Spirulina platensis is a cyanobacterium (blue-green algae) that grows in alkaline waters. In food industry, Spirulina’s phycocyanin is used as a natural colorant and stabilizer. The influence of three different concentrations of Spirulina platensis (0.5%, 1% and 1.5%) on physicochemical, textural, antioxidant and sensory parameters of ice cream was studied. It was found that with increasing spirulina concentration, the overrun increases from 30.6% (IC–0) to 48.3% (IC–3). The analysis of texture profile (hardness, adhesiveness, cohesiveness, gumminess) of samples showed a statistically significant difference (p<0.05) between reported values for control sample (IC–0) and the samples with spirulina. Ice cream samples supplemented with spirulina differed with significant increase (p<0.05) in antioxidant activity from 2.8±2.2 mM TE/100 g DW (control sample) to 112.9±4.1 mM TE/100 g DW (IC–3). The addition of Spirulina platensis in ice cream mixture improves its quality and antioxidant properties.
The use of strategies aimed at the improvement of the quality and safety of dry fermented meat products through a scientific re-assessment of some original ingredients in their formulations, one of them being wine, is an approach strongly supported by consumers. The aim of the present study was to determine and evaluate the effect of red wine from the Cabernet Sauvignon variety in combination with a starter culture including Pediococcus pentosaceus and Staphylococcus carnosus ssp. on the quality characteristics of a dry sausage. The experiments were made using three groups of samples formulated with 25 mL and 50 mL of wine per kg of meat. The effect of the wine addition on the physicochemical and microbiological changes and the texture and sensory properties of the finished product was investigated. A trend to a faster decrease in the a w and residual nitrite values was observed in the wine-containing samples. The highest hardness values were recorded through texture profile analysis in the wine-free samples, and the lowest values in samples with 50 ml of wine per kg of meat. The increase in the wine quantity from 25 to 50 mL led to lower sensory scores given to colour compared to the control sample.
In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work is to explore the impact of CP additive (2% and 4%) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decrease L* and a* value of the product. Structural strength, plastic strength and pH were significantly increased (p˂0.05) in CP enriched raw and dry-fermented poultry bars. aW and moisture content in the final CP supplemented poultry products increased (p˂0.05). The incorporation of 2% CP had slight impact on sensory properties of final product and can be successfully used for processing of value added meat products. CP addition up to 4% had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.
In the present work, ice cream mixtures with 5%, 10% and 15% lingonberry extract were studied. The lingonberry (Vaccinium vitis-idaea L.) is a source of anthocyanins and flavonoids, which are the bioactive components with good antioxidant properties. There was a significant increase in antioxidant activity (p<0.05) from 133.3 ± 5.6 mM TE/100 g to 249.8 ± 8.3 mM TE/100 g (ABTS method) with increasing the concentration of the extract from 5% to 15%, respectively. Significant changes (p<0.05) in the acidity and dry matter of the samples with lingonberry extract were recorded. After 30 days of storage, a decrease in the antioxidant properties (p<0.05) of the ice cream samples was observed but higher values (mM TE/100 g) were maintained compared to the sample without extract. The color characteristics of the samples were also influenced by the concentration of the extract used. During storage, the highest stability of the colorimetric index a* (red component) was established, which indicates relative color stability during storage.
As the population grows, the food industry is focusing on alternative sources of protein as insect flours. Cricket powder (Acheta domestica) is rich source of protein, vitamins, minerals, fatty acids, with little environmental footprint and have potential for processing of hybrid meat products. This study analyzes the impact of cricket powder (CP) supplementation (2% and 4%) on the technological and sensory properties of cooked poultry balls. Addition of CP affects all examined parameters in two ways: decrease aW, L*, a* and b* value and increase pH, water holding capacity, plastic strength (PS) and structural strength (SS). The high PUFA in CP do not promote lipid oxidation in the raw filling mass, but result in higher MDA formation in cooked final products. The sensory panel found dry and rough consistence in 4% CP based cooked meat balls, while 2% CP enriched samples show nice sensory acceptance by the tasting committee. CP is suitable innovative ingredient for processing of value added cooked meat products.
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