Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with <i>Smallanthus sonchifolius</i> meal

Junior, Alexandre Cristiano Santos; Oliveira, Rodrigo Fortunato de; Henry, Fábio da Costa; Júnior, Jonhny de Azevedo Maia; Moulin, Monique Moreira; Lúcia, Suzana Maria Della; Quirino, C. R.; Martins, Meire Lélis Leal; Rampe, Maria Cecília Cabral

doi:10.1002/fsn3.1880

Cited by 7 publications

(2 citation statements)

References 36 publications

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“…Currently, a sizable number of studies focus on the development of healthier foods in an effort to comply with the demands and preferences of increasingly healthconscious consumers (Ali et al, 2020;Doménech-Asensi et al, 2013;Santos et al, 2020). In this regard, a lot of studies have been done to develop novel meat product formulations.…”

Section: Introductionmentioning

confidence: 99%

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

M. El-Anany,

A. Althwab,

Alhomaid

et al. 2023

Ital. J. Food Sci.

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The main objective of the present investigation was to evaluate the nutritional and sensory impacts of mortadella supplemented with various levels of Spirulina (Arthrospira platensis) powder (SP). Spirulina powder was investigated for its chemical composition, energy value, micronutrient concentration (mg/100 g), and functional qualities. The total amount of carotenoids, phenolics, flavonoids and antioxidant activity were assessed in chicken breast flesh and SP. Different SP (0–5.0%) proportions were integrated to mortadella recipes. The formulated mortadella samples were investigated for their proximate composition, mineral content, total carotenoids, total phenolics, total flavonoids, antioxidant activity, and sensory properties. SP possesses proteins, carbohydrates, crude fiber, ash, and lipids at 63.70, 15.84, 7.60, 7.49 and 5.37 g/100 g of dry sample, respectively. Water absorption capacity (WAC) and oil absorption capacity (OAC) of SP were 1.77 g and 1.65 mL/g of the sample, respectively. The results of the current study revealed that the antioxidant activity and total phenolic content of SP were significantly higher than those of chicken breast by 71.29- and 15.38-fold, respectively. Crude protein content of the mortadella control sample (SP0) was 13.58%, which increased to 14.17%, 14.72%, 15.33%, 15.95% and 16.49% for mortadella samples enhanced with 1%, 2%, 3%, 4% and 5% SP, respectively. Calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, and selenium contents in mortadella samples, partially replaced with 5% SP, were approximately 2.27-, 1.21-, 1.28-, 1.02-, 1.46-, 3.91-, 1.21- and 1.08-fold higher, respectively, compared to the control sample without SP addition. The highest levels of total carotenoids, total phenolics, total flavonoids and antioxidant activity were found in the mortadella samples integrated with 3%, 4% and 5% SP. In contrast, the control sample and those supplemented with 1% and 2% SP were absolutely low in these constituents. The highest results (8.06–8.07) for overall acceptance were observed in mortadella samples with 2% and 3% SP.

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Section: Introductionmentioning

confidence: 99%

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

M. El-Anany,

A. Althwab,

Alhomaid

et al. 2023

Ital. J. Food Sci.

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“…Mortadella is one of the most consumed cooked sausages by the world population and can be made from the meat of various species (do Santos Junior et al, 2020). In developing countries including Jordan, the average per capita consumption of sausage (mortadella) is 31.1kg/person per year, while globally, the consumption is 42.1kg/person per year (FAO, 2008).…”

Section: Introductionmentioning

confidence: 99%

The Effect of a Combination of Nitrite with Lactate, and Sorbate on Physical, Chemical, Antioxidant and Sensory Properties of Beef Mortadella during Storage

Farhi,

Al-Abdullah Al-Sawalha

2023

Jordan j. Agr. sci.

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This study aimed to evaluate the effect of a combination of nitrite with lactate and/or sorbate on the physical, chemical antioxidant, and sensory properties of beef mortadella during storage. Five treatments (Tr1, Tr2, Tr3, Tr4, and Tr5) of beef mortadella were prepared and stored at 4°C. Tr1 and Tr2 with 120ppm and 60ppm of nitrite (NaNO2) respectively, were controls. Tr3 was prepared with the addition of Na-nitrite and Na-lactate, Tr4 with Na-nitrite and K-sorbate, and Tr5 with a combination of all of them. Samples were tested for chemical composition, pH, hunter color, thiobarbituric acid values (TBA), residual nitrite concentration, and sensory characteristics during storage. Additionally, the residual nitrite content of 12 different meat products was estimated. Nitrite had a slight effect on the chemical composition. At the end of storage, TBA values did not exceed 2mg/Kg malondialdehyde in all treatments. However, Tr2 and Tr5 had lower TBA values. The highest pH value recorded was for Tr5 (6.33). A sharp decrease in nitrite level was found in all treatments. During storage, Tr3, Tr4, and Tr5 were more stable in terms of color than the control samples. Treatments with 60ppm nitrite only, or combined with an organic acid, were well-accepted from a sensorial aspect. Flavor and aroma scores were statistically similar with ratings between 5.89-6.47/9. Nitrite reduction in meat products is considered a markedly healthier practice.

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Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO₂ nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef

Sayadi

Langroodi

Amiri

et al. 2022

Food Science & Nutrition

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The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO2 nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to protect beef from chemical [pH, total volatile base nitrogen (TVBN), peroxide value, and thiobarbituric acid reactive substances (TBA)] and microbial [total viable count, Enterobacteriaceae, lactic acid bacteria, Listeria monocytogenes, and Pseudomonas spp.] spoilage was evaluated during 24 days of storage (4°C). The active films significantly induced the reduction in lipid oxidation, microbial growth, and TVBN values, improved the sensory attributes of treated samples, maintained the redness of meats for a longer time, and increased the shelf life of beef from 4 to 16 days. The results of this study showed that TiO2/CEO alginate‐based nanocomposite film has a great potential for application in meat and meat products.

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Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal

Abstract: Aiming to meet the demands and preferences of increasingly health-conscious customers, a considerable number of studies currently addresses the development of more healthy foods (Biswas,

Cited by 7 publications

References 36 publications

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

The Effect of a Combination of Nitrite with Lactate, and Sorbate on Physical, Chemical, Antioxidant and Sensory Properties of Beef Mortadella during Storage

Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO₂ nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef

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Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal

Abstract: Aiming to meet the demands and preferences of increasingly health-conscious customers, a considerable number of studies currently addresses the development of more healthy foods (Biswas,

Cited by 7 publications

References 36 publications

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella

The Effect of a Combination of Nitrite with Lactate, and Sorbate on Physical, Chemical, Antioxidant and Sensory Properties of Beef Mortadella during Storage

Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO2 nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef

Contact Info

Product

Resources

About

Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO₂ nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef