The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

Abstract

The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.

Morphological, physiological and biochemical response of Lallemantia species to elevated temperature and light duration during seed development

“…Hence, it can be inferred, high saturated fatty acids during seed storage induce a decline in the lipid fluidity of cell membranes and a rise in MDA and ROS accumulation [ 87 ]. In addition, the decline in the longevity of L. iberica may be due to the increase in oxidative damage in polyunsaturated lipids [ 88 , 89 ].…”

Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications

“…When black seeds were added to mayonnaise, it showed better oxidative stability than control mayonnaise (Ozdemir et al., 2018). The addition of N. sativa in the sausage industry has had a substantial result on the fermentation process of sausages including significant changes in the levels of volatile compounds (Borrajo et al., 2022). The sensory qualities of the sausages were affected by the 1% black cumin seed addition (Borrajo et al., 2022).…”

“…The addition of N. sativa in the sausage industry has had a substantial result on the fermentation process of sausages including significant changes in the levels of volatile compounds (Borrajo et al., 2022). The sensory qualities of the sausages were affected by the 1% black cumin seed addition (Borrajo et al., 2022). A higher quantity of volatile terpenes was produced when N. sativa was added to the recipe for fermented sausages (Borrajo et al., 2022).…”

“…The sensory qualities of the sausages were affected by the 1% black cumin seed addition (Borrajo et al., 2022). A higher quantity of volatile terpenes was produced when N. sativa was added to the recipe for fermented sausages (Borrajo et al., 2022). These substances significantly affect the smell of dry fermented sausages (Borrajo et al., 2022).…”

“…-The color of ground pork was not adversely affected by the addition of black seed extractsBorrajo et al (2021)-Nigella sativa seed -Dry fermented sausages -Adding black cumin to fermented sausages did not affect variations in water activity or content -The TBARS values in the fermented sausages enriched with black cumin or control sausages remained of Nigella sativa L. oil to pig patties enhanced their quality successfully suspended the oxidation process and increased the shelf-life -No alterations in the lipid oxidative were noted on the first, second, fourth, or sixth day of storage. -After eight days in storage, the addition of Nigella sativa L. oil to pig patties had over 60% lower overall antioxidant as compared to control along with no adverse alterations in their sensory attributes -Nigella sativa L. oil may be used as a functional ingredient in the meat pork industry due to the pleasant volatile components and a desirable fatty acid profile for humansBorrajo et al (2022) -Nigella sativa seed -Dry fermented sausages -The sausage enriched with black cumin seed had the strongest flavor and aroma -The quantity of volatile substances in fermented sausages was substantially impacted in the sausage enriched with black cumin -The highest concentration of volatile constituents was found in sausages enriched with black cumin, primarily from antibacterial and antioxidant properties were achieved with 3% of black seed oil and 4% of black seed powder, respectively -During the first week of storage, black seed oil decreased the colony and psychrotrophic counts -Enterobacteriaceae inhibited by the addition of 4% black seed powder -Lipid peroxidase activity and antioxidant activity were both dramatically reduced by black seed powder -The meat's sensory qualities are enhanced after being treated with black , pH, and water contents of meatballs were impacted by the cooking method, temperature, and amount of black cumin -Black cumin minimized cooking loss and water content. As the utilization rate increased, the meatballs' water content and cooking loss reduced -The overall amount of heterocyclic aromatic amines (HAAs) was impacted by the cooking temperature and rate of usage -During the meatball industry, the use of black cumin could reduce the HAA contents, cooking loss, value of TBARSMohammed et al (2020) -Nigella sativa oil -Ice-cream -The Tween-20, sodium caseinate, and gum Arabic combinations stabilized the ice-cream fortified with Nigella sativa oil nano emulsion at different emulsifier ratios -The ice-cream fortified with Nigella sativa oil at 10% has the lowest polydispersity index (PDI) change and the highest zeta potential and stability.…”