Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)
The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, a...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7123960 |
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| author | Anna Marietta Salejda Agnieszka Nawirska-Olszańska Urszula Janiewicz Grażyna Krasnowska |
| author_facet | Anna Marietta Salejda Agnieszka Nawirska-Olszańska Urszula Janiewicz Grażyna Krasnowska |
| author_sort | Anna Marietta Salejda |
| collection | DOAJ |
| description | The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages. |
| format | Article |
| id | doaj-art-603e7ab242144726846054bf6a43dcba |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-603e7ab242144726846054bf6a43dcba2025-02-03T01:28:06ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/71239607123960Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)Anna Marietta Salejda0Agnieszka Nawirska-Olszańska1Urszula Janiewicz2Grażyna Krasnowska3Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, PolandDepartment of Fruit, Vegetable and Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, PolandDepartment of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, PolandDepartment of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Str., 51-630 Wroclaw, PolandThe present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.http://dx.doi.org/10.1155/2017/7123960 |
| spellingShingle | Anna Marietta Salejda Agnieszka Nawirska-Olszańska Urszula Janiewicz Grażyna Krasnowska Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.) Journal of Food Quality |
| title | Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.) |
| title_full | Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.) |
| title_fullStr | Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.) |
| title_full_unstemmed | Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.) |
| title_short | Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.) |
| title_sort | effects on quality properties of pork sausages enriched with sea buckthorn hippophae rhamnoides l |
| url | http://dx.doi.org/10.1155/2017/7123960 |
| work_keys_str_mv | AT annamariettasalejda effectsonqualitypropertiesofporksausagesenrichedwithseabuckthornhippophaerhamnoidesl AT agnieszkanawirskaolszanska effectsonqualitypropertiesofporksausagesenrichedwithseabuckthornhippophaerhamnoidesl AT urszulajaniewicz effectsonqualitypropertiesofporksausagesenrichedwithseabuckthornhippophaerhamnoidesl AT grazynakrasnowska effectsonqualitypropertiesofporksausagesenrichedwithseabuckthornhippophaerhamnoidesl |