Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
4/2018 vol. 68
Stats
Get citation
Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
Slaviša Stajić
,
 
Nikola Stanišić
,
 
Steva Lević
,
 
Vladimir Tomović
,
 
Slobodan Lilić
,
 
Danijela Vranić
,
 
Marija Jokanović
,
 
Dušan Živković
 
 
 
More details
Hide details
 
Publication date: 2018-12-31
 
 
Pol. J. Food Nutr. Sci. 2018;68(4):367-375
DOI: https://doi.org/10.2478/pjfns-2018-0006
 
 
Article (PDF)
References (33) Citations (6)
 
KEYWORDS
fermented sausages
flaxseed oil
pre-treatment
internal colour
instrumental texture
sensory analysis
 
ABSTRACT
The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p<0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.
REFERENCES (33)
1.
Alejandre M., Poyato C., Ansorena D., Astiasarán, I., Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages. Meat Sci., 2016, 121, 107–113.
Google Scholar
 
 
2.
Beriain M.J., Gómez I., Petri E., Insausti K., Sarriés M.V., The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages. Meat Sci., 2011, 88, 189–197.
Google Scholar
 
 
3.
Bloukas J.G., Paneras E.D., Fournitzis G.C., Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Sci., 1997, 45, 133–144.
Google Scholar
 
 
4.
Bolumar T., Toepfl S., Heinz V, Fat reduction and replacement in dry-cured fermented sausage by using high pressure processing meat as fat replacer and olive oil. Pol. J. Food Nutr. Sci., 2015, 65, 175–182.
Google Scholar
 
 
5.
Bozkurt H., Bayram M., Colour and textural attributes of sucuk during ripening. Meat Sci., 2006, 73, 344–350.
Google Scholar
 
 
6.
Cheng, Q., Sun, D.W., Factors affecting the water holding capacity of red meat products: a review of recent research advances. Crit. Rev. Food. Sci. Nutr., 2008, 48, 137–159.
Google Scholar
 
 
7.
Choo W.-S., Birch J., Dufour J.-P., Physicochemical and quality characteristics of cold-pressed flaxseed oils. J. Food Compos. Anal., 2007, 20, 202–211.
Google Scholar
 
 
8.
Decker E.A., Park Y., Healthier meat products as functional foods. Meat Sci., 2010, 86, 49–55.
Google Scholar
 
 
9.
Delgado-Pando G., Cofrades S., Ruiz-Capillas C., Teresa Solas M., Jiménez-Colmenero F., Healthier lipid combination oil-in-water emulsions prepared with various protein systems: An approach for development of functional meat products. Eur. J. Lipid Sci. Technol., 2010, 112, 791–801.
Google Scholar
 
 
10.
Doyon M., Labrecque J., Functional Foods: A conceptual definition. Br. Food J., 2008, 110, 1133–1149.
Google Scholar
 
 
11.
Giacomelli L., Mattea M., Ceballos C., Analysis and characterization of edible oils by chemometric methods. J. Am. Oil Chem. Soc., 2006, 83, 303–308.
Google Scholar
 
 
12.
Gogus U., Smith C., n-3 Omega fatty acids: A review of current knowledge. Int. J. Food Sci. Technol., 2010, 45, 417–436.
Google Scholar
 
 
13.
ISO 1443:1973. Meat and Meat Products. Determination of Total Fat Content, International Organization for Standardization, Geneva, Switzerland.
Google Scholar
 
 
14.
ISO 937:1978. Meat and Meat Products. Determination of Nitrogen Content, International Organization for Standardization, Geneva, Switzerland.
Google Scholar
 
 
15.
ISO 1442:1997. Meat and Meat Products. Determination of Moisture Content, International Organization for Standardization, Geneva, Switzerland.
Google Scholar
 
 
16.
Josquin N.M., Linssen J.P.H., Houben J.H., Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Sci., 2012, 90, 81–86.
Google Scholar
 
 
17.
Kaur S., Das M., Functional foods: An overview. Food Sci. Biotechnol., 2011, 20, 861–875.
Google Scholar
 
 
18.
Lorenzo J.M., Munekata P.E.S., Pateiro M., Campagnol P.C.B., Domínguez R., Healthy Spanish salchichón enriched with encapsulated n−3 long chain fatty acids in konjac glucomannan matrix. Food Res. Int., 2016, 89, 289–295.
Google Scholar
 
 
19.
Muguerza E., Ansorena D., Astiasarán I., Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil. Meat Sci., 2003, 65, 1361–1367.
Google Scholar
 
 
20.
Muguerza E., Gimeno O., Ansorena D., Bloukas J.G., Astiasarán I., Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona – a traditional Spanish fermented sausage. Meat Sci., 2001, 59, 251–258.
Google Scholar
 
 
21.
Olmedilla-Alonso B., Jiménez-Colmenero F., Sánchez-Muniz F.J., Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci., 2013, 95, SI, 919–930.
Google Scholar
 
 
22.
Pardo J.E., Rubio M., Pardo A., Zied D.C., Álvarez-Ortí M., Improving the quality of grape seed oil by maceration with grinded fresh grape seeds. Eur. J. Lipid Sci. Technol., 2011, 113, 1266–1272.
Google Scholar
 
 
23.
Pelser W.M., Linssen J.P.H., Legger A., Houben J.H., Lipid oxidation in n−3 fatty acid enriched Dutch style fermented sausages. Meat Sci., 2007, 75, 1–11.
Google Scholar
 
 
24.
Ramírez-Navas J.S., Rodríguez De Stouvenel A., Characterization of colombian quesillo cheese by spectrocolorimetry. Vitae, 2012, 19, 178–185.
Google Scholar
 
 
25.
Sánchez-Zapata E., Díaz-Vela J., Pérez-Chabela M., Pérez-Alvarez J., Fernández-López J., Evaluation of the effect of tiger nut fibre as a carrier of unsaturated fatty acids rich oil on the quality of dry-cured sausages. Food Bioprocess Technol., 2013, 6, 1181–1190.
Google Scholar
 
 
26.
Siró I., Kápolna E., Kápolna B., Lugasi A., Functional food. Product development, marketing and consumer acceptance – A review. Appetite, 2008, 51, 456–467.
Google Scholar
 
 
27.
Soyer A., Ertas A.H., Effects of fat level and storage time on lipid and color stability of naturally fermented turkish sausages (sucuk). J. Muscle Foods, 2007, 18, 330–340.
Google Scholar
 
 
28.
Stajić S., Stanišić N., Tomović V., Petričević M., Stanojković A., Radović Č., Gogić M., Farb- und Texturveränderungen während der Lagerung bei Sremska, einer traditionellen serbischen Rohwurst. Fleischwirtschaft, 2017, 8, 103–107 (in German, English abstract).
Google Scholar
 
 
29.
Stajić S., Živković D., Tomović V., Nedović V., Perunović M., Kovjanić N., Lević S., Stanišić N., The utilisation of grapeseed oil in improving the quality of dry fermented sausages. Int. J. Food Sci. Technol., 2014, 49, 2356–2363.
Google Scholar
 
 
30.
Teh S.-S., Birch J., Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils. J. Food Compos. Anal., 2013, 30, 26–31.
Google Scholar
 
 
31.
Trautwein E., n-3 Fatty acids – physiological and technical aspects for their use in food. Eur. J. Lipid Sci. Technol., 2001, 103, 45–55.
Google Scholar
 
 
32.
Triki M., Herrero A.M., Rodríguez-Salas L., Jiménez-Colmenero F., Ruiz-Capillas C., Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Contr., 2013, 31, 158–165.
Google Scholar
 
 
33.
Zhang W., Xiao S., Samaraweera H., Lee E.J., Ahn D.U., Improving functional value of meat products. Meat Sci., 2010, 86, SI, 15–31.
Google Scholar
 
 
 
CITATIONS (6):
1.
Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar
Meltem Serdaroğlu, Gamze İpek
Akademik Gıda
 
CrossRef
 
 
2.
Effects of non-meat proteins on the quality of fermented sausages
Ana Velemir, Snježana Mandić, Goran Vučić, Danica Savanović
Foods and Raw Materials
 
CrossRef
 
 
3.
Flaxseed oil-wax oleogels replacement for tallowfat in sucuk samples provided higher concentrations of polyunsaturated fatty acids and aromatic volatiles
Emin Yılmaz, Buse Toksöz
Meat Science
 
CrossRef
 
 
4.
Healthier Meat Products Are Fashionable—Consumers Love Fashion
Vladimir Kurćubić, Slaviša Stajić, Nemanja Miletić, Nikola Stanišić
Applied Sciences
 
CrossRef
 
 
5.
Comparative Effects of Native and Defatted Flaxseeds on Intestinal Enzyme Activity and Lipid Metabolism in Rats Fed a High-Fat Diet Containing Cholic Acid
Paulina M. Opyd, Adam Jurgoński, Jerzy Juśkiewicz, Bartosz Fotschki, Jarosław Koza
Nutrients
 
CrossRef
 
 
6.
Contemporary Speculations and Insightful Thoughts on Buckwheat—A Functional Pseudocereal as a Smart Biologically Active Supplement
Vladimir S. Kurćubić, Slaviša B. Stajić, Vladimir Jakovljević, Vladimir Živković, Nikola Stanišić, Pavle Z. Mašković, Vesna Matejić, Luka V. Kurćubić
Foods
 
CrossRef
 
 
Share
Send by email
RELATED ARTICLE
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
EFFECT OF DIETARY SUPPLEMENTATION WITH EXTRACTED ALFALFA MEAL ON OXIDATION STABILITY OF COOKED HAM
INFLUENCE OF STEAM WATER STERILIZATION PROCESS ON THE CONTENT OF VOLATILE AROMA COMPOUNDS IN MARJORAM (ORIGANUM MAJORANA L.) ESTIMATED WITH GC/MS AND GC/O
QUALITY OF COMMINUTED SAUSAGES MADE WITH FUNCTIONAL PROTEINS
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
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.
© 2006-2024 Journal hosting platform by Bentus
Scroll to top