Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

The current study was conducted to evaluate the effects of three generation sources of smoke (poplar, haloxylon, and white paper), smoking duration (2 and 4 h) and meat contents (55 and 80%) on Polycyclic Aromatic Hydrocarbons (PAHs) levels of meat sausages. The results showed that there are a positive correlation between the lignin content of smoke generation sources and the PAHs level of smokes and smoked sausages. The total PAHs contents in both smoke and smoked sausages increased significantly as smoking duration increased from 2 to 4 h. The concentrations of total PAHs in the smoked sausage ranged from 6.35 to 20.04 μg⁄Kg. Furthermore, the benzo[a]pyrene (BaP) levels for the smoked sausages were 0.30 to 1.14 µg⁄Kg. However, the contents of BaP and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) were lower than the limit of detection (LOD) in all samples of the smoked sausages. The smoked sausage with 80% of meat content (less fat) processed by poplar and white paper for 2 h had the lowest level of PAHs.

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“…These sausages were stuffed into a Fibrous casing. For each test, about 3 Kg sample was made (Maia et al, 2020).…”

Section: Sausage Preparationmentioning

confidence: 99%

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

et al. 2022

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“…This observation differs as there is the inclusion of different kinds of ingredients as antioxidants, as displayed by Valle (2017). Maia et al (2020) also points out that the tasters did not perceive the inclusion of passion fruit meal, potassium chloride (KCl), and calcium chloride (CaCl2) in smoked sheep meat sausage.…”

Section: Resultsmentioning

confidence: 99%

Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

et al. 2022

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This study assessed the effect of different concentrations of (Capsicum baccatum var. pendulum) on lipid oxidation, microbiological and sensorial characteristics of four different formulations of fresh pork sausage and smoked (control, F1, F2, F3), with the substitution of industrial antioxidant for the natural one. Lipid oxidation values (TBARS) did not display significant differences (P>0.05) among the treatments, and at different times of analysis (storage). The only significant differences were between the different types of sausages (fresh and smoked). The enumeration of all the microorganisms searched was below the standard required by Brazilian laws. F2 formula received the highest scores for acceptance but did not display significant difference (P>0.05) as it refers to taste, with the remaining formulations. The substitution of the synthetic antioxidant by the natural one displayed similar results, demonstrating that the natural extract from the balloon pepper does not affect the technological and sensorial properties of the sausages, which proves the viability of the product.

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“…The blood enters between the intima and media, which leads to the tear of media and the formation of double lumen aortic (Wen et al, 2017). AD can be attributed to the growing rise in obesity and food-linked diseases (Cottica et al, 2019;Maia et al, 2020). AD is common in middle-aged and elderly men, presents often with sudden severe chest pain, radiating to the back, abdomen, and sometimes even with shock (Rudnitskii & Rudnytska, 2017).…”

Section: Discussionmentioning

confidence: 99%

Comparison of CT and MRI in imaging diagnosis of aortic dissection

et al. 2022

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Aortic dissection(AD) is a life-threatening disease due to a tear in the intimal layer of the aorta within the aortic wall. To compare diagnostic value and imaging of AD between computed tomography(CT) and magnetic resonance imaging (MRI). 120 AD patients diagnosed were examined with 64-slice CT and 1.5 MRI, the imaging data of true and false lumen, intimal flap, intimal tear, mural thrombus and aortic calcification were compared. The intimal flap rate of CT and MRI was 81.7% and 100%, respectively; The intimal tear rate of CT and MRI was 68.3% and 83.3%, respectively; The rate of mural thrombus in CT and MRI was 26.7% and 54.2%, respectively; The rate of aortic calcification in CT and MRI was 62.5% and 18.3%, respectively; The number of patients with intimal tear lower than 1mm in CT and MRI was 5 and 0, respectively. Both CT and MRI can show the true and false lumen well, but the detection rate of intimal flap, intimal tear and mural thrombosis in MRI is significantly higher than that in CT, and the detection rate of aortic calcification and intimal tear<1mm in CT is higher than that in MRI.

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Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride

Cited by 5 publications

References 25 publications

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked

Comparison of CT and MRI in imaging diagnosis of aortic dissection

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