Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

The direct addition of dry tomato peel (DTP) to hamburgers may be useful both to obtain a new product enriched in lycopene and for providing a use for this by-product from the tomato industry. In this study, different amounts of DTP (0–6.0% w/w) were added to raw and cooked hamburgers, and the effects on the meat’s physico–chemical and sensorial characteristics were studied. The maximum DTP concentration compatible with good sensory acceptability and high lycopene content was determined. Addition of DTP increased the colour parameters a^∗ and b^∗ of raw and cooked hamburgers, and modified all textural properties probably because of the presence of fibre. The hardness values of cooked samples was significantly higher in the batch containing 6% DTP (67.6 N) than in a control batch (50.9 N, p < 0.05). The addition of DTP to 4.5% results in hamburgers with good overall acceptability and a lycopene content of 4.9 mg/100 g of cooked hamburger.     

Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

Sausages with a starter culture (Lactobacillus plantarum + Staphylococcus carnosus), a protease (Fungal Protease from Solvay Enzymes) and both enzyme/starter were produced from the same raw matter under the same conditions for 15 days of ripening. The lowest pH values were found in Fungal/starter sausages. Significantly higher amounts of free amino acids (FAA) were seen in sausages containing enzyme from the 3rd day of ripening, whereas amino acids from peptides (PAA) were significantly higher only after 15 days of ripening. Enzyme addition gave rise to changes in 10 of the 15 FAA analyzed. Histidine was the main amino acid from the peptide fraction that increased in both sausages containing added enzyme. Although trained panelists detected some sensorial benefits in the sausages with added enzyme, the effects were not as marked as might have been expected.     

Effects of ionising irradiation on quality and sensory attributes of ready‐to‐eat dry fermented sausages enriched with folic acid

Dry fermented sausages have been manufactured with different concentrations of folic acid (FA) (0.6, 1.2 and 2.4 mg per 100 g of original mixture). Then, they were prepared as ready‐to‐eat meat products by using E‐beam radiation (2, 3 and 4 kGy) to increase their safety. The stability of this vitamin as well as the physico‐chemical properties, microbiological counts, colour, texture and sensory properties of the sausages was studied after irradiation. The more important changes were observed in hardness, which increased with increasing FA amount; in contrast, colour was similar in all batches, independently of FA concentration or irradiation doses applied. The sensory properties of these products were judged acceptable to tasters, although significant differences were observed between the taste of nonirradiated and irradiated samples with 3 kGy. The ionising treatment caused a decrease of 15–29% in the FA content only at the highest dose (4 kGy). Despite this loss, this new product is suitable for assuring the daily intake of FA recommended as healthy (400 μg).     

Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

The effects of short-chain fructooligosaccharides (sc-FOS) on colour, textural and sensory properties in dry fermented sausages have been studied. The sausages were manufactured with three different amounts of backfat (30%, 15% and 6%). The sc-FOS was incorporated in a sufficient amount to constitute 2%, 4% and 6% of the initial mixture. Physico-chemical parameters and microbiota evolution during ripening were not affected by the presence of this fibre. Colour parameters, especially lightness, decreased as the amount of sc-FOS incorporated increased. However, the presence of sc-FOS reduced hardness making the sausage easier to chew. Although all batches were well evaluated by the panellists, the higher acceptability was reported in batches with an intermediate fat level (15% of backfat). The results indicated that fibre could be suitable for use in the manufacture of dry fermented sausages     

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages

The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the processing of dry fermented sausages. The strains were studied to evaluate nitrate reductase, proteolytic, lipolytic, decarboxylase and antioxidant activities as well as growth ability at different temperatures, pH and NaCl concentrations. Nitrate reductase activity was determined at 15, 20 and 30 °C. By spectrophotometric method all the strains were able to reduce nitrate to nitrite at the different temperatures but these results were not confirmed by the agar plate method. Antioxidant and lipolytic activities were evaluated by spectrophotometric assay. All the strains showed antioxidative enzymes superoxide dismutase (SOD) and catalase whereas all appeared unable to hydrolyse pork fat. Proteolytic activity was determined by agar plate method, spectrophotometric assay (OPA) and sodium dodecyl sulphate gel-electrophoresis (SDS–PAGE) and all strains appeared to be able to hydrolyse sarcoplasmic proteins but not myofibrillar proteins. Finally, all the strains grew at 15 and 20 °C, in presence of 10%, 15% and 20% of NaCl and at pH 5.0 and 5.5 and were unable to produce histamine, cadaverine and putrescine. The results showed that all strains studied possess useful technological activities that would make them eligible as a good starter cultures for fermented sausages.     

Traditional 'air-dried' fermented sausages from Central Germany

Traditional varieties of fermented pork sausages from Central Germany are different from related meat products in various aspects. First, they are prepared from “warm” pork immediately after slaughter. The meat is then minced, mixed with spices and minimal amounts of sugars, salt and nitrate, and the stuffed sausages ripen for a minimum of 6-8 weeks at temperatures below 15 °C. Second, surface mould growth during ripening is regularly removed or suppressed. The manufacturing methods require a minimum of investments and labour and reflect the socio-economic situation in the manufacturing area. The sausages have a good record of safety, and a preliminary risk assessment indicates that pathogens are kept under sufficient control by the extended ripening at low temperatures. Small-scale (artisanal) manufacture of these products is only possible with a flexible interpretation of the hygienic principles set up in current legislation.     

Effect of selected yeast strains on the sensory properties of dry fermented sausages

This study examines the role of yeasts in the sensorial characteristics of dry fermented sausages. A total of 172 yeast strains were isolated from commercially obtained dry fermented sausages and their enzymatic activities studied. Those most active against meat proteins and pork fat were selected. Experimental sausages were manufactured and the yeasts inoculated onto the surface or into the mince. Control batches were manufactured similarly, but without inoculation. After ripening, the composition of the protein and lipid fractions were studied. The sensory properties of the products were evaluated by trained judges. Despite the enzymatic activity of the yeasts, the organoleptic characteristics of the sausages—irrespective of inoculation site—did not differ significantly from those of the controls. The influence of yeasts on the ripening of dry fermented sausages is, therefore, doubtful.     

Effects of irradiation and storage on the physico-chemical and sensory properties of hamburgers enriched with lycopene

In order to increase their safety and shelf-life, raw hamburgers containing 30, 45 and 60 g kg⁻¹ dry tomato peel (DTP) as a source of lycopene were manufactured, vacuum-packed and irradiated with 2 or 4 kGy. The effects of this treatment on microbial load, lycopene concentration, physico-chemical and sensory properties were studied during 17 days of refrigerated storage. After irradiation with 4 kGy and 17 days of storage, microbial levels fell, four logarithmic cycles and the lycopene concentration fell to 15% of the initial value. Even with this decrease, hamburgers containing 6% DTP had a final lycopene concentration of 7.14 mg per 100 g of hamburger, an amount very close to the recommended daily intake for a healthy diet. DTP masks the brownish colour characteristic of irradiated meat, and 6% DTP gives to the hamburger similar redness ( a * parameter), independently of the dose of radiation applied. Sensory characteristics were influenced by irradiation, but the higher lycopene concentration (6 g kg⁻¹) masked these changes sufficiently to assure an acceptable colour and odour in the final product after the storage period.     

Effect of selected mould strains on lipolysis in dry fermented sausages

 Several batches of fermented sausages were prepared and inoculated with five strains of moulds belonging to the genera Penicillium and Mucor, selected for their enzymatic activity, and a strain of Penicillium nalgiovense obtained as a commercial starter culture. Control batches were manufactured similary, but without inoculation. Sausages were produced with either artificial or natural casings, and very similar results were obtained with both. The evolution of the different lipidic fractions was monitored, paying special attention to the free fatty acid (FFA) fraction. Two strains presented a high lipolytic activity as indicated by the rise in FFA in comparison to control batches. In conclusion, not all the mould strains contributed to the lipolytic process occurring during sausage ripening and, therefore, not all of these had a positive effect on the final quality of the product. If moulds are to be used for this purpose it is, therefore, necessary to carefully select suitable moulds beforehand. Received: 25 September 1998 / Revised version: 4 February 1999     

番茄皮中番茄红素提取工艺的研究

主要对番茄皮中番茄红素的提取工艺和影响番茄红素提取的诸因素，如提取溶剂种类及原料与提取溶剂的比例、浸提温度、时间、提取级数等进行了研究，结果表明：选用丙酮为提取溶剂且液料比为8：1，提取温度为40℃，提取时间为70min，提取级数为3次，可取得最佳提取效果。     

Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages

Food manufacturers are interested in new ways to improve the nutritional value of their meat products. In this study, calcium lactate, gluconate and citrate have been added to dry fermented sausages in an attempt to determine whether they are useful for enriching these meat products with calcium. The sausages were manufactured with different amounts of pork backfat (6, 15, and 30%) and the salts were added in sufficient amounts to 100 g of sausage to give 20% and 30% of the recommended daily allowance (RDA) of calcium established by the Institute of Medicine of the USA (1000 mg/day). The lower concentration of whichever calcium salt (20% of RDA), was the most sensorially adequate. With this amount these sausages can be considered a “source of calcium”. In addition, we found that the lower backfat percentage (6%) compromises the acceptability of the product.     

Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs

Enrichment of dry fermented sausages with n − 3 fatty acids through a partial substitution of pork backfat by deodorised fish oil resulted in improved nutritional properties with regard to conventional sausages, without affecting sensory properties and oxidation status. The developed products supplied 0.64 g EPA/100 g and 0.46 g DHA/100 g product, and showed PUFA + MUFA/SFA ratio of 1.76 and n − 6/n − 3 ratio of 2.97. No signs of oxidation were found in any type of sausages, control and modified. None of the dienals and trienals reported as secondary lipid oxidation products and typical for fish oil were detected in the modified sausages. Instrumental colour differences were detected, however, without relevance in the sensory analysis. The sensory evaluation panel did not find differences in general acceptability. The modified dry fermented sausages can be considered a technologically viable functional food.     

干发酵香肠中的生物胺

综述干发酵香肠中生物胺产生的条件,国外干发酵香肠中常见生物胺的种类及含量,与生物胺积累有关的微生物以及影响生物胺产生的理化因素,并提出了控制干发酵香肠中生物胺积累的措施。     

The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

Adding tomato derivatives to traditional starchy extruded snacks can improve their nutritional properties by adding lycopene and fibre; however the physico-chemical properties of these products must also be considered. Ingredients and extrusion parameters, including temperature, alter these properties, but their effect on lycopene content is not known. In this study, crisp low density extruded snacks were manufactured from corn, wheat and rice, with or without dried tomato skin or paste powder extruded at temperatures of 140, 160 or 180 °C. Lycopene content and the physico-chemical properties (expansion, density, hardness, colour parameters and percentage of moisture loss) of the extruded products were measured. Lycopene retention was higher in products containing tomato skin powder and significantly lower when wheat flour was used to make the snacks. Increases in the processing temperature improved the physico-chemical characteristics of the snacks but had no significant effect on lycopene retention (P > 0.05).     

Dry fermented sausages of Southern Italy: a comparison of free amino acids and biogenic amines between industrial and homemade products

This paper compares some important parameters and the free amino acid and biogenic amine contents of cured industrial and homemade meat products. To this aim, industrial and homemade "soppressata" and "salsiccia", typical dry fermented sausages produced in Southern Italy, were analyzed. The homemade sausages showed a higher level of free biogenic amines than that manufactured industrially, most likely because biogenic amine formation in industrial products is limited by the use of starter cultures. The industrial sausages are characterized by a higher total free amino acid content than the homemade products. Overall, free amino acid and biogenic amine contents demonstrated that appreciable differences exist between homemade and industrial sausages.     

微生物发酵剂对发酵香肠中挥发性成分的影响

采用固相微萃取技术结合GC/MS,以壬烷作内标进行定性和半定量,分析自然发酵和添加发酵剂生产的两组发酵香肠的挥发性成分,共鉴定出39种挥发性成分。其中自然发酵组鉴定出35种,总含量为9.486μg等量壬烷/g发酵香肠;添加发酵剂组鉴定出32种,总含量为18.313μg等量壬烷/g发酵香肠。自然发酵香肠主要挥发性成分由萜烯类(27.71%)、酸类(26.42%)和酯类(25.32%)组成;在添加发酵剂组中,最重要的组成是酯类(42.10%),其次为酸类(26.52%)和萜烯类(18.07%)。     

陈皮营养豆酱的研制

为了增加豆酱的功能作用,该文通过介绍陈皮甙粗提和乙醇精提,再与豆酱混合加工,可以得到具有原豆酱风味的陈皮营养豆酱.     

Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

The effect of the inoculation of dry fermented sausage surface with an atoxigenic, proteolytic and lipolytic strain of Mucor racemosus, Penicillium aurantiogriseum and Penicillium camemberti on the volatile composition was studied. The analysis of the headspace volatile compounds using gas chromatography/mass spectrometry enabled the identification of 55 volatiles. The study showed that every mould species produced a different volatile profile which was also different from that of the control sausages. Compounds derived from amino acid catabolism, i.e. branched aldehydes and the corresponding alcohols, were produced in higher amounts in sausages inoculated with Penicillium spp. On the other hand, volatiles coming from the microbial esterification were related to sausages inoculated with M. racemosus. The development of the fungal mycelia on the sausage surface protected lipids from oxidation, thus giving rise to fewer lipid oxidation products in the inoculated sausages.     

Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics

The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P<0.05) by fat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69% and 13.79%, respectively. This means an energy reduction of about 14.8% for RF and 24.5% for LF. As the fat content decreases there is an increase (P<0.05) in hardness and chewiness and a decrease (P<0.05) in cohesiveness. No differences were appreciated (P>0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics.