Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

Park, Woojoon; Kim, Ji-Han; Ju, Min-Gu; Hong, Geun-Pyo; Yeon, Su‐Jung; Seo, Han Geuk; Lee, Chi H.

doi:10.1007/s13197-016-2465-8

Cited by 6 publications

(3 citation statements)

References 36 publications

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“…They attributed the reason for the increase in TBARS values to the oxygen permeability of the packaging material. Similarly, Park et al (2017) ascertained increases in TBARS values of salami sausages formulated with whole buckwheat flour until day 7 of storage while Alvarez et al (2011) found increases in TBARS values of frankfurters produced using rice bran until the 21st day of storage. Riazi et al (2016) established increases in TBARS values of meat emulsion systems produced using grape pomace.…”

Section: Resultsmentioning

confidence: 96%

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Mumyapan

Aktaş

Gerçekaslan

2022

Food Processing Preservation

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Today, consumer awareness and mindfulness of the relationship between consumed food and general health have been increasing. This situation changes the perceptions and purchasing habits of consumers and increases the demand for functional foods. Meat can be considered a functional food in that it contains conjugated linoleic acid and minerals such as iron, zinc, selenium, dipeptides such as carnosine, anserine, creatine, and taurine, vitamins B and E and components including glutathione, ubiquinol, and lipoic acid (Olmedilla-Alonso et al., 2013). However, the lack of complex carbohydrates such as dietary fiber in meat is associated with an increase in the number of diseases such as colon cancer and cardiovascular diseases, which enormously affect the preference for meat

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Section: Resultsmentioning

confidence: 96%

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Mumyapan

Aktaş

Gerçekaslan

2022

Food Processing Preservation

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“…After 3 days of processing, the pH value was near 4.6 for all treatments, indicating that micro-organisms present in the fermenting starter culture produced lactic acid from the sugars present in the formulation, reducing the pH. Othes authors also reported a significant reduction of pH from day 0 to day 3 in the production of fermented sausage [11,12].…”

Section: Fig 1 Evolution Of Water Actitvy (A) Ph (B) and Weight Lomentioning

confidence: 88%

Influence of fat level reduction in the drying of Italian salami

Barretto

Souza

Pollonio

et al. 2018

Proceedings of 21th International Drying Symposium

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The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage; weight loss; healthier meat products; ripening time.

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“…However, this task involves substantial knowledge in meat science and technological areas as well as sensory and regulatory aspects [55]. In this context, Park et al [59] investigated the quality characteristics of salami sausages added with different levels (1%, 3%, and 5%) of whole buckwheat flour (BWF; rich in dietary fiber, essential minerals and vitamins B1, C, and E) during storage. The addition of BWF to salami decreased a w after 21 days of storage.…”

Section: Adding Functional Ingredients Into Meat Products 221 Prebioticsmentioning

confidence: 99%

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Sirini

Munekata

Lorenzo

et al. 2022

Foods

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In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.

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Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

Cited by 6 publications

References 36 publications

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages

Influence of fat level reduction in the drying of Italian salami

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

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