Quality of dry-fermented sausages with backfat replacement

Autor:	Stajic, Slavisa, Tomasevic, Igor, Stanisic, Nikola, Tomovic, Vladimir, Lilic, Slobodan, Vranic, Danijela, Barba, Francisco, Jose Manuel Lorenzo Rodriguez, Zivkovic, Dusan
Rok vydání:	2020
Předmět:	Flaxseed oil Dry-fermented sausages Backfat reduction Alginate gel Soy protein isolate emulsion Sensory quality
Zdroj:	Fleischwirtschaft Web of Science CIÊNCIAVITAE Publons
Popis:	Backfat in dry-fermented sausages was partly replaced Imaking up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5-9) and soy proteins isolate ISPI 5-91. pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly (p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p lt 0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::43c088afa4febdce3af53b96a57e9806 https://hdl.handle.net/21.15107/rcub_agrospace_5308 Zobrazit plný text záznamu