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Mangia NP, Cottu M, Aponte M, Murgia MA, Mura ME, Blaiotta G. Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods 2024; 13:633. [PMID: 38397610 PMCID: PMC10888299 DOI: 10.3390/foods13040633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024] Open
Abstract
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. S. xylosus and S. equorum accounted for more than 70% of the total isolates, whilst S. pasteuri (8.5%), S. succinus (2.8%), and S. haemolyticus (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one S. pasteuri strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. S. xylosus, S. equorum, and S. pasteuri strains were all resistant to amoxicillin and kanamycin. S. equorum strains were sensitive to all tested antibiotics. S. xylosus strains were all resistant to penicillin B. Conversely, all S. pasteuri strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection.
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Affiliation(s)
- Nicoletta P. Mangia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Michele Cottu
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
| | - Marco A. Murgia
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Maria E. Mura
- Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (N.P.M.); (M.A.M.); (M.E.M.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
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Seo JK, Eom JU, Yang HS. Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1081-1093. [PMID: 37969337 PMCID: PMC10640936 DOI: 10.5187/jast.2023.e21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/24/2023] [Accepted: 02/22/2023] [Indexed: 11/17/2023]
Abstract
This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.
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Affiliation(s)
- Jin-Kyu Seo
- Division of Applied Life Science (BK21
Plus), Gyeongsang National University, Jinju 52828,
Korea
| | - Jeong-Uk Eom
- Division of Applied Life Science (BK21
Plus), Gyeongsang National University, Jinju 52828,
Korea
| | - Han-Sul Yang
- Division of Applied Life Science (BK21
Plus), Gyeongsang National University, Jinju 52828,
Korea
- Institute of Agriculture and Life Science,
Gyeongsang National University, Jinju 52828, Korea
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Rubak YT, Lalel HJD, Sanam MUE. Physicochemical, microbiological, and sensory characteristics of " Sui Wu'u" traditional pork products from Bajawa, West Flores, Indonesia. Vet World 2023; 16:1165-1175. [PMID: 37576773 PMCID: PMC10420695 DOI: 10.14202/vetworld.2023.1165-1175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Accepted: 04/19/2023] [Indexed: 08/15/2023] Open
Abstract
Background and Aim Sui Wu'u is a traditional meat preservation product from Bajawa, a region in East Nusa Tenggara. It is made by mixing pork with salt and corn flour, which is then stored in a bamboo container (tuku) for months. After 6 months of storage, this study examined the physicochemical, microbiological, and sensory properties of Sui Wu'u. Materials and Methods Sui Wu'u products were prepared using the traditional recipe from the Bajawa community. Fresh pork (pork belly and backfat), corn flour, and salt were purchased from local/traditional markets at proportions of 65%, 30%, and 5%, respectively. The physicochemical, amino acid, fatty acid profile, microbiological, and sensory properties of Sui Wu'u were evaluated after being stored for 6 months in a bamboo container (tuku). Results The results indicated that these Sui Wu'u were mainly characterized by high-fat levels, followed by protein. The pH value, salt content, moisture content, and water activity were 4.72%, 1.72%, 6.11%, and 0.62%, respectively. Minerals (K, P, Se, and Zn) and vitamin B6, as well as amino acids, such as leucine, phenylalanine, lysine (essential amino acids), glycine, proline, glutamic acid, and alanine (non-essential amino acids), are present in Sui Wu'u. The fatty acid profile was dominated by monounsaturated fatty acids (MUFA) (21.69%), saturated fatty acids (SFA) (17.78%), and polyunsaturated fatty acids (PUFA) (5.36%). Monounsaturated fatty acids, oleic acid (C18:1n9) was the most abundant fatty acid in Sui Wu'u, followed by palmitic acid SFA (C16:0); MUFA stearic acid (C18:0); and PUFA linoleic (C18:2n-6). The microbiological characteristics of Sui Wu'u showed no detectable microorganisms (<10 CFU/g) for Salmonella, total E. coli and total Staphylococcus, and average values of 4.4 × 105 CFU/g for total microbes, which were still below the maximum limit of microbial contamination according to the regulations of the Food and Drug Supervisory Agency of the Republic of Indonesia. The sensory assessment indicated that panelists highly preferred (rated as very like) Sui Wu'u for all sensory attributes. Conclusion The physicochemical, microbiological, and sensory characteristics of Sui Wu'u after 6 months of storage indicated that it still provides essential nutrients for the body and is quite safe for consumption. The stability of Sui Wu'u's shelf life can be attributed to the appropriate combination of pork, salt, corn flour, bamboo packaging (tuku), and storage temperature. The high-fat content in Sui Wu'u can be reduced by increasing the proportion of lean meat. Ensuring strict sanitation during the manufacturing process, using high-quality pork, salt, corn flour, and proper packaging with bamboo can further improve the safety of Sui Wu'u for consumption.
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Affiliation(s)
- Yuliana Tandi Rubak
- Department of Agrotechnology, Faculty of Agriculture, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia
| | - Herianus J. D. Lalel
- Department of Agrotechnology, Faculty of Agriculture, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia
| | - Maxs Urias Ebenhaizar Sanam
- Department of Animal Diseases Sciences and Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Nusa Cendana, Kupang, East Nusa Tenggara 85228, Indonesia
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Mazhangara IR, Festus Jaja I, Chivandi E. Consumer Perceptions and Attitudes towards Chevon and Chevon-Derived Products: A Case Study of Amathole and Buffalo City Municipalities in South Africa. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2150993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Affiliation(s)
| | - Ishmael Festus Jaja
- Department of Livestock and Pasture Sciences, University of Fort Hare, Alice, South Africa
- Department of Agriculture and Animal Health, University of South Africa, Johannesburg, South Africa
| | - Eliton Chivandi
- School of Physiology, University of Witwatersrand, Johannesburg, South Africa
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Evaluation of Hesperidin on Sausages Stuffed in a New Modified Casing during Long-Term Storage—A Preliminary Study. SUSTAINABILITY 2022. [DOI: 10.3390/su14159071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
The effects of hesperidin and different casings on pH, moisture content, water-holding capacity, and total viable count (TVC) of sausages stored for 171 days were evaluated by principal component analysis (PCA) and discriminant analysis (DA). Sausages stuffed in a modified casing with treatment B (soy lecithin concentration: 1:30, soy oil concentration: 2.5%, lactic acid concentration: 21 mL/kg NaCl [solid], treated time: 90 min) had a significantly lower pH value (6.89 ± 0.01) at d 31 but higher (6.55 ± 0.03) than that of control casings at d 171 (p < 0.05). Hesperidin plays an important role in antimicrobial property that renders the sausages with modified casing by treatment A (soy lecithin concentration: 1:27.5, soy oil concentration: 1.25%, lactic acid concentration: 19.5 mL/kg NaCl [solid], treated time: 75 min) stable (p > 0.05), with the final TVC of 5.03 ± 0.10 log cfu/g. According to the PCA results, water-holding capacity has a positive correlation to pH. Moisture content was the best discriminator for differentiating sausages with control and modified casings, whilst pH was able to discriminate sausages stored after 138 days from other days.
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OLIVEIRA FBBD, FERNANDES CCL, MONTENEGRO AR, OLIVEIRA ITM, SILVA CP, LIMA FWR, CARNEIRO HAV, BESERRA FJ, RÊGO ACD, RONDINA D. Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Simunovic S, Đorđević V, Barba FJ, Lorenzo JM, Rašeta M, Janković S, Tomasevic I. Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3993-4001. [PMID: 34471323 DOI: 10.1007/s13197-020-04862-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njeguška (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final product. Ripening time significantly (p < 0.05) affected all physicochemical parameters. Moisture content dropped below national regulation limit (35%) after 12 days, which indicates that production process could be shortened for 4 days. Total weight loss was 36.34%. Due to its final pH (5.54), Njeguška can be classified as low-acid sausage which microbial safety mostly relies on its low water activity (< 0.80). Final TBARS value was 0.27 mg MDA/kg. Levels of tyramine (36.9 mg/kg) and putrescine (16.7 mg/kg) were the highest among all biogenic amines while levels of remaining amines were under 5 mg/kg. Hardness, gumminess and chewiness significantly (p < 0.05) increased during processing to reach final values of 65.59 N, 33.60 N and 19.12 N, respectively. Ripening time had significant effect on color (L*, a* and b*) of surface, meat and fat parts which were all measured separately. Total viable count, lactic acid bacteria and Micrococcaceae counts increased from 5.11 log cfu/g, 3.90 log cfu/g and 2.41 log cfu/g to 7.96 log cfu/g, 7.04 log cfu/g and 4.86 log cfu/g, respectively. Results of sensory characterization showed high scores for smoky flavor, consistency, fattiness, fat/meat cohesiveness and saltiness while lactic acid odor and overall acidity were rated low.
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Affiliation(s)
- Stefan Simunovic
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia.,Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vesna Đorđević
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Sciencs, Toxicology and Forensic Medicine Department, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de La Carne de Galicia, Parque Tecnológico de Galicia, Rua Galicia No. 4, San Cibrao das Viñas, Ourense, Spain
| | - Mladen Rašeta
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Saša Janković
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5592554. [PMID: 34485506 PMCID: PMC8413077 DOI: 10.1155/2021/5592554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 07/12/2021] [Accepted: 08/10/2021] [Indexed: 11/17/2022]
Abstract
Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was evaluated. Fresh beef sausages were formulated in ratios of 30% lean meat (LM) and 70% EMW, 50% LM and 50% EMW, and 90% LM and 10% fat (control) and designated as T1, T2, and T3, respectively. The proximate analysis results revealed significant differences (P < 0.05) in fat, fat free dry matter (FFDM), and moisture contents across the treatment. Fresh beef sausage fortified with 70% EMW had the highest fat contents (25.7 ± 0.83%) while those fortified with 10% fat (T3) had the highest FFDM (55.85 ± 0.57%) and moisture content (69.15 ± 0.62) compared to other treatments. In addition, among individual saturated fatty acids, beef sausage fortified with 50% meat wastes (T1) revealed significantly higher palmitic acid (31.06 ± 0.13), stearic acid (22.52 ± 0.29), myristic acid (3.84 ± 0.05), and lauric acid (0.04 ± 0.05) and the lowest margaric (0.98 ± 0.02) contents as compared to treatments T2 and T3. Also, beef sausage containing 10% fat showed the lowest (P < 0.05) saturated fatty acid (SFA) and higher monounsaturated (MUFA), polyunsaturated fatty acid (PUFA), n-6, n-3, PUFA : SFA, PUFA/MUFA, n-6/n-3, and desaturase indexes (DI) compared to treatments T1 and T2. Frying with sunflower oil significantly increased PUFA, n-6, n-6/n-3, and desaturase indexes and lowered SFA, n-3, and PUFA/SFA compared to frying with olive oil. In relation to raw beef sausage, frying with oil substantially increased the amount of MUFA, PUFA, n-6, and PUFA/SFA but reduced SFA content across the treatments.
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Amoli PI, Hadidi M, Hasiri Z, Rouhafza A, Jelyani AZ, Hadian Z, Khaneghah AM, Lorenzo JM. Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability. Foods 2021; 10:foods10081959. [PMID: 34441736 PMCID: PMC8391418 DOI: 10.3390/foods10081959] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/17/2021] [Accepted: 08/17/2021] [Indexed: 01/02/2023] Open
Abstract
In the present work, incorporating low molecular weight chitosan (LMWCH) (0, 0.5, 1, and 2%) as a fat replacer into low-fat beef burgers and technological, textural, and oxidative stability were investigated. The weight loss and shrinkage of samples decreased with the increase of LMWCH concentration. In contrast, the water-holding capacity and color of burgers were enhanced by the addition of LMWCH. The instrumental TPA results indicated an increase in the LMWCH levels, significantly increasing the hardness, springiness, and gumminess but decreasing the cohesiveness of low-fat beef burgers. The TBARS and peroxide values and free fatty acid content in the burgers supplemented with LMWCH increase slower than the control sample during refrigerated storage.
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Affiliation(s)
- Pourya Izadi Amoli
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran;
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
- Correspondence: (M.H.); or (A.M.K.); (J.M.L.)
| | - Zahra Hasiri
- College of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, Iran; (Z.H.); (A.R.)
| | - Arman Rouhafza
- College of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, Iran; (Z.H.); (A.R.)
| | - Aniseh Zarei Jelyani
- Food Control Laboratory, Department of Food and Drug, Shiraz University of Medical Science, Shiraz 71348-14336, Iran;
| | - Zahra Hadian
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 19816-19573, Iran;
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-852, Brazil
- Correspondence: (M.H.); or (A.M.K.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (M.H.); or (A.M.K.); (J.M.L.)
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Teixeira A, Ferreira I, Pereira E, Vasconcelos L, Leite A, Rodrigues S. Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. Foods 2021; 10:1824. [PMID: 34441600 PMCID: PMC8391382 DOI: 10.3390/foods10081824] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/01/2021] [Accepted: 08/04/2021] [Indexed: 11/16/2022] Open
Abstract
Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO-goat meat burgers with olive oil; GPF-goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.
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Affiliation(s)
- Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Iasmin Ferreira
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Etelvina Pereira
- Escola Superior Agrária, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - Lia Vasconcelos
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Ana Leite
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
| | - Sandra Rodrigues
- Mountain Research Centre (CIMO), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 5300-253 Bragança, Portugal; (I.F.); (L.V.); (A.L.); (S.R.)
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Lima TLS, da Costa GF, da Silva Araújo ÍB, da Cruz GRB, Ribeiro NL, Filho EMB, Domínguez R, Lorenzo JM. Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | | | | | | | | | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
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do Santos Junior AC, de Oliveira RF, Henry FDC, Maia Junior JDA, Moulin MM, Della Lucia SM, Quirino CR, Martins MLL, Rampe MCC. Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal. Food Sci Nutr 2020; 8:5953-5961. [PMID: 33282247 PMCID: PMC7684614 DOI: 10.1002/fsn3.1880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 11/25/2022] Open
Abstract
This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of Smallanthus sonchifolius meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included. The physicochemical, lipid peroxidation, and microbiological analyses were carried out in the time periods 10, 45 days, three, and six month after the preparation of mortadella. The control formulation presenting lighter and more intense red tone compared with the other formulations. All formulations presenting lipid peroxidation increased 90 days after processing; already the pH and Aw values were constant for all formulations at the experimental times stipulated. All formulations had the physicochemical characterization and microbiological quality standards, according to defined in regulations for mortadella production in Brazil. The results show that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthy meat products.
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Affiliation(s)
| | | | | | | | | | - Suzana Maria Della Lucia
- Departamento de Engenharia de AlimentosUniversidade Federal do Espírito Santo (UFES)AlegreBrasil
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Teixeira A, Fernandes A, Pereira E. Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira. Heliyon 2020; 6:e05306. [PMID: 33102880 PMCID: PMC7578263 DOI: 10.1016/j.heliyon.2020.e05306] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 06/18/2020] [Accepted: 10/15/2020] [Indexed: 11/06/2022] Open
Abstract
Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage alheira. Data indicate that the three composition formulas of alheiras tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. The industry could diversify its offer with two new composition formulas, a pork-free alheira, and oil-free alheira, reducing the fat content and improving the fatty acid profile.
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Affiliation(s)
- Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alberto Fernandes
- Bísaro - Salsicharia Tradicional, Gimonde, 5300-553 Bragança, Portugal
| | - Etelvina Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed. Foods 2020; 9:foods9101466. [PMID: 33076226 PMCID: PMC7602493 DOI: 10.3390/foods9101466] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/06/2020] [Accepted: 10/09/2020] [Indexed: 01/23/2023] Open
Abstract
The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.
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15
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Teixeira A, Silva S, Guedes C, Rodrigues S. Sheep and Goat Meat Processed Products Quality: A Review. Foods 2020; 9:foods9070960. [PMID: 32698535 PMCID: PMC7404805 DOI: 10.3390/foods9070960] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/13/2020] [Accepted: 07/15/2020] [Indexed: 01/19/2023] Open
Abstract
Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in production, processing and commercial potentiality for sheep and goat processed meat products are discussed. Several possibilities exist to make them more diversified and appealing to the market. Processing meat from culled animals is an interesting way to value animals with low market acceptability. Some as fermented sausages, cured legs and pâtés have great commercial potential as highly acceptable consumer commodities. An interesting field of food research is the rediscovery of a new generation of goat and sheep meat products as functional foods that will respond to the constant innovation required by the meat industry. Everything related to food safety must be considered in the future.
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Affiliation(s)
- Alfredo Teixeira
- Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 1172 5301-855 Bragança, Portugal;
- Correspondence: ; Tel.: +351-273303206
| | - Severiano Silva
- Veterinary and Animal Research Centre (CECAV) Universidade Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (S.S.); (C.G.)
| | - Cristina Guedes
- Veterinary and Animal Research Centre (CECAV) Universidade Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; (S.S.); (C.G.)
| | - Sandra Rodrigues
- Mountain Research Centre (CIMO), Escola Superior Agrária/Instituto Politécnico de Bragança, Campus Sta Apolónia Apt, 1172 5301-855 Bragança, Portugal;
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Bis-Souza CV, Penna ALB, da Silva Barretto AC. Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation. Meat Sci 2020; 168:108186. [PMID: 32428692 DOI: 10.1016/j.meatsci.2020.108186] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 04/17/2020] [Accepted: 05/08/2020] [Indexed: 12/20/2022]
Abstract
The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 and 4.5 and incubation temperatures of 15 and 25 °C. Lactobacillus casei SJRP66 and Lactobacillus casei SJRP169 were selected and added to the low-fat fermented sausage - C (control), FOS (25% reduced fat with 2% FOS), FOS_66 (25% reduced fat with 2% FOS and L.casei SJRP 66) and FOS_169 (25% reduced fat with 2% FOS and L.casei SJRP 169). The evaluation included pH, moisture, lactic acid bacteria count, probiotic count, weight loss, instrumental color, TBARS and texture parameters. FOS_66 and FOS_169 presented a good probiotic count (8 log CFU/g) and similar technological behavior to the control. The addition of the probiotic showed no effect on lipid oxidation and * value. These strains of probiotic showed promising properties for applications in low-fat Italian type salami with healthier appeal.
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Affiliation(s)
- Camila Vespúcio Bis-Souza
- Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil
| | - Ana Lucia Barretto Penna
- Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil
| | - Andrea Carla da Silva Barretto
- Department of Food Engineering and Technology, UNESP - São Paulo State University, 2265 Cristóvão Colombo Street, 15054-000 São José do Rio Preto, SP, Brazil.
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AMARAL DSD, CARDELLE-COBAS A, DIAS CDCQ, LIMA DAS, PEREIRA SDF, ARCANJO NMDO, DALMÁS PS, MADRUGA MS, PINTADO MME. Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.34018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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18
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Perez‐Santaescolastica C, Goemaere O, Hanskens J, Lorenzo JM, Fraeye I. Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Olivier Goemaere
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - Jana Hanskens
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia 4 Parque Tecnológico de Galicia Ourense 32900 Spain
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
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19
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20
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Franco D, Martins AJ, López-Pedrouso M, Cerqueira MA, Purriños L, Pastrana LM, Vicente AA, Zapata C, Lorenzo JM. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:218-224. [PMID: 31512242 DOI: 10.1002/jsfa.10025] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/02/2019] [Accepted: 09/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Nowadays, fat replacement in meat products is a matter of concern in the meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in dry-cured sausages. RESULTS Five batches of dry-cured sausages were prepared with two oleogels, a mixture of γ-oryzanol and β-sitosterol (SO) and beeswax (B), at two levels of replacement (20% and 40%) (SO-20, SO-40, B-20, and B-40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition: the polyunsaturated fatty acid / saturated fatty acid (PUFA/SFA) and n-6/n-3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO-40 and B-40, respectively. Quality parameters such as pH and color also changed with the inclusion of oleogels, resulting in changes in the sensory quality. CONCLUSION Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution, such oleogels could replace fat in dry-cured sausages at the industrial level. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | - Artur J Martins
- Centre of Biological Engineering, University of Minho, Braga, Portugal
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela, Spain
| | | | - Laura Purriños
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
| | | | - António A Vicente
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Carlos Zapata
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, Ourense, Spain
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Hajlaoui H, Arraouadi S, Mighri H, Chaaibia M, Gharsallah N, Ros G, Nieto G, Kadri A. Phytochemical Constituents and Antioxidant Activity of Oudneya Africana L. Leaves Extracts: Evaluation Effects on Fatty Acids and Proteins Oxidation of Beef Burger during Refrigerated Storage. Antioxidants (Basel) 2019; 8:antiox8100442. [PMID: 31581511 PMCID: PMC6826378 DOI: 10.3390/antiox8100442] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/05/2019] [Accepted: 09/06/2019] [Indexed: 12/16/2022] Open
Abstract
Five Oudneya Africana (OA) leaves extracts were screened for their total phenolic (TPC), total flavonoid (TFC), condensed tannins (CTC) content, as well as their antioxidant capacity. The highest amount of TPC (661.66 ± 0.08 mg GAE/g), TFC (344.68 ± 0.44 mg QE/g) and TCT (90.18 ± 0.49 mg CE/g) was recorded to ethanol, acetone, and dichloromethane extracts, respectively. For 2,2-diphenyl-1-picrylhydrazyl (DPPH) (22.00 ± 0.03 µg/mL) and Reducing Power Assay (FRAP) (269.00 ± 0.01µg/mL) assays, ethanol extract showed the potent activity, while with ABTS test, acetone extract was the most active (761.15 ± 0.09 µg/mL). HPLC-MS analysis of acetonic and ethanolic extracts reveals the predominance of quinic acid, chlorogenic acid, 4-O-caffeoylquinic acid, and rutin compounds. The addition effect evaluation of OA extracts in beef burger preservation demonstrates the powerful effect (p < 0.05) of acetonic and ethanolic ones (0.03%) to inhibit lipids oxidation during storage for 10 days, given by the lowest increase in Thiobarbituric Acid-reactive Substances (TBARS) values as compared to the (−) control with a significant difference between free thiols values. In addition, these two extracts appear to be effective (p < 0.05) for pH stability, color, and sensory parameters as compared to (+) and (−) controls and aqueous extract. Hamburger odour was considered as a dependent variable in multiple linear regression analysis, where the models results showed that physicochemical parameters determine more burger odour than sensorial ones.
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Affiliation(s)
- Hafedh Hajlaoui
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Department of Microbiology, Faculty of Pharmacy, University of Monastir, Avicenne Street 5000, Tunisia;
- Research Unit Valorization and Optimization of Resource Exploitation (UR16ES04), Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Campus University Agricultural City—Sidi Bouzid 9100, Tunisia
| | - Soumaya Arraouadi
- Regional Center of Agricultural Research (CRRA) Sidi Bouzid, Gafsa Road Km 5, PB 357, Sidi Bouzid 9100, Tunisia;
| | - Hedi Mighri
- Range Ecology Laboratory, Arid Region Institute, University of Gabes, El-Jorf Road Km 22.5, Medenine 4119, Tunisia;
| | - Mouna Chaaibia
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
| | - Néji Gharsallah
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
| | - Gaspar Ros
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
| | - Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Espinardo, 30071 Murcia, Spain;
- Correspondence: ; Tel.: +34-868-889624
| | - Adel Kadri
- Laboratory of Plant Biotechnology, Faculty of Science, University of Sfax, Soukra Road km 4, BP 802, Sfax 3038, Tunisia; (M.C.); (N.G.); (A.K.)
- College of Science and Arts in Baljurashi, Al Baha University, Al Baha, P.O.Box (1988), Saudi Arabia
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Stajić S, Pisinov B, Tomasevic I, Djekic I, Čolović D, Ivanović S, Živković D. Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14346] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Slaviša Stajić
- Department of Animal Source Food Technology Faculty of Agriculture University of Belgrade Nemanjina 6 Belgrade 11080 Serbia
| | - Boris Pisinov
- Department of Food Safety Institute of Veterinary Medicine of Serbia Autoput 3 Belgrade 11000 Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology Faculty of Agriculture University of Belgrade Nemanjina 6 Belgrade 11080 Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management Faculty of Agriculture University of Belgrade Nemanjina 6 Belgrade 11080 Serbia
| | - Dušica Čolović
- Institute of Food Technology University of Novi Sad Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
| | - Snežana Ivanović
- Department of Food Safety Institute of Veterinary Medicine of Serbia Autoput 3 Belgrade 11000 Serbia
| | - Dušan Živković
- Department of Animal Source Food Technology Faculty of Agriculture University of Belgrade Nemanjina 6 Belgrade 11080 Serbia
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Teixeira A, Almeida S, Pereira E, Mangachaia F, Rodrigues S. Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions. Heliyon 2019; 5:e02119. [PMID: 31388575 PMCID: PMC6667667 DOI: 10.1016/j.heliyon.2019.e02119] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 07/03/2019] [Accepted: 07/17/2019] [Indexed: 12/02/2022] Open
Abstract
The physicochemical composition of sheep and goat pâtés with different sources and percentage of fat (10% and 30%; pork belly or olive oil) were evaluated. A low-fat content (9.7–18.2%) was observed in the pâtés comparing with similar meat products. Cholesterol was lower in pâtés with olive oil than with pork fat. The source of fat (pork belly or olive oil) and the proportion of fat influenced significantly the fatty acid profile. Pâtés with olive oil have lower saturated fat content and highest monounsaturated fat while and goat meat pâtés have higher polyunsaturated fat content The polyunsaturated versus saturated fatty acids ratio varying from 0.21 to 0.39 and the total unsaturated fatty acids showed that sheep and goat pâtés are balanced products and could be an interesting way to the added value of animals with low commercial and consumer acceptability.
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Affiliation(s)
- Alfredo Teixeira
- Escola Superior Agrária/Instituto Politécnico de Bragança, Campus de Santa, Mountain Research Centre (CIMO), Apolónia., 5300-253, Bragança, Portugal
| | - Samanta Almeida
- Escola Superior Agrária/Instituto Politécnico de Bragança, Campus de Santa, Mountain Research Centre (CIMO), Apolónia., 5300-253, Bragança, Portugal
| | - Etelvina Pereira
- Escola Superior Agrária/Instituto Politécnico de Bragança, Campus de Santa, Mountain Research Centre (CIMO), Apolónia., 5300-253, Bragança, Portugal
| | - Fernando Mangachaia
- Escola Superior Agrária/Instituto Politécnico de Bragança, Campus de Santa, Mountain Research Centre (CIMO), Apolónia., 5300-253, Bragança, Portugal
| | - Sandra Rodrigues
- Escola Superior Agrária/Instituto Politécnico de Bragança, Campus de Santa, Mountain Research Centre (CIMO), Apolónia., 5300-253, Bragança, Portugal
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Abstract
The main goal of this chapter was to review the state of the art in the recent advances in sheep and goat meat products research. Research and innovation have been playing an important role in sheep and goat meat production and meat processing as well as food safety. Special emphasis will be placed on the imaging and spectroscopic methods for predicting body composition, carcass and meat quality. The physicochemical and sensory quality as well as food safety will be referenced to the new sheep and goat meat products. Finally, the future trends in sheep and goat meat products research will be pointed out.
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25
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Screening and bioprospecting of anaerobic consortia for biohydrogen and volatile fatty acid production in a vinasse based medium through dark fermentation. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.01.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Guzek D, Głąbska D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Wojtasik-Kalinowska I, Wierzbicka A. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5327-5334. [PMID: 28485500 DOI: 10.1002/jsfa.8421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/18/2017] [Accepted: 05/04/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents and other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing to compromise the sensory quality of meat products for health. The aim of the present study was to analyse the influence of the storage time on the physical properties and consumer acceptance of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. The study focused on pork-ostrich sausages produced in accordance with a new patented technology, which focused on eliminating cross-contamination on-line in the plant, eliminating cross-contamination after preparation, and eliminating spices with high allergy potential. The production was focused on reducing fat (by approximately 50%) and salt (by approximately 30%) levels. RESULTS No changes in the texture parameters of the sausage were observed during storage time; however, some changes in colour were observed. There were no significant differences in sensory consumer acceptability of pork-ostrich sausage after 14 days of storage; thus, it may be stated that the instrumentally assessed differences in colour did not influence consumer acceptance. CONCLUSION The applied fat and NaCl reduction in the pork-ostrich sausages contributed to high consumer ratings and was not correlated with saltiness acceptability. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Dominika Guzek
- Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Dominika Głąbska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Marta Brodowska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Jolanta Godziszewska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Elżbieta Górska-Horczyczak
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Ewelina Pogorzelska
- Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Iwona Wojtasik-Kalinowska
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), Warsaw, Poland
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Teixeira A, Fernandes A, Pereira E, Manuel A, Rodrigues S. Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. Meat Sci 2017; 134:163-169. [DOI: 10.1016/j.meatsci.2017.08.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 07/31/2017] [Accepted: 08/03/2017] [Indexed: 10/19/2022]
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Massingue AA, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, Fontes EAF, Perez JRO, Ramos EM. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 31:576-584. [PMID: 28920407 PMCID: PMC5838331 DOI: 10.5713/ajas.17.0471] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 08/09/2017] [Accepted: 09/11/2017] [Indexed: 12/01/2022]
Abstract
Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.
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Affiliation(s)
- Armando Abel Massingue
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, P.O. Box 3037, Lavras, MG 37200-000, Brazil.,Escola Superior de Desenvolvimento Rural, Universidade Eduardo Mondlane, Inhambane, 1308, Mozambique
| | - Robledo de Almeida Torres Filho
- Instituto de Ciências Exatas e Tecnológicas, Universidade Federal de Viçosa, Campus UFV Florestal, Florestal, MG 35690-000, Brazil
| | - Paulo Rogério Fontes
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, P.O. Box 3037, Lavras, MG 37200-000, Brazil
| | | | | | | | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, P.O. Box 3037, Lavras, MG 37200-000, Brazil
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do Amaral DS, Cardelle-Cobas A, do Nascimento BMS, Madruga MS, Pintado MME. Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation. Food Funct 2016; 7:4020-4029. [DOI: 10.1039/c6fo00653a] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality.
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Affiliation(s)
- Deborah S. do Amaral
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Alejandra Cardelle-Cobas
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
| | - Bárbara M. S. do Nascimento
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Marta S. Madruga
- DEA – Department of Food Engineering
- Technology Centre
- Federal University of Paraiba
- 58051-900 João Pessoa
- Brazil
| | - Maria Manuela E. Pintado
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- Universidade Católica Portuguesa/Porto
- 4202-401 Porto
- Portugal
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