Quality of dry-fermented sausages with backfat replacement

被引：0

作者：

Stajic, Slavisa ^{[1
]}

Tomasevic, Igor ^{[1
]}

Stanisic, Nikola ^{[2
]}

Tomovic, Vladimir ^{[3
]}

Lilic, Slobodan ^{[4
]}

Vranic, Danijela ^{[4
]}

Barba, Francisco ^{[5
]}

Lorenzo, Jose ^{[6
]}

Zivkovic, Dusan ^{[1
]}

机构：

[1] Univ Belgrade, Fac Agr, Dept Anim Source Food Technol, Nemanjina B, Belgrade 11080, Serbia

[2] Inst Anim Husb, Autoput 16,POB 23, Belgrade 11080, Serbia

[3] Univ Novi Sad, Fac Technol, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia

[4] Inst Meat Hyg & Technol, Kacanskog 13, Belgrade 11000, Serbia

[5] Univ Valencia, Fac Pharm, Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, Valencia 46100, Burjassot, Spain

[6] Ctr Tecnol Carne Galicia, Parque Tecnol Galicia, Rua Galicia 4, San Cibrao Das Vinas, Ourense, Spain

来源：

FLEISCHWIRTSCHAFT | 2020年 / 100卷 / 07期

关键词：

Dry-fermented sausages; Backfat reduction; Flaxseed oil; Alginate gel; Soy protein isolate emulsion; Sensory quality; REPLACING PORK BACKFAT; OLIVE OIL; LIPID OXIDATION; SENSORY QUALITY; FAT; CHORIZO; STORAGE; FRACTION; PAMPLONA; LEVEL;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p < 0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.

引用

页码：74 / 81

页数：8

共 50 条

[31] Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages
Sidira, Marianthi
Kandylis, Panagiotis
Kanellaki, Maria
Kourkoutas, Yiannis
FOOD CHEMISTRY, 2015, 178 : 201 - 207
[32] Pig feedstuff effect on the physicochemical and sensory properties of low-salt, dry-fermented sausages
Panea, Begona
Ripoll, Guillermo
ANIMAL SCIENCE JOURNAL, 2020, 91 (01)
[33] Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content
Vioque-Amor, Montserrat
Gomez-Diaz, Rafael
Clemente-Lopez, Ignacio
Sanchez-Giraldo, Maite
Aviles-Ramirez, Carmen
FOODS, 2022, 11 (17)
[34] Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages
Gallego, Marta
Mora, Leticia
Escudero, Elizabeth
Toldra, Fidel
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2018, 276 : 71 - 78
[35] Dry-fermented sausages inoculated with Enterococcus faecium CECT 410 as free cells or in alginate beads
Cavalheiro, Carlos Pasqualin
Ruiz-Capillas, Claudia
Herrero, Ana Maria
Pintado, Tatiana
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139
[36] Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei
Bolumar, T
Sanz, Y
Flores, M
Aristoy, MC
Toldrá, F
Flores, J
MEAT SCIENCE, 2006, 72 (03) : 457 - 466
[37] Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages
Panea, Begona
Ripoll, Guillermo
FOODS, 2022, 11 (18)
[38] Effects of ionising irradiation on quality and sensory attributes of ready-to-eat dry fermented sausages enriched with folic acid
Galan, Irene
Garcia, Maria L.
Selgas, Maria D.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (03) : 469 - 477
[39] Quality and nutritive value of fermented sausages produced with inulin and pea fibre is fat replacers
Vasilev, Dragan
Saicic, Snezana
Vasiljevic, Nadja
FLEISCHWIRTSCHAFT, 2013, 93 (03): : 123 - 127
[40] Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages
Sojic, Branislav
Tomovic, Vladimir
Savanovic, Jovo
Kocic-Tanackov, Suncica
Pavlic, Branimir
Jokanovic, Marija
Milidrag, Ardea
Martinovic, Aleksandra
Vujadinovic, Dragan
Vukic, Milan
PROCESSES, 2021, 9 (03) : 1 - 15

← 1 2 3 4 5 →