Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste

Abstract

This study examined the addition of carrot paste (CP) at levels of 3%, 5%, and 10% as a potential antioxidant in frankfurter-type sausages, denoted as F1, F2, and F3. F0, was a control sample with no addition of CP. All formulated samples were stored for 14 days during which their physicochemical, oxidative stability, and sensory properties were evaluated. Results showed that the pH of frankfurter-type sausages was not affected by the addition of CP, however, higher pH values were observed in CP-enriched samples on the first day of production and subsequent storage days. Cooking loss (CL) in frankfurter-type sausages was in the range of 2.20% to 2.87%, with the CP-enriched samples having a lower CL percentage, particularly F3 samples, compared to the control. Protein and fat content were lower in CP-enriched samples, but ash content increased. CP-enriched frankfurter-type sausages recorded significantly higher polyphenol contents compared to the control. Total polyphenol content in CP-enriched samples F1, F2, and F3 was higher throughout storage compared to the control. Lower peroxide values were also recorded in CP-enriched samples F1 (2.5 meq/kg), F2 (2.4 meq/kg), and F3 (2.2 meq/kg) compared to the control (2.9 meq/kg), demonstrating greater 2,2-Diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity than the control samples. Formulations treated with 10% CP gained significantly higher scores for color, texture, and overall acceptability. Principal component analysis showed that higher inclusion levels of CP in formulation improved the sensory quality and oxidative stability. In conclusion, CP could be used to enhance the oxidative stability of frankfurter-type sausage without negatively influencing the sensory quality.

Use of mid‐infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour

“…For instance: (i) a positive correlation was observed between the thiol level and the amount of the incorporated sesame flour in sausage samples, and (ii) the highest level of thiol level was found in samples belonging to the S2 batch containing the largest amount of sesame flour in their recipes. The results are in agreement with the findings of Sam et al 35 . who reported that the addition of carrot paste, rich in antioxidant sources, in the formulation of frankfurter‐type sausage improved their oxidative stability.…”

“…For instance: (i) a positive correlation was observed between the thiol level and the amount of the incorporated sesame flour in sausage samples, and (ii) the highest level of thiol level was found in samples belonging to the S2 batch containing the largest amount of sesame flour in their recipes. The results are in agreement with the findings of Sam et al 35 who reported that the addition of carrot paste, rich in antioxidant sources, in the formulation of frankfurter-type sausage improved their oxidative stability. The degradation of myofibrillar and sarcoplasmic proteins on day 10 could be due to proteases such as Lactobacillus fermentum, which exhibited a certain degree of enzymatic activity on myofibrillar proteins; one explanation could arise from the fact that oxidation induced crosslinking throughout disulfide bonds, in agreement with the findings of Sun et al 36…”

Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

“…Alirezalu et al (2017) reported a decrease in the pH of frankfurter‐type sausages prepared with green tea, stinging nettle, or olive leaf extract. Furthermore, Sam et al (2021) reported a decrease in the pH during storage for frankfurter‐type sausage prepared with Daucus carota paste.…”

“…The highest moisture content was observed in the CC3 treatment, with 66.77% at week 1. Similarly, Sam et al (2021) reported that the addition of carrot paste to frankfurter-type sausages increased the moisture content due to the presence of fiber. Furthermore, over time, the moisture content in the samples decreased slightly due to physicochemical changes.…”

Cooking Methods Revealed Differences in Quality Content of Prepared Soyabean Extended Chicken Nuggets

“…Total cholesterol levels as affected by different cooking methods revealed that grilled and roasted chicken nugget samples had significant (P<0.05) lower total cholesterol content (Sam et al, 2021) compared to fried chicken nuggets (Table 4). This agreed with that of Yun-Sang Choi et al (2010) where lower cholesterol content was obtained in Frankfurter samples containing rice bran with reduced fat.…”