Effect of leek and onion on processing and quality characteristics of Greek traditional sausages

Thin layer convective air drying of wild edible plant (Allium roseum) leaves: experimental kinetics, modeling and quality

“…The number of sulfur compounds was higher than that of the non-sulfur compounds. Allium species are extensively used in their dried form as ingredients and flavor additives in precooked foods, meat sausage (Fista et al 2004;Magra et al 2006), sauces, soups and pizzas. They are produced in several forms: powdered, granulated, flaked, minced and chopped.…”

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

“…Good colour development, high scores for appearance and flavour have been reported by Fista et al (2004) for Greek traditional sausages formulated with 24% leek. Addition of 2% carrot and 10% spinach improved the oxidative stability of poultry hamburgers (Pizzocaro et al, 1998).…”

Salt-stressed fresh cut leek accelerates CO2 and C2H4 production and enhances the development of quality characteristics of traditional Greek sausages during storage

“…Greek traditional sausages were manufactured according to Fista et al (2004) using 80% fresh pork meat and 20% fresh pork backfat (lard); other ingredients added per kilogram of meat mixture were 200 g leek (Allium porrum L.), 20 g sodium chloride, 4 g oregano, 1.5 g cumin and 1.5 g white pepper for highly acceptable organoleptic quality.…”

“…Several studies have been conducted to standardize fat (Ambrosiadis, Soultos, Abrahim, & Bloukas, 2004; and leek contents (Fista, Bloukas, & Siomos, 2004), the type (fresh, frozen or dried) (Magra, Bloukas, & Fista, 2006) or the degree of cutting of leek (Patastamatiou, Gerasopoulos, Siomos, & Bloukas, 2007), as well as the storage conditions (Ambrosiadis et al, 2004;Fista et al, 2004). These reports also describe the effects of these factors on the physicochemical and organoleptic quality characteristics of Greek traditional sausages while other studies describe microbiological aspects of these sausages (Drosinos, Paramithiotis, Kolovos, Tsikouras, & Metaxopoulos, 2007;Drosinos et al, 2005).…”