Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

Viuda‐Martos, Manuel; Ruiz-Navajas, Y.; Fernández‐López, Juana

doi:10.1016/j.foodcont.2009.07.004

Cited by 146 publications

(112 citation statements)

References 34 publications

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“…Thus in air packed the polyphenols would have reacted more strongly with the free radicals produced, leading to their diminution and lower concentration [24]. This idea was lent weight by the data obtained for the oxidation and concentration of hesperidin in the MA and vacuum packed samples, where there was, again, a correlation between the degree of oxidation and concentra- tion of the flavonoid.…”

Section: Phenolic Compoundsmentioning

confidence: 94%

“…As regards the composition of the food, the water/oil relations of the product also play an important role. This coordinate, whether from a positive (red) or negative (green) point of view, [24]. For the yellow-blue coordinate (b*), the type of packaging (air, MA or vacuum) had no effect (P > 0.05).…”

Section: Physico-chemical Analysismentioning

confidence: 95%

“…The agents responsible for the antioxidant activity in both citrus fibre washing water and thyme or rosemary essential oil are the bioactive compounds they contain, and mainly, polyphenols and terpenes. The antioxidant activity of co-products obtained from the industrial manipulation of citrus fruit has been widely demonstrated in meat products, whether cooked [1,24] or dry cured [28,29]. Such activity is basically due to their composition, especially to phenolic compounds and flavonoids.…”

Section: Lipids Oxidationmentioning

confidence: 99%

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Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

Viuda‐Martos

Ruiz-Navajas²,

Fernández‐López³

et al. 2011

FNS

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Section: Phenolic Compoundsmentioning

confidence: 94%

Section: Physico-chemical Analysismentioning

confidence: 95%

Section: Lipids Oxidationmentioning

confidence: 99%

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Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

Viuda‐Martos

Ruiz-Navajas²,

Fernández‐López³

et al. 2011

FNS

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“…Autores reportan resultados contrarios realizados en salchichas: (28,31,32). La calidad de la textura se afecta cuándo se disminuyen las composiciones de proteína y grasa y se aumenta la cantidad de agua, aunque la fibra, la carragenina y el cuero de cerdo tienen la característica de aumentar la dureza, la masticabilidad y la firmeza, por la característica de los geles que forman (33,34), es posible que las concentraciones utilizadas no hayan tenido los efectos esperados.…”

Section: Análisis Instrumental De La Texturaunclassified

Mechanical properties and sensory evaluation of salchichon standard extension containing an extensor of mechanically deboned chicken meat

Rodríguez

Lopera

Molina

2015

Vitae

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RESUMENAntecedentes: La carne de pollo mecánicamente deshuesada (CMD) o pasta de pollo es uno de los ingredientes principales utilizado en la industria cárnica para aportar proteína en la formulación de embutidos, normalmente se importa, pero se busca obtener extensores de esta materia prima con el fin de contribuir al desarrollo de la industria nacional. Objetivos: El objetivo de este trabajo fue determinar la mejor mezcla entre fibra, cuero y carragenina, mediante la evaluación de las propiedades microbiológicas, bromatológicas, reológicas y sensoriales de un salchichón tipo estándar fabricado con pasta de pollo y un extensor que reemplaza un 35% y 50% de esta en la formulación de la matriz cárnica. Métodos: Se realizó un diseño experimental que contempló la combinación de tres extensores en diez puntos de mezcla, cada uno compuesto por fibra, cuero de cerdo y carragenina respectivamente. Se llevó a cabo la experimentación para niveles de reemplazo de un 35% y 50%, cada uno de los salchichones fue sometido a evaluación de Análisis de Perfil de Textura (TPA), elasticidad y firmeza en el campo instrumental y el respectivo análisis sensorial. Resultados: La dureza y la masticabilidad en el análisis instrumental de textura disminuyeron con la aplicación de los extensores, sin embargo no hay diferencias estadísticamente significativas entre la aplicación de los tres extensores para la dureza. Respecto al análisis sensorial se encontró que la mezcla entre fibra y cuero de cerdo favorece las propiedades sensoriales, adicionalmente una interacción entre fibra y cuero de cerdo mejoró la masticabilidad, la elasticidad aumentó en los salchichones extendidos y una interacción entre los tres extensores para un reemplazo de 35% aumenta la elasticidad con respecto al testigo. La firmeza, a un reemplazo del 35%, disminuye para cualquier salchichón extendido, pero se encontró una posible interacción de los tres extensores, caso contrario para un reemplazo del 50%. Conclusión: Según el análisis instrumental de textura, para reemplazos del 35% y 50%, no se encontró una mezcla que exhibiera comportamientos similares al de la pasta de pollo en un salchichón estándar. Sin embargo de acuerdo a los resultados sensoriales una combinación entre fibra y cuero de cerdo da como resultado salchichones extendidos con aceptabilidad entre los consumidores.Palabras claves: Alimentos, ácidos grasos, Carragenina, Proteínas Musculares. ABSTRACTBackground: Mechanically separated chicken (MSC) or chicken paste, is a finely textured chicken meat, and one of the principal ingredients used in the meat industry as a protein supplement in the production of processed meats; normally, it is imported; nevertheless, other meat extenders are being used in order to contribute to the development of the domestic industry. Objectives: This study aimed to determine the best mixture of fiber, pig skin, and carragennan, through an evaluation of the microbiological, bromatological, rheological and sensorial properties of standard sausages produced with chicken past...

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“…In this regard, there are various food products contributing to the dietary required amount or a portion of the necessary fibre. A food product's functionality regarding dietary fibre may have several benefits, such as adjuvant texture, an increased volume of products low in sugar, fat substitutes, added colour and natural antioxidant activity [6]. In addition to contributing to the improvement of the textural features, a fibre-providing food product can improve the sensory appeal and shelf life of food, due to its ability to retain water and form gels and to mimic fat, texturing and thickening effects [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

Álvarez¹,

Dublán‐García²,

Martínez³

et al. 2017

JFSE

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Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.

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Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

Cited by 146 publications

References 34 publications

Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

Effect of Packaging Conditions on Shelf-Life of Mortadella Made with Citrus Fibre Washing Water and Thyme or Rosemary Essential Oil

Mechanical properties and sensory evaluation of salchichon standard extension containing an extensor of mechanically deboned chicken meat

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

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