Physical, chemical and sensory characteristics and functional properties of fermented sausages with added plant oils

Функционална храна настала је и развила се осамдесетих година прошлог века као потреба да се смањи унос састојака хране за које је утврђено да повећаном употребом могу негативно утицати на здравље (кухињска со, шећери, засићене масне киселине [SFA]...) и повећа унос састојака за које је утврђено да могу позитивно утицати у превенцији и лечењу појединих болести (антиоксиданси, n-3 полинезасићене масне киселине [n-3 PUFA], минерали, витамини...). Ферментисане кобасице су производи од меса с дугом традицијом производње и поред нутритивне вредности веома су цењене због специфичних сензорних карактеристика. Због високог садржаја масти (40–50%) богатих SFA ферментисане кобасице могу представљати потенцијални ризик по здравље потрошача. Међутим, сензорни квалитет и стабилност ферментисаних кобасица зависе од количине масног ткива и његовог маснокиселинског састава, те због тога замена дела масног ткива уљима богатим PUFA представља изазов, јер је потребно направити производ бољих нутритивних својстава са истим или незнатно промењеним сензорним својствима. Циљ овог огледа је да утврди на који начин и у ком уделу је могуће заменити чврсто масно ткиво (ЧМТ) у надеву ферментисаних кобасица биљним уљима. У првом делу истраживања 20% ЧМТ-а (5% ЧМТ-а у надеву почетног састава месо/ЧМТ = 75/25, KON) замењено је уљем од коштица грожђа и ланеним уљем, додатим у течном облику, као алгинатни гел, емулзија са изолатом протеина соје (ИПС) и инкапсулираним као микросфере. Посматран је утицај на физичко- хемијска и сензорна својства на крају процеса производње и после 30 дана складиштења у вакуум паковању на температури фрижидера (6±1° С). Утицај на основни хемијски састав најизраженији је био код варијанте с течним ланеним уљем као последица мањег кала током процеса производње. Промене рН вредности су биле сличне код свих варијанти и у оквирима за ферментисане кобасице. У погледу параметара инструментално одређене боје попречног пресека кобасица утицај ланеног уља био је израженији – све варијанте с ланеним уљем су светлије и жуће у односу на KON. Утицај замене дела ЧМТ-а уљем припремљеним као алгинатни гел и емулзија са ИПС-ом на параметре инструментално одређене боје површине кобасица био је мањи у односу на остала два начина припреме уља...Functional food was developed in the 1980s out of the need to reduce the intake of certain food components that were determined to have an adverse effect on health (salt, sugars, saturated fatty acids (SFA)...) and to increase the intake of components that can facilitate prevention and treatment of certain illnesses (antioxidants, n-3 polyunsaturated fatty acids (n-3 PUFA), minerals, vitamins...). Fermented sausages are meat products with a long tradition which, in addition to good nutritional qualities, are also highly valued for their specific sensory characteristics. Due to the high content of fat (40–50%) rich in SFA, fermented sausages might pose a risk to consumers’ health. However, the sensory quality and stability of fermented sausages depend on the amount of fatty tissue and its fatty acid content, therefore substitution of a portion of fatty tissue with oils rich in PUFA poses quite a challenge since it requires the creation of a product with improved functional properties and the same or imperceptibly altered sensory qualities. The object of this experiment was to determine the adequate manner and proportion in which pork backfat in the mixture for fermented sausages can be substituted by plant oils. In the first part of the experiment, 20% of backfat (5% of backfat in the mixture, with the initial proportion of meat/backfat = 75/25, CON) was replaced by grapeseed and flaxseed oil, added as a liquid, alginate gel, emulsion with soy protein isolate (SPI) and encapsulated as microspheres. We observed the impact of such substitution on the physical-chemical and sensory characteristics at the end of the production process and after 30 days of storage in vacuum, at refrigerator temperature (6±1°С). In terms of the main chemical composition, the impact was most pronounced in the variant with liquid flaxseed oil, due to lower weight loss during production. Changes in the pH value were similar in all variants and within the defined parameters for fermented sausages. As regards the parameters for instrumental internal colour, the impact of flaxseed oil was more pronounced – all variants with flaxseed oil were lighter and yellower than CON. With both oils, the effect of the replacement of a portion of backfat with oil prepared as alginate gel and emulsion with SPI on parameters for instrumental surface colour was lower than in sausages with oils prepared in the other two manners..

Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed

Encapsulation of Meat Product Ingredients and Influence on Product Quality

For centuries, meat and meat products have been considered important for optimal human growth and development as a significant source of meat proteins, energy and other nutrients. In the 1990s, with new scientific insights, people showed greater interest in food with bioactive or functional components and the demand for natural, organic and/or clean label meat products also increased. These active and bioactive compounds undergo different reactions in meat systems. To prevent rapid degradation and undesirable reactions and to maintain full functionality, these compounds should be stabilized or immobilized before addition. Encapsulation entraps these compounds within a carrier material, thus enabling them to react in food systems and provides their targeted release during retail storage. Encapsulation of fish oil and essential oils (e.g. clove) in a pH sensitive matrix, which remains intact at rumen pH, but is broken down at lower pH in the abomasum, provides oil absorption in the small intestine, improvement of fatty acid profile and prolonged oxidative stability of beef. Different encapsulation techniques have been used to immobilize plant- and herb-sourced bioactive compounds with antioxidant and antibacterial activity to enable their protection as well as controlled and targeted release into meat systems. Different oils (fish, flaxseed, grapeseed) were encapsulated by different techniques (spray-drying, electrostatic extrusion) and imported in meat systems (dry-fermented sausages, frankfurters), resulting in improved fatty acid profile, while encapsulation provided oxidative stability. Moreover, edible oils could be stabilized in emulsion-type systems by means of different strategies, including organogelation, oil bulking, structured emulsions and double emulsions. Encapsulation of probiotics provided protection during fermentation/drying process in dry-fermented sausages. When designing active packaging systems, appropriate encapsulation techniques could provide protection for active compounds during their incorporation into packaging materials and targeted release during meat storage. Immobilization techniques hence became a stepin meat processing, enabling the preparation of different, primarily non-meat components (with bioactive compounds), for their optimal use

Mogućnost upotrebe kozjeg mesa u proizvodnji tradicionalnog sudžuka

Two variants of sucuk were made: one of beef meat and beef tail fat and another of goat meat and goat tail fat with meat/fat ratio of 75/25 and the same ingredients. After filling, the sausages were hung to dry in a traditional smoking house (without the possibility to control the temperature or humidity). Weight loss, pH, non-protein nitrogen content, basic chemical composition, instrumental colour measurement and sensory evaluation were done for both variants. Both variants had an almost identical weight loss (36.98 beef sucuk and 36.25 goat sucuk). Changes in pH value and non-protein nitrogen content had the same tendency and end values did not differ. The basic chemical composition at the end of production indicates that both variants were of very good quality. L*and b*values did not differ, but there was a significant difference in a*value (11.72 beef and 14.15 goat). In terms of appearance, texture and taste, assessors gave poorer grades to goat sucuk, but these grades do not indicate that the product is unacceptable (they were more than 5). It is possible to replace goat tail fat with beef fat to appease the specific flavour of the product and to make it more acceptable to consumers who may not be used to such flavour.U Srbiji, sudžuk se tradicionalno proizvodi u planinskom delu, uglavnom u malim pogonima ili domaćinstvima, u jesenjem i zimskom periodu, kada to klimatski uslovi (temperatura i relativna vlažnost) dozvoljavaju. U ovom ogledu napravljene su dve varijante sudžuka: prva od goveđeg mesa i masnog tkiva sa repa goveda i druga od kozjeg mesa i masnog tkiva sa repa koza. Kod obe grupe kobasica je odnos meso/masno tkivo bio 75/25 i korišćeni su isti začini i aditivi. Nakon punjenja, kobasice su sušene u tradicionalnoj pušnici. Kod obe varijante kobasica određen je: gubitak mase tokom sušenja, pH, neproteinski azot, osnovni hemijski sastav i izvršeno je instrumentalno merenje boje i senzorska ocena. Obe grupe kobasice su imale skoro identičan gubitak mase tokom sušenja (36,98 kod goveđeg i 36,25 kod kozjeg sudžuka). Promene pH vrednosti i neproteinskog azota tokom zrenja su imale istu tendenciju i njihove krajnje vrednosti se nisu značajno razlikovale. Na osnovu podataka za osnovni hemijski sastav na kraju procesa proizvodnje, zaključeno je da su obe grupe kobasica bile veoma dobrog kvaliteta. L*i b* vrednosti se nisu značajno razlikovale, dok je statistički značajna razlika između grupa utvrđena za vrednost a*(11,72 kod goveđih i 14,15 kod kozjih kobasica). U pogledu senzornih karakteristika: spoljnog izgleda, teksture i ukusa, kozji sudžuk je ocenjen nešto slabije, međutim, takav proizvod je i dalje bio veoma prihvatljiv (sve ocene su bile iznad 5). Jedan od načina da se smanji specifična aroma sudžuka napravljenog od kozjeg mesa, što bi ga učinilo prihvatlivijim za širu grupu potrošača, jeste zamena kozjeg loja sa goveđim

Meat products and functional food

Functional food is a term for food products fortified with ingredients that possess benefi‑ cial physiological effects. Meat products are characterized by relatively high salt, fat and saturated fatty acid contents. Moreover, phosphates and nitrites are also marked as potential harmful components. Designing meat products as functional food has been associated with replacement (and/or reduction) of these components with other, especially natural, ingredi‑ ents that possess beneficial effects. The development of such products poses quite a chal‑ lenge since it requires the creation of a product with improved functional properties and the same sensory quality as conventional ones. Results of numerous studies into improving the nutritional properties of meat products indicate that the meat industry has responded to the changes of lifestyle and perception of food

Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe

This study compared the effects of smoking processes on the production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum) and common carp (Cyprinus carpio L). The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality of coldsmoked trout fillets was best estimated (4.66), while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94)

Cholesterol content and fatty acid profile of broiler meat as affected by diet with extruded flaxseed

To improve the fatty acid (FA) composition of meat, supplements rich in n-3 polyunsaturated fatty acids (PUFA) can be added to animal diet. The aim of this research was to examine cholesterol content and FA profile of white (breast) and dark meat (leg-thigh) by feeding two groups [both with males (M) and females (F)] of 1000 broilers of the Ross-308 hybrid line by standard feed (control group - CONM and CONF) and with the addition of 6% of extruded flaxseed mixture (experimental group - EXPM and EXPF). The addition of extruded flaxseed to the diet of broilers did not affect (P>0.05) the content of cholesterol in meat, which was between 46.13 and 52.94 mg.100 g(-1) in white meat and 51.31-55.47 in dark meat. The content of alpha-linolenic acid increased significantly (P lt 0.01) in both white [0.72(CONF)-1.62(CONM) to 2.2(EXPF)-3.03(EXPM) % total FA] and dark meat [1.75(CONF)-1.98(CONM) to 4.47(EXPM)-4.66(EXMF) % total FA], as did the content of n-3 FA and PUFA, while the n-6/n-3 ratio decreased, reaching values below 6. The effect was more pronounced in the meat of females and in dark meat. By adding extruded flaxseed to broilers feed the nutritional characteristics of meat can be improved

La inuencia de la localización anatómica del lomo de cerdo sobre la calidad de los letes durante la descongelación rápida

The objectives of this research was to evaluate if the effects of very fast hot water thawing method on the meat quality attributes of pork tenderloin steaks are influenced by anatomical location of steaks within the tenderloin. Thawing was performed using a hot water bath at 39°C for 7 ± 0.5 min. Frozen steaks were cut approximately 2.5 cm thick with their thickness measured and accounted for individually for each steak after cutting. Starting from the tail end, steaks were identified as being from either the anterior (A), middle (M) or posterior (P) portions of the tenderloins. Minor but significant differences in thawing, cooking, and texture attributes of the steaks from various anatomical locations within the tenderloins were observed. When adjusted for SV, medium parts of tenderloin exhibited highest thaw drip loss. Cooking yield was influenced by steak location only when adjusted for SV ratio and increased from the anterior to the posterior end of the tenderloin. Location within tenderloin also influenced steak tenderness measurements. Steaks from medium parts of tenderloin had higher WBSF values compared to anterior and posterior parts of the steaks. Color changes in thawed steaks due to either thawing treatment or steak location were minimal and not detectable visually.Ciljevi su ovog istraživanja bili procijeniti utječe li metoda vrlo brzog odmrzavanja mesa vrućom vodom na kvalitetu odrezaka s obzirom na anatomski položaj svinjskog .lea. Odmrzavanje je provedeno uranjanjem u toplu vodu temperature od 39 °C, u trajanju od 7 ± 0,5 min. Smrznuti odresci rezani su na oko 2,5 cm debljine, a debljina je svakog pojedinog odreska izmjerena i određena nakon rezanja. Počevši od stražnjeg dijela svinjske polovice, određeno je pripadaju li odresci prednjem, središnjem ili stražnjem dijelu .lea. Uočene su manje ali značajne razlike značajki odmrzavanja, kuhanja i teksture odrezaka .lea različitog anatomskog položaja. Nakon prilagodbe za površinu-volumen, središnji dijelovi .lea pokazali su najveći gubitak mesnog soka prilikom odmrzavanja. Utvrđeno je da smještaj odreska utječe na korisne učinke kuhanja isključivo kada se u obzir uzmu omjer površina-volumen i povećanje od prednjeg do stražnjeg dijela .lea. Položaj unutar .lea utjecao je i na izmjerenu mekoću odreska. Odresci od središnjih dijelova .lea imali su veće vrijednosti WBSF u odnosu na odreske od prednjih i stražnjih dijelova. Promjene boje odmrznutih odrezaka uzrokovane bilo procesom odmrzavanja ili položaja samog odreska bile su zanemarive, odnosno nisu bile vidljive okom.Das Ziel dieser Arbeit war es einzuschätzen, ob bei der Anwendung der Methode des schnellen Auftauens von Fleisch mit heißem Wasser die anatomische Lage des Schnitzels im Filet die Qualitätsindikatoren der Schweineschnitzel beein€usst. Das Auftauen bestand im Eintauchen in warmes Wasser mit einer Temperatur bis zu 39 °C in Dauer von 7 ± 0,5 Minuten. Die eingefrorenen Schnitzel wurden in circa 2,5 cm dicke Scheiben geschnitten; die Stärke eines jeden einzelnen Schnitzels wurde nach dem Schneiden gemessen und festgelegt. Beginnend vom hinteren Teil des Schweins wurde bestimmt, ob die Schnitzel dem vorderen (engl. anterior, A), mittleren (engl. middle, M) oder dem hinteren (engl. posterior, P) Filetteil angehören. Es wurden geringe, aber signikante Unterschiede bei den Auftau-, ubereitungs- und Texturmerkmalen der Filetschnitzel in Abhängigkeit von ihrer anatomischen Lage festgestellt. Nach der Anpassung für das Ober€äche-zu-Volumen-Verhältnis wurde bei den mittleren Filetteilen der größte Verlust an Fleischsaft beim Auftauen beobachtet. Es wurde festgestellt, dass sich die Position des Schnitzels auf die positiven Auswirkungen der Zubereitung nur dann auswirkt, wenn das Ober€äche-zu-Volumen-Verhäl- tnis und die Steigerung vom vorderen zum hinteren Teil des Filets berücksichtigt werden. Die Lage innerhalb des Filets wirkte sich auch auf die gemessene Zartheit des Schnitzels aus. Die Schnitzel aus mittleren Teilen wiesen höhere WBSF-Werte im Vergleich zu Schnitzeln aus vorderen und hinteren Teilen auf. Die farblichen Veränderungen der aufgetauten Schnitzel, bedingt entweder durch den Auftauprozess oder durch die Lage des Schnitzels selbst, waren unbedeutend, beziehungsweise mit dem bloßen Auge nicht sichtbar.Gli obiettivi di questa ricerca consistono nel valutare l’incidenza della posizione anatomica delle fettine di letto sugli indicatori della qualitŕ delle fettine di suino sottoposte a processo di scongelamento molto rapido con acqua calda. Lo scongelamento avviene immergendo la carne in acqua calda a 39 °C per una durata di 7 ± 0,5 min. Le fettine congelate hanno uno spessore di circa 2,5 cm. Lo spessore di ogni singola fettina viene misurato e stabilito dopo il taglio. Partendo dalla parte posteriore del maiale, va stabilito se le fettine appartengono alla parte anteriore (in inglese anterior, A), mediana (in inglese middle, M) o posteriore (in inglese posterior, P) del letto. Sono state evidenziate alcune minori ma signicative di%erenze nelle caratteristiche di scongelamento, cottura e consistenza delle fettine di letto di di%erente posizione anatomica. Dopo l’adattamento di supercie e volume, le parti mediane del letto, sottoposte allo congelamento, hanno fatto registrare la maggior perdita di succhi. Č stato accertato che la posizione anatomica della fettina incide sugli e%etti utili della cottura esclusivamente quando vengono presi in considerazione il rapporto supercie-volume e l’aumento dalla parte anteriore a quella posteriore del letto. La posizione mediana ha anche in€uito sulla morbidezza della fettina di letto. Le fettine della parte mediana del letto hanno fatto registrare, infatti, valori di WBSF piů alti rispetto alle fettine delle parti anteriore e posteriore. Le variazioni cromatichedelle fettine scongelate, causate sia dal processo di scongelamento, sia dalla posizione della stessa fettina, non sono signicative, ossia non sono visibili a occhio nudo.Los objetivos de este trabajo fueron evaluar si la localización anatómica del lomo de cerdo in€uye sobre los indicadores de calidad de lete de cerdo durante el método de la descongelación rápida. La descongelación fue hecha sumergiendo las muestras en el agua caliente de 39 °C, durante 7 ± 0,5 minutos. Los letes congelados fueron cortados a 2,5 cm y cada espesor de lete fue medido y denido despues de cortar. Fue determinado si los letes pertenecen a la parte delantera (ingl. anterior, A), a la parte central (ingl. middle, M) o a la parte posterior (ingl. posterior, P) del lete, empezando por la parte posterior del cerdo. Fueron notadas pequeńas pocas pero signicantes diferencias entre las características de la descongelación, cocción y las texturas de los letes de las localizaciónes anatómicas diferentes. Después del ajuste a la supercie y al bolumen, los partes centrales del lete mostraron la mayor pérdida del juego de carne durante la descongelación. Fue determinado que la localización del lomo in€uye sobre los efectos beneciosos de la cocción únicamente cuando se toma en cuenta la proporción de la supercie y del volumen y el incremento desde la parte anterior hasta la parte posterior del lete. La localización dentro del lete in€uyó también sobre la medida blandura del lete. Los letes hechos de la parte central tuvieron los valores de WBSF más altos en comparación con los letes hechos de las partes delanteras y posteriores. Los cambios en color de los letes descongelados causados por el proceso de la descongelación o por la misma localizacíon fueron irrelevantes, es decir, no eran visibles por el ojo

Dietary fibre as phosphate replacement in all-beef model system emulsions with reduced content of sodium chloride

The aim of this research was to examine the possibility of phosphate replacement in all-beef model system emulsions containing 0.3 % of phosphate (CON) with 0.3 % and 0.6 % of dietary fibre of various plant origin, namely, wheat (treatments WH3, WH6), maize (CN3, CN6), pea (PA3, PA6) and potato (PT3, PT6). The pH values of all treatments were similar (6.12–6.27) and corresponded to emulsified-type meat products. Phosphate replacement by fibre led to higher cooking loss (CL) values, from 1.29 (CN6) to 2.43 (PT6) times, not significantly only in CN6 and PA6. Increment in the fibre content led to a significantly lower CL only in the case of maize fibre. On the other hand, all treatments with dietary fibre had significantly lower fluid release under pressure compared to control, while the influence of different fibre types and increase in fibre content was not observed. WH6, CN3, CN6 and PA3 had significantly higher lightness, while all treatments, except for WH6 and PA6, had significantly higher redness. Yellow tones were similar within all treatments. Texture parameters were affected by phosphate replacement with dietary fibres, as hardness and chewiness were higher, while springiness and cohesiveness were lower. No effect of the type of fibre or its level was observed

Osobine i sastav trupa junadi domaće šarene rase različitih težina pred klanje

Objective of this research was to determine the slaughter properties and carcass composition of carcass sides derived from young cattle of Domestic Spotted breed, of pre-slaughter weights of 500 (group A) and 600 kg (group B). Heavier cattle had higher share of kidney fat in carcass, whereas the share of offals showed no significant differences. Statistically significant difference was registered only in share of toungue (P lt 0.05), that was higher in cattle of group A. Share of extra/premium (tenderloin), I category (round) and II category (loin, back, shoulder) showed no significant differences between groups of cattle. Statistically significant difference (P lt 0.05) was established in the share of III category carcass parts. Share of forearm and chest was significantly higher in lighter cattle (3.55% and 7.95%) compared to heavier animals (2.89% and 6.33%), whereas the share of subshoulder was considerably lower in group A (6.89%) compared to cattle of group B (9.73%). Data obtained by dissection of main carcass side parts differed significantly in regard to the share of muscle tissue in round and belly, that was significantly higher in cattle of group A (P lt 0.05). Share of fat tissue (subcutaneous and intermuscular) was higher in cattle of group B in almost all carcass side parts, however, statistically significant difference between groups was determined only in round, back, neck and subshoulder. Also, share of bones in chest differed statistically significantly (P lt 0.05) and it was higher in group A (20.09%) compared to cattle of group B (15.52%).Cilj ovog istraživanja bio je da se utvrde klanične osobine i sastav polutki junadi domaće šarene rase, zaklanih pri dostizanju prosečne težine od 500 (grupa A) i 600 kg (grupa B). Teža junad su imala veći udeo bubrežnog loja u trupu, dok se udeo iznutrica nije značajno razlikovao. Statistički značajna razlika je pronađena samo u udelu jezika (P lt 0.05), koji je bio veći kod junadi grupe A. Udeo delova ekstra (biftek), I kategorije (but) i II kategorije (slabine, leđa, plećka) nisu se značajno razlikovali između grupa junadi. Statistički značajna razlika (P lt 0.05) je pronađena u udelu delova III kategorije. Udeo podlaktice i grudi bio je značajno veći kod lakših (3.55% i 7.95%) u odnosu na težu junad (2.89% i 6.33%), dok je udeo potplećke bio znatno niži kod junadi grupe A (6.89%) u odnosu na junad grupe B (9.73%). Podaci dobijeni disekcijom osnovnih delova polutke su se statistički značajno razlikovali u udelu mišićnog tkiva u butu i potrbušini, koji je bio značajno veći kod junadi grupe A (P lt 0.05). Udeo masnog tkiva (potkožnog i intermuskularnog) je bio veći kod junadi grupe B kod gotovo svih delova polutke, međutim, statistički značajna razlika između grupa je pronađena samo kod buta, leđa, vrata i potplećke. Takođe, udeo kostiju grudi se statistički značajno razlikovao (P lt 0.05) i bio je veći kod junadi grupe A (20.09%) u poređenju sa junadima grupe B (15.52%)