Study of efficiency of berry extracts in the technology of semi-smoked sausages

Pasichnyi, Vasyl; Bozhko, Nataliia; Tischenko, Vasyl; Marynin, Andriy; Shubina, Yevgenia; Svyatnenko, Roman; Haschuk, Oleksandra; Moroz, Olena

doi:10.21303/2504-5695.2022.002286

Cited by 3 publications

(4 citation statements)

References 18 publications

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“…In the above publications, the interaction of anthocyanins with a tissue surface, hair, clay, excretion in the gastrointestinal tract occurs mainly in solutions where pH>3 [1][2][3][4][5][6][7]. The effective cessation of lipid oxidation in sausages [8] with chokeberry juice concentrate can also be trivially explained by the fact that chokeberry juice is less acidic than black currant juice. For the model system in alkaline solution, the binding energy is greatest when the cyanidin molecule is oriented near the water molecule above the aluminum atom.…”

Section: Resultsmentioning

confidence: 99%

“…Natural pigments, unlike synthetic ones, are less resistant to external environmental factors. Therefore, it is of interest to search for conditions for obtaining reliable products with anthocyanins [1][2][3][4][5][6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%

“…In [8], the effect of the type of additive, containing anthocyanins, on the intensity of lipid peroxidation in semi-smoked sausages was studied. It has been shown, that when chokeberry and blackcurrant juice extracts are added to the product, the chokeberry extract helps to slow down the oxidative processes most effectively.…”

Section: Introductionmentioning

confidence: 99%

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Interaction of cyanidin with a hydroxylated surface (kaolin), modeling the effect of pН

Kaurkovska

2022

Eureka: LS

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The development of interest in anthocyanins in recent years is associated with an increase in the range of applications of these natural glycosides, contained in plants and berries, the color changes from red to blue with increasing pH. In addition to coloring properties (clay, fabric, hair), the use of anthocyanins – components of red and blue berries (including blueberries) – helps to reduce the risk of cardiovascular disease, Parkinson's disease and more.Most practical studies concern the interaction of anthocyanins with surfaces (clay, tissue, gastrointestinal mucosa, etc.) that have many hydroxyl groups. Therefore, the question of determining the approximate pH range is relevant, in which such an interaction is most likely. The aim of the work was to determine the priority form of the dye (according to the pH of the medium), which can be better fixed on the surface of kaolinSimulation of the interaction of cyanidin with the surface of white clay was performed by the Hartree-Fock-Rutaan method, using the GAMESS software package.The paper presents the results of modeling the interaction of different forms of the anthocyanin model – cyanidin (the content of cyanidin in plants is 50 % of the mass of all types of anthocyanins) in solutions with pH<3 (red – forms of cyanidin), 3<pH<7 (violet) and pH>7 (blue) with a hydroxylated surface of white clay – kaolin, having different types of hydroxyl groups. The aglycone part of the cyanidin molecule artificially was approached at a distance of approximately 2.5 Å to the surface of kaolin. It was shown, that the quinoid form of cyanidin (violet) was the most active of the three forms, mainly in interaction with the silanol groups of the kaolin surface. The form of cyanidin at pH<3 (red) have the lowest energies of interaction with the surface of kaolin

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Interaction of cyanidin with a hydroxylated surface (kaolin), modeling the effect of pН

Kaurkovska

2022

Eureka: LS

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“…SSS production involves various stages, including smoking, semi‐smoking and partial boiling, each with variations based on recipe and SSS type (Pasichnyi et al ., 2022a). Smoking not only imparts aroma and taste but also extends the shelf life of SSS, with variations in smoking duration contributing to different flavour profiles (Paliy et al ., 2020; Pasichnyi et al ., 2022b; Rudiuk & Pasichnyi, 2023).…”

Section: Introductionmentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigates strategies to improve the quality and prolong the shelf life of semi‐smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant‐based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi‐smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant‐based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi‐smoked sausages.

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Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausages

Shtonda,

Israelian,

Antoniuk

et al. 2024

Animal Science and Food Technology

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The relevance of the study lies in the need to improve the technology of semi-smoked sausages using spicy and aromatic plant ingredients, which would allow producing sausages with an extended shelf life and will help to expand the range. In order to avoid premature spoilage of sausage products or increase their consumption time, it is advisable to use a variety of food additives and antioxidants during production, with a positive effect on lipid hydrolysis and inhibition of oxidative changes in lipids. The purpose of the study was to investigate the chemical composition and freshness changes of semi-smoked sausages made using spicy and aromatic plants – thyme and caraway seeds – during storage. The following research methods were used in the study: organoleptic evaluation was carried out by appearance, cut appearance, consistency, aroma and taste; physicochemical – moisture content – by drying samples in a drying cabinet to a constant mass at a temperature of 103 ± 2°C; fat content – by Soxhlet extraction; protein content – by Kjeldahl method; determination of table salt content – by titration of a chlorine ion in a water extract from the product with silver nitrate. When determining organoleptic parameters, it was found that the samples have rather high organoleptic properties characteristic of semi-smoked sausage according to the manufacturing technology using thyme and caraway seeds. The chemical composition study found that the moisture content of the semi-smoked sausages was 54.1- 59.3%, and the protein content was 19.6-20.4%, which meets the requirements of the standard for high-grade semi-smoked sausages. In the course of research, the influence of spices on the course of product spoilage and the preservation of quality indicators in the developed sausage samples was investigated. During storage, the amount of peroxides in the sausage samples was constantly increasing, which indicates the course of oxidative processes that lead to the generation of peroxides. The practical significance of the study was to improve the organoleptic properties and expand the range of semi-smoked sausages through the use of spices

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Study of efficiency of berry extracts in the technology of semi-smoked sausages

Cited by 3 publications

References 18 publications

Interaction of cyanidin with a hydroxylated surface (kaolin), modeling the effect of pН

Interaction of cyanidin with a hydroxylated surface (kaolin), modeling the effect of pН

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausages

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