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Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives
- Source :
- Applied Sciences; Volume 11; Issue 24; Pages: 11662, Applied Sciences, Vol 11, Iss 11662, p 11662 (2021)
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe.
- Subjects :
- Fluid Flow and Transfer Processes
Technology
QH301-705.5
Physics
QC1-999
Process Chemistry and Technology
General Engineering
microbial growth
food and beverages
Engineering (General). Civil engineering (General)
additives
sausages
QFP
quality
Computer Science Applications
Chemistry
General Materials Science
TA1-2040
Biology (General)
QD1-999
Instrumentation
Subjects
Details
- ISSN :
- 20763417
- Volume :
- 11
- Database :
- OpenAIRE
- Journal :
- Applied Sciences
- Accession number :
- edsair.doi.dedup.....04b8339cecb34403484ae591b5170898