural properties and sensory evaluations of reduced-fat sausages are evaluated. Control was prepared with 15% fat, and three reduced-fat sausages were formulated with 5, 10 and 15% arabinoxylan fraction (T1 sausage with 5% of arabinoxylan fraction + 10% of fat, T2 sausage with 10% of arabinoxylan fraction + 5% of fat and T3 sausage with 15% of arabinoxylan fraction + 0% of fat). With increasing arabinoxylan fraction content in the sausage,

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17

Prica, Nadezda, Milan Baltic, Milica Zivkov-Balos, Zeljko Cupic, and Zeljko Mihaljev. "Investigating chemical parameters in hot dog sausages from Novi Sad market." Veterinarski glasnik 65, no. 5-6 (2011): 385–97. http://dx.doi.org/10.2298/vetgl1106385p.

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Meat products play an important role in the modern diet. The production of cooked sausages comprises an important segment in the complex meat industry. Hot dogs are prepared according to production specifications and differences in the quality of products can therefore be expected. This paper presents a comparative analysis of chemical parameters in products of five different manufacturers at the Novi Sad market. Water content, fat, protein, sodium chloride, the relative protein content of connective tissue in meat protein (RCP) and ash were analyzed. The difference between the average content

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18

Walczycka, M., and W. Migdał. "The quality of model sausages with addition of different dried powders of fruit and vegetables during cold storage." Biotehnologija u stocarstvu 23, no. 5-6-1 (2007): 475–83. http://dx.doi.org/10.2298/bah0701475w.

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There is an attempt of using of dried powders of black currant and black chokeberry fruits and dried carrot powder to better the properties of model comminuted sausages. Model stuffings were composed from pork meat and lard (80% vs.20%), water (30%), curing salt (2%). Black currant, black chokeberry and carrot were added at two different levels (3% and 7%). The quality assessment of pasteurized sausages included: chemical analyses (fat, protein, ash and water/total solids content), fat degradation level was measured by free acids and peroxides level and microbiological load; also the sensory s

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19

Selgas, M. D., E. Cáceres, and M. L. García. "Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages." Food Science and Technology International 11, no. 1 (2005): 41–47. http://dx.doi.org/10.1177/1082013205051273.

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Long-chain soluble dietary fibre was incorporated into the elaboration of reduced-fat (30% less than normal content) cooked meat sausages. The fibre was added in powder form and as gel up to 7.5%. Fibre addition influence on the sensory characteristics of the meat products was determined through instrumental analysis of texture (cutting and compression) and sensory analysis. In general terms, there were few changes observed in the texture of the sausages, with results very similar to the controls. However, in the sensory evaluation, sausages elaborated with levels of fibre higher than 5% showe

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Varga-Visi, É., B. Toxanbayeva, G. Andrássyné Baka, and R. Romváari. "Shelf life and quality of Bologna-type fat reduced turkey sausage." Acta Alimentaria 49, no. 1 (2020): 60–68. http://dx.doi.org/10.1556/066.2020.49.1.8.

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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 meas

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Kim, Yoo Kyeong. "Quality Improvement of the Chicken Sausage with Pepper Seed (Capsicum Annuum L.)." Current Research in Nutrition and Food Science Journal 8, no. 3 (2020): 829–36. http://dx.doi.org/10.12944/crnfsj.8.3.14.

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The chicken sausages were manufactured replacing part (8%) of chicken skin with powder (1%) and oil (7%) of pepper seed (Capsicum annuum L.). The replacement of chicken skin with pepper seed lowered the content of total fat, saturated fatty acids, cholesterol, and sodium in chicken sausages than that of the control by reducing 13.4%, 75.0%, 42.2%, 22.6%, respectively (p<0.05). In addition, the pepper seed retarded lipid oxidation in chicken sausages represented by lower TBARS value than that of the control in 14 days of storage at 4 °C (p < 0.05). Even though pepper seed hardly changed t

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22

Chen, Jiaxin, Jinhai Zhao, Xin Li, Qian Liu, and Baohua Kong. "Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages." Foods 10, no. 7 (2021): 1460. http://dx.doi.org/10.3390/foods10071460.

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The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments.

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Vargas-Ramella, Márcio, Paulo E. S. Munekata, Mohammed Gagaoua, et al. "Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage." Foods 9, no. 10 (2020): 1487. http://dx.doi.org/10.3390/foods9101487.

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The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH val

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Gianelli, M. P., A. Olivares, and M. Flores. "Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)." Food Science and Technology International 17, no. 1 (2011): 63–71. http://dx.doi.org/10.1177/1082013210368557.

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The key aroma components and the lipolysis in a dry cured sausage ‘Sobrassada of Mallorca from black pig’ were studied. Sobrassada was characterized by a fatty acid profile with a high content of monounsaturated fatty acids and by the generation during the curing process of polyunsaturated free fatty acids that were oxidized to generate flavor compounds. Eighty-four different volatile compounds were identified and three of them were for the first time detected in dry sausages (methyl nonanoate, 1-methyl-1H-pyrrole and 2-acetyl pyrrole). Thirty-five different aroma active zones were found. The

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Teixeira, Alfredo, Alberto Fernandes, and Etelvina Pereira. "Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira." Heliyon 6, no. 10 (2020): e05306. http://dx.doi.org/10.1016/j.heliyon.2020.e05306.

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Krickmeier, Janet, Wolfram Schnaeckel, and Dimitrinka Schnaeckel. "Recipe development for healthy sausages with medical plants." Food Science and Applied Biotechnology 2, no. 1 (2019): 54. http://dx.doi.org/10.30721/fsab2019.v2.i1.65.

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Because nutrition based cardiovascular or gastrointestinal diseases, hypertension, diabetes and cancer are increasing in industrial and well developed countries, possibility’s to prevent these disorders or to relive the sequelaes are searched. One chance is the production of healthier or functional food. The use of medical plants with health promoting effects are known from traditional medicine, but until know they weren’t used in health enhancing amounts in foods, especially in processed meat products. The main objectives of the development were the identification of medical plants with a sci

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27

Botella-Martínez, Carmen, Manuel Viuda-Martos, José Angel Pérez-Álvarez, and Juana Fernández-López. "Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters." Foods 10, no. 8 (2021): 1681. http://dx.doi.org/10.3390/foods10081681.

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A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The inc

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Magra, Taxiarchoula, Nikolaos Soultos, Chrysostomos Dovas, et al. "Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria." Food Technology and Biotechnology 59, no. 3 (2021): 267–81. http://dx.doi.org/10.17113/ftb.59.03.21.7114.

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Research background. Formulations based on vegetable or fish oil and modifications in the production technology of dry fermented sausages have emerged in recent years aiming to achieve the desirable target of reducing the fat content of these meat products. However, previous efforts have confronted many difficulties, such as high weight loss and unacceptable appearance due to intensely wrinkled surfaces and case hardening. The objective of this study was to produce and evaluate dry fermented sausages by utilizing a meat protein-olive oil emulsion as fat substitute and indigenous lactic acid ba

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Peña-Saldarriaga, Lina María, José Angel Pérez-Alvarez, and Juana Fernández-López. "Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts." Foods 9, no. 4 (2020): 507. http://dx.doi.org/10.3390/foods9040507.

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During poultry slaughtering, fatty byproducts are generated, mainly comprising abdominal and gizzard fat, which are mostly discarded and result in consequent environmental problems. The objective of this work was to use these fatty byproducts as fatty raw material in the production of chicken sausages (emulsion-type). They were applied for the partial replacement (40% and 50%) of chicken skin (fatty source usually used in chicken sausages). The effect of these partial replacements on the quality properties (proximate composition, lipid profile, color, texture, and microbiological and sensory p

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A. Apriantini, D. Afriadi, N. Febriyani, and I. I. Arief. "Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)." Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9, no. 2 (2021): 79–88. http://dx.doi.org/10.29244/jipthp.9.2.79-88.

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Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of dur

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DAVIES, E. ALISON, CATHERINE F. MILNE, HELEN E. BEVIS, et al. "Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage." Journal of Food Protection 62, no. 9 (1999): 1004–10. http://dx.doi.org/10.4315/0362-028x-62.9.1004.

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Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham and bologna sausage) were found to be sensitive to low nisin concentrations (maximum of 1.25 μg g−1). Addition of 25 μg g−1 nisin (as Nisaplin) inhibited the growth of LAB spoilage organisms inoculated into vacuum-packed pasteurized bologna-type sausages stored at 8°C. Control sausages became spoiled (&gt;108 LAB CFU g−1) by day 7, whereas sau

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Štencl, Jiří, and Tomáš Komprda. "Water activity changes of multicomponent food mixture during processing." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 52, no. 4 (2004): 111–18. http://dx.doi.org/10.11118/actaun200452040111.

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Water activity of multicomponent food mixture was analysed and measured. Samples of dry fermented sausages with two different starter cultures (Pediococcus pentosaceus + Staphylococcus carnosus and Staphylococcus carnosus + Staphylococcus xylosus + Lactobacillus farciminis) were tested during ripening (21 days) and storing (91 days). The basic raw materials were the same for all samples: lean beef meat, lean pork and pork fat in equal parts, nitrite salt mixture (2.5 %), and sugars (1.0 %). The method used for water activity tests was indirect manometric in a static environment. Moisture conte

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Rokib, M., M. Habib, MA Hashem, and MS Ali. "Value addition of low fat chicken sausage with rice and wheat flour." Bangladesh Journal of Animal Science 48, no. 2 (2020): 99–107. http://dx.doi.org/10.3329/bjas.v48i2.46763.

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The study was conducted to evaluate the effect of rice and wheat flours on low fat chicken sausages. Sausages were prepared into three different groups: control; broiler breast meat sausage without any flour (T1), sausage with addition of 10% rice flour (T2) &10% wheat flour (T3). All parameters were analyzed at 0, 15th and 30th days of storage period. The proximate compositions of different sausages were analyzed and highly significant (p<0.01) differences were found in DM (%) and CP (%). Significantly (p<0.01) lower DM (%) and higher CP (%) was found in T1. Both DM (%) and CP (%) c

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Sheard, P. R., E. Hope, S. I. Hughes, A. Baker, and G. R. Nute. "Eating quality of UK-style sausages varying in price, meat content, fat level and salt content." Meat Science 85, no. 1 (2010): 40–46. http://dx.doi.org/10.1016/j.meatsci.2009.12.001.

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Olivares, Alicia, José Luis Navarro, and Mónica Flores. "Effect of fat content on aroma generation during processing of dry fermented sausages." Meat Science 87, no. 3 (2011): 264–73. http://dx.doi.org/10.1016/j.meatsci.2010.10.021.

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Olivares, Alicia, José Luis Navarro, Ana Salvador, and Mónica Flores. "Sensory acceptability of slow fermented sausages based on fat content and ripening time." Meat Science 86, no. 2 (2010): 251–57. http://dx.doi.org/10.1016/j.meatsci.2010.04.005.

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Solheim, Ragnhild. "Consumer liking for sausages affected by sensory quality and information on fat content." Appetite 19, no. 3 (1992): 285–92. http://dx.doi.org/10.1016/0195-6663(92)90168-6.

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Parrini, Silvia, Francesco Sirtori, Anna Acciaioli, et al. "Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage." Animals 10, no. 1 (2019): 14. http://dx.doi.org/10.3390/ani10010014.

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Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 °C)

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Jokanovic, Marija, Bojana Ikonic, Predrag Ikonic, et al. "Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling." Chemical Industry and Chemical Engineering Quarterly 26, no. 1 (2020): 79–87. http://dx.doi.org/10.2298/ciceq181224027j.

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The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeski kulen and Petrovsk? klob?sa) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristics. The sample sausages were supplied by different local traditional producers. The textural characteristics were correlated with physicochemical and sensory characteristics using multiple linear regression analysis and principal component analysis. Differences in physicochemical characteristics ref

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Gurinovich, Galina, Irina Patrakova, Sergey Seregin, et al. "Biological value of semi-smoked sausages with cedar oil cake." Foods and Raw Materials 8, no. 1 (2020): 30–39. http://dx.doi.org/10.21603/2308-4057-2020-1-30-39.

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Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present research featured semi-smoked sausages with 15% of cedar oilcake and a low-sodium curing mix. The cedar nut oilcake is as a source of highly unsaturated fatty acids and high-grade protein. In addition to the physiological effect, the low-sodium curing mix increases the resistance of the combined fat phase

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Procházková, Zuzana, Michaela Dračková, Alena Saláková, et al. "Application of FT NIR Spectroscopy in the Determination of Basic Physical and Chemical Properties of Sausages." Acta Veterinaria Brno 79, no. 9 (2010): S101—S106. http://dx.doi.org/10.2754/avb201079s9s101.

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The objectives of this study were to develop calibration models for determination of water activity and the content of fat, dry matter, salt, non collagen muscle protein and pH in dry cooked sausages. Samples (n = 42) were scanned in FT-NIR Analyzer and simultaneously analyzed by standard methods. The spectra were measured in the reflectance mode with a compressive cell between 10 000 and 4 000 cm-1, averaging 100 scans. Calibration models were developed using the partial least squares (PLS) method. These calibration models were checked later by crossvalidation. The following statistical value

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Pérez-Álvarez, José Ángel, Alba Roldán-Verdú, Asunción Martínez-Mayoral, et al. "Chia Oleogel as a Potential New Ingredient for Healthy Cooked Meat Sausages." Proceedings 70, no. 1 (2020): 76. http://dx.doi.org/10.3390/foods_2020-07701.

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Meat products reformulation is very complicated since the “charcuterie” is more than a technology. The addition of new ingredients is not an easy task; therefore, preliminary assays are carried out to determine their feasibility. Oleogels are “new ingredients” used to mimic fats and/or modify the fatty acids profile. To evaluate the chia oleogel (COG) feasibility in Frankfurt-type cooked sausages (FTCS) processing, several physical and physicochemical parameters, CIELAB color space, 2-Thiobarbituric acid reactive substances (TBARS), moisture, fat, pH, water activity (Aw), and residual nitrite

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Rodrigues, Isabela, Letícia A. Gonçalves, Francisco AL Carvalho, et al. "Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance." Food Science and Technology International 26, no. 2 (2019): 123–31. http://dx.doi.org/10.1177/1082013219872677.

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High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, w

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Merenkova, S. P., I. Yu Potoroko, and V. V. Semizdralova. "Development of sausage bread technology with a functional orientation based on flax seed products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 177–84. http://dx.doi.org/10.20914/2310-1202-2018-4-177-184.

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Consumers associate the finished meat products with negative health effects that are connected with a high content of saturated fat; food additives and carcinogenic substances. Consumer demand for functional products with a reduced amount of saturated fats is growing. The purpose of scientific research was justification the functional properties of sausage bread manufactured using protein-fatty emulsions based on flour made from flax-LM-98 Raziol; Ural. In the recipe of sausage bread 15% of fat and meat raw materials were replaced by the protein-fatty emulsion based on flax flour. It is establ

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Halagarda, Michał, Władysław Kędzior, Ewa Pyrzyńska, and Wanda Kudełka. "Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality." Sustainability 10, no. 11 (2018): 3885. http://dx.doi.org/10.3390/su10113885.

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Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determin

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Hu, Hewen, Yue Li, Long Zhang, et al. "Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage." Foods 10, no. 9 (2021): 2167. http://dx.doi.org/10.3390/foods10092167.

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Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and se

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Simunović, Stefan, Sara Rajić, Vesna Đorđević, et al. "Estimation of Fat Content in Fermented Sausages by Means of Computer Vision System (CVS)." Meat Technology 62, no. 1 (2021): 27–32. http://dx.doi.org/10.18485/meattech.2021.62.1.3.

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Puljić, Leona, Brankica Kartalović, Jozo Grabovac, et al. "CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA." Archives of Veterinary Medicine 12, no. 2 (2019): 83–94. http://dx.doi.org/10.46784/e-avm.v12i2.64.

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Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 2018, a total of 85 meat products were sampled.Th ese included 20 samples of fermented pork sausages, 10 samples of dry-cured pork loin, 5 samples of dry-cured pork neck and 50 samples of heat-treated sausages. Quality control testing of the samples included determination of meat protein, crude fat, moisture, sodium nitrite and polyphosphates content

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Milk, Leonardo Heleno, Talita Maira Goss Milani, and Ana Carolina Conti-Silva. "An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings." Acta Scientiarum. Technology 43 (August 20, 2020): e49956. http://dx.doi.org/10.4025/actascitechnol.v43i1.49956.

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Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases the lipid content and the caloric value of the snack, reasons why these products are highly criticized. Thus, the study of pre-extrusion flavourings is an interesting way of finding corn snacks with better nutritive value. Therefore, we aimed to explore pre-extrusion flavouring using different substances, investigating the odour and flavour on t

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ADUA, Edward Ayinbila, Frederick ADZITEY, Gabriel Ayum TEYE, and Alexander ABU. "Nutritional composition and sensory properties of raw and roasted “Niri” (Citrullus vulgaris) puree extended beef sausages." Ghana Journal of Science, Technology and Development 7, no. 1 (2020): 1–12. http://dx.doi.org/10.47881/216.967x.

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The rising demand for quality meat products at competitive prices demands that processors explore less costly local feed resources for incorporation into meat products. This study investigated the effects of raw and roasted “Niri” (Citrullus vulgaris) purees (as an extender) on the nutritional and sensory qualities of beef sausages. “Niri” purees (treatments) were randomly assigned to minced beef. That is, raw (RaP) and roasted (RoP) “Niri” purees were separately added to 1kg minced beef at 0% (control), 5%, 15% and 25% inclusion levels. The proximate composition, mineral concertation and sens

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