2009
DOI: 10.3989/gya.075109
|View full text |Cite
|
Sign up to set email alerts
|

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Abstract: Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic am… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

1
5
0
1

Year Published

2014
2014
2022
2022

Publication Types

Select...
7
1
1

Relationship

0
9

Authors

Journals

citations
Cited by 15 publications
(7 citation statements)
references
References 51 publications
1
5
0
1
Order By: Relevance
“…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%
See 1 more Smart Citation
“…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%
“…Bozkurt (2007) found that dry sausages with 0.03% of sesame and Thymbra spicata EO had higher overall acceptability compared to control group. Similarly, Abu Salem and Ibrahim (2010) established that addition of 0.025% and 0.05% of sage EO resulted in higher overall acceptability of dry sausages. Nassu et al (2003) found that dry sausages with 0.05% of rosemary EO had positive impact on overall acceptability and red color of the slice, while oxidized aroma was lower.…”
Section: Methodsmentioning
confidence: 92%
“…Among them we can distinguish predominantly essential oils, which can extend the shelf life of meat and meat products due to both antioxidant and antimicrobial activity (Bonilla et al, 2014;Fernández-Pan et al, 2014;Petrou et al, 2012). Sage (Salvia officinalis L.) is already commonly added inter alia to meat, sausage and poultry stuffings due to the content of its biologically active substances such as α-thujone, camphor, β-pinene and αpinene (Porte et al, 2013;Salem & Ibrahim, 2010). Therefore, sage oil addition the edible films and coatings may constitute an alternative to chemical preservatives or antioxidants.…”
Section: Introductionmentioning
confidence: 99%
“…Abu Salem & Ibrahim (2010) assessed the addiction of salvia oil extract at 0.05% and 0.025% in buffalo sausages and found values of 0.91 mg MDA/kg of product in sausages without natural antioxidant, and 0.51 and 0.46 mg MDA/kg in sausages treated with the salvia extract. Jayawardana et al (2011) used Adzuki bean at 0.2% in smoked and not smoked sausages.…”
Section: Resultsmentioning
confidence: 99%