Effect of differently sized O/W emulsions loaded with rosemary extract on lipid oxidation in cooked emulsion-type sausages rich in n-3 fatty acids

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

“…To the best of our knowledge no studies involving the instrumental colour evaluation of the cranial, medial and caudal muscle portions of this fish species are available. However, red fibres obviously present a redder colour than white fibres, and the relationship between enhanced lipid oxidation and increased b* values in fish and fish products has been described previously (ERDMANN et al, 2017;HASSOUN;KAROUI, 2016;SÁEZ et al, 2015).…”

Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film

“…In another study, carried out by Erdmann et al [36], sausages incorporated with an oil-in-water emulsion of ω-3 and a commercial rosemary extract, were cooked, sliced and stored under a modificated atmosphere (in order to accelerate the oxidation processes) for a 35-day period at 7 °C. When compared to the control sausages, the modified sausages presented less 90% of hexanal, which proves the antioxidant capacity of the rosemary extract [36]. These results are in accordance with the results of this study which, as can be seen in Figure 3, the hexanal content in the salami slices packaged with the active film, is lower than the hexanal content of the salami slices packaged with the control film.…”

“…In a study performed by Erdmann et al [36], a commercial extract of rosemary was emulsified with ω-3 from fish (oil/water emulsion) and it was added to pork sausages. The authors reported that the MDA values in the control sausages began to increase during the first 21 days of storage.…”

Real‐time prediction of pre‐cooked Japanese sausage color with different storage days using hyperspectral imaging

“…However, cooked pork steaks were considered to be more tender and juicier when the darker colors of steaks were displayed . To date, the color values of meat have been determined conventionally by the CIELAB color space system using instruments such as Minolta and Hunter Lab colorimeters , . Nevertheless, these methods are always rely on the average value of several random small spots on the meat surface, which cannot represent the whole surface .…”

“…13 To date, the color values of meat have been determined conventionally by the CIELAB color space system using instruments such as Minolta and Hunter Lab colorimeters. 14,15 Nevertheless, these methods are always rely on the average value of several random small spots on the meat surface, which cannot represent the whole surface. 13 Therefore, a precise, rapid, non-contact and reliable analytical method or tool is of great importance in terms of quantifying the indicator (color) and providing a fast-paced online monitor.…”