Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

2018
Authors
Stajić, Slaviša
Stanišić, Nikola

Lević, Steva

Tomović, Vladimir
Lilić, Slobodan
Vranić, Danijela
Jokanović, Marija R.
Živković, Dušan
Article (Published version)

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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 (DM), and pie-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 (lt) 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 p...roducts 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.
Keywords:
fermented sausages / flaxseed oil / pre-treatment / internal colour / instrumental texture / sensory analysisSource:
Polish Journal of Food and Nutrition Sciences, 2018, 68, 4, 367-375Publisher:
- De Gruyter Poland Sp Zoo, Warsaw
Funding / projects:
DOI: 10.2478/pjfns-2018-0006
ISSN: 1230-0322
WoS: 000446999400009
Scopus: 2-s2.0-85052562671
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RIStocarTY - JOUR AU - Stajić, Slaviša AU - Stanišić, Nikola AU - Lević, Steva AU - Tomović, Vladimir AU - Lilić, Slobodan AU - Vranić, Danijela AU - Jokanović, Marija R. AU - Živković, Dušan PY - 2018 UR - http://r.istocar.bg.ac.rs/handle/123456789/553 AB - 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 (DM), and pie-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 (lt) 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. PB - De Gruyter Poland Sp Zoo, Warsaw T2 - Polish Journal of Food and Nutrition Sciences T1 - Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations VL - 68 IS - 4 SP - 367 EP - 375 DO - 10.2478/pjfns-2018-0006 ER -
@article{ author = "Stajić, Slaviša and Stanišić, Nikola and Lević, Steva and Tomović, Vladimir and Lilić, Slobodan and Vranić, Danijela and Jokanović, Marija R. and Živković, Dušan", year = "2018", abstract = "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 (DM), and pie-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 (lt) 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.", publisher = "De Gruyter Poland Sp Zoo, Warsaw", journal = "Polish Journal of Food and Nutrition Sciences", title = "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations", volume = "68", number = "4", pages = "367-375", doi = "10.2478/pjfns-2018-0006" }
Stajić, S., Stanišić, N., Lević, S., Tomović, V., Lilić, S., Vranić, D., Jokanović, M. R.,& Živković, D.. (2018). Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences De Gruyter Poland Sp Zoo, Warsaw., 68(4), 367-375. https://doi.org/10.2478/pjfns-2018-0006
Stajić S, Stanišić N, Lević S, Tomović V, Lilić S, Vranić D, Jokanović MR, Živković D. Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations. in Polish Journal of Food and Nutrition Sciences. 2018;68(4):367-375. doi:10.2478/pjfns-2018-0006 .
Stajić, Slaviša, Stanišić, Nikola, Lević, Steva, Tomović, Vladimir, Lilić, Slobodan, Vranić, Danijela, Jokanović, Marija R., Živković, Dušan, "Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations" in Polish Journal of Food and Nutrition Sciences, 68, no. 4 (2018):367-375, https://doi.org/10.2478/pjfns-2018-0006 . .