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4/2018 vol. 68
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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
 
 
 
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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.
 
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CITATIONS (6):
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Fermente Sosis Formülasyonlarında Uygulanan Yenilikçi Yaklaşımlar
Meltem Serdaroğlu, Gamze İpek
Akademik Gıda
 
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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
 
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4.
Healthier Meat Products Are Fashionable—Consumers Love Fashion
Vladimir Kurćubić, Slaviša Stajić, Nemanja Miletić, Nikola Stanišić
Applied Sciences
 
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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
 
 
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