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In the present study, we investigated to what extent soybean was used in industrial and homemade sausage produced in Kosovo, as well as its potential impact on the fatty acid profile. In total, 63 samples, 42 industrial and 21 traditional sausages, were collected either from the market or the production site. All samples were tested by means of real-time PCR for the detection and quantification of soy content, as well as the GC-FID to determine the potential reflection in the fatty acid profile. The presence of soy DNA was detected in 54 out of 63 samples. In total, 41 out of 42 industrial sausage samples were positive for soy DNA, with an average ct value of 22.60 and a standard deviation (SD) of 4.28, whereas 13 out of 21 traditional sausage samples were positive for soy DNA, with a mean ct value of 23.36 and a standard deviation (SD) of 4.56. There was a statistically significant difference in means between industrial sausage and traditional sausage, with p ≤ 0.001 based on CT values (ANOVA test). We investigated the correlation between ct values in real-time PCR for soy DNA with each fatty acid content. There is a moderate correlation of soy DNA ct values with C16:0 palmitin (decrease), C18:0 stearic acid (decrease), C18:1 oleic acid (increase), and overall saturated fatty acids (decrease). With the exception of C14:0 Myristin, C18:1 oleic, and C20:0 Arachin acids and monosaturated fats, the ANOVA test reveals a significant difference in means between groups for the majority of the fatty acids between industrial sausages and traditional sausages. The current study demonstrates that the fatty acid composition of sausages is influenced by the amount of soy present in them. The extent to which other components affect the fatty acid profile is unknown. However, an increase in oleic acid and a decrease in stearic and overall saturated fatty acids are expected. [ABSTRACT FROM AUTHOR]

In this study, some agro-food processing by-products were evaluated as novel food ingredients, that meet the consumer's demand for natural ingredients, and their contributions to chicken-type sausage production were examined. Sausages were formulated with 3% quince waste (QS3), 3% grapefruit waste (GS3), 2% tomato waste (TS2), and 3% tomato waste (TS3). Other ingredients were fresh breast chicken meat, beef tallow, spice mix, ice, NaCl, and NaNO2. Proximate composition and sensory analyses were conducted before the storage. Water activity, pH, TBARS, purge accumulation, and microbiological analyses were performed during the storage. QS3, TS2, and TS3 treatments got appreciated (7.0-7.4 out of 10) sensory scores, while GS3 scored low acceptability (4.0 out of 10) points. Adding food waste significantly reduced purge accumulation; the average purge accumulation of the control sample was 3.70% which is approximately two times higher than food waste added samples. The average TBARS value of the control sample was determined as 0.31 mg MA/kg, and the food waste-added samples were found between 0.57-0.65 mg MA/kg during storage. Total mesophilic aerobic bacteria and yeast-mold load were higher in TS2 and TS3 products; microbial load and TBARS values of food waste affected the product quality. Also, water activity, microbial growth, and purge accumulation amount affected each other during storage.

This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p < 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p < 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages. [ABSTRACT FROM AUTHOR]

Pork carcasses and meat may harbor Salmonella and may contaminate other products during harvest and fabrication. Sources of contamination include manure on hides, environmental contamination, ingredients from external sources, and lymph nodes. Swine lymph nodes are often incorporated into ground meat, as their anatomical location makes removal labor prohibitive. A sausage processing plant in the midwestern United States was sampled monthly (except for December) from May 2021 to April 2022 to enumerate Salmonella and Enterobacteriaceae (EB) throughout the sausage manufacturing process to determine high-risk stages and efficiency of existing in-plant interventions. Salmonella serotypes and antimicrobial susceptibility were evaluated on a subset of isolates recovered at the end phases of sausage production. In each collection, samples were taken from the carcasses of eight sows through 11 stages of sausage manufacturing. A total of 830 samples were cultured. Thirty-four Salmonella were isolated from the final three production stages; of these, there were eleven serotypes. Three isolates displayed resistance to ampicillin, whereas the remainder of the isolates were pan-susceptible to the antimicrobials tested. Salmonella and EB were significantly reduced (p < 0.001) by acid washes at different stages of production, and the results point to the beneficial effects of interventions to lessen Salmonella concentrations in retail products. [ABSTRACT FROM AUTHOR]

This study assessed the nutritional profile of camellia oil through its fatty acid composition, highlighting its high oleic acid content (81.4%), followed by linoleic (7.99%) and palmitic acids (7.74%), demonstrating its excellence as an edible oil source. The impact of beeswax (BW) and glycerol monolaurate (GML) on camellia oil oleogels was investigated, revealing that increasing BW or GML concentrations enhanced hardness and springiness, with 10% BW oleogel exhibiting the highest hardness and springiness. FTIR results suggested that the structure of the oleogels was formed by interactions between molecules without altering the chemical composition. In biscuits, 10% BW oleogel provided superior crispness, expansion ratio, texture, and taste, whereas GML imparted a distinct odor. In sausages, no significant differences were observed in color, water retention, and pH between the control and replacement groups; however, the BW group scored higher than the GML group in the sensory evaluation. The findings suggest that the BW oleogel is an effective fat substitute in biscuits and sausages, promoting the application of camellia oil in food products. [ABSTRACT FROM AUTHOR]

Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers’ health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation-these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness. [ABSTRACT FROM AUTHOR]

Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent lipid peroxidation and microbial spoilage in meat products. The aim of the present study was to investigate the antibacterial and antioxidant activities of BP and the effects of nano/microparticles of bee pollen extract (n/m BP) at a concentration of 125 and 250 mg/100 g meat on the oxidative stability and microbial growth of high‐fat sausage during 30 days of storage at 4°C. The formation of BP particles in the nano/micro range was confirmed by scanning electron microscopy. High concentrations of total phenolic compounds (28.26 ± 0.10 mg GAE/g BP) with antioxidant activity (EC50 = 5.4 ± 0.07 mg/mL) were detected in BP. Based on the microdilution assay, the minimum inhibitory concentration of n/m BP for all test bacteria was 1000 (μg/mL) and the minimum bactericidal concentration of n/m BP was 2000 (μg/mL) for Staphylococcus aureus and Bacillus cereus and 4000 (μg/mL) for Escherichia coli and Pseudomonas aeruginosa. The n/m BP treatment (250 mg/100 g meat) showed a higher pH value (p <.05) and lower TBARS values (p <.05) than the ascorbic acid treatment (100 mg/100 g meat) and the control during the storage period. The microbial analysis showed that the addition of n/m BP led to a significant decrease (p <.05) in the total bacterial count, coliforms, S. aureus, and fungal population compared to the other samples. The results show that the addition of n/m BP (125 mg/100 g) can improve the texture, taste, and overall acceptability of the sausage compared to the control sample. In conclusion, this study suggests that BP can replace synthetic antioxidants in high‐fat sausages at the nano/microparticle level. [ABSTRACT FROM AUTHOR]

The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing combinations were applied to improve the robustness of the model. The partial least squares regression model, employing the full reflectance spectrum with pre-treatment of the standard normal variate, showed calibration coefficients of determination (Rc2) of 0.6160 and a root mean square error of calibration (RMSEC) of 2.8130%. For the first time, prediction maps developed via HSI visualized the distribution of moisture content in the immersion vacuum-cooled sausages with unique modified casings in response to fluctuating storage conditions. The prediction maps showed exact parts with high water content, which will help us to monitor and prevent mold growth. The combination of HSI with multivariate analysis not only quantifies changes in moisture content but also visually represents them in response to various casing treatments under different storage conditions, illustrating the significant potential for real-time inspection and early mold detection in sausages within the processed meat industry. [ABSTRACT FROM AUTHOR]

The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support the demand for human food. This study aimed to investigate the sensory and nutritional characteristics of a sausage made from the fillet of the native fish Old Blue (Andinoacara rivulatus) to stimulate the local economy. A multifactorial A*B*C design was used, with Factor A being rearing systems (wild and farmed), Factor B being types of protein (quinoa meal and soybean meal), and Factor C being lipids of animal (pork fat) and vegetable (sunflower oil) origin. Highly significant differences were observed in all formulas, according to Tukey (p < 0.05). The highest protein percentage was with soybean flour at 11.24%, while quinoa flour had 10.80% of the product. In sensory characteristics, the best attributes were for texture in the mouth with a hedonic scale from 0 to 5, with 4.2 firmness being mostly acceptable, odor at 4.5, the aromatic attribute with the highest and best value, and color was the clearest at 4.3 acceptability. The flavor was 4.3, mostly more pleasant according to the tasters. The yield of farmed fillets was 23.16% compared to wild 13.89%, and the balance of sausage yield was 393 g with a yield of 76.33% of the total weight. Microbiological analysis of the sausage with the native species showed the absence of pathogenic microorganisms. A commercial shelf life of 30 days was also established for the sausage, demonstrating an added value through this processing, allowing its exploitation in areas further away from the fishing sites and, thus, a greater possibility of social development in the area. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Community Service & Empowerment is the property of Journal of Community Service & Empowerment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, fat, or protein content, but the control samples consistently had the highest total volatile nitrogen (TVN) levels. The peroxide test revealed a significant difference between the control and extract samples. Sensory analysis indicated a significant difference between the control and the 200 and 300 ppm extracts (P

Introduction In recent years, increasing consumer awareness of the dangers of consuming high-fat products, sensitivity to proper nutritional patterns and the impact of health factors has increased consumer demand for low-fat or free-fat foods. Scientific researchers have provided a great quantity of evidence between the consumption of high-fat products and the development of diseases such as obesity, hardening of the arteries, chronic hypertension, etc. Fat removal is not an easy task because fat, in addition to nutritional aspects, affect rheological and sensory properties such as mouth feel and texture properties of the final product. Using alternative materials that can be completely or partially replaced fat in the formulation of low-fat products by imitating the properties of fat is great important. Unlike fat, which its high consumption causes many problems; fiber can play a vital role in many of the nutritional, functional, and sensory properties of food products, Some types of fiber act as fat substitutes, while producing less energy, provide a large effect of fat function properties. Increasing consumption of easy-cook meat products such as sausages induced replacement the fat content in the formulation of these products, by fat substitutes such as maltodextrin. The aim of this study was to evaluate the chemical and sensory properties of low fat German sausages produced by maltodextrin. Materials and Methods In this study, 0, 6, 12, and 18% of fat was replaced by maltodextrin in the formulation of German sausage. The chemical and sensory properties were then investigated. Chemical properties including moisture, protein, ash, and fat were accomplished according to the ISIRI standard. Evaluation of sensory properties was done by 5-point hedonic method according to Click et al. (2006). Data analysis was performed using SPSS software in a completely randomized design with a 95% confidence level. Results and Discussion The results showed that with increasing the level of maltodextrin, the amount of moisture, ash, and starch of sausage samples increased significantly. As the concentration of maltodextrin increased, the protein content of the samples decreased. The highest protein content observed in the control sample and the sample contained 6% maltodextrin and in contrary, the lowest protein content was in the sample containing 18% maltodextrin and there was no statistically significant difference between the test samples (p>0.05). Changes in maltodextrin concentrations had a significant effect on the fat content of sausage samples so that with increasing the concentration of maltodextrin in the sausage formulation, the fat content of the samples decreased (p≤0.05). Also, with increasing the percentage of maltodextrin replacement in German sausage samples, the cooking yield decreased significantly (p≤0.05). In the evaluation of sensory properties, it was found that the use of maltodextrin reduced the score in all parameters studied so that the lowest score in terms of color, texture, flavor, and total acceptance of sausage samples was related to sample with 18% maltodextrin replacement. Conclusion The vital role of the effect of dietary fiber on improving and managing the health has been proven by researchers for many years. Due to the need to reduce fat in products such as sausages, which considered as a popular meat product and based on the results observed in the present study, it is recommended to use maltodextrin fiber at the level of 6% as a fat substitute in the formulation of German sausages.

In the present study, we investigated to what extent soybean was used in industrial and homemade sausage produced in Kosovo, as well as its potential impact on the fatty acid profile. In total, 63 samples, 42 industrial and 21 traditional sausages, were collected either from the market or the production site. All samples were tested by means of real-time PCR for the detection and quantification of soy content, as well as the GC-FID to determine the potential reflection in the fatty acid profile. The presence of soy DNA was detected in 54 out of 63 samples. In total, 41 out of 42 industrial sausage samples were positive for soy DNA, with an average ct value of 22.60 and a standard deviation (SD) of 4.28, whereas 13 out of 21 traditional sausage samples were positive for soy DNA, with a mean ct value of 23.36 and a standard deviation (SD) of 4.56. There was a statistically significant difference in means between industrial sausage and traditional sausage, with p ≤ 0.001 based on CT values (ANOVA test). We investigated the correlation between ct values in real-time PCR for soy DNA with each fatty acid content. There is a moderate correlation of soy DNA ct values with C16:0 palmitin (decrease), C18:0 stearic acid (decrease), C18:1 oleic acid (increase), and overall saturated fatty acids (decrease). With the exception of C14:0 Myristin, C18:1 oleic, and C20:0 Arachin acids and monosaturated fats, the ANOVA test reveals a significant difference in means between groups for the majority of the fatty acids between industrial sausages and traditional sausages. The current study demonstrates that the fatty acid composition of sausages is influenced by the amount of soy present in them. The extent to which other components affect the fatty acid profile is unknown. However, an increase in oleic acid and a decrease in stearic and overall saturated fatty acids are expected.

Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is necessary to facilitate their chemical conversion to NO. This study aimed to investigate the effect of the reducing properties of whey protein hydrolysate (WPH) on the reddening of cured meat products. Cured and cooked sausage models were treated with WPH, which enhanced the reddening of the meat color and increased the a* value in the models compared with that of the controls. Additionally, ethanol-extracted WPH induced Fe3⁺ reduction, lowered oxidation–reduction potential, and decreased nitrite (NO2−) levels. Moreover, ethanol-extracted WPH promoted the formation of NOMb in myoglobin solution. This effect was also observed when ethanol-extracted WPH treated with maleimide was used, implying that certain peptides rather than the thiol group of WPH are involved in promoting NOMb formation. Furthermore, the peptides that decreased NO2− levels were isolated from ethanol-extracted WPH, identified, and synthesized. These synthesized peptides, particularly the FFVAPFPEVFGK peptide, showed NO2−-reducing activity. Hence, WPH may promote the coloration of cured meat products through the reducing potential of the peptides contained within. [ABSTRACT FROM AUTHOR]

IntroductionThe incorporation of Staphylococcus xylosus in sausage production is hypothesized to affect various physicochemical properties and flavor profiles of sausages. This study aimed to evaluate the simulation of these features in a sausage model and establish its applicability for in vitro studies.MethodsBoth a control and an experimental model, inclusive of Staphylococcus xylosus, were assessed for changes in physicochemical indexes (pH and water activity, Aw) and the concentration of flavoring components (esters and aldehydes). Thiobarbituric acid reactive substances (TBARS) values were also measured to evaluate lipid oxidation.ResultsThe introduction of Staphylococcus xylosus resulted in no significant changes in pH and Aw between the sausage and the model. However, there was a considerable increase in the content of volatile flavor compounds, specifically esters and aldehydes, in the experimental groups compared to the control. Additionally, the TBARS values in experimental groups were significantly lower than those in the control group at the end of the testing period.DiscussionThe findings indicate that Staphylococcus xylosus plays a critical role in enhancing the flavor profile of sausages through the increased synthesis of volatile compounds and inhibiting fat oxidation. The sausage model effectively simulated the physicochemical and flavor index responses, demonstrating its potential utility for further in vitro research on sausage fermentation and preservation techniques.

IntroductionAn investigation was conducted using a hyperspectral imaging (HSI) system to non-invasively estimate adenosine triphosphate (ATP) content in vacuum packaged sausages in different modified casing treatments added with orange extracts after a year of storage at 4°C.MethodsVarious pre-processing combinations were applied to the spectra to enhance the performance of partial least squares regression (PLSR).Results and discussionPLSR models, utilising the full absorbance spectrum with pre-treatment of standard normal variate combined with 1st derivative,exhibited prediction coefficients of determination (Rp2) reaching up to 0.6629. A distribution map developed through MATLAB was employed to display the location and concentration of ATP content in these unique sausages for the first time. The integration of HSI and multivariate analysis not only quantifies but also visually represents the changes in ATP content response to the different casing treatments, demonstrating the significant potential for real-time inspection in the processed meat industry.

ABSTRACT. Penelitian ini bertujuan untuk mengevaluasi penggunaan ekstrak daun senduduk sebagai antioksidan sosis daging sapi selama penyimpanan suhu ruang. Sebanyak 40 g bubuk daun senduduk dimaserasi dalam air destilata (1:4; b/v) selama 24 jam pada suhu kamar, disaring, kemudian di-freeze dry. Lima perlakuan diaplikasikan, yaitu kontrol yang mengandung daging sapi, minyak nabati, susu skim bubuk, tepung tapioka, garam, fosfat, es, dan bumbu-bumbu (P1); formula kontrol ditambah dengan butylated hydroxytoluene 0,01% (P2), formula kontrol ditambah ekstrak daun senduduk 0,5% (P3), formula kontrol ditambah ekstrak daun senduduk 0,75% (P4), dan formula kontrol ditambah ekstrak daun senduduk 1% (P5). Variabel yang diamati adalah susut masak, daya mengikat air, aktivitas antioksidan, nilai Tio barbituric acid reactive substances (TBARS). Hasil penelitian menunjukkan bahwa penambahan ekstrak daun senduduk menurunkan susut masak sosis dan tanpa memengaruhi karakteristik daya mengikat air. Penambahan ekstrak daun senduduk mampu meningkatkan daya hambat terhadap radikal bebas dan kapasitas antioksidan serta menekan nilai TBARS. Selama penyimpanan suhu pada ruang hingga 10 jam, aktivitas antioksidan mengalami penurunan tetapi tidak memengaruhi nilai TBARS. Kesimpulan dari hasil penelitian ini adalah penggunaan ekstrak daun senduduk hingga 1% dari berat daging dapat menekan oksidasi yang setara dengan butylated hydroxytoluene 0,01% pada sosis selama penyimpanan suhu ruang 10 jam. (Reducing oxidation in beef sausage during room temperature storage by adding senduduk (Melastoma malabathricum L.) leaf extract) ABSTRAK. This study aimed to evaluate the use of senduduk leaf extracts as an antioxidant beef sausage during room temperature storage. A-40 g powder was macerated with distilled water (1:4; w/v) for 24 h at room temperature, filtered, and then was freeze-dried. Five treatments were employed including control containing beef, vegetable oil, skimmed milk powder, tapioca, salt, phosphate, ice, and seasons (P1); control added butylated hydroxytoluene 0.01% (P2); senduduk leaf extract 0.5% (P3); senduduk leaf extract 0.75% (P4); and senduduk leaf extract 1% (P5). Variables observed were cooking loss, water holding capacity, antioxidant activity, and Tio barbituric acid reactive substances (TBARS). The results showed the addition of senduduk leaf extract could decrease the cooking loss without any effect on the water-holding capacity of the sausages. The addition of senduduk leaf extract increase the scavenging activity and antioxidant capacity and reduced TBARS value of the sausages. During storage, the antioxidant activity of the sausages diminished with no affect the TBARS value. It could be concluded that the addition of senduduk leaf extract 1% could retard lipids oxidation of the sausage and the capability was equal to butylated hydroxytoluene 0.01 during 10 hours of storage.

This study investigated the process optimization of sausage produced from rabbits. Response surface methodology was used to investigate the effect of cooking time (45-60 minutes), frying temperature (170-190 °C) and frying time (45-60 minutes) resulting into seventeen experimental runs. The rabbit meat was pre-cooked and frying was carried out using an electric deep fryer with a temperature control of ±10 °C. Proximate composition (moisture content, total ash, crude fat, crude fibre, crude protein and total carbohydrate content) colour (lightness, redness and yellowness) and textural properties (hardness, springiness, adhesiveness, cohesiveness and chewiness) was carried out on the sausage from rabbit meat using standard laboratory procedures. The moisture content, total ash, crude fat, crude fibre, crude protein and total carbohydrate content ranged from 56.98-59.64%, 0.93-5.92%, 13.41-17.18%, 0.32-2.41%, 12.53-15.60% and 5.37-9.41%. Also, the range of values for lightness, redness and yellowness were: 31.08-45.33, 2.58-6.83 and 10.31-20.32 respectively. However, cooking time, frying temperature and frying time had no significant (p>0.05) effect on hardness, springiness, adhesiveness, cohesiveness and chewiness respectively. The study shows that proximate composition and colour properties of sausage produced from rabbit meat were significantly affected by the independent variables (cooking time, frying temperature and frying time). However, the optimum condition of leading to desirable proximate composition, colour and textural properties is 45minutes of cooking time, 180 °C of frying temperature and 9 minutes of frying time.

Abstract Some fungi have been domesticated for food production, with genetic differentiation between populations from food and wild environments, and food populations often acquiring beneficial traits through horizontal gene transfers (HGTs). Studying their adaptation to human‐made substrates is of fundamental and applied importance for understanding adaptation processes and for further strain improvement. We studied here the population structures and phenotypes of two distantly related Penicillium species used for dry‐cured meat production, P. nalgiovense, the most common species in the dry‐cured meat food industry, and P. salamii, used locally by farms. Both species displayed low genetic diversity, lacking differentiation between strains isolated from dry‐cured meat and those from other environments. Nevertheless, the strains collected from dry‐cured meat within each species displayed slower proteolysis and lipolysis than their wild conspecifics, and those of P. nalgiovense were whiter. Phenotypically, the non‐dry‐cured meat strains were more similar to their sister species than to their conspecific dry‐cured meat strains, indicating an evolution of specific phenotypes in dry‐cured meat strains. A comparison of available Penicillium genomes from various environments revealed HGTs, particularly between P. nalgiovense and P. salamii (representing almost 1.5 Mb of cumulative length). HGTs additionally involved P. biforme, also found in dry‐cured meat products. We further detected positive selection based on amino acid changes. Our findings suggest that selection by humans has shaped the P. salamii and P. nalgiovense populations used for dry‐cured meat production, which constitutes domestication. Several genetic and phenotypic changes were similar in P. salamii, P. nalgiovense and P. biforme, indicating convergent adaptation to the same human‐made environment. Our findings have implications for fundamental knowledge on adaptation and for the food industry: the discovery of different phenotypes and of two mating types paves the way for strain improvement by conventional breeding, to elucidate the genomic bases of beneficial phenotypes and to generate diversity.

ABSTRACTThe intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects of heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, or 75°C), sodium nitrite level (80 or 250 ppm), and frozen storage period (≤3 days or 4 weeks) on the residual nitrite, pigments, and curing efficiency of chicken sausages. The results indicated that the electrical conductivities of samples were sufficiently high for ohmic heating. The extension of frozen storage duration to 4 weeks could substantially lessen the residual nitrites in all sausage samples compared to less than 3 days of storage, particularly for the raw sausage. The total pigment, nitrosylhemochrome, and curing efficiency values of the normal-sodium nitrite sausages were considerably higher than their counterparts, especially for the samples heated at high temperatures. Almost all attributes of the sausages were rather similar among the three heating techniques.

Pork carcasses and meat may harbor Salmonella and may contaminate other products during harvest and fabrication. Sources of contamination include manure on hides, environmental contamination, ingredients from external sources, and lymph nodes. Swine lymph nodes are often incorporated into ground meat, as their anatomical location makes removal labor prohibitive. A sausage processing plant in the midwestern United States was sampled monthly (except for December) from May 2021 to April 2022 to enumerate Salmonella and Enterobacteriaceae (EB) throughout the sausage manufacturing process to determine high-risk stages and efficiency of existing in-plant interventions. Salmonella serotypes and antimicrobial susceptibility were evaluated on a subset of isolates recovered at the end phases of sausage production. In each collection, samples were taken from the carcasses of eight sows through 11 stages of sausage manufacturing. A total of 830 samples were cultured. Thirty-four Salmonella were isolated from the final three production stages; of these, there were eleven serotypes. Three isolates displayed resistance to ampicillin, whereas the remainder of the isolates were pan-susceptible to the antimicrobials tested. Salmonella and EB were significantly reduced (p < 0.001) by acid washes at different stages of production, and the results point to the beneficial effects of interventions to lessen Salmonella concentrations in retail products.

This study utilized gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile flavor compounds present in various commercially available sausages. Additionally, it conducted a comparative assessment of the distinctions among different samples by integrating sensory evaluation with textural and physicochemical parameters. The results of the GC-IMS analysis showed that a total of 65 volatile compounds were detected in the four samples, including 12 hydrocarbons, 11 alcohols, 10 ketones, 9 aldehydes, 12 esters, and 1 acids. Fingerprinting combined with principal component analysis (PCA) showed that the volatiles of different brands of sausages were significantly different (p < 0.05). The volatiles of S1 and S4 were more similar and significantly different from the other two samples (p < 0.05). Among them, there were 14 key volatile substances in the four samples, of which 3-hydroxy-2-butanone and diallyl sulfide were common to all four sausages. Combined textural and sensory evaluations revealed that smoked sausages exhibited superior characteristics in resilience, cohesiveness, springiness, gumminess, and chewiness. Additionally, smoked sausages were found to be more attractive in color, moderately spicy, and salty, while having a lower fat content. In conclusion, smoked sausages are preferred by consumers over flavored oil sausages.

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness.

Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers’ health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation—these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell.

Fish and algae (seaweed) are abundant commodities in Yogyakarta. The potential for high fiber sausages which have advantages needs to be socialized to the public. The aim of this activity is outreach including education and training for housewives in the hamlet of Bokesan, Sindumartani, Ngemplak, Sleman, Yogyakarta. This area already has local potential for tilapia cultivation. Housewives in Bokesan hamlet are members of the Mina Mandiri business group. The processed tilapia fish product that has been developed is tilapia fish chips or crispy tilapia. With the abundant availability of tilapia in the area, the So Ikie product (tilapia-algae fish sausage) will be developed. The Mina Mandiri business group needs insight into healthy food, So Ikie high fiber sausage products, So Ikie processing skills, packaging and labeling to increase Nutripreneurship empowerment. Nutripreneurship empowerment is carried out by providing education and training. The education provided includes material about healthy food, healthy lifestyles, and Nutripreneurship through diversification of tilapia-based preparations. The training provided is the practice of processing tilapia-algae fish sausage products as a diversification of tilapia-based products. The participants took part in community service activities with enthusiasm and enthusiasm. Empowerment of Nutripreneurship partners can be seen in increasing insight, skills, motivation and commitment to carrying out Nutripreneurship. This is demonstrated by the results of pre and posttest assessments, the quality of practical products, evaluation of activity implementation, and the implementation of follow-up programs independently by partners. The independent follow-up program implemented includes production activities resulting from training.

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period. [ABSTRACT FROM AUTHOR]

Copyright of National Nutrition Journal / Media Gizi Indonesia is the property of Universitas Airlangga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Some fungi have been domesticated for food production, with genetic differentiation between populations from food and wild environments, and food populations often acquiring beneficial traits through horizontal gene transfers (HGTs). Studying their adaptation to human‐made substrates is of fundamental and applied importance for understanding adaptation processes and for further strain improvement. We studied here the population structures and phenotypes of two distantly related Penicillium species used for dry‐cured meat production, P. nalgiovense, the most common species in the dry‐cured meat food industry, and P. salamii, used locally by farms. Both species displayed low genetic diversity, lacking differentiation between strains isolated from dry‐cured meat and those from other environments. Nevertheless, the strains collected from dry‐cured meat within each species displayed slower proteolysis and lipolysis than their wild conspecifics, and those of P. nalgiovense were whiter. Phenotypically, the non‐dry‐cured meat strains were more similar to their sister species than to their conspecific dry‐cured meat strains, indicating an evolution of specific phenotypes in dry‐cured meat strains. A comparison of available Penicillium genomes from various environments revealed HGTs, particularly between P. nalgiovense and P. salamii (representing almost 1.5 Mb of cumulative length). HGTs additionally involved P. biforme, also found in dry‐cured meat products. We further detected positive selection based on amino acid changes. Our findings suggest that selection by humans has shaped the P. salamii and P. nalgiovense populations used for dry‐cured meat production, which constitutes domestication. Several genetic and phenotypic changes were similar in P. salamii, P. nalgiovense and P. biforme, indicating convergent adaptation to the same human‐made environment. Our findings have implications for fundamental knowledge on adaptation and for the food industry: the discovery of different phenotypes and of two mating types paves the way for strain improvement by conventional breeding, to elucidate the genomic bases of beneficial phenotypes and to generate diversity. [ABSTRACT FROM AUTHOR]

Sheep bones are a rich resource in China, but their deep processing is limited by outdated technology. Sausages are popular among various consumer groups due to their unique flavor. The purpose of this study was to optimize the preparation process of fermented-enzymatic sheep bone powder and develop calcium-fortified functional sausages with an excellent flavor, aroma, and taste. In this experiment, the fermented-enzymatic sheep bone powder was prepared by optimizing the two-bacterial fermentation process of Lactobacillus Plantarum BNCC336421 and Pediococcus Pentosaceus BNCC193259. The nutritional indexes and micro-structure were analyzed. Additionally, different ratios of fermented sheep bone powder were added into the sausages to investigate their effects on the nutritional indexes, physicochemical properties, and organoleptic quality of the sausages. The results showed that the optimal process conditions for the fermented sheep bone sludge were as follows: a strain inoculation of 3%; a compounding ratio of 1:1; a bone sludge concentration of 1:20; and fermentation time of 24 h. Under these conditions, the Ca2+ content and protein hydrolysis degree of the sheep bone were 2441.31 mg/100 mL and 23.78%, respectively. The fermented sheep bone powder analyzed using SEM, and the particle size analysis showed it was loose and porous with a small particle size. The addition of fermented sheep bone powder to the sausage increased its amino acid and calcium ion contents, improved the texture indexes such as cohesion, and enhanced both the L* value and sensory scores. The best result was observed in the 1% group (p < 0.05). It serves as a data source for developing fermented sheep bone powder and its application in sausage, offering a fresh idea and approach to achieving the high-value utilization of sheep bone. [ABSTRACT FROM AUTHOR]

Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D. gigas with two strains, Lacticaseibacillus casei and Staphylococcus carnosus, that have been approved for use in meat processing, and studied their impact on the quality of the product. Compared with the uninoculated samples, inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to significantly reduce pH during fermentation. The plate counting results showed that L. casei may have adapted well to the environment in the inoculated groups, while the growth of Staphylococcus may have been inhibited in the mixed inoculated group. 16s rRNA sequencing confirmed that inoculation significantly altered the bacterial composition of squid surimi sausages. Both inoculation with L. casei and mixed inoculation with L. casei and S. carnosus were able to inhibit the accumulation of the main biogenic amines, and in the mixed inoculated group, the main biogenic amines were lower. Compared with unfermented squid surimi sausages, mixed inoculation changed the texture, gel properties, color, and appearance of squid surimi sausages. These results showed that mixed inoculation can not only ensure safety, but also improve the quality of squid surimi sausages. [ABSTRACT FROM AUTHOR]

IntroductionOne of the synthetic and harmful preservatives used in sausage formulation is sodium nitrite. This compound helps to increase the shelf life and marketability of meat products by preventing the growth of anaerobic bacteria, especially clostridium, exerting an antioxidant effect, stabilizing the red color of meat and improving the taste. Despite these benefits, sodium nitrite is very dangerous for health and it can cause malignant diseases. For this reason, it is necessary to replace this substance using a natural preservative. Pigments extracted from aquatics such as astaxanthin due to having antioxidant activity, antimicrobial properties and pink color may be a good substitute for sodium nitrite. However, these pigments must be nanoencapsulated at first due to their sensitivity to food processing conditions, including high temperatures. The aim of the current research at the first was to extract astaxanthin from Haematococcus pluvialis microalgae using the acid-acetone method and pigment nanoencapsulation using maltodextrin-sodium caseinate combined coating. Then, sodium nitrite in the sausage formulation was replaced by the carrier nanocapsules with different proportions and oxidative and microbial spoilage tests, color and sensory evaluations were performed for different treatments. Materials and MethodsAt first, astaxanthin pigment was extracted from Haematococcus pluvialis using the acid-acetone technique. Then, the extracted pigment was nanoencapsulated using maltodextrin-sodium caseinate combined coating and the resulting (carrier) nanocapsules in the form of treatments A (120 mg/kg sodium nitrite), B (120 mg/kg nanocapsules carrying astaxanthin), C (90 mg/kg sodium nitrite+30 mg/kg nanocapsules carrying astaxanthin), D (60 mg/kg sodium nitrite+60 mg/kg nanocapsules carrying astaxanthin) and E (30 mg/kg sodium nitrite+90 mg/kg nanocapsules carrying astaxanthin) were replaced sodium nitrite in the sausage formulation. These treatments were evaluated in terms of oxidative and microbial spoilage, color indices and sensory properties during 28 days of storage at refrigerator along with the control (without sodium nitrite and carrier nanocapsules). This research was conducted in a completely randomized design. Data were analyzed by one-way analysis of variance and the difference between the means was evaluated by Duncan's test at 95% confidence level. Results and DiscussionAccording to the results, the lowest levels of thiobarbituric acid and peroxide value during the storage period were related to treatments B, E and D (p>0.05). Treatments A and C had no significant difference in terms of thiobarbituric acid and peroxide value until day 14 (p>0.05), but with increasing storage time, this difference became significant and treatment A showed higher values (p0.05) during the storage period (p0.05) were ranked next (p

The fat content of traditional sausage was usually high, which did not meet the demand of low-fat healthy consumption and development. It was of great significance to study fat substitutes and make new low-fat sausage products. This study used pig leg meat as raw material and replaced 10%, 30% and 50% of fat in the original sausage ratios with pitaya fruit to analyze its effects on sausage protein solubility, colour difference, sensory quality, sulfhydryl content, surface hydrophobicity, fluorescence intensity, acid value and thiobarbituric acid reactive substances values (TBARs). The results showed that the total protein, myoplasmic protein and myofibrillar protein solubility were increased significantly with the increasing pitaya proportion (P

The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing combinations were applied to improve the robustness of the model. The partial least squares regression model, employing the full reflectance spectrum with pre-treatment of the standard normal variate, showed calibration coefficients of determination (Rc2) of 0.6160 and a root mean square error of calibration (RMSEC) of 2.8130%. For the first time, prediction maps developed via HSI visualized the distribution of moisture content in the immersion vacuum-cooled sausages with unique modified casings in response to fluctuating storage conditions. The prediction maps showed exact parts with high water content, which will help us to monitor and prevent mold growth. The combination of HSI with multivariate analysis not only quantifies changes in moisture content but also visually represents them in response to various casing treatments under different storage conditions, illustrating the significant potential for real-time inspection and early mold detection in sausages within the processed meat industry.

The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support the demand for human food. This study aimed to investigate the sensory and nutritional characteristics of a sausage made from the fillet of the native fish Old Blue (Andinoacara rivulatus) to stimulate the local economy. A multifactorial A*B*C design was used, with Factor A being rearing systems (wild and farmed), Factor B being types of protein (quinoa meal and soybean meal), and Factor C being lipids of animal (pork fat) and vegetable (sunflower oil) origin. Highly significant differences were observed in all formulas, according to Tukey (p < 0.05). The highest protein percentage was with soybean flour at 11.24%, while quinoa flour had 10.80% of the product. In sensory characteristics, the best attributes were for texture in the mouth with a hedonic scale from 0 to 5, with 4.2 firmness being mostly acceptable, odor at 4.5, the aromatic attribute with the highest and best value, and color was the clearest at 4.3 acceptability. The flavor was 4.3, mostly more pleasant according to the tasters. The yield of farmed fillets was 23.16% compared to wild 13.89%, and the balance of sausage yield was 393 g with a yield of 76.33% of the total weight. Microbiological analysis of the sausage with the native species showed the absence of pathogenic microorganisms. A commercial shelf life of 30 days was also established for the sausage, demonstrating an added value through this processing, allowing its exploitation in areas further away from the fishing sites and, thus, a greater possibility of social development in the area.

ABSTRACT: The purpose of the present study was to characterize the chemical composition, lipid oxidation, and physical characteristics of fresh sausages produced with meat from the pectoralis major muscle affected by deep pectoral myopathy. For the characterization of myopathy, samples were collected from broiler chickens slaughtered between 42- and 46-days old in a slaughterhouse in the state of São Paulo. The experiment consisted of samples from pectoralis major muscle of birds affected or not by DPM (normal—absence of myopathy and DPM category 3—progressive degeneration of the pectoralis minor with a greenish appearance). After classification of the samples, a part of raw products with the pectoralis minor removed, was submitted to microbiological and physical analyses for the characterization of DPM. Afterward, only the pectoralis major muscle was used to manufacture fresh sausages and 2 groups were established. The evaluated parameters were: color, pH, water-holding capacity (WHC), cooking loss (CL), shear force (SF), water activity (Aw), and chemical composition. Meat pH was higher (P < 0.05) in meats with DPM, however, WHC values were lower (71.92%), which made CL value increase (25.31%). In addition, the coloring increased and the technological characteristics of raw breasts were less favorable with the presence of DPM. All fresh sausages’ color (except a* higher control group), pH, and Aw values were higher in DPM group. No effect on SF values was observed between fresh sausages. In chemical composition, only protein content increased in fresh sausages with DPM. Microbiological analyses did not indicate bacterial contamination of raw samples and fresh sausages. Data obtained in the present study suggest fresh sausages produced with breasts affected by DPM are a viable alternative and may confer more favorable qualitative characteristics to sausages than the raw marketed meat.

The United States Department of Agriculture–Food Safety Inspection Service (USDA-FSIS) performance standards require that manufacturers of fermented beef sausages validate their processes to achieve a 5-log reduction of Escherichia coli O157:H7 and Shiga toxin–producing E. coli (STEC). Most processors rely on rapid fermentation to a low pH and a mild heat treatment to achieve the lethality performance standard. However, this process alters the sensorial characteristics of traditional fermented sausages. An alternative method to achieve lethality using high-pressure processing (HPP) during the manufacture of summer sausage with higher pH (5.0) and minimal heat treatment was evaluated. Sausages inoculated with circa 9.1 log CFU/g of E. coli O157:H7 and 8.9 log CFU/g of STEC were fermented to target pH values of 4.6 or 5.0. Subsequently, fermented sausages were heated to endpoint temperatures of 54.4°C, 48.9°C, or 43.3°C to the total process treatments of (1) Process A: pH 4.6 and 54.4°C, simulated cold air chilling, (2) Process B: pH 5.0 and 54.4°C, simulated cold air chilling, (3) Process C: pH 5.0 and 54.4°C, ice bath chilling, (4) Process D: pH 5.0 and 48.9°C, ice bath chilling, and (5) Process E: pH 5.0 and 43.3°C, ice bath chilling. After processing, the product was subjected to HPP (586 MPa; 4°C±2°C) for hold times of 1, 150, or 300 s and a nontreated (no HPP) control. All treatments subjected to HPP for 150 and 300 s reduced (P≤0.05) E. coli (O157:H7 and STEC) populations by>5.0 log CFU/g and >7.5 logCFU/g, respectively. The use of HPP allows for the production of more mild beef summer sausage (pH 5.0 and a mild thermal treatment of 43.3°C) while still achieving USDA-FSIS performance standards for lethality.

Demand for food, such as ready to eat food which is easy to consume with as long as possible shelf life, has continuously increased due to the modernization and growth of the human population. Sliced meat products that were normally packed and placed on the market in vacuum packaging, were packed in MAP with the aim of extending the shelf life. The research objective of this study was to determine the microbiological parameters and sensory characteristics of 6 sliced meat products packaged in modified atmosphere (smoked pork loin with added water, Budim sausage, Kamendin pancetta, Smoked pork neck with added water, Kulen, Ham for pizza with added water) during the expected shelf life. This study included sensory analysis and microbiological parameters (Listeria monocytogenes, Enterobacteriaceae and total aerobic mesophilic microorganisms). All samples of sliced meat products packaged in modified atmosphere had satisfactory microbiological and sensory characteristics during the expected shelf life which ranged from 30 to 90 days. [ABSTRACT FROM AUTHOR]

This study investigated the process optimization of sausage produced from rabbits. Response surface methodology was used to investigate the effect of cooking time (45-60 minutes), frying temperature (170-190 °C) and frying time (45-60 minutes) resulting into seventeen experimental runs. The rabbit meat was pre-cooked and frying was carried out using an electric deep fryer with a temperature control of ±10 °C. Proximate composition (moisture content, total ash, crude fat, crude fibre, crude protein and total carbohydrate content) colour (lightness, redness and yellowness) and textural properties (hardness, springiness, adhesiveness, cohesiveness and chewiness) was carried out on the sausage from rabbit meat using standard laboratory procedures. The moisture content, total ash, crude fat, crude fibre, crude protein and total carbohydrate content ranged from 56.98-59.64%, 0.93-5.92%, 13.41-17.18%, 0.32-2.41%, 12.53-15.60% and 5.37-9.41%. Also, the range of values for lightness, redness and yellowness were: 31.08-45.33, 2.58-6.83 and 10.31-20.32 respectively. However, cooking time, frying temperature and frying time had no significant (p>0.05) effect on hardness, springiness, adhesiveness, cohesiveness and chewiness respectively. The study shows that proximate composition and colour properties of sausage produced from rabbit meat were significantly affected by the independent variables (cooking time, frying temperature and frying time). However, the optimum condition of leading to desirable proximate composition, colour and textural properties is 45minutes of cooking time, 180 °C of frying temperature and 9minutes of frying time. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkish dry fermented sausage), the use of sheep tail fat (beef fat-control, sheep tail fat and beef fat + sheep tail fat) and the ripening rate (slow or fast) on the microbiological, physicochemical and sensorial changes during the ripening of sucuk. L. plantarum GM77 as a monoculture or mixed culture with S. xylosus GM92 exhibited good growth during fermentation and following days of ripening. S. xylosus GM92 remained at the inoculation level of 106 CFU/g. L. plantarum GM77 as a monoculture inhibited the growth of spontaneous Micrococcus/Staphylococcus in both the slow and fast ripening conditions. In the presence of L. plantarum GM77, the pH value decreased under 5.0 after the first three days of fermentation. The fast ripening yielded a lower mean aw and TBARS values compared to the slow ripening. Regarding TBARS value, the lowest mean value was determined in the presence of L. plantarum GM77 + S. xylosus GM92. The use of sheep tail fat caused an increase in TBARS; the highest mean value was determined in sucuk prepared with only sheep tail fat. The groups with L. plantarum GM77 yielded a higher mean L* value, while the highest a* value was determined in the group with L. plantarum GM77 + S. xylosus GM92. In addition, fast ripening caused an increase in the a* value. The L*, a* and b* values were not affected by the use of sheep tail fat. L. plantarum GM77 + S. xylosus GM92 groups demonstrated the best results in terms of general acceptability in both slow and fast ripening. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this research, an active packaging system with antioxidant properties has been designed for the shelf life extension of sausage. Cotton linter-based fibrous casing has been coated with thyme and rosemary extract with different percentages (0, 2, 4, and 6%). The water vapor permeability rate, extract loading on the casing, total phenolic content, DPPH radical scavenging activity and migration of phenolic compounds were determined in developed casings. Lipid oxidation (TBARS), film color and sensory properties of packed sausage were assessed during 2 months in cold storage (4 ± 1°C). Casings containing 0 and 2% of thyme and rosemary extract showed the most hydrophobic and the lowest water vapor permeability. Phenolic compounds migration was different from 60 to 191 (mg Gallic acid /g) and the result showed that releasing extent and rate of both extracts were significant (p < 0.05). Fibrous casing loaded with 6% thyme extract showed the highest antioxidant activity (1.01 mg malondialdehyde/ kg). Sausage packaged in a fibrous casing loaded with 6% thyme extract was preferred by the panelists in terms of overall acceptability. Regarding Sausage color, there was no significant difference between active and control packaged sausage samples (p > 0.05). There was a significant difference in color between extract loaded and control casings (p < 0.05). It was concluded that loading fibrous casing with natural antioxidant extract could be introduced an active antioxidant packaging which effectively can reduce fat oxidation in meat products.

Background & Aim: The use of synthetic additives is one of the main approaches for preventing microbial growth and oxidative reactions in meat products. These preservatives were recently marked as unhealthy to humans; therefore, the consumers demand for fresh, natural, and negligibly processed products with lower content of artificial additives is increasing. Experimental: The effect of Satureja bachtiarica Bunge essential oil (EO) and tomato powder (TP) to optimize sausage formulation with reduced nitrite content was investigated. Response surface methodology (RSM) was used to investigate the effects of different levels of EO (200-400 ppm), TP (5-15%) as Hurdles, and sodium nitrite (SN) (0-300 ppm) in sausage formulation during storage (0- 24 days). Dependent variables including residual nitrite, pH, color indices, microbial load, and hardness were investigated and finally model optimization and validation were conducted. Results: The results showed that residual nitrite was strongly depending on initial added nitrite and storage time (p

Background: Many of the most common cancers, such as prostate and breast cancer are due to the presence of harmful agents and compounds in processed foods, including nitrite. In this research the physicochemical, antioxidant, and color properties of sodium nitrite-free sausages containing different concentrations of cochineal pigment alone or in combination with cumin essential oil were studied and compared with the control sample containing sodium nitrite. Methods: The extract of cochineal pigment in concentrations 200 ppm, 400 ppm, and 600 ppm alone or with 0.004 % w/w of essential oil of cumin were added to 40% red meat German sausage and physico-chemical, antioxidant, and color changes of the samples during 1, 10, 20, and 30 days after production (in refrigerator conditions) were compared with the control (without cochineal pigment, essential oil of cumin, and 120 ppm sodium nitrite) sample. Results: The findings of the study showed that this substitution did not have a significant (P > 0.05) effect on physico-chemical properties, and by increasing the concentration of cochineal pigment in the samples, the antioxidant properties of the samples significantly increased. The samples containing 400 or 600 ppm of cochineal pigment with 0.004 %w/w of cumin in the formulation were not significantly different from control sample in terms of antioxidant properties and were selected as superior treatment. Conclusion: It is possible to produce a healthy German sausage without nitrite by using cochineal pigment and cumin essential oil.

The moisture levels in sausages that were stored for 16 days and added with different concentrations of orange extracts to a modification solution were assessed using response surface methodology (RSM). Among the 32 treatment matrixes, treatment 10 presented a higher moisture content than that of treatment 19. Spectral pre-treatments were employed to enhance the model's robustness. The raw and pre-processed spectral data, as well as moisture content, were fitted to a regression model. The RSM outcomes showed that the interactive effects of [soy lecithin concentration] × [soy oil concentration] and [soy oil concentration] × [orange extract addition] on moisture were significant (p < 0.05), resulting in an R2 value of 78.28% derived from a second-order polynomial model. Hesperidin was identified as the primary component of the orange extracts using high-performance liquid chromatography (HPLC). The PLSR model developed from reflectance data after normalization and 1st derivation pre-treatment showed a higher coefficient of determination in the calibration set (0.7157) than the untreated data (0.2602). Furthermore, the selection of nine key wavelengths (405, 445, 425, 455, 585, 630, 1000, 1075, and 1095 nm) could render the model simpler and allow for easy industrial applications. [ABSTRACT FROM AUTHOR]

Plant-based (PB) meat alternatives are developing due to the consumer's demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have adverse effects on the cognitive function and mood of humans. This study aimed to use grey oyster mushroom (GOM) and chickpea flour (CF) as an alternative source of SP to prepare emulsion-type sausages (ES). The effect of different hydrocolloids and oil on the quality of sausage was also investigated. The sausage was prepared using different concentrations of GOM and CF (20:20, 25:15, and 30:10 w/w). The GOM to CF ratio 25:15 was selected for the ES based on protein content, textural properties, and sensory attributes. The result indicated that sausage containing konjac powder (KP) and rice bran oil (RBO) provided a better texture and consumer acceptability. The final product showed higher protein (36%, dry basis), less cooking loss (4.08%), purge loss (3.45%), higher emulsion stability, and better consumer acceptability than the commercial sausage. The best recipe for mushroom-based ES is 25% GOM, 15% CF, 5% KP, and 5% RBO. In addition, GOM and CF could be an alternative option to replace SP in PB meat products. [ABSTRACT FROM AUTHOR]

Fermentation increases the functional value of food. During fermentation, chemical changes occur in organic substrates, such as carbohydrates, proteins, and fats due to enzyme activities of microorganisms. Functional foods containing unsaturated fatty acids are an alternative for preventing cardiovascular disease. The Indian mackerel (Rastrelliger kanagurta Cuvier) is rich in protein, polyunsaturated fatty acids, and non-essential and essential amino acids. Fish that are processed into sausage and fermented can be used as an alternative functional food to prevent cardiovascular disease. This study analysed the effect of fermentation time on nutritional content (carbohydrate, protein, fat, water, ash, amino acid, and fatty acid contents), physical properties, pH, and organoleptic properties in fermented mackerel sausage. This was a completely randomized experimental study with three fermentation times of 1, 2, and 3 days, and 0 days as a control. Fermentation was carried out spontaneously with 1.9% salt and sugar without adding a bacterial culture. The drying temperature was 50°C for 3 hours, and the fermentation temperature was 35°C. The fermentation duration of mackerel sausage affected the nutritional contents (carbohydrates, protein, fat, water, ash, amino acids, and fatty acids), physical properties (hardness and chewiness), pH, and organoleptic properties (colour, aroma, taste, and texture). Overall, the longer the fermentation time, the higher the carbohydrate, protein, fat, total ash content, total amino acid, total fatty acid, hardness and decreased organoleptic (colour, aroma, taste, texture), elasticity, and water contents. The best formulation for fermented mackerel sausage was 1 day of fermentation time. [ABSTRACT FROM AUTHOR]

The objective was to determine the effect of rosemary essential oil (REO) as nitrite substitute on the physicochemical, microbiological and sensory quality of sausage from broilers fed different levels of thymus essential oil (TEO) and rapeseed oil (RO). Broiler chicks fed TEO (0, 300 and 500 ppm) and RO (1, 3 and 5%) in a 3 × 3 factorial design. Sausages were made from meat of chicken fed TEO (0 and 500 ppm) treated with REO (120 ppm), REO:nitrite (60:60 ppm), nitrite (120 ppm) or without REO and nitrite in a 2 × 4 factorial design. Results showed that TEO increased water holding capacity and pH value and decreased malondialdehyde concentration. RO (1 and 3%) × TEO (500 ppm) group had higher unsaturated to saturated fatty acids ratio in the meat. Results showed that treatments of REO (120 ppm) decreased lipid oxidation and increased pH value of meat. Sausage produced by nitrite (120 ppm) or REO:nitrite (60:60 ppm) had lower total microbial count, lightness but higher redness and yellowness. Based on the results, TEO in chicken feed decreased lipid oxidation of sausages. Furthermore, substitution at least 60 ppm nitrite with REO had more preserving effect on quality of produced sausages. [ABSTRACT FROM AUTHOR]