Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

The microbiological, physico-chemical and sensory properties of salchichon with high unsaturated fat content, packed under vacuum and 20/80% CO(2)/N(2) modified atmosphere, were evaluated to determine its quality changes during storage under refrigeration. These sausages were manufactured with pork meat and pork backfat obtained from pigs fed with three different diets (control diet-CO, high oleic diet-HO and high linoleic diet-HL). In general, few significant differences were found in counts of different groups of microorganism between the three types of sausages and no difference between the packaging methods. A reduction in pH values was observed during storage and no great differences were determined by storage period on water activity (a(w)). Both parameters (pH and a(w)) presented similar results to those found in different Spanish sausages and other European dry fermented products. The sensory results denoted that sensory quality gradually decreased during storage under both packaging conditions (vacuum and 20/80% CO(2)/N(2)), so it is not advisable to store longer than 150days. On the other hand, fermented sausages with high content of unsaturated fatty acids had similar sensory properties to those of conventional sausages, and even a comparable sensory stability. In conclusion, the results showed healthier salchichons (HO and HL) similar to the traditional (CO) one could be manufactured and stored under refrigeration after slicing for a reasonable period, but the advantage of the gas mixture packaging (20/80% CO(2)/N(2)) versus vacuum packaging was not clear.     

Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages

A venison salchichon was made using varying proportions of olive oil to replace the traditional pork meat and to obtain a healthier product. Six types of salchichon were produced. The control type contained 75% lean venison and 25% pork meat; in the other types, 15%, 25%, 35%, 45% and 55% of the pork meat were replaced by olive oil introduced in the form of an organogel (olive oil emulsified with soy protein and water). All types were satisfactory in terms of physicochemical characteristics (pH, a_w, moisture loss) and instrumental colour throughout ripening, and displayed acceptable levels of lipolysis (acidity index) and lipid oxidation (TBARS). Higher proportions of olive oil prompted an increase in monounsaturated fatty acid content (mainly C18:1). All six types of salchichon were judged acceptable by consumers, the highest scores being given to those in which no more than 25% of the pork meat was replaced by olive oil.     

Quality characteristics of ostrich (Struthio camelus) burgers

Quality characteristics and storage stability of three types of burgers prepared with ostrich meat (alone or mixed with pork or beef meat) were evaluated. Burger evaluation was based on chemical, microbiological, textural, colour, sensory and oxidation characteristics. All of the assayed formulas showed acceptable general quality scores in the sensory evaluation, but the burgers formulated with 100% ostrich meat or mixing ostrich and beef meat had the highest scores. Only TBA values and redness were influenced by storage time. Burgers formulated with ostrich and pork meat had a faster oxidation rate and became more oxidized than the others. Microbial counts indicated that, at the end of the refrigerated storage (9days), all of the preparations were spoiled.     

Technological suitability of mutton for meat cured products

A comparative study on the technological suitability of mutton and pork for meat cured products was carried out. One type of cured dry sausages was made of mutton and the other of pork, using the same formulation and technological conditions. Thus, the evolution of physico-chemical and microbiological parameters, as well as colour and texture were measured at three different stages of the process: after mincing, after fermentation and after drying. The sensory parameters were assessed in the final product. Both mutton and pork had a similar technological aptitude during processing of cured dry sausages, with a similar evolution of the pH value, a_w and Lactobacilli counts. The main differences between both types of sausage were observed in texture, colour and in the organoleptic characteristics, having mutton sausages greater cohesivity and more stable and redder colour than pork sausages. Besides, mutton sausages showed an aroma, flavour and texture that were not desirable for the panellists.     

Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water

A trained taste panel could not distinguish (P>0.05) between ostrich meat patties containing either 10% pork lard or 10% of a modified starch/protein isolate (fat replacer) mixture. The panel could distinguish between the types of ostrich muscle/meat cuts used with a significant (P<0.05) number preferring ostrich patties made from meat containing a higher collagen content (±3% vs <1%). The chemical analysis of the patties showed that within the meat classes (Class fillet-de-membraned, Class A-very lean off-cuts and Class B-off-cuts containing visual connective tissue and some fat), the patties containing the pork fat had a +6% higher total fat content than those containing the fat replacer. The fatty acid profiles of the various products were in accordance with the meat type and fat or fat replacer used. The mineral profile was as expected for lean ostrich meat that had spices added. It is concluded that fat replacers can be used successfully for the production of low fat ostrich patties without any negative quality attributes being perceived.     

复合无磷保水剂对PSE猪肉低温香肠贮藏期间品质变化的影响

将L-精氨酸、碳酸钠和柠檬酸钠3种无磷保水剂进行复配,添加至PSE（pale, soft, exudative）猪肉中制备低温香肠,作为处理组,以不添加保水剂的正常猪肉及PSE猪肉所制的低温香肠作为对照组。通过测定贮藏期间3组香肠的pH值、水分含量、硫代巴比妥酸反应物（thiobarbituric acid reactive substances,TBARs）值、菌落总数及质构指标,并对其进行感官评价,探索复配无磷保水剂对贮藏期间PSE猪肉低温香肠品质的影响。结果表明：随着贮藏时间的延长,各组香肠的pH值、水分含量、硬度、弹性、内聚性、咀嚼性及感官评分均呈下降趋势,但TBARs值与内聚性变化不显著;贮藏后期处理组香肠pH值（5.41）、水分含量（49.15%）、硬度（6656.89 g）、弹性（0.78 mm）和咀嚼性（1207.44 g）均显著高于PSE猪肉组（pH 5.24、水分含量45.33%、硬度6034.67g、弹性0.69 mm、咀嚼性1004.41g）;贮藏42 d处理组香肠菌落总数为4.66（lg（CFU/g））,显著低于PSE猪肉组（5.89（lg（CFU/g）））,且与正常猪肉组相似。说明复合无磷保水剂可改善PSE猪肉低温香肠品质,提高PSE猪肉的加工利用率。     

Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat

Three formulations of bologna were prepared, differing only by the lean meat used: (1) ostrich meat from Iliofibularis muscle (fan thigh), (2) ostrich meat from Femorotibialis medius muscle (tip thigh), and (3) beef meat from Subscapularis muscle (shoulder). Physical, chemical, and sensory analyses were made. The final products formulated with ostrich meat, although having a dark appearance, were acceptable in chemical composition and other sensory characteristics. The low fat and high protein content for ostrich bolognas will help to ensure that, if marketed in sufficient quantities, ostrich meat can successfully compete with other healthy meat products. The ostrich meat (Iliofibularis muscle) formula reached the highest general quality scores in the sensory evaluation.     

Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 +/- 0.24 to 8.25 +/- 0.80 (total viable counts), from 4.79 +/- 0.36 to 7.99 +/- 0.20 (psychrotrophs), from 0.00 +/- 0.00 to 0.99 +/- 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 +/- 0.00 to 4.27 +/- 1.47 (enterococci), from 5.15 +/- 1.15 to 8.46 +/- 0.49 (lactic acid bacteria), from 3.08 +/- 0.44 to 6.59 +/- 1.76 (Micrococcaceae), from 2.27 +/- 1.53 to 5.11 +/- 1.81 (molds and yeasts), from 0.00 +/- 0.00 to 2.25 +/- 0.81 (pseudomonads), and from 0.00 +/- 0.00 to 2.78 +/- 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 +/- 0.25 to 5.63 +/- 0.51 (pH units) and from 0.30 +/- 0.01 to 0.86 +/- 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchich6n samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.     

Quality characteristics of Chinese sausages made from PSE pork

Chinese sausages made from normal and different levels of PSE pork (100% Normal, 50%Normal+50% PSE and 100% PSE) were vacuum-packaged and stored at 4 °C for 45 days. The composition, processing yield, pH value, thiobarbituric acid (TBA) value, water activity, lactic acid bacteria counts and sensory properties of the meat products were evaluated. PSE pork loins had lower pH value, water holding capacity, moisture, fat and myofibrillar proteins content, but higher L^* value, drip loss and protein content than normal pork. Sausages made from 100% PSE pork had lower pH value, processing yield, moisture and fat content, but higher protein content than those of the 100% Normal and the 50% Normal+50% PSE treatments. Water activity was higher in the 100% PSE treatment than in other treatments. No differences in lactic acid bacterial counts among these treatments were observed. The pH values and water activity of the meat samples decreased, while lactic acid bacterial counts increased with storage time. TBA values among these treatments were not significantly different; however, the increase% of TBA values was higher for the 100% PSE treatment. TBA values of all treatments remained relatively low during storage. Chinese sausages made with 50–100% PSE pork had lower sensory texture, flavor and overall acceptability scores than the control samples, but were of acceptable quality.     

SODIUM ACID PYROPHOSPHATE IN LINKED SAUSAGES MADE WITH PORK AND/OR GOAT MEAT

Five combinations of pork and goat were used to formulate linked sausages in reciprocal increments of 25% (e.g., 100% pork, 75% pork/25% goat meat, etc.). Each formulation was made with or without 0.25% sodium acid pyrophosphate (SAPP), stored in a retail case at 3°C and sampled at 0, 3, 6, 9, and 12 days. Sausages made with 25 or 50% goat meat, regardless of SAPP, were not different (P> 0.05) in off flavor from sausages made with 100% pork and SAPP. SAPP decreased pH values, reduced percentages of cooking loss in 4 of 5 comparisons and slightly improved visual color scores for sausages during initial storage periods of 0 and 3 days.     

猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用

研究猪肉肠中亚麻籽胶、卡拉胶和黄原胶的相互作用。采用析因设计,在猪肉肠加工过程中,添加不同量的亚麻籽胶、卡拉胶和黄原胶,分析上述胶类对猪肉肠保水性、保油性的影响。结果表明：添加亚麻籽胶可显著地增强猪肉肠在60℃条件下烘20、40、60、80min的保水能力(P＜0.01)。卡拉胶对猪肉肠在60℃条件下烘20、40min的保水能力无显著性的影响,亚麻籽胶与黄原胶对猪肉肠在60℃条件下烘20、40min都有显著性交互作用(P＜0.05);保水能力从高到低依次为：亚麻籽胶、黄原胶、卡拉胶。亚麻籽胶对猪肉肠用乙醚浸提40min和60min的保油性有显著性的影响(P＜0.05),黄原胶和卡拉胶对保油性没有显著性的影响;保油能力高到低依次为：亚麻籽胶、黄原胶、卡拉胶。     

Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

Effects of five ingredients on cod sausages' chemical composition, pH, colour, texture, and sensory attributes were analysed. Changed ingredients were pea protein (0 vs. 2 g/100 g sausage), carrageenan (0 vs. 1 g/100 g), sodium bicarbonate (0, 0.15, and 0.3 g/100 g), sodium chloride (1.2 vs. 2.3 g/100 g) and pork meat (0, 13.3, and 26.7 g/100 g). Sausages became more yellow, springier, and harder with pea protein incorporation. Carrageenan addition made products redder, harder, and springier but less elastic. Sodium chloride reduction produced harder, springier, and more cohesiveness, but it produced less salty and smoky sausages. Textural effects of sodium bicarbonate addition were similar. Pork meat substitution made sausages harder, springier, and more cohesive.     

Effect of reducing and replacing pork fat on the physicochemical,instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.     

Chemical composition of alkaline-pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat-replaced sausage

The potential of cellulose from sugarcane bagasse used for pork sausage was investigated. The purity level of cellulose fibre from sugarcane bagasse and the functional characteristics in pork sausage were studied. The differences in the sugarcane fibre and sausage characteristics were strongly related to the cellulose/lignin content of the extracted cellulose under different amounts of bleaching. Bleached sugarcane fibres showed better water (3.55) and oil (2.34) holding capacity in comparison with untreated fibre (2.92 and 2.38, respectively). The sugarcane fibres in each treatment stage showed different effects on sausage properties. Sausages with 1% cellulose fibres added had an improved texture profile, but the addition of 3% cellulose fibres to sausages resulted in a higher cooking yield. Consumers considered the sensory characteristics of all sausages as acceptable. These results indicated that low levels of cellulose extracted from sugarcane bagasse could be added and maintain the inherent characteristics of meat products.     

桑椹多酚对广式腊肠风味的影响

植物多酚因能有效抑制肉制品的过氧化近年来备受关注,然而由此造成肉制品风味的变化还鲜有报道。鉴于此,将不同剂量的桑椹多酚提取物（0.5 g/kg和1.0 g/kg）加入到肉糜中,制成广式腊肠,分析多酚添加前后广式腊肠的挥发性风味、游离脂肪酸、游离氨基酸的组成和含量变化,以及桑椹多酚对广式腊肠感官评价的影响。研究发现,添加桑椹多酚后,腊肠中挥发性风味物质由空白组的49种减少到32种,腊肠游离脂肪酸的含量明显下降。值得注意的是,由于蛋白质水解增强,添加桑椹多酚后,腊肠中呈味氨基酸（Glu和Arg）的释放得到促进。储藏末期（10 d）,添加1.0 g/kg桑椹多酚的腊肠游离氨基酸的含量达到5904.91 mg/100 g,较对照组提高了10.82%。总体而言,桑椹多酚的添加会抑制腊肠中某些挥发性风味物质的形成,抑制腊肠中的肉腥味,促进呈味氨基酸的释放,但对腊肠游离脂肪酸组成的影响并不显著。     

Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin

Summer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt-treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt-treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control pigs.     

Effect of lupin seed proteins on quality characteristics of fermented sausages

Lupin seed flours (LSF) and lupin seed protein isolates (LSPI) from a sweet (S) variety of Lupinus albus and a bitter (B) variety of Lupinus albus ssp. Graecus were used in the manufacture of fermented sausages at 2% level, based on the weight of meat and pork back fat, and hydrated to a protein/water ratio 1/4, to replace beef and pork meat on a protein to protein basis. LSF and LSPI had no effect (p>0.05) on the microbial counts, the pH, the moisture content and weight losses, the instrumentally measured colour numbers (L*, a*, b*), the firmness, the appearance and the sensory evaluated colour of fermented sausages. Fermented sausages produced with LSPI from the bitter variety had similar (p>0.05) sensory attributes to the control and lower (p<0.05) TBA values after the 28th day of storage. Fermented sausages produced with LSPI from the sweet variety had acceptable sensory attributes but TBA values higher than 1 mg of malonaldehyde/kg. LSF from both varieties had a high pro-oxidant effect and affected negatively the odour and taste of fermented sausages.     

Effects of Rigor-State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter-Type Sausages

Preblends of prerigor or postrigor pork with 2 or 4% salt were used to make sausages with finished product salt contents of 2.5 or 1.5% and with or without sodium tripolyphosphate. pH values increased (P > 0.001) when sausages were made with preblends of 4% salt or when phosphate was used. Reducing salt contents from 2.5 to 1.5% did not (P < 0.05) affect physical, chemical or sensory properties except for saltiness and Instron force of rupture values. Firmness of sausages increased (P < 0.05) when sodium tripolyphosphate or preblends with 4% salt were used. Data suggest that salt levels could be reduced 50% without detrimentally affecting physical, chemical or sensory properties of these frankfurter-type sausages.     

SALT PREBLENDING AND INCORPORATION OF MECHANICALLY DEBONED CHICKEN MEAT IN SMOKED SAUSAGE

A smoked sausage product was made by incorporating mechanically deboned poultry meat (MDPM) without skin in combination with a 3:1 pork:beef mixture. The ratio of MDPM to pork:beef was 10:90, 30:70, 50:50 and 70:30. Effects of preblending the meat components 24 h prior to mixing and stuffing were also studied. The sausages were evaluated for proximate composition, cook yield and sensory acceptability. As the level of MDPM increased objective and sensory textural attributes of cohesiveness increased (P < 0.05) while firmness decreased. Preblending increased the firmness and chewiness of smoked sausages (P < 0.05). Sausages in all treatment combinations were well accepted by the sensory panelists, with a score of 6.9 or higher for overall reaction on a scale from 0 to 10, 10 being the most desirable.     

INCLUDING CHESTNUTS AND SUGAR BEET PULP IN DIETS FOR PIGS: THE EFFECTS ON THE QUALITY OF PORK MEAT AND THE SENSORY PROPERTIES OF DRY-CURED SAUSAGE (CHORIZO GALLEGO)

This research was aimed at evaluating how the inclusion of dried chestnuts and dried sugar beet pulp in diets for pigs affected the quality of pork meat and the sensory properties of dry-cured sausage ( chorizo gallego ). The meat from pigs that received a diet with chestnuts and sugar beet pulp (CBP) showed lower thiobarbituric acid values and higher water-holding capacity than meat from pigs fed a conventional diet (C). Significant differences were also observed between both batches in color parameters and fatty acid composition of the meat. In the sensory analysis of chorizo, the sausages manufactured with meat from pigs fed the CBP diet were significantly better rated than those with meat from pigs fed a C diet in appearance, odor, flavor, texture and overall score.

PRACTICAL APPLICATIONS

The inclusion of dried chestnuts and dried sugar beet pulp in diets for pigs during the fattening period allowed us to recover some of the ingredients more traditionally used in the feeding of pigs. This inclusion modifies some parameters of the resulting pork meat quality; (it decreases lipid oxidation and increases water-holding capacity and polyunsaturated fatty acid content) and also improves the sensory properties of any dry-cured product made with this pork meat.