Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe

Ranucci, David; Miraglia, Dino; Branciari, Raffaella; Morganti, Giulia; Zhou, Kang; Jiang, Haiyang; Braconi, Paolo

doi:10.1016/j.meatsci.2018.07.028

Cited by 27 publications

(27 citation statements)

References 38 publications

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“…The fatty acid composition of sausages was characterized by lower level of SFA and higher levels of MUFA and PUFA compared to data reported in literature for pork frankfurter sausages [18,34,41]. As in this study, Škrlep et al [42], in dry fermented sausages, recorded a PUFA amount of about one third of MUFA content and in parallel a low SFA content.…”

Section: Discussionsupporting

confidence: 65%

“…PUFA/SFA value was higher in both sausage types with respect to the threshold value indicated for healthiness of meat products (>0.40) reported by Wood et al and with respect to other frankfurter sausages which reported values from 0.31 to 0.37 [16] and from 0.35 to 0.40 [18]. Additionally, Ranucci et al [34], applying an ancient recipe for sausage preparation, showed a PUFA/SFA ratio above 0.40 associating these results with the lower value of saturated fatty acids.…”

Section: Discussionmentioning

confidence: 57%

“…Even if total microorganisms increase during the time, they did not cause alteration harmful for human consumption. Additionally, Rannucci et al [34] observed an increase of total microorganisms during storage and in particular from 0 until 18 days in frankfurter sausages manufactured using an ancient recipe (pork meat from shoulder) but, even in this case, no pathogens were developed. Indeed, the antibacterial effect of some components included in NAT MIX was already documented, such as the effect of grape seed tannin against Escherichia coli [35] and of hydrolysable tannins against Salmonella and Stafylococcus [36].…”

Section: Discussionmentioning

confidence: 99%

“…Water activity, often related with packaging and the sausages being a wet product, was always quite high, and this did not contribute to avoiding microbial growth. Ranucci et al [34] obtained an aW value around 0.97 defining a high aW value that could promote the growth of such microbial populations even if samples were stored under vacuum refrigeration conditions. Alirezalu et al [18] in frankfurter-type sausages with added nisin, polylysine, chitosan and natural extracts found similar According to TPA instrumental results, NAT sausages were evaluated more tender by panelists with respect to NIT, while no difference among samples were observed in juiciness.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Parrini

Sirtori

Acciaioli

et al. 2019

Animals

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Simple Summary: The increasing demand of natural and environmentally sustainable foods promotes the use of natural extract as curing agents in meat products. In this context, the extensive rearing system, characteristic of autochthonous pigs, could represent an added value for the consumers. Moreover, the introduction of new types of products to enhance the second-choice portion of meat can be economically important. The present study aims to test and to evaluate the quality traits during storage times of frankfurter-type sausages of Cinta Senese using natural extract to replace nitrites and nitrates as curing agents. Results of this study demonstrate that those products are safe for the human consumption, but some sensorial and physical traits could be improved. The implementation of a new product using meat of a local breed and agricultural by products as curing agents could be interesting both in terms of sustainability and valorization of the territory and of Cinta Senese products.Abstract: Frankfurter-type sausages (called sausages) were manufactured using Cinta Senese meat. Two different formulations were considered: (i) nitrite and nitrate as curing agents (NIT), (ii) natural mixture (NAT) totally replacing the synthetic curing agents. Microbiological, chemical, and physical characteristics during three different storage times (7, 30, 60 days) were investigated, while sensorial traits were evaluated at the end of the period. The main foodborne pathogens (Escherichia coli, Listeria monocytogenes, coagulase positive Staphylococcus spp., Salmonella spp., total bacterium at 30 • C) were absent in both sausage groups. Both types of sausage had a high content of fat probably due to the high intramuscular fat of the local breed. The fatty acid composition of NAT sausages would seem slightly less efficient in the lipid oxidation control. Regarding color parameters, NIT sausages showed greater lightness and redness, while NAT ones were more yellow, thanks to the effect of nitrate on color. All texture parameters resulted higher in NIT, except for the springiness. Storage time mainly affected total microbial count, pH, and color. The addition of natural extract changed the perception of some sensorial properties above all in terms of taste and odor. Natural extract represented an alternative to synthetic additives in Cinta Senese sausages even if some attributes could be improved.

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Section: Discussionsupporting

confidence: 65%

Section: Discussionmentioning

confidence: 57%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Parrini

Sirtori

Acciaioli

et al. 2019

Animals

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show abstract

“…These microbial counts observed during storage in all treatments (control, BQS, and RFBQS) are considered insufficient to promote any of the characteristics of a degraded product (higher viscosity, colour changes, off-flavours) [2,43] guaranteeing that the product is safe for consumers [48]. Similar microbiological counts during cold storage have been reported by Ranucci et al [49] in cooked sausages with almond nut and emmer wheat added.…”

Section: Microbiological Analysissupporting

confidence: 59%

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Fernández‐López

Lucas‐González

Roldán-Verdú

et al. 2020

Foods

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The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage. Figure 2. Microorganism, (a) mesophilic aerobic bacteria; (b) lactic acid bacteria, counts (log colony forming units (CFU)/g) of Bologna-type sausages (control, sausage with black quinoa seeds (BQS), and sausage with its fibre-rich fraction (RFBQS)) during cold storage.

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Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Feng

Tjia

Zhou

et al. 2020

LWT

125

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Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe

Cited by 27 publications

References 38 publications

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

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