Mineral Composition of Blood Sausages – A Two-Case Study

Ramos, D Daphne; Villalobos-Delgado, Luz H.; Cabeza, Enrique A.; Caro, Irma; Fernández-Diez, Ana; Mateo, Javier

doi:10.5772/53591

Cited by 2 publications

(1 citation statement)

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“…/j.lwt.2019 Received 23 February 2019; Received in revised form 20 May 2019; Accepted 22 May 2019 González-Fernández, Jaime and Rovira (2003). Ramos et al (2013) provided an important study concerning the composition and quality of different blood sausages from different countries with diverse raw materials and composition, while also plotting the importance of the mineral content in this kind of food product.…”

Section: Introductionmentioning

confidence: 99%

Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

Anjos

Fernandes

Cardoso

et al. 2019

LWT

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The antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced. Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.

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Section: Introductionmentioning

confidence: 99%