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The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content.

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the preparation of sensory acceptable fermented sausages with a 50% decrease in sodium.

Amorphous cellulose gel as a fat substitute in fermented sausages

Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively.

Análise físico-química e sensorial de hambúrguer elaborado com carne de avestruz

The objective of this study was to prepare a hamburger with ostrich meat, making use of the ostrich meat cuts that are considered less noble such as those resulting form boning. This study also aimed at evaluating its acceptance among potential clients such meat and hamburger consumers as well as suggesting its industrialization as a new product. Three types of hamburgers were prepared with different percentage of ostrich and bovine meat. The samples were tested by 50 tasters without training, but who were hamburger consumers. The hamburger of formulation 2, composed by bovine meat (50%) and ostrich meat (50%), obtained better acceptance than the others. The contents of lipids and proteins of the hamburger samples met the values requiered by the legislation. Hence, it can be said that the ostrich meat hamburgers were well accepted by the testers. The mixed hamburger, which obtained the highest acceptance, could be an alternative product for the industrialization and commercialization because when mixed with bovine meat the cost of the ostrich hamburgers become affordable.

Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat

A 42-day study was conducted to evaluate the effect of genotype: terminal sire line Duroc×F1 (DC×F1); terminal sire line Embrapa MS-115×F1 (MS-115×F1); and MS-115×Moura (MS-115×MO) and three dietary oil sources: soybean; canola; and canola+flax, on performance, carcass traits, pork quality, and fatty acid composition. Genotype affected the technological quality of pork and fatty acid profile. MS-115-sired pigs had better meat color and Duroc-sired pigs had higher intramuscular fat content, more saturated fat and better omega-6/omega-3 ratio. Moura breed influenced positively meat tenderness and intramuscular fat. Diet did not affect the technological quality of the meat. Canola or canola+flax oil diet supplementations increased monounsaturated and C18:3 and decreased C18:2 fatty acids, reducing the omega-6/omega-3 ratio. The best omega-6/omega-3 ratio was obtained through supplementation with canola+flax.

Desenvolvimento de embutido fermentado por Lactobacillus probióticos: características de qualidade

Probiotic Lactobacillus strains have been widely used in dairy products. Recently, attention has been directed to the use of probiotics in meat products, mainly in fermented sausages. The effect of the utilization of Lactobacillus casei, L. paracasei and L. rhamnosus strains on physicalchemical, microbiological and sensory quality of fermented sausage was evaluated. The sausages were processed in four batches: one was used as the control, while the other three batches received one of the probiotic strains each. The manufacturing procedure described for Italian salami with 25 days of fermentation and ripening was followed. The presence of probiotic Lactobacillus resulted in a faster pH decrease, which affected the taste of the probiotic sausages. There was an increase in acid notes, mostly in the sausage containing L. rhamnosus. The lactobacilli strains also decreased the growth of Staphylococcus xylosus; however, they did not affect the number of Pediococcus pentosaceus and the acceptability of the sausages in the sensory evaluation. All Lactobacillus strains showed an increase in viable cell count during manufacturing and this parameter remained high until the end of ripening. The viability of the utilization of probiotic Lactobacillus, especially L. paracasei and L. casei, in fermented sausage, maintaining the quality characteristics of the product, was demonstrated.

The Effect of Two Handling and Slaughter Systems on Skin Damage, Meat Acidification and Colour in Pigs

In order to minimize the high proportion of carcass and meat quality defects recorded in commercially slaughtered pigs, the optimum handling, stunning and bleeding-out conditions must be implemented. In this study improvements in pig handling resulted in the elimination of electric goading within the raceways, which reduced the skin blemish score by 50%. Furthermore, the application of higher stunning voltage (200 V) and the immediate bleeding-out in the prone position improved the post-mortem acidification rate in the Longissimus thoracis (LT) and Semimembranosus (SM) muscles. This resulted in a sharp reduction of the PSE incidence in both muscles. A positive effect on muscle metabolism was also showed by the lower release of CPK into the bloodflow. These results show that, under commercial conditions, the design of slaughter handling systems and the slaughter procedures can have an effect on skin damage and on the quality of the pig meat.

Bioproteção de lingüiça de frango

To inhibit the undesirable microorganisms as well as to obtain better sensorial characteristics, bioprotective cultures were used on chicken sausages production. The chicken sausages were elaborated from a basic mixture (control) and by adding either the Elce or Bactoferm B2 plus Bactoferm S-Sx, which were kept under 8°C during its storage period. Lactic acid bacteria, psychotropic microorganisms, Gram negative counts, sensorial and the pH analysis were done. It was not observed the Staphylococcus aureus and sulfite-reducing clostridia growth, although the lactic acid bacteria were high on the treated samples, due to the addition of the bioprotective cultures. It was observed that the addition of Elce culture lowered the Gram-negative growth by two logarithmic cycles compared to the controls at the end of the storage period. The samples treated with Bactoferm B2 plus Bactoferm S-Sx showed a slight Gram negative bacteria inhibition compared to the control samples. The addition of bioprotective culture improved the sensorial characteristics of the raw chicken sausages, although when the samples were cooked the differences were not observed. Therefore, the Elce culture showed a better microbial protection giving a better microbial quality for the meat product and overall, the bioprotective cultures presented better sensorial characteristics than the control samples.

Emprego de soro de leite líquido na elaboração de mortadela

The objective of this paper was to verify the possibility of incorporating fluid whey in mortadela. The water employed in the elaboration of mortadela was replaced in the proportions of 50, 75 and 100% by fluid whey. Sensorial characteristics (color, odor, flavor and texture), pH, color, emulsion stability of mortadela were evaluated, as well as the percentage of fat and liquid released after thermal treatment of mortadela emulsion. The addition of fluid whey did not exert significant influence on the sensorial characteristics, pH, color, emulsion stability and liquid released after the thermal treatments in mortadela. Water substitutions of 75 and 100% by fluid whey in the elaboration of mortadela promoted a lower percentage of fat released after thermal treatment. Based on the obtained results it is clear that fluid whey can be used to substitute 100% of ice used in the elaboration of mortadela, thus avoiding that exceeding fluid whey be released in the environment.

Microencapsulação de probióticos: avanços e perspectivas

Because of their health benefits, probiotics have been incorporated into a range of dairy products, including yogurts, soft-, semi-hard and hard cheeses, ice cream, milk powders and frozen dairy desserts. However, there are still several problems with respect to the low viability of probiotic bacteria in dairy foods. This review focuses mainly on current knowledge and techniques used in the microencapsulation of probiotic microorganisms to enhance their viability during fermentation, processing and utilization in commercial products. Microencapsulation of probiotic bacteria can be used to enhance the viability during processing, and also for the targeted delivery in gastrointestinal tract.