Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations
The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FX...
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| Format: | Article |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0006/pjfns-2018-0006.xml?format=INT |
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| author | Stajić Slaviša Stanišić Nikola Lević Steva Tomović Vladimir Lilić Slobodan Vranić Danijela Jokanović Marija Živković Dušan |
| author_facet | Stajić Slaviša Stanišić Nikola Lević Steva Tomović Vladimir Lilić Slobodan Vranić Danijela Jokanović Marija Živković Dušan |
| author_sort | Stajić Slaviša |
| collection | DOAJ |
| description | The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p<0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics. |
| format | Article |
| id | doaj-art-77a505d88f9b4f2fa2c9e8a9555d0c29 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-77a505d88f9b4f2fa2c9e8a9555d0c292025-02-02T21:33:26ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-12-0168436737510.2478/pjfns-2018-0006pjfns-2018-0006Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil PreparationsStajić Slaviša0Stanišić Nikola1Lević Steva2Tomović Vladimir3Lilić Slobodan4Vranić Danijela5Jokanović Marija6Živković Dušan7University of Belgrade, Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, 11080, Belgrade, SerbiaInstitute for Animal Husbandry, Autoput 16, P. Box 23, 11080, Belgrade-Zemun, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080, Belgrade, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000Novi Sad, SerbiaInstitute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, SerbiaInstitute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, SerbiaUniversity of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000Novi Sad, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Animal Source Food Technology, Nemanjina 6, 11080, Belgrade, SerbiaThe aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p<0.05) weight loss which led to significantly higher moisture content, significantly lower fat content, hardness and chewiness. Also, FXL sausages had the lowest grades in terms of sensory attributes, such as colour, odour, taste, texture and overall acceptability. Flaxseed oil preparations affected the parameters of instrumental colour analysis of sausages. All modified products had significantly higher yellowness (relative to control) and FXI sausages relative to other modified products. Regarding consumer sensory evaluation, FXA sausages stood out among modified products because all other modified products had significantly lower grades relative to control. The thirty-day storage period did not lead to significant changes (p>0.05) in any of the observed sensory characteristics.http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0006/pjfns-2018-0006.xml?format=INTfermented sausagesflaxseed oilpre-treatmentinternal colourinstrumental texturesensory analysis |
| spellingShingle | Stajić Slaviša Stanišić Nikola Lević Steva Tomović Vladimir Lilić Slobodan Vranić Danijela Jokanović Marija Živković Dušan Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations Polish Journal of Food and Nutrition Sciences fermented sausages flaxseed oil pre-treatment internal colour instrumental texture sensory analysis |
| title | Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations |
| title_full | Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations |
| title_fullStr | Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations |
| title_full_unstemmed | Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations |
| title_short | Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations |
| title_sort | physico chemical characteristics and sensory quality of dry fermented sausages with flaxseed oil preparations |
| topic | fermented sausages flaxseed oil pre-treatment internal colour instrumental texture sensory analysis |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0006/pjfns-2018-0006.xml?format=INT |
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