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Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix.
- Source :
-
Meat science [Meat Sci] 2013 Aug; Vol. 94 (4), pp. 438-46. Date of Electronic Publication: 2013 Mar 21. - Publication Year :
- 2013
-
Abstract
- This paper evaluates the nutritional values and stability during refrigerated storage of fresh beef merguez sausage as affected by a reformulation process which modified the fat content both by reducing fat (replacing beef fat with konjac gel) and incorporating olive oil (replacing beef fat with olive oil stabilized in a konjac matrix) and by reducing sodium content, replacing sodium chloride with a salt mixture (containing potassium chloride, calcium chloride and magnesium chloride). A preservative (sodium metabisulphite) was also used to extend the shelf-life of the product. The fat was reduced by 32 to 80% and sodium by over 36%. The reformulation did not negatively affect the sensory evaluation. Low microbiota growth rate and biogenic amines were attributed mainly to the presence of sodium metabisulphite. This preservative could be used in the reformulation to enhance safety and/or extend the shelf-life of this type of product.<br /> (Copyright © 2013 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Biogenic Amines metabolism
Cattle
Chlorides
Consumer Behavior
Diet, Fat-Restricted
Diet, Sodium-Restricted
Food Microbiology
Food Preservatives
Food Storage methods
Humans
Meat Products microbiology
Meat Products standards
Olive Oil
Plant Preparations
Refrigeration
Salts
Sulfites
Amorphophallus
Dietary Fats
Food Preservation methods
Meat Products analysis
Plant Oils
Sodium
Sodium Chloride, Dietary
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 94
- Issue :
- 4
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 23618739
- Full Text :
- https://doi.org/10.1016/j.meatsci.2013.03.019