Studying the influence of berry extracts on the quality and safety indicators of half-smoked sausages

Abstract

In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a polycomponent composition of raw materials includes semi-fat pork with muscle tissue, tendon-free lean pork, tendon-free Muscovy duck meat, side pork, hydrated bamboo fiber. Berry extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) at concentrations of 0.2–0.5 % to the weight of crude minced meat were added to the examined samples of minced meat. Sample No. 1 was a control, that is, made without the addition of extracts of berries. During the storage of products with extracts, an acidic number, a peroxide number, a thiobarbituric number, and the predefined indicators of microbiological safety were determined. The addition of chokeberry extract in the amount of 0.2–0.5 % to the minced meat weight significantly slows down the hydrolytic oxidation of lipids in finished products, effectively inhibits the peroxide oxidation of fat. The use of blackcurrant extract also has an antioxidant effect but is weaker. Stabilizing the peroxide oxidation of lipids in half-smoked sausages has the effect of inhibiting the formation of secondary oxidation products, which is confirmed by the results reported here. The amount of secondary oxidation products was the smallest at the end of the shelf life of the product with a concentration of chokeberry extract of 0.5 % and was 0.197±0.001 mg MA/kg, which is 3.74 times lower than that in the control. The addition of extracts of chokeberry and black currant reduces microbiological contamination and has a bacteriostatic effect. The most effective is the introduction of chokeberry extract in the amount of 0.05 %, which reduces the oxidative damage to fat by more than three times.

Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

“…A group of popular functional ingredients for the meat processing industry is polyphenols in plant extracts. High efficiency in preventing oxidative processes during long-term storage of meat-containing products was shown by extracts of berries, rosemary, red grapes [20,21]. The addition of these extracts to minced meat during the preparation of products makes it possible to slow down the oxidative processes during storage at the stage of hydrolytic breakdown of fats.…”

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

“…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). The precise control of technological processes and adherence to specific time frames are crucial for ensuring the quality of SSS, especially when following traditional recipes (Alirezalu et al ., 2021).…”

“…While these studies have contributed to safety enhancements, some limitations, such as the omission of storage conditions and inadequate statistical samples, have been identified (Khasanov et al ., 2020; Ashakayeva et al ., 2022; Pasichnyi et al ., 2022b; Zhang et al ., 2023). This underscores the relevance of this study, which investigates a complex of factors serving as barriers and having the potential to extend the shelf life of SSS.…”