Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage

Oliveira, Rodrigo Fortunato de; Henry, Fábio da Costa; Valle, Felipe do; Oliveira, Daniela Barros de; Junior, Alexandre Cristiano Santos; Resende, Eder Dutra de; Júnior, Jonhny de Azevedo Maia; Martins, Meire Lélis Leal

doi:10.1016/j.jafr.2020.100055

Cited by 10 publications

(7 citation statements)

References 19 publications

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“…The findings in our study, showing a decreasing trend in L* values, were different than those showed Rooyen et al [21], which exposed that tendency to increase the L* values. A similar effect to the one in this study (decreased L* value) was found by Oliveira et al and Fernández-López et al [20,22]. The decrease of luminosity may be as a result of increasing meta-myoglobin after storage, which was also observed in a higher intense brown color of samples.…”

Section: Resultssupporting

confidence: 91%

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The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

et al. 2021

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This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products.

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Section: Resultssupporting

confidence: 91%

“…According to the study by Coman et al [27] some red fruit extracts In the conducted study, the levels of TBARS in all samples increased during the storage period. The same relation has also been shown in many studies [22,24,26].…”

Section: Resultssupporting

confidence: 86%

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

et al. 2021

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“…In the present study, the vacuum-packaging and cooling storage methods used prevented the contact of meat with oxygen and the occurrence of reactions that would have affected the color. Similar results were presented by [ 30 ], who worked with vacuum packaging in storage and obtained an increase in a* values.…”

Section: Discussionsupporting

confidence: 89%

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Oliveira

Fávero

Mello

et al. 2021

Animals

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The aim of this study was to examine the effects of storage on the quality of sausages made with breast from chickens affected by wooden breast myopathy (WBM). Breast samples from male broilers slaughtered at 48 days old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree samples (hardness over the entire length of the breast) were processed into sausages and evaluated prior to storage and after being vacuum-packed and stored for 7, 14, 21 and 28 days at 4 °C. There was a decrease (p < 0.001) in pH and an increase (p < 0.001) in cooking weight loss in samples of sausages, regardless of the myopathy, after 28 days of storage. Sausages produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) moisture concentration (72% for the severe degree) and higher (p = 0.0224) protein concentration (17.27% and 17.36%, respectively, for the moderate and severe degrees) than sausages made of normal samples (70.72% and 14.32%, respectively). The results indicate that sausages produced with meat from birds moderately and severely affected by the myopathy show higher oxidative stability. Fresh sausages produced with breast meat from birds affected by wooden breast syndrome may be stored (4 °C) for up to 28 days without exhibiting the characteristic rancid taste and smell. In sensory analysis, no differences were observed between the formulations, which suggests that the consumers approved the samples regardless of the disease severity in the meat used for the making of the sausages. The current results show that chicken meat affected by wooden breast myopathy can be used for producing fresh sausages in the industry.

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“…The TBARS of cooked batter was measured according to the method of Oliveira et al . (2020). Briefly, approximately 5 g of ground pork batter, 30 mL of 7.5% trichloroacetic acid (TCA) and 1 mL of 0.15% synthetic antioxidant butyl‐hydroxy‐toluene were poured into a 50 mL Erlenmeyer flask, mixed uniformity by a homogeniser (T25, IKA, Germany) at 5000 rpm for 60 s. Following, vacuum‐filtered on qualitative paper (12.5 mm) into a 50 mL volumetric flask, and the volume was completed with 7.5% TCA.…”

Section: Methodsmentioning

confidence: 99%

Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

Bai

et al. 2022

Int J of Food Sci Tech

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The changes in gel characteristics, rheology and antioxidant properties, microstructure and water mobility were studied to investigate the potential use of flaxseed oil double emulsion to replace pork back-fat (25%, 50%, 75% and 100%) in reduced-fat pork batter. The flaxseed oil double emulsion (pH 6.0) was made of 20 mL 0.5% tea polyphenol solution (w/w), 20 mL flaxseed oil, 60 mL 4% whey protein (w/w) and 400 mL 2% Arabic gum solution. The result showed that the TBARS, L * , and a * values of pork batter significantly decreased (P < 0.05) when the flaxseed oil double emulsion replacing the pork back-fat was ≤50%. Meanwhile, the pH, emulsification stability, hardness, springiness, gumminess, chewiness, cooking yield and G 0 at 80 °C significantly increased (P < 0.05). In addition, the mobility of water in cooked batter first decreased and then increased (P < 0.05) with increasing flaxseed oil double emulsion. In addition, the microstructure of cooked pork batter with 50% flaxseed oil double emulsion has a continuous, tighter and regular structure, with the pores being smaller and more uniform. Overall, the replacement of pork back-fat with flaxseed oil double emulsion at 50% reduced-fat content could improve the quality of pork batter.

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Effect of the fruit aqueous extract of Brazilian pepper tree (Schinus terebinthifolius, Raddi) on selected quality parameters of frozen fresh pork sausage

Cited by 10 publications

References 19 publications

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

Effects of Storage on Quality Traits of Sausages Made with Chicken Breast Meat Affected by Wooden Breast

Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

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