Quality of dry-fermented sausages with backfat replacement

被引：0

作者：

Stajic, Slavisa ^{[1
]}

Tomasevic, Igor ^{[1
]}

Stanisic, Nikola ^{[2
]}

Tomovic, Vladimir ^{[3
]}

Lilic, Slobodan ^{[4
]}

Vranic, Danijela ^{[4
]}

Barba, Francisco ^{[5
]}

Lorenzo, Jose ^{[6
]}

Zivkovic, Dusan ^{[1
]}

机构：

[1] Univ Belgrade, Fac Agr, Dept Anim Source Food Technol, Nemanjina B, Belgrade 11080, Serbia

[2] Inst Anim Husb, Autoput 16,POB 23, Belgrade 11080, Serbia

[3] Univ Novi Sad, Fac Technol, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia

[4] Inst Meat Hyg & Technol, Kacanskog 13, Belgrade 11000, Serbia

[5] Univ Valencia, Fac Pharm, Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, Valencia 46100, Burjassot, Spain

[6] Ctr Tecnol Carne Galicia, Parque Tecnol Galicia, Rua Galicia 4, San Cibrao Das Vinas, Ourense, Spain

来源：

FLEISCHWIRTSCHAFT | 2020年 / 100卷 / 07期

关键词：

Dry-fermented sausages; Backfat reduction; Flaxseed oil; Alginate gel; Soy protein isolate emulsion; Sensory quality; REPLACING PORK BACKFAT; OLIVE OIL; LIPID OXIDATION; SENSORY QUALITY; FAT; CHORIZO; STORAGE; FRACTION; PAMPLONA; LEVEL;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 < 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.

引用

页码：74 / 81

页数：8

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