Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

Abstract

This work aimed to determine the effect of citric and malic acids on the food safety, nutritional and physicochemical quality of sheep buchada. For this purpose, several microbiological (thermotolerant coliforms, coagulase positive Staphylococcus, and Salmonella sp.), nutritional (lipids, proteins, ashes) physicochemical (acidity, pH, water activity, and TBARS test), and sensorial analyses (acceptance test and purchase intent) were carried out. The sheep buchada with organic acids added, as well as the control samples, did not show any microbial growth during storage. The addition of organic acids in sheep buchada resulted in the reduction of the pH and moisture as well as a significant increase in the acidity of the samples, being these changes recognized as barriers to microbial growth. The addition of citric acid resulted in lower values in the TBARS test, which could attributed to its antioxidant action. Moreover, the addition of acids did not negatively interfere with the sensory attributes. Practical applications The use of edible by‐products from the slaughter of sheep in the formulation of blood sausage is viable because it uses low‐cost raw materials; furthermore, the utilization of these by‐products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

“…For the analysis of Salmonella sp. the procedure was as follows: a pre-enrichment of the samples with lactose broth and incubation at 42 ± 2 °C for 24 hr was carried out, and then a selective enrichment with Tetrionate and Selenite cystine broth followed by incubation in xylose lysine deoxycholate Agar and Enteric Agar was done (Albuquerque et al, 2019).…”

“…The panel included nine UFPB agricultural science students who were duly selected and trained ((International Organization for Standardization, 1993). The tests took place in 2 sessions and nine trained tasters (Albuquerque et al, 2019).…”

“…The tasters described how much they liked or disliked the attributes: odor, appearance, taste, texture, and overall impression. A scale of 5 points recommended by Meilgaard et al (2006) was used to evaluate the intention of purchasing: 1 (Certainly I would buy it); 2 (Probably I would buy it); 3 (Maybe I would buy it/Maybe I wouldn't buy it); 4 (Probably I wouldn't buy it) and 5 (Certainly I wouldn't buy it) (Albuquerque et al, 2019).…”

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

“…Moreover, the addition of citric acid in sheep "Buchada" resulted in the reduction of microbial growth (thermotolerant coliforms, Staphylococcus spp., and Salmonella sp. ), pH, moisture, and TBARS value and did not negatively affect the sensory attributes (odour, flavour, appearance, and tenderness) [57].…”

“…Many organic acids and their salts are GRAS and approved to be applied in meat industry for different matrices thanks to their various and useful effects [6]. In addition to their potential antimicrobial activity towards several spoilage and pathogenic microorganisms, organic acids and their salts display further functionalities helpful for their application as biotechnological agents such as antioxidant activity [51][52][53], enhancement of physicochemical properties, and improvement of sensory attributes of meat and meat products [54][55][56][57]. In this context, these acids and their salts were accordingly listed in the European legislation as preservatives (P), acidifiers (A), acidity regulators (AR), antioxidants (AO), stabilisers (S), colour stabilisers (C), flavour enhancers (FE), and flavour treatment agents (F) [8].…”