Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

García‐Díez, Juan; Alheiro, Joana; Pinto, Ana Luísa; Soares, L.; Falco, Virgílio; Fraqueza, Maria João; Patarata, Luís

doi:10.1016/j.foodcont.2015.05.027

Cited by 70 publications

(50 citation statements)

References 34 publications

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“…pH values found in this experiment were lower than in game sausages of comparable meat composition as it was reported by Soriano et al (2006) and Paulsen et al (2011), but similar to dry sausages produced from pork (Hoz et al, 2004;Tabanelli et al, 2013). Water activity and TBARS values obtained were comparable to previous research found by many authors (Nassu et al, 2003;Hoz et al, 2004;Soriano et al, 2006;Bozkurt, 2007;Abu Salem and Ibrahim, 2010;Tabanelli et al, 2013;Silveira et al, 2014;García-Díez et al, 2016).…”

Section: Methodssupporting

confidence: 86%

“…It was determined that likeability of sensory traits and willingness to buy sausages were lower with higher proportion of bay leaf EO in sausages. Similar results were found by García-Díez et al (2016) who established that only 84% of consumers would like to consume dry sausages of control group, and around 70% of consumers showed intention to consume dry sausages with 0.005% of bay leaf EO. The same authors also established that only less than 20% of consumers would like to consume dry sausages with 0.05% of bay leaf EO, so they conclude that this proportion of EO is not applicable in practice, due to sensory reasons.…”

Section: Methodssupporting

confidence: 85%

“…Likewise, antimicrobial effect of bay leaf EO in sausages was also stated (Silveira et al, 2014;García-Díez et al, 2016). It is possible that bay leaf EO had impact on microbial growth and favoring conditions to lactic acid bacteria.…”

Section: Methodsmentioning

confidence: 95%

“…According to these results, it can be concluded that the lowest variability was found in traits of treatment C, followed by traits in treatment L1, while the highest variability was established in traits of treatment L2 where the highest amount of EO was added. The reason for this could be the intensive aromatic impact of EOs on which often consumers are not accustomed to and this could be a strong disadvantage for inclusion of higher levels of EOs in meat products as it was concluded by Silveira et al (2014) and García-Díez et al (2016). Figure 2 shows cumulative shares of scores 5 and higher per treatment that could be assigned to the share of consumers who liked sensory traits (averaged value) or were willing to buy sausage.…”

Section: Methodsmentioning

confidence: 99%

“…Addition of bay leaf EO to fresh and dry sausages showed good potential for application by the industry to improve safety and shelf life. However, the results of sensory tests in sausage manufacture were questionable, and leading to sensory limitations, that does not allow its use in concentrations needed for sufficient antimicrobial and antioxidative impact (Silveira et al, 2014;García-Díez et al, 2016). Therefore, the aim of this paper was to determine the effect of the addition of bay leaf EO on basic technological traits of dry game sausages and sensory perception of randomly selected consumers and their opinion on willingness to buy such sausages.…”

Section: Introductionmentioning

confidence: 99%

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Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Kos

Bedeković

Širić

et al. 2017

JCEA

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The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 with addition of 0.01% of bay leaf essential oil. Measurement of pH, water activity and thiobarbituric acid reactive substances (TBARS) values were performed at the end of production, while after storage for 2 months in vacuum and cold sensory hedonic test on 106 subjects was done. It was found that sausages with added bay leaf essential oil had significantly lower pH values (L1 and L2 treatment), water activity (L1 treatment) and TBARS values (L1 and L2 treatment) compared to control treatment C. Statistical analysis of sensory data revealed that sausages from C treatment were rated with significantly higher acceptability and willingness to buy than L1 and L2 treatments. It was established that sensory traits of sausages from treatment C were liked in 98.61% of consumers, from treatment L1 in 90.93%, while sausages from treatment L2 were liked in 85.71% of consumers. The highest proportion of consumers willing to buy sausages were in treatment C (91.11%), followed by sausages in treatment L1 (84.31%), and the lowest proportion were in treatment L2 (66.67%). Although beneficial impact of addition of bay leaf essential oil on technological traits was found, there was an unfavorable effect on sensory traits and willingness to buy sausages possibly due to the consumers' existing expectation of sensory characteristics of dry game sausages. Journal of CentralEuropean Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4 SažetakCilj rada bio je utvrditi osnovna tehnološka svojstva i senzornu prihvatljivost trajnih kobasica od mesa divljači s dodatkom eteričnog ulja lovora (Laurus nobilis L.). U tu svrhu napravljena su tri tretmana: kontrolni C, L1 tretman s dodatkom 0,005% i L2 tretman s dodatkom 0,01% eteričnog ulja lovora. Mjerenja vrijednosti pH, aktiviteta vode i reaktivnih spojeva tiobarbiturne kiseline (TBARS) izvršena su na kraju proizvodnje, dok je nakon 2 mjeseca čuvanja u vakuumu i na hladnom proveden senzorni hedonistički test na 106 potrošača. Utvrđeno je da su kobasice s dodatkom eteričnog ulja lovora imale značajno niže vrijednosti pH (L1 i L2 tretman), aktiviteta vode (L1 tretman) i TBARS (L1 i L2 tretman) u odnosu na kontrolni tretman. Statističkom analizom podataka senzorne analize utvrđeno je da su kobasice C tretmana bile ocijenjene značajno većom prihvatljivosti i spremnosti na kupnju u odnosu na L1 i L2 tretmane. Ustanovljeno je da su senzorna svojstva kobasica C tretmana bila prihvatljiva kod 98,61% ispitanika, kobasica L1 tretmana kod...

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Section: Methodssupporting

confidence: 86%

Section: Methodssupporting

confidence: 85%

Section: Methodsmentioning

confidence: 95%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Kos

Bedeković

Širić

et al. 2017

JCEA

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Principles of Sensory Evaluation in Foods Containing Essential Oil

Mani‐López

Lorenzo-Leal

Palou

et al. 2017

Essential Oils in Food Processing

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

et al. 2022

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BACKGROUND: This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg −1 chicken fillet, 180 g kg −1 veal fat and 20 g kg −1 sesame flour and 'S2' containing 800 g kg −1 chicken fillet, 160 g kg −1 veal fat and 40 g kg −1 sesame flour) compared with control sausages (containing 800 g kg −1 chicken fillet and 200 g kg −1 veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage.RESULTS: The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.4 ± 6.52 g kg −1 ) whereas the highest level was noted for S2 samples on day 15 (327.5 ± 22.2 g kg −1 ), and (ii) an inverse trend was observed for the fat content because the lowest content was observed for samples in the S2 batch on day 1 (129.0 ± 5.30 g kg −1 ) whereas the highest fat content was noted for samples belonging to control batch on day 15 (332.0 ± 1.29 g kg −1 ). The application of statistical methods to mid-infrared spectroscopy allowed clear discrimination between control, S1, and S2 batches. The addition of sesame flour in the recipes induced some modification in the secondary structure because ⊎-turn levels ranged from 39.30 to 34.50, 36.76 to 34.70, and 38.93 to 34.70 for control, S1, and S2 batches, respectively, throughout the fermentation stage. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar protein profile pattern in the three batches on days 1 and 5, but on day 10 control and S2 batches showed the most intense degradation of myofibrillar proteins. CONCLUSION:The results demonstrated that mid-infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool to assess and monitor the quality of dry chicken sausages enriched with sesame flour throughout the fermentation stage.

show abstract

Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

Cited by 70 publications

References 34 publications

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Principles of Sensory Evaluation in Foods Containing Essential Oil

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

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