Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study

Soriano, Almudena; Cruz, Bruna Cristina dos Santos; Gómez, Luis Fernando Hernández; Mariscal, Cristina; Ruiz, A. García

doi:10.1016/j.foodchem.2005.02.019

Cited by 75 publications

(75 citation statements)

References 40 publications

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“…Results and discussion Table 2 shows physico-chemical characterization of dry game sausages with different levels of added bay leaf EO. pH values found in this experiment were lower than in game sausages of comparable meat composition as it was reported by Soriano et al (2006) and Paulsen et al (2011), but similar to dry sausages produced from pork (Hoz et al, 2004;Tabanelli et al, 2013). Water activity and TBARS values obtained were comparable to previous research found by many authors (Nassu et al, 2003;Hoz et al, 2004;Soriano et al, 2006;Bozkurt, 2007;Abu Salem and Ibrahim, 2010;Tabanelli et al, 2013;Silveira et al, 2014;García-Díez et al, 2016).…”

Section: Methodssupporting

confidence: 86%

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Kos

Bedeković

Širić

et al. 2017

JCEA

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The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 with addition of 0.01% of bay leaf essential oil. Measurement of pH, water activity and thiobarbituric acid reactive substances (TBARS) values were performed at the end of production, while after storage for 2 months in vacuum and cold sensory hedonic test on 106 subjects was done. It was found that sausages with added bay leaf essential oil had significantly lower pH values (L1 and L2 treatment), water activity (L1 treatment) and TBARS values (L1 and L2 treatment) compared to control treatment C. Statistical analysis of sensory data revealed that sausages from C treatment were rated with significantly higher acceptability and willingness to buy than L1 and L2 treatments. It was established that sensory traits of sausages from treatment C were liked in 98.61% of consumers, from treatment L1 in 90.93%, while sausages from treatment L2 were liked in 85.71% of consumers. The highest proportion of consumers willing to buy sausages were in treatment C (91.11%), followed by sausages in treatment L1 (84.31%), and the lowest proportion were in treatment L2 (66.67%). Although beneficial impact of addition of bay leaf essential oil on technological traits was found, there was an unfavorable effect on sensory traits and willingness to buy sausages possibly due to the consumers' existing expectation of sensory characteristics of dry game sausages. Journal of CentralEuropean Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4), p.794-805 DOI: 10.5513/JCEA01/18.4.1961 794 Journal of Central European Agriculture, 2017, 18(4 SažetakCilj rada bio je utvrditi osnovna tehnološka svojstva i senzornu prihvatljivost trajnih kobasica od mesa divljači s dodatkom eteričnog ulja lovora (Laurus nobilis L.). U tu svrhu napravljena su tri tretmana: kontrolni C, L1 tretman s dodatkom 0,005% i L2 tretman s dodatkom 0,01% eteričnog ulja lovora. Mjerenja vrijednosti pH, aktiviteta vode i reaktivnih spojeva tiobarbiturne kiseline (TBARS) izvršena su na kraju proizvodnje, dok je nakon 2 mjeseca čuvanja u vakuumu i na hladnom proveden senzorni hedonistički test na 106 potrošača. Utvrđeno je da su kobasice s dodatkom eteričnog ulja lovora imale značajno niže vrijednosti pH (L1 i L2 tretman), aktiviteta vode (L1 tretman) i TBARS (L1 i L2 tretman) u odnosu na kontrolni tretman. Statističkom analizom podataka senzorne analize utvrđeno je da su kobasice C tretmana bile ocijenjene značajno većom prihvatljivosti i spremnosti na kupnju u odnosu na L1 i L2 tretmane. Ustanovljeno je da su senzorna svojstva kobasica C tretmana bila prihvatljiva kod 98,61% ispitanika, kobasica L1 tretmana kod...

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Section: Methodssupporting

confidence: 86%

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Kos

Bedeković

Širić

et al. 2017

JCEA

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“…Moreover, beaver meat has been recognized as a perfect raw material [15], free from growth stimulators, antibiotics, hormones and other additives [5], with good technological properties [16]. Although the market for game products in recent years is very restricted, and dependent on the hunting season and the culling quotas, wild meat provides a niche in the contemporary food market [17][18][19]. Currently, the meat quality concept has become dynamic and includes eating and technological quality, nutritional value and safety.…”

mentioning

confidence: 99%

Chemical composition, amino acid and fatty acid contents, and mineral concentrations of European beaver (Castor fiber L.) meat

et al. 2017

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“…However, physicochemical and sensory properties of wild boar meat and domestic livestock meat may differ (4). Especially, characteristic texture and taste of game meat differs from that of poultry and farmyard animals -the texture is tougher and meat has a stronger taste (14).…”

Section: Discussionmentioning

confidence: 99%

Wild boar meat sensory attributes contributing general meat quality

Guzek

Głąbska²,

Plewa

et al. 2013

Bulletin of the Veterinary Institute in Pulawy

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The purpose of the study was to establish relationship between different sensory attributes of wild boar meat, as well as to develop a prediction model of sensory attributes demanded. The sensory analysis of 40 samples of wild boar meat (the loin) was performed. For wild boar meat, tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality of meat, assessed by the sensory panel. The results from the study indicate that wild boar meat reveals characteristic sensory traits; however, texture as well as off-flavours do not play an important role in creating general quality, but the most important factors influencing the general quality of wild boar meat included juiciness, colour, taste, and aroma.

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Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study

Cited by 75 publications

References 40 publications

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil

Chemical composition, amino acid and fatty acid contents, and mineral concentrations of European beaver (Castor fiber L.) meat

Wild boar meat sensory attributes contributing general meat quality

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