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1/2017 vol. 67
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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage
Dessislav Kostadinov Balev
,
 
Neno Stefanov Nenov
,
 
Stefan Georgiev Dragoev
,
 
Kiril Petrov Vassilev
,
 
Dessislava Borislavova Vlahova-Vangelova
,
 
Sholpan Baydildaevna Baytukenova
,
 
Farida Haripovna Smolnikova
 
 
 
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Publication date: 2017-03-31
 
 
Pol. J. Food Nutr. Sci. 2017;67(1):59-66
DOI: https://doi.org/10.1515/pjfns-2016-0021
 
 
Article (PDF)
References (30) Citations (3)
 
KEYWORDS
black pepper
cumin
taxifolin
rosemary extract
dry-cured sausages
 
ABSTRACT
Ground spices are a source of hazards for dry-fermented meat products. Since dry-cured sausages are not subjected to heat treatment, there is a high risk of microbial cross-contamination and physical impurities. The aim of this study was to determine effects of the replacement of 3 g/kg of ground black pepper (Piper nigrum L.), and cumin (Cuminum cyminum) with their aliquots of new freon extracts, and compare them with the effect of 0.2 g/kg antioxidant addition (taxifolin extract from Siberian larch (Larix sibirica Ledeb), rosemary (Rosmarinus officinalis L.) extract, and butylated hydroxytoluene on sensory properties, color stability, proximate composition, free amino nitrogen and pH of Bulgarian-type dry-cured "Sudjuk" sausages. The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the final product during 30 days of storage at 0-4°C. The addition of 0.2 g/kg rosemary extract was as effective as the addition of freon extracts on the overall assessment to the 14th day of the experiment. It was determined that the addition of antioxidants or spice extracts had no significant effect on proximate composition, pH, and free amino nitrogen accumulation of the “Sudjuk”. The addition of 0.2 g/kg, taxifolin or rosemary extracts and butylated hydroxytoluene was not so efficient in improving the sensory properties and color stabilization in comparison to the new freon spice extracts. The examined spice extracts can be successfully used to improve the quality of “Sudjuk” sausages.
 
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CITATIONS (3):
1.
Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis
Jiapei Xi, Ping Zhan, Honglei Tian, Peng Wang
Journal of Food Quality
 
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2.
Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health
Stefan G. Dragoev
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3.
Current state and prospects of dihydroquercetin application in food industry
A. A. Ushkalova, T. Zhang, L. Baochen
Food systems
 
CrossRef
 
 
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ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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