Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages

Papadima, S.N.; Bloukas, J.G.

doi:10.1016/s0309-1740(98)00103-x

Cited by 140 publications

(103 citation statements)

References 6 publications

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“…As observed for other microbial counts, the hurdle treatment signifi cantly reduced the counts of anaerobic and lactobacillus organisms. Papadima and Bloukas (1999) also observed an increase in LAB counts during storage of traditional Greek sausages. It was reported that anaerobes and facultative anaerobes are the most important spoilage organisms in vacuum packaged refrigerated meat (Fu et al 1992) and vacuum packaging causes a microbial shift resulting in the development of lactobacillus dominated population rather than a higher spoilage potential pseudomonas population (Kotzekidou and Bloukas 1996).…”

Section: Overall Acceptabilitymentioning

confidence: 69%

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010

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Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment signifi cantly (p <0.05) reduced the rate of deterioration of quality characteristics of pork sausages during storage, as indicated by TBARS and tyrosine values. Incorporation of hurdles decreased the growth of different spoilage and pathogenic microorganisms. Combination of pH, water activity, vacuum packaging and reheating inhibited the growth of yeast and molds up to 12 days, while additional dipping of sausages in 1% potassium sorbate solution prior to packaging inhibited their growth even on 30 th day of storage. Incorporation of hurdles resulted in initial reduction in all the sensory attributes, but they helped to maintain these attributes for signifi cantly longer period compared to control. Hurdle treated sausages exhibited no spoilage signs even on day 30, while the control sausages were found acceptable only up to 18 days.

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Section: Overall Acceptabilitymentioning

confidence: 69%

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

2010

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“…The pH of restructured beef steaks (Esguerra, 1994) has been reported to increase slightly with frozen storage. Storage period significantly increased pH values of meat products (Lawrie, 1998) and traditional Greek sausages (Papadima and Bloukas, 1999). Serrano et al (2006) observed that cooking induced increase of pH was observed for all restructured beef steaks added with walnuts and frozen storage did not affect (p>0.05) pH of any of the restructured beef steak samples.…”

Section: Phmentioning

confidence: 92%

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Reddy¹,

Mandal²,

Sen³

et al. 2014

International J. of Meat Science

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To provide the consumer with a highly palatable product at a reasonable cost is the main objective of any food industry. Particular to meat industry, utilization of less valuable carcasses and carcass cuts and carcass components (plates, flanks, shanks, etc.) is of prime interest in periods of economic pressure. One such relevantly new technological approach is restructuring technology, which enables the production of value-added meat products from low value cuts and trimmings of carcasses. Although the economics and processing of restructuring meats appear favourable to producing a product that has the palatability attributes that are between an intact muscle steak and ground meat. This review of restructured meat products discuss the actual science and technology behind the restructuring of muscles, how muscle chunks are binding each together at protein molecules stage, factors influencing the meat pieces binding, type of restructuring methodologies, quality attributes of restructured meat products, problems of oxidation, use of natural antioxidants and recommends research needs for the future.

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“…During the storage period decomposition products such as volatile bases could lead to a pH rise (Debbarma & Majumdar, 2013). Licciradello et al (1986), Reddy & Rao (1996); Papadima & Bloukas (1999); Singh & Verma (2000) and Nayak & Tanwar (2004) and Gandotra et al (2012b) also reported similar increasing trend of pH during refrigerated storage of different fish and meatproducts.…”

Section: Resultsmentioning

confidence: 80%

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

Sheuty

Kamrujjaman

Islam

et al. 2018

Jahangirnagar Univ. J. Biol. Sci.

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Shelf-life of potassium sorbate (2%) and gamma irradiation (2kGy) treated Hilsa shad (Tenualosa ilisha) were determined after storing at 0 o C and 4 o C for a period of upto 35 days. Organoleptic evaluation showed that control, potassium sorbate treated and irradiated samples remained acceptable upto 21, 28 and 35 days of storage periods respectively at 0 0 C. Whereas, the same samples remained acceptable upto 7, 14 and 21 days of storage respectively at 4 0 C. Tyrosine and pH of fish flesh increased with the increasing of storage periods in all samples but, this increasing trend was somewhat lower in irradiated sample compare to other samples. Microbial assessment showed the best results in case of irradiated sample and remained within the acceptable limit.

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Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages

Cited by 140 publications

References 6 publications

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

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