Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage

Tyburcy, A.; Kozyra, Daniel

doi:10.1016/j.meatsci.2010.05.025

Cited by 17 publications

(8 citation statements)

References 14 publications

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“…Coated meat sample had higher L* value than uncoated/control sample. The results were in contradiction to those reported by Tyburcy and Kozyra [ 50 ] who found lower L* value in carrageenan coated sausages. Chouliara et al , [ 51 ] reported a decrease in L* parameter values in chicken breast meat with storage time in samples containing 0.1 ml/100 g oregano oil.…”

Section: Resultscontrasting

confidence: 99%

Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

et al. 2016

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Aim:The present study was conducted to determine efficacy of edible coating of carrageenan and cinnamon oil to enhance the shelf life of chicken meat stored under refrigeration conditions.Materials and Methods:Chicken breast was coated with carrageenan and cinnamon oil by three methods of application viz., spraying brushing and dipping. The coated meat was evaluated for drip loss, pH, thiobarbituric acid number (TBA), tyrosine value (TV), extract release volume (ERV), Warner-Bratzler shear force value (WBSFV), instrumental color, microbiological, and sensory qualities as per standard procedures.Results:There was a significant difference observed for physicochemical parameters (pH, TBA, TV, ERV, drip loss and WBSFV) and microbiological analysis between storage periods in all the samples and between the control and treatments throughout the storage period but samples did not differed significantly for hunter color scores. However, there was no significant difference among three methods of application throughout the storage period though dipping had a lower rate of increase. A progressive decline in mean sensory scores was recorded along with the increase in storage time.Conclusion:The carrageenan and cinnamon edible coating was found to be a good alternative to enhance the shelf life of chicken meat under refrigeration conditions. It was also observed from study that dipping method of the application had comparatively higher shelf life than other methods of application.

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Section: Resultscontrasting

confidence: 99%

Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

et al. 2016

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“…The lower moisture loss percentage of SF cabanossi could be related to saturation of sheep fat [50] or the fact that the fat content of PF raw batter was lower than that of the SF raw batter. Fat reduces water losses during drying of meat products by forming an oily coating around meat particles henceforth acting as "insulation" [36], which consequently limits the diffusion of moisture from the inside-out of the sausage [37,50]. Moisture content was within the range (39-50.7%) reported for commercial cabanossi [37,51], but lower than that reported by other authors for warthog and pork cabanossi (59% and 54%, respectively) [33].…”

Section: Physicochemical Attributesmentioning

confidence: 74%

“…Fat reduces water losses during drying of meat products by forming an oily coating around meat particles henceforth acting as "insulation" [36], which consequently limits the diffusion of moisture from the inside-out of the sausage [37,50]. Moisture content was within the range (39-50.7%) reported for commercial cabanossi [37,51], but lower than that reported by other authors for warthog and pork cabanossi (59% and 54%, respectively) [33]. Results from this study were also comparable to those reported in our companion paper (45.6%) [36] for warthog cabanossi produced with 20% PF, a similar amount as that used in the current investigation.…”

Section: Physicochemical Attributesmentioning

confidence: 99%

“…In that regard, some local artisanal manufacturers are acquainted with producing salami and cabanossi using game meat [35,36]. Cabanossi, alternatively kabanosy [33,37], is a semi-dry, cured and smoked pork sausage originating from Poland but has become a well-known snack among the South African population [33,36]. As of 2012, kabanosy was recognised by the European Union as a "Traditional Specialities Guaranteed" (TSG) product under the Commission Implementing Regulation No: 1044/2011 [38].…”

Section: Introductionmentioning

confidence: 99%

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Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes

Mahachi

Rudman

Arnaud

et al. 2020

Foods

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This study compared the use of pork backfat (PF) and fat-tailed sheep tail and backfat (SF) on the physicochemical, fatty acids and sensory attributes of warthog cabanossi. There were no differences between weight loss during drying, moisture content, pH, water activity, salt content and lipid oxidation between the cabanossi types. However, protein and ash contents were higher in PF cabanossi whilst fat content was higher in SF cabanossi. The PF cabanossi had higher polyunsaturated fatty acids (especially n-6), lower monounsaturated fatty acids whilst the saturated fatty acid content was similar between the two cabanossi products. The n-3:n-6 ratio was more beneficial in the SF cabanossi. The descriptive sensory analysis showed two distinct products where PF cabanossi scored higher for most attributes. Although SF cabanossi scored less for these attributes, this cabanossi had unique and acceptable sensory attributes. This study concluded that fat-tailed sheep tail and backfat could be used to produce a unique cabanossi product of acceptable quality.

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“…No significant colour changes due to the retard of metamyoglobin formation and lipid oxidation were observed, underlying the potential of gelatin as a bio-based material to be used as a coating to extend the shelf-life of meat products. Similarly, Tyburcy and Kozyra studied the effect of coating dry sausages with pork gelatin, kappa-carrageenan and glycerol as an alternative to vacuum packaging to avoid weight loss which was directly related to profit loss [95]. As a result, coating meat reduced its weight loss and, therefore, financial benefits could be achieved by the application of this type of packaging.…”

Section: Meat Productsmentioning

confidence: 99%

Gelatin-Based Films and Coatings for Food Packaging Applications

et al. 2016

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This review discusses the latest advances in the composition of gelatin-based edible films and coatings, including nanoparticle addition, and their properties are reviewed along their potential for application in the food packaging industry. Gelatin is an important biopolymer derived from collagen and is extensively used by various industries because of its technological and functional properties. Nowadays, a very wide range of components are available to be included as additives to improve its properties, as well as its applications and future potential. Antimicrobials, antioxidants and other agents are detailed due to the fact that an increasing awareness among consumers regarding healthy lifestyle has promoted research into novel techniques and additives to prolong the shelf life of food products. Thanks to its ability to improve global food quality, gelatin has been particularly considered in food preservation of meat and fish products, among others.

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Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage

Cited by 17 publications

References 14 publications

Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

Utilization of carrageenan, citric acid and cinnamon oil as an edible coating of chicken fillets to prolong its shelf life under refrigeration conditions

Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes

Gelatin-Based Films and Coatings for Food Packaging Applications

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