2022
DOI: 10.3390/molecules27030652
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The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage

Abstract: The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical compos… Show more

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Cited by 13 publications
(10 citation statements)
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“…Hence, it can be inferred, high saturated fatty acids during seed storage induce a decline in the lipid fluidity of cell membranes and a rise in MDA and ROS accumulation [ 87 ]. In addition, the decline in the longevity of L. iberica may be due to the increase in oxidative damage in polyunsaturated lipids [ 88 , 89 ].…”
Section: Discussionmentioning
confidence: 99%
“…Hence, it can be inferred, high saturated fatty acids during seed storage induce a decline in the lipid fluidity of cell membranes and a rise in MDA and ROS accumulation [ 87 ]. In addition, the decline in the longevity of L. iberica may be due to the increase in oxidative damage in polyunsaturated lipids [ 88 , 89 ].…”
Section: Discussionmentioning
confidence: 99%
“…When black seeds were added to mayonnaise, it showed better oxidative stability than control mayonnaise (Ozdemir et al., 2018). The addition of N. sativa in the sausage industry has had a substantial result on the fermentation process of sausages including significant changes in the levels of volatile compounds (Borrajo et al., 2022). The sensory qualities of the sausages were affected by the 1% black cumin seed addition (Borrajo et al., 2022).…”
Section: Applications Of Nigella Sativa In the Food Industrymentioning
confidence: 99%
“…The addition of N. sativa in the sausage industry has had a substantial result on the fermentation process of sausages including significant changes in the levels of volatile compounds (Borrajo et al., 2022). The sensory qualities of the sausages were affected by the 1% black cumin seed addition (Borrajo et al., 2022). A higher quantity of volatile terpenes was produced when N. sativa was added to the recipe for fermented sausages (Borrajo et al., 2022).…”
Section: Applications Of Nigella Sativa In the Food Industrymentioning
confidence: 99%
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