6 research outputs found
Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids
Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH(24h), total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH(24h), surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels
Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage
In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 µg/g, in MAP sausage 2.98 µg/g and in unpacked sausage 4.94 µg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste
Influence of season on pig carcass and M. semimembranosus quality
Partial dissection method showed significantly higher (P<0.05) meat yield in carcasses of pigs fattened in the winter (57.5%), comparing with the meat yield of pigs fattened in the autumn (55.2 %), but not significantly higher comparing to the meat yield of pigs fattened in spring (56.4 %) (P>0.05). On the basis of technological parameters (pHi, pHu, colouru -
Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage
Chitosan, the second most abundant polysaccharide in nature, after cellulose,
has been tested for numerous applications, among which for edible film and
coating. Chitosan-based coating showed positive results for shelf life
prolongation of meet products. In this paper, dry fermented sausage
(Petrovská klobása) was coated with chitosan-caraway film. The effect of
coating on the moisture content, color and lipid oxidation was investigated
during a fivemonth period of storage. The moisture content decreased rapidly
during the storage and the coating did not slow down the loss of moisture.
The Lightness (L*) of the sausage surface increased by the coating
application, while the redness (a*) and yellowness (b*) did not change. The
coated sausages showed a better color stability of the sausage core through
the storage time. Also, coated sausage showed a better oxidative stability
till the 60th day of storage, while this difference was not detected at the
end of the storage period. Apart from slowing down sausage drying during the
storage, chitosan-caraway coating was effective in preserving the sausage
quality. [Projekat Ministarstva nauke Republike Srbije, br. TR31032
DRYING CHARACTERISTICS OF TRADITIONAL FERMENTED SAUSAGE PETROVSKÁ KLOBÁSA -THE EFFECT OF DIFFERENT RIPENING CONDITIONS AND USE OF STARTER CULTURE
ABSTRACT: A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The results related with reduction of diameter, water activity (a w ) and moisture content of sausages, obtained during ripening, indicated 30 days faster drying process in controlled industrial ripening room (RR) than in traditional room (TR) (60 vs. 90 days). Along with the ambient (thermo-hygrometric) conditions, this phenomenon was also determined by pH, which was lower in RR sausages (P<0.05), especially in those made with SC. High values of coefficient of determination (r 2 >0.992) indicate good fit of the experimental data (average moisture content vs. drying time) using third degree polynomial equation, both for RR and TR sausages, whether the samples were produced with or without SC. Additionally, the evolution of moisture content ratio between internal and external fractions of sausages indicated more intense drying in the external ones. This was particularly pronounced in sausages made with SC after 30 days of drying. The use of SC and RR in processing of Petrovská klobása seems to be a potential technological improvement to shorten the drying period and to prolong the production season of this traditional meat product
Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage
The influence of drying and ripeninig conditions (traditional and industrial)
in the production of dry fermented sausage Petrovská klobása, on fatty-acid
composition and oxidative changes in lipids, during 7 months of storage, was
investigated. During the storage period, the sum of unsaturated fatty acids
and the content of free fatty acids were significantly higher (p<0.05), while
the content of malondialdehyde was significantly lower in the sausage
subjected to traditional conditions of drying and ripening. At the end of the
storage period, contents of pentanal and hexanal in the sausage subjected to
traditional conditions of drying and ripening (4.03 μg/g and 1.67 μg/g,
respectively) were significantly lower (p<0.05) in comparison with these
contents in the sausage subjected to industrial conditions of drying and
ripening. Traditional conditions of drying and ripening at lower temperatures
have led to lower oxidative changes in lipids in traditional dry fermented
sausage Petrovská klobása during storage period. [Projekat Ministarstva nauke
Republike Srbije, br. TR31032