Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Balev, Desislav; Nenov, Neno Stefanov; Dragoev, Stefan; Vassilev, Kiril Petrov; Vlahova-Vangelova, Desislava; Baytukenova, Sholpan Baydildaevna; Smolnikova, Farida

doi:10.1515/pjfns-2016-0021

Cited by 2 publications

(1 citation statement)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…e masking function of the spice odor was not through physical absorption or chemical conversion of the compounds responsible for the undesirable odors but through the release of strongly flavored compounds covering the unpleasant smell or mixed with the odor compounds [15]. For example, the addition of black pepper and cumin extracts improved the quality of Bulgarian-type dry-cured sausages "Sudjuk" [16]. Jung [17] found that the addition of spices to the beef patty changes the volatile compounds released and interact with meat aroma significantly.…”

Section: Introductionmentioning

confidence: 99%

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Zhan

Tian

et al. 2019

Journal of Food Quality

View full text Add to dashboard Cite

Peppertree prickly ash, Amomum tsao-ko, cumin, and ginger have long been used in Asian countries to modify the flavor and to partially neutralize any unpleasant odors present in roast lamb. The purpose of this study was to evaluate the change in the amount of volatile components present in roast lamb compared to meat added with peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. Principal component analysis was carried out on the 27 initially selected from 88 volatile substances, and 15 substances with a projection of more than 0.25 in the load matrix were used as indicators to study the different contents in roasted mutton and lamb prepared by adding peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. The types of VOCs (volatile organic compounds) detected in roast meat without adding spices were the least. Roast meat with the addition of cumin leads to the strongest content of aldehydes, followed by the addition of Amomum tsao-ko. Additionally, roast meat with the addition of Chinese prickly ash leads to the strongest content of terpenes, followed by the addition of ginger. Moreover, with the addition of spices, the content of volatiles responsible for the presence of a mutton odor (such as hexanal, heptanal, pentanal, (z)-4-decenal, benzaldehyde, p-propyl-anisole, and dimethyl ether) was not significantly decreased, and in fact some volatiles increased in amount such as pentanal, hexanal, octanal, and (z)-4-decenal. In conclusion, the effect of addition of spices on the volatile profile of roasted mutton and lamb can be attributed to the generation of flavor volatiles mainly derived from raw spices’ hot action, with few additional volatiles formed during boiling.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Zhan

Tian

et al. 2019

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Dragoev

2024

Foods

View full text Add to dashboard Cite

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.

show abstract

Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage

Cited by 2 publications

References 21 publications

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health

Contact Info

Product

Resources

About