Use of a natural antioxidant,<i>Cistus creticus</i>extract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

Pamuk, Ayşenur; Gedikoğlu, Ayça; Sökmen, Münevver

doi:10.1111/jfpp.16913

Cited by 3 publications

(2 citation statements)

References 52 publications

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“…Regarding oxidative processes, the study by Pernu et al (2020) demonstrated a 15% extension in shelf life by selecting specific temperature combinations and storage conditions. Another study focusing on antioxidants' impact (Pamuk et al, 2022) effectively reduced lipid oxidation, extending the shelf life by 2-3 months.…”

Section: Discussionmentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigates strategies to improve the quality and prolong the shelf life of semi‐smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant‐based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi‐smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant‐based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi‐smoked sausages.

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Section: Discussionmentioning

confidence: 99%

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Serikkyzy,

Baybolova,

Kulazhanov

et al. 2024

Int J of Food Sci Tech

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“…Cistus creticus is a Mediterranean perennial shrub of the Cistaceae family [6]. It is also known as rock rose and it is widely distributed in Europe, mainly in the Mediterranean region, in West Africa, and in Asia [7,8]. It is mainly native to the island of Crete in Greece [9].…”

Section: Introductionmentioning

confidence: 99%

Extraction of Bioactive Compounds from Cistus creticus Leaves and Their Use in the Preparation of Yogurt Desserts

Palaiogiannis,

Athanasiadis,

Chatzimitakos

et al. 2024

Oxygen

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The objective of this study was to determine the optimal conditions for the recovery of bioactive and antioxidant compounds in aqueous solutions of Cistus creticus leaves and then employ the optimal extract for the enrichment of yogurt samples. The optimal conditions were established by a response surface methodology and were determined to be a liquid-to-solid ratio of 48 mL/g at 76 °C for 41 min. The optimum extract yielded TPC 157.17 mg GAE/g dw and TFC 2.38 mg QE/g dw, while FRAP and DPPH values were 1258.52 and 933.67 μmol AAE/g dw, respectively. HPLC‒DAD was utilized to identify and quantify specific polyphenols, like myricetin rhamnoside, in the extract. The optimal extract was then added to yogurt desserts during their preparation at three different concentrations to study how the physicochemical characteristics of the yogurt, as well as the antioxidant capacity added during enrichment, were affected. Statistical analysis of the results was carried out in order to obtain more valid data. It seems that the most suitable concentration for yogurt fortification was 0.1% w/v of the extract as, at this concentration, the yogurts exhibited higher antioxidant capacity, and their physicochemical characteristics were improved.

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Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage

Sekhavatizadeh,

Faryabi,

Ganje

2024

Food Science & Nutrition

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The deterioration of meat products is significantly influenced by the oxidation of lipids. The addition of antioxidants is one of the accepted methods to retard lipid oxidation. The goal of this research was to encapsulate tomato powder with chia seed mucilage by lyophilization. Tomato powder and chia seed mucilage were used as the wall material at three ratios 1:1 (T1:C1), 2:1 (T2:C1), and 1:2 (T1:C2). The particle size, encapsulation efficiency, rheology, and solubility index of the beads were assessed. Three sausage samples, including the control, 3% w/w tomato powder (TPsample), and 6% w/w bead (EnTPsample), were produced. The color, texture, peroxide, thiobarbituric acid, and sensory parameters of the sausage were analyzed during storage. The results showed that T2:C1 had a maximum encapsulation efficiency (44.71%) with particle size (172.31 nm). T1:C1 had a highly significant value in the solubility index (90.09% w/w), but for the viscosity parameter, T1:C2 had a maximum value among the samples. FTIR and X‐ray diffraction analyses demonstrated successful encapsulation in all samples. The water holding capacity (6.92% w/w), hardness (2992.5 g), and gumminess (2772.3 g) were the highest, but cooking loose (10.98% w/w) the lowest in the EnTPsamples. Higher color and odor scores were recorded for the EnTPs. In addition, the encapsulated tomato powder had a significantly (p < 0.05) lower peroxide value (7.34 mEq/kg) and thiobarbituric acid (2.09 mg MDA/kg) in the sausages than in the other samples. In conclusion, the incorporation of EnTPsample as a polyphenol component in cocktail sausages is more advantageous than TP alone.

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Use of a natural antioxidant,Cistus creticusextract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

Cited by 3 publications

References 52 publications

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions

Extraction of Bioactive Compounds from Cistus creticus Leaves and Their Use in the Preparation of Yogurt Desserts

Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage

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