The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages
The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating lo...
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2025-01-01
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| author | Tomasz Florowski Anna Florowska Daria Wodzyńska Marta Chmiel Lech Adamczak Dorota Pietrzak |
| author_facet | Tomasz Florowski Anna Florowska Daria Wodzyńska Marta Chmiel Lech Adamczak Dorota Pietrzak |
| author_sort | Tomasz Florowski |
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| description | The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating loss, water activity, pH, L* and a* color parameters, water, protein and fat content, shear and compression force, elasticity, and meat taste). However, a 2% DFS addition resulted in an increase b* color parameter, reduction in the intensity of the meat odor, and the appearance of the odor and taste of flax seeds in the product, as well as a slight deterioration in its overall desirability. The higher the DFS addition, the more pronounced its adverse effect on the product quality, especially its sensory quality. A large addition of DFS to the batter also caused a significant reduction in the shear force of sausages, a reduction in the L* and a* color parameters, and an increase in the pH value. |
| format | Article |
| id | doaj-art-cfba66c8d40f42f3a5ce18bfde3ca715 |
| institution | Kabale University |
| issn | 2673-9976 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Biology and Life Sciences Forum |
| spelling | doaj-art-cfba66c8d40f42f3a5ce18bfde3ca7152025-08-20T03:27:26ZengMDPI AGBiology and Life Sciences Forum2673-99762025-01-01401810.3390/blsf2024040008The Effect of Adding Degreased Flaxseeds on the Quality of Pork SausagesTomasz Florowski0Anna Florowska1Daria Wodzyńska2Marta Chmiel3Lech Adamczak4Dorota Pietrzak5Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, PolandDepartment of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 02-787 Warsaw, PolandThe aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating loss, water activity, pH, L* and a* color parameters, water, protein and fat content, shear and compression force, elasticity, and meat taste). However, a 2% DFS addition resulted in an increase b* color parameter, reduction in the intensity of the meat odor, and the appearance of the odor and taste of flax seeds in the product, as well as a slight deterioration in its overall desirability. The higher the DFS addition, the more pronounced its adverse effect on the product quality, especially its sensory quality. A large addition of DFS to the batter also caused a significant reduction in the shear force of sausages, a reduction in the L* and a* color parameters, and an increase in the pH value.https://www.mdpi.com/2673-9976/40/1/8degreased flaxseedspork sausagesquality of product |
| spellingShingle | Tomasz Florowski Anna Florowska Daria Wodzyńska Marta Chmiel Lech Adamczak Dorota Pietrzak The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages Biology and Life Sciences Forum degreased flaxseeds pork sausages quality of product |
| title | The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages |
| title_full | The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages |
| title_fullStr | The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages |
| title_full_unstemmed | The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages |
| title_short | The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages |
| title_sort | effect of adding degreased flaxseeds on the quality of pork sausages |
| topic | degreased flaxseeds pork sausages quality of product |
| url | https://www.mdpi.com/2673-9976/40/1/8 |
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