Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality

Halagarda, Michał; Kędzior, Władysław; Pyrzyńska, Ewa

doi:10.1016/j.meatsci.2018.01.006

Cited by 27 publications

(10 citation statements)

References 30 publications

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“…The exception is, however, sausage K, which has positive values of both components and differs much from other traditional meat products tested. Therefore, on the basis of PCA, it can be stated that Polish traditional smoked hams and sausages are generally characterized by relatively higher shares of C 18:0, C 18:1 (cis-9), C 20:3 (cis- 11,14,17) and lower of C 13:0, C 17:1 (cis-10), C 18:2 (cis-9,12), C 20:0, C 12:0, C 16:1 (cis-9), C 18:1 (trans-9) than conventional meat products.…”

Section: The Verification Of the Differences Between Traditional And mentioning

confidence: 99%

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Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

et al. 2018

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Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio.

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Section: The Verification Of the Differences Between Traditional And mentioning

confidence: 99%

“…These products have lower prices but are produced by means of the technology that involves the use of various food additives which substitute high-priced raw materials [11]. As a consequence, such meat products notably differ in the sensory characteristics and partly in nutritional value [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

et al. 2018

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“…For example, the average protein content in Silesian, Krakow and frankfurter sausages determined by the cited authors was at the level of 11.29-19.51%, water at the level of 52.40-65.95% and fat at 15.61-3.70%. In studies conducted by Halagard et al [42] on selected sausages from traditional and conventional productions, it was shown that the average water content ranged from 44.73 g/100 g to 60.14 g/100 g, proteins between 11.35 g/100 g and 24.3 g/100 g and fat from 21.80 g/100 g to 26.39 g/100 g. Grabowska et al [43] in their research, on the other hand, obtained a higher average protein content in traditional smoked products (21.26%) and in local products (20.06%) compared to the amounts of these ingredients determined in sausages in the author's research ( Table 2). In turn, Halagarda et al [44], analysing hams from traditional and conventional productions, showed that traditional hams are characterised by the highest nutritional value among the analysed product groups.…”

Section: Variant Of Smokingmentioning

confidence: 97%

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

et al. 2020

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The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.

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“…Van Boxstael et al ( 2013 ) studied the impacts of bacterial pathogens and viruses on food safety in the fresh produce chain. Also, a lot of studies are focusing on food safety and chemistry, such as untargeted food chemical safety assessment (Delaporte et al 2019 ), chemical safety of recycled food packaging (Geueke et al 2018 ), and chemical food safety hazards of sausages (Halagarda et al 2018 ). Furthermore, studies on food safety and agriculture include but are not limited to chemical and biological risks in urban agriculture (Buscaroli et al 2021 ), biosensors for sustainable agriculture and food safety (Griesche and Baeumner 2020 ), agricultural soil contamination, and the impact on food safety (Wang et al 2019b ).…”

Section: A Scientometric Reviewmentioning

confidence: 99%

Environment and food safety: a novel integrative review

Jiang

Wang

et al. 2021

Environ Sci Pollut Res

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Environment protection and food safety are two critical issues in the world. In this review, a novel approach which integrates statistical study and subjective discussion was adopted to review recent advances on environment and food safety. Firstly, a scientometric-based statistical study was conducted based on 4904 publications collected from the Web of Science Core Collection database. It was found that the research on environment and food safety was growing steadily from 2001 to 2020. Interestingly, the statistical analysis of most-cited papers, titles, abstracts, keywords, and research areas revealed that the research on environment and food safety was diverse and multidisciplinary. In addition to the scientometric study, strategies to protect environment and ensure food safety were critically discussed, followed by a discussion on the emerging research topics, including emerging contaminates (e.g., microplastics), rapid detection of contaminants (e.g., biosensors), and environment friendly food packaging materials (e.g., biodegradable polymers). Finally, current challenges and future research directions were proposed. Supplementary Information The online version contains supplementary material available at 10.1007/s11356-021-16069-6.

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Nutritional value and potential chemical food safety hazards of selected Polish sausages as influenced by their traditionality

Cited by 27 publications

References 30 publications

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

Environment and food safety: a novel integrative review

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