Sensory evaluation of sausages with orange peel flour and maguey leaf

Agroindustrial by-products are mainly used for animal feeding and biomass for biodiesel production. In fruit processing, around the 70% of the raw material weight is considered as a residue, mainly peels and seeds, but they have high insoluble fiber content. Orange peel and maguey leaf, previously used for barbacoa preparation, were employed as functional ingredients in sausages. To determinate the acceptance of new food products (neophobia) 300 surveys were conducted to consumers in supermarkets in the south part of Mexico City. Additionally, R-index was determined to know if there were any difference between the texture and flavor of the sausages with these ingredients using consumers, and a quantitative descriptive profile was carried out. Results shown that most of the surveys showed interest to consume healthy foods, but certain neophobia was observed to this kind of meat products (sausages with orange peel or maguey leaf) due to strange flavors. R index values showed that flavor is affected by this formulation, most in maguey leaf samples, but not in texture (firmness). Descriptive sensory profiles showed the attributes distinguishing the fiber added sausages versus a control. The conclusion is that the use of agroindustrial by-products is a good source of functional ingredient in sausages; however, its flavor has to be more developed to assure consumer acceptance

Effect of probiotic thermotolerant lactic bacteria on the physicochemical, microbiological and sensorial characteristics of cooked meat batters

Some lactic acid bacteria (LAB) can overexpress heat shock proteins and thus survive the heat treatment of meat products. The objective of this work was the effect of probiotic thermotolerant lactic acid bacteria on the physicochemical, microbiological and sensorial characteristics in a meat batter. Two thermotolerant probiotic lactic bacteria were used: Pediococcus pentosaceus and Enterococcus faecium, which were inoculated to 5% in a meat batter, another batter was made with the mixture of both strains; a batter without bacteria was the control. Both physicochemical and microbiological analyses were performed at day 1, 6, 13 and 16. At day 1 a discriminatory sensory evaluation was performed. The results show that the stability to cooking, expressible moisture, hardness and cohesion increased during storage in the batters inoculated with the 2 strains of LAB. The LAB increased in the inoculated meat batters and the coliforms decreased overall, when the strain mixture was used, the inhibition was total at day 6. Sensory analysis showed that judges detect when E. faecium are inoculated. Thermotolerant BALs can be used as functional ingredients in meat batters and improve physical-chemical and microbiological characteristics

Polyacrylamide gel electrophoresis-SDS as a tool to study myofibrillar proteins. A review.

Miofibrillar proteins are part of land and sea animals’ muscle. Nonetheless, even when muscle proteins are the same type of proteins, their structure, rigor mortis time, and biochemical process associated to muscle to meat conversion, are different among animal species. This review has the aim to describe the advantages of SDS-polyacrylamide gel electrophoresis (SDS-PAGE) in the study of myofibrillar proteins structure, besides the influence of many parameters on this technique to obtain an electrophoretic profile. Applications of this technique as a diagnostic tool in the food science, ecology and health are described as well

Aquaculture in Cameroon and potential of lactic acid bacteria to be used as diseases controlling agents. A Review

Aquaculture is the world’s fastest growing food production sector and can be a great solution to the massive demand for protein of animal due to increase in the Cameroonian population. This review summarizes the past and present status of fish aquaculture in Cameroon, the new challenges for intensifying fish production and evaluates the possibility of using lactic acid bacteria as disease control agents in order to overcome these challenges. Fish farming started in Cameroon in the late 1940s, and has seen little progress since the last ten years, but the production is still insufficient to meet the demand of the population estimated at 400 000 tons in 2015. In order to reduce massive fish imports, Cameroon plans to produce 100 000 tons of fish by commercial aquaculture. Achieving this task needs quality and quantity of fingerlings, and probiotic lactic acid bacteria instead of antibiotics could be used as disease control agents in young fish hatching and ponds in order to boost and ensure quality and quantity production