Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

Sánchez‐Zapata, Elena; Díaz-Vela, Juan; Pérez-Chabela, M. Lourdes; Pérez-Alvarez, J.A.; Fernández‐López, Juana

doi:10.1007/s11947-011-0733-1

Cited by 33 publications

(15 citation statements)

References 32 publications

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“…Conversely, Sánchez‐Zapata et al . () reported considerable effect of walnut oil addition on instrumental colour – all values of L*, a* and b* were higher. Bloukas et al .…”

Section: Resultsmentioning

confidence: 81%

“…Similar to these, Sánchez‐Zapata et al . () reported higher moisture content and lower weight loss in sausages with walnut oil added.…”

Section: Resultsmentioning

confidence: 97%

“…Data on substituting a part of animal fat with oil in written sources are varied: in terms of oil, the amount of oil added, the way it was prepared, initial formulation of the product, the type of meat and the technological production process. Olive oil is the most common type mentioned in papers, but other oils have also been used, including soy, flaxseed, canola, fish, hazelnut oil, walnut oil, palm and cottonseed oil, added as liquid, with a carrier, encapsulated and/or pre‐emulsified with soy protein isolate, alginate and Na‐caseinate (Bloukas et al ., ; Muguerza et al ., , , ,b; Vural, ; Valencia et al ., ; Pelser et al ., ; Yıldız‐Turp & Serdaroğlu, ; Vasilev et al ., ; Beriain et al ., ; Josquin et al ., ; Sánchez‐Zapata et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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The utilisation of grapeseed oil in improving the quality of dry fermented sausages

Stajić

Živković

Tomović

et al. 2014

Int J of Food Sci Tech

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Summary This study aims to examine the scope of changes in colour, texture and sensory characteristics of fermented sausages by substituting 20% of backfat with grapeseed oil prepared as liquid (GS), encapsulated (EGS) and pre‐emulsified [with soy protein isolate (GSI) and alginate (GSA)], and their stability during 30 days of refrigerated storage. Protein and fat contents, pH and TBA values were not significantly different between products after production and storage. Treatments with added oil had higher weight loss (1.5–2.5%), while moisture content was significantly lowest in GS. Internal product colour evaluation showed the highest values of L*, b* and hue angle in GSI. GSI had the highest hardness and chewiness. Storage affected more surface than internal product colour, hardness was significantly changed only in GSI (lower) and EGS (higher), and increasing of TBA did not lead to significant differences between treatments. The study showed that GSA was the most promising of all treatments investigated.

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“…Conversely, Sánchez‐Zapata et al . () reported considerable effect of walnut oil addition on instrumental colour – all values of L*, a* and b* were higher. Bloukas et al .…”

Section: Resultsmentioning

confidence: 81%

“…Similar to these, Sánchez‐Zapata et al . () reported higher moisture content and lower weight loss in sausages with walnut oil added.…”

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

Stajić

Živković

Tomović

et al. 2014

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…Lactic acid bacteria (LAB) are very difficult to control as they are facultative anaerobic (Bjorkroth & Korkeala, 1996;Calo-Mata et al, 2008;Garc ıa-Parra et al, 2011;P erez-Chabela et al, 2013;S anchez-Zapata et al, 2013). They are regarded as a specific spoilage organism (SSO) in vacuum-packaged cooked meat products during long-term storage, probably due to its dominance in the total viable microflora (Cayr e et al, 2003;Slongo et al, 2009;Kreyenschmidt et al, 2010;Dissing et al, 2013;Li et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum‐packaged Irish cooked sausages cooled by different methods

Feng

Drummond

Sun

2014

Int J of Food Sci Tech

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The growth kinetics of lactic acid bacteria (LAB) and total viable count (TVC) in cooled sausages as a function of storage time was studied. Cooked sausages were cooled either by commercial cooling or by immersion vacuum cooling (IVC), then vacuum-packaged and stored for up to 71 days at 4°C. Baranyi model was used to fit the growth of LAB and TVC. Growth curve, growth rate, lag time and initial and final cell concentrations for LAB and TVC were calculated through DMFit. The coefficient of determination and root-mean-squared error of the Baranyi models were used to evaluate its accuracy. Sausages cooled by IVC had a longer lag time and shelf life period than commercial cooled sausages. Accuracy analysis showed that the Baranyi model was adequate for representing the bacterial growth of vacuumpackaged cooled sausages and had a potential for shelf life prediction.

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“…By developing a multi-layer feed forward artificial neural network, Eim et al [69] placed at exactly 4.9% the highest content of carrot dietary fiber that could be added to dry-fermented sobrassada-type sausages, and that yielded end products with quality characteristics similar to the reference products not containing fiber. Recently, Sanchéz-Zapata et al [70] investigated the effect of adding tiger nut fiber (from 1% to 2%) alone or combined with walnut oil (2.5% -5%) on some physical, chemical, microbial and sensory parameters in dry-cured sausages, thus demonstrating the utility of incorporating tiger nut fiber, which is rich in antioxidant compounds, to control the increase in lipid oxidation that occurs when walnut oil alone is added. Lastly, Salazar et al [71] have shown that adding short-chain fructo-oligosaccharides, recognized as prebiotics, at initial concentrations of 2%, 4% and 6%, does not modify the sensory qualities of the products, while at the same time fat content could be reduced by up to 58%, and up to 8.7% of fiber introduced in the final product.…”

Section: Incorporation Of Dietary Fiber In Dry-fermented Sausagementioning

confidence: 99%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

Cited by 33 publications

References 32 publications

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum‐packaged Irish cooked sausages cooled by different methods

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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