Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).
This study aimed to evaluate the eff ectiveness of natural casing treatment with ethanol or aqueous extract of the blackthorn fruits (Prunus spinosa L.) on the quality of vacuum packed Kranjska sausages. Three experimental groups of sausages were produced. Firstly, a conventional sausage was fi lled in a natural casing; secondly, sausage was fi lled in a natural casing that was previously submerged in ethanol extract of blackthorn, and; thirdly, sausage was fi lled in a natural casing that was previously submerged in aqueous extract of blackthorn. The sausages were produced in industrial conditions, stuff ed into the pretreated natural casings, vacuum packaged and stored at 4°C for 60 days. There were no signifi cant diff erences (p>0.05) in chemical composition or in sensory quality between the diff erent sausages. This study showed that extract of blackthorn fruits (Prunus spinosa L.) incorporated into natural casing before the fi lling operation reduced the number of lactic acid bacteria on the outside surface of vacuum packed Kranjska sausages stored 60 days at 4°C. The sausages with treated casings did not have much better oxidative stability during storage, likely because the herbal extracts did not diff use into the fi lling, and were present in amounts too small to signifi cantly aff ect decreases of the acid and peroxide numbers, or increases in thiobarbituric acid reactive substance values.
The paper analyses the effect of cooling/heating rate of chicken meat (Pectoralis major) on the crystallization temperature (T c on, T c , T c end), melting temperature (T m on, T m , T m end), crystallization enthalpy (ΔH c) and melting enthalpy (ΔH m). Chicken meat samples were scanned by differential scanning calorimetry (DSC) at five rates (2, 5, 10, 15, 20 °C/min), from 20 °C to-40 °C, and then from-40 °C to 20 °C.The results of the statistical analysis show that the fastest cooling rate (20 °C/min) significantly (p<0.05) affects the mean enthalpy value (-202.87 J/g) compared to other analysed rates. The cooling/heating rate affects the crystallization temperature (T c on, T c , T c end) and melting temperature (T m on, T m , T m end) (p<0.05). The heating rate of chicken meat highly correlates with T m , T m end and ΔT m (the correlation coefficients were 0.993, 0.998 and 0.998, respectively).
U radu je opisana primjena HACCP sistema u procesu proizvodnjehladno dimljene pastrmke. Praćena je proizvodnja hladno dimljenog filetapastrmke (Oncorhynchus mykiss) sa stanovišta bezbjednosti proizvoda spremnih zakonzumiranje. Proces prerade je posmatran i obrađen u skladu sa principima HACCPsistema. U prikazanom modelu, identifikovane su tri kritične kontrolne tačke (CCP)za biološke opasnosti, za koje su definisane kritične granice, način monitoringa,korektivne mjere i način verifikacije. Tokom 12 mjeseci analizirana je mikrobiološkaispravnost 65 uzoraka svježe pastrmke i 195 uzoraka gotovog proizvoda, dimljenepastrmke. Rezultati mikrobioloških ispitivanja svježe i dimljene pastrmke, tokomispitivanog perioda, su bili u skladu sa propisanim vrijednostima, što potvrđujeefikasnost primjene HACCP sistema u procesu proizvodnje dimljene pastrmke.
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