Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Choi, Hanlim; Choi, Hyung-Gyu; Choi, Yeong-Seok; Kim, Jong-Hee; Lee, Ju-Ho; Jung, Eun-Hee; Lee, Sang Hwa; Choi, Yang-Il; Choi, Jung Seok

doi:10.5851/kosfa.2016.36.1.131

Cited by 18 publications

(15 citation statements)

References 41 publications

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“…As shown in Figure 1 (a, b), S1 showed the highest aroma scores at days 7, 14, 21 and 28. Decreasing of sensory scores with an increasing of storage time were also reported by Oliveira Filho et al, 2010;Choi et al, 2016and Coban et al, 2018. Coban et al, 2018 found that aroma scores of sausages supplemented with propolis extract were decreased during storage period.…”

Section: Sensory Analysissupporting

confidence: 71%

Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

Fadıloğlu

Çoban

2019

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

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In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values demonstrated that goji berry acted as a natural antioxidant and retarded lipid oxidation of common carp sausages during 28 days of storage. The lowest TVB-N (Total Volatile Basic Nitrogen) contents were noticed in S2 group (2% goji berry added common carp sausages) followed by S1 group (1% goji berry added common carp sausages). Total aerobic mesophilic bacteria (TAMB) of goji berry extract added samples were always lower than control samples. Goji berry extract was very effective to inhibit the growth of microorganisms. Addition of goji berry extract caused partially redness in sausage samples depending on concentration. Highest aroma and color score was found in S1 group. On the other hand, depending on increase in storage period, color and aroma scores also decreased significantly.

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Section: Sensory Analysissupporting

confidence: 71%

Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

Fadıloğlu

Çoban

2019

Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

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“…Choi et al . [20] reported that loss of moisture by a smoking process resulting in higher fat content of the restructured sausages. However, there was a gradual decrease (p≥0.05) in the percentage EE content of the LS-treated sausages which may be due to a gradual increase in their corresponding moisture contents.…”

Section: Resultsmentioning

confidence: 99%

Effect of different smoking methods on the quality of pork sausages

et al. 2018

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Aim:An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS).Materials and Methods:Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C).Results:The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage.Conclusion:The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

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“…The temperature and the time of the cooking (thermal conditions) are the important parameters. Lower temperature of cooking is beneficial as it require less energy consumption but for the safety of meat, it require final internal temperature of 65–80 °C [ 77 ]. Roasting required high temperature for a long time and formation of lipid oxidation products also higher when compared to other methods.…”

Section: Introductionmentioning

confidence: 99%

Ruminant meat flavor influenced by different factors with special reference to fatty acids

et al. 2018

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Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard’s reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods.

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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Cited by 18 publications

References 41 publications

Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

Effect of different smoking methods on the quality of pork sausages

Ruminant meat flavor influenced by different factors with special reference to fatty acids

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