Chia (Salvia hispanica L.)products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction)in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%)was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage)and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content)and no effect on microbiological safety.This work was financially supported by the grant of Ministry of Economy, Industry and Competitiveness (MEIC-Spain) for the project: AGL2016-75687-C2-2-R (AEI/FEDER, UE).Peer Reviewe

Influence of sorbate addition on the reflectance ratios R650/R570, R560/R500 and R630/R580 in dry-cured meat products

The optical properties of meat and meat products could be analyzed in a simple way by means ofthe reflectance spectrum, particularly by analyzing the indexes R650/R570 (RSI), R560/R500(NI) and R630/R580 (PTI). Certain optical properties are related to the haeminic pigmentsconcentration and their chemical states. Thus, it is possible to study the evolution of the curingprocess of a dry-cured meat product, such as Spanish “salchichón”. Based on this, the evolution ofthe curing process of untreated “salchichón” and treated with potassium sorbate (antifungal) wascarried out. Results showed modifications of the curing process due to the treatment withpotassium sorbate, undergoing a higher initial nitrosation, but a higher discolouration at the end ofthe process. Therefore, potassium sorbate reduced the stability of nitrosopigments, and thus, thecured colour.[...