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

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2018
551.pdf (1.013Mb)
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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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 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 analysis
Source:
Polish Journal of Food and Nutrition Sciences, 2018, 68, 4, 367-375
Publisher:
  • De Gruyter Poland Sp Zoo, Warsaw
Funding / projects:
  • Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-46009)

DOI: 10.2478/pjfns-2018-0006

ISSN: 1230-0322

WoS: 000446999400009

Scopus: 2-s2.0-85052562671
[ Google Scholar ]
6
3
URI
http://r.istocar.bg.ac.rs/handle/123456789/553
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - 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 . .

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