Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process

Sánchez‐Zapata, Elena; Zunino, Valentina; Pérez-Alvarez, J.A.; Fernández‐López, Juana

doi:10.1016/j.meatsci.2013.05.026

Cited by 32 publications

(23 citation statements)

References 24 publications

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“…TNF addition to burgers is a promising and convenient application, since dietary fiber of the product was significantly increased without changes in sensory acceptance. These authors also have analyzed the TNF application in other meat products such as a cooked product, bologna sausage (Sánchez‐Zapata and others 2009b), and some Spanish dry‐cured products such as “sobrasada” (Sánchez‐Zapata and others 2010b) and “chorizo” (Sánchez‐Zapata and others 2011c) with similar results.…”

Section: Aplication Of “Horchata” Co‐products By the Food Industrymentioning

confidence: 80%

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Sánchez‐Zapata¹,

Fernández‐López²,

Pérez-Alvarez³

2012

Comp Rev Food Sci Food Safe

230

194

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Section: Aplication Of “Horchata” Co‐products By the Food Industrymentioning

confidence: 80%

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Sánchez‐Zapata¹,

Fernández‐López²,

Pérez-Alvarez³

2012

Comp Rev Food Sci Food Safe

230

194

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“…Also, Choi et al (2008) reported the addition of 3% wheat fiber was decreased of moisture and fat content and increased ash content. However, Choe et al (2013) and Sánchez-Zapata et al (2013) reported that an increase in different types of fiber content resulted in increased moisture content of frankfurter-type sausages and chorizo. In addition, when meat products are smoked in the smoking house, it makes surface film because of fat flowing outwards ( Ledesma et al , 2015 , 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Choi¹,

Choi²,

Choi³

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; Control: Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: Control + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH values, whereas the smoking treatment increased the fat, redness and pH values of restructured sausages (p<0.01). Additionally, interaction of them significantly affected the ash, chewiness and hardness values of restructured sausages. As a result, although the addition of chicory fiber decreased the quality characteristics of sausage, smoking treatment improved the reduced quality. Therefore, the chicory fiber and smoking treatment is helpful to develop restructured sausage products with reduced fat and compensated quality.

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“…The higher values of fat in Portuguese and Serbian sausages differ from the results presented by Sánchez‐Zapata et al . () for a similar Mediterranean dry fermented sausage with equivalent levels of protein (28.23%) and fat (29.52%). There is a great diversity in proximal composition of the sausages analyzed since each producer has their own formulation, type of manufacture and uses of pork breed, which give a large variability, mainly for protein and fat.…”

Section: Discussionmentioning

confidence: 99%

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Alves

Alfaia

Škrbić

et al. 2015

Journal of Food Processing and Preservation

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The aim of this work was to evaluate the physicochemical characteristics of commercially available dry fermented sausages from different origins tracing their nutritional composition and extrapolating their potential health benefits to consumers. There is a great diversity in sausages' proximal composition since each producer has their own formulation, type of manufacture and uses of pig genotype, with no differentiation regarding products' origin or diameter. The mineral contents of fermented sausages differ probably due to variations in raw materials and products' formulation as a consequence of natural mineral occurrence. In addition, the principal component analysis of fatty acid composition clearly discriminates the origin of dry fermented sausages. From the nutritional point of view, the fermented sausages provide 37-40% total fat, 13-14% saturated fat, 0.48-0.52% cholesterol as well as 0.03-0.10% α-tocopherol, which are inside of the dietary recommendations. PRACTICAL APPLICATIONSIn the present study, the results contribute to a better chemical characterization of different dry fermented sausages, establishing a nutritional profile with reference values for the industry that has to comply with a mandatory requirement (EU Regulation 1169:2011) -provides nutritional information on the food label to the consumer -in order to transmit quality confidence and reliability on meat products. Also, it contributes to a better understanding about cholesterol level in these products, minimizing heath issues related to the risk of cardiovascular diseases.

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Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process

Cited by 32 publications

References 24 publications

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

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