Knjiga I - doiSerbia

Biotechnology in Animal Husbandry 23 (5-6), p 475 - 483 , 2007 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.05 _____________________________________________________________________________________

THE QUALITY OF MODEL SAUSAGES WITH ADDITION OF DIFFERENT DRIED POWDERS OF FRUIT AND VEGETABLES DURING COLD STORAGE** M. Walczycka1*, W. Migdał1 1

Animal Products Technology Departament, Food Technology Faculty, Agricultural University of Krakow; Balicka Str. 122, Krakow 30-149, Poland * Corresponding author: [email protected] **Original scientific paper

Abstract:There is an attempt of using of dried powders of black currant and black chokeberry fruits and dried carrot powder to better the properties of model comminuted sausages. Model stuffings were composed from pork meat and lard (80% vs.20%), water (30%), curing salt (2%). Black currant, black chokeberry and carrot were added at two different levels (3% and 7%). The quality assessment of pasteurized sausages included: chemical analyses (fat, protein, ash and water/total solids content), fat degradation level was measured by free acids and peroxides level and microbiological load; also the sensory score and texture profile of sausages was performed. The sausages were stored in the refrigerator for 14 days and the assessment of fat degradation level - free acids and peroxides level, sensory evaluation (except last day of storage), texture profile and microbiological load were checked. The sausages with black chokeberry additive were accepted by sensory panel so there exists possibility of additive use to commercial stuffings. The blackcurrant additive can be used in sausages formulation, but in less amounts than 3% addition dose. Carrot dried powder additive influenced flavour of model sausages and caused better sensory assessment in comparison to control sausages. There should be applied another way of fruit powder preparation (drying) and storage conditions adjusted for preventing it from moulds contamination. Key words: model sausages additives, dried chockeberry powder, dried black currant powder, dried carrot powder

Introduction Meat colour is rather unstable during thermal processing and goes gray

476 M. Walczycka, W. Migdał _____________________________________________________________________________________

(Walczycka et al., 2005, Neely et al., 1999, Cornforth, 1996) To keep haem pigments red there is a need to add sodium nitrite (Słowiński, 2004) Nitrates are toxic and their addition should be limited as much as possible (Regulation, 2001). There are attempts to supplement this compound in meat products to levels assuring microbiological safety and some flavourings like betanin, cochineal are applied for meat products colour keeping (Huthings,1994). The natural pigments are preferable from health point of view. There is an attempt of using of dried powders of black currant and black chokeberry fruits and dried carrot powder to better the properties of model comminuted sausages. Black currant and black chokeberry fruits are good sources of vitamin C, pectin (Mc Dougall et al., 2005). Dried powders of currant or chokeberry – by products in juice processing still keep a good flavour and contain some pectin and anthocyans (antioxidants prevent deterioration). There is an attempt to better the texture of sausages with parallel colour improvement by addition of dried powder of these fruits. Also the chokeberry contains phenols and organic acids what can be useful for microbial growth preventing (Oszmiański & Wojdyło, 2005). The dried powder of carrot also keeps the good flavour and contains ß-caroten so can be used as above additives for sausages formulations.

Materials and methods There were estimated sausage formulations with dried black currant, dried black chokeberry and dried carrot powders as a possible flavour enhancers and sausage texturizers and antioxidative additives. Model stuffings were composed from pork meat and lard (80% vs.20%), water (30%), curing salt (2%). Black currant, black chokeberry and carrot were added at two different levels (3% and 7%). Microbiological sampling was performed on pasteurized sausages. Also all powders were assessed for initial microbiological purity and chemical composition. The quality assessment of pasteurized sausages included: chemical analyses (fat, protein, ash and water/total solids content), fat degradation level was measured by free acids and peroxides level. The sausages were stored in the refrigerator for 14 days and the assessment of fat degradation level - free acids and peroxides level, sensory evaluation (except last day of storage) and microbiological load were checked. All analyses were performed according to Polish Standards and EU regulations. The texture profile analysis was performed on sausages, with TA-XT2 Texture Analyzer (Stable Micro

The Quality Of Model Sausages With Addition Of Different Dried Powders Of Fruit ... 477 _____________________________________________________________________________________

System). The statistical assessment was performed with Statistica v.5,0 – the mean, SD and MANOVA (factors: level of addition, storage time) were calculated.

Results and Discussion The basic composition of model sausages is presented in table 1. Table 1. Basic composition of model sausages with additives (mean ± SD) Level of addition (%) Characteristics Black chockeberry Black currant Carrot 0% 3% 7% 3% 7% 3% 7% 18,51 19,10 20,32 18,63 19,17 19,02 19,86 Protein (%) ± 1,22 ± 1,12 ± 2,11 ± 1,01 ± 1,11 ± 1,22 ± 2,01 26,70 27,00 27,57 27,20 27,80 27,21 27,34 Fat (%) ± 2,30 ± 2,13 ± 1,23 ± 3,10 ± 2,18 ± 2,03 ± 3,11 Total solids 56,75 56,12 56,92 56,41 57,44 56,45 57,46 (%) ± 3,56 ± 2,54 ± 3,12 ± 4,11 ± 3,54 ± 3,23 ± 4,01 1,53 1,76 1,81 1,84 2,12 1,64 2,03 Ash (%) ± 0,02 ± 0,21 ± 0,20 ± 0,10 ± 0,18 ± 0,11 ± 0,15

Black Chockeberry The results of hygienic quality and shelf-life of sausages during 14 days cold storage are presented in Table 2 and sensory score with texture profile is presented in Table 3. Black chokeberry additive was accepted well by sensory panel, although the hardness of sausages grew significantly. The additive caused significant change in amount of total bacterial load at the last day of storage probably the phenols and anthocyans inhibited bacteria. It could be expected the domination of acidifying microflora but small amounts of nitrite added to stuffings did not allow the growth of that kind of bacteria. There should be implemented some adjustments in drying technique to prevent moulds load at the fruit dried powder. The further investigation is needed to find optimum formula for the sausages with black chokeberry additive and there could be also check the possibility of preparation the fermented sausages with appropriate starter culture (using nitrites as nitrogen source). Black Currant The results of hygienic quality and shelf-life of sausages during 14 days cold storage are presented in Table 4 and sensory score with texture profile


is presented in Table 5. Table 2. Quality of model sausages with black chokeberry dried powder additive during 14 days of cold storage (mean ± SD) Day of storage Characteristics 1 7 14 Level of black chokeberry dried 0% 3% 7% 0% 3% 7% 0% 3% 7% powder PV (peroxide 2,0 0,0 0,0 3,5 3,2 5,5 3,0 1,05 1,35 value; meq/ kg ± 0,02 ± 0,0 ± 0,0 ± 0,05 ± 0,10 ± 4,13 ± 0,02 ± 0,20 ± 0,13 fat) AV (acid value; 0,1 0,5 0,8 0,9 1,1 1,5 1,2 2,24 3,0 mg KOH/ g fat) ± 0,01 ± 0,05 ± 0,02 ± 0,02 ± 0,40 ± 0,20 ± 0,04 ± 0,50 ± 0,60 Total aerobic 3,95 2,54 2,18 6,74 4,01 4,54 7,14 5,12 5,48 plate count (log ± 2,33 ± 1,25 ± 1,23 ± 5,42 ± 3,22 ± 3,15 ± 6,55 ± 4,03 ± 4,11 cfu/g) MRS broth 2,56 1,21 1,54 4,35 3,12 3,30 5,00 3,28 3,90 aerobic count ± 1,23 ± 0,82 ± 0,56 ± 3,56 ± 2,13 ± 2,11 ± 4,15 ± 2,14 ± 2,31 (log cfu/g) Yeasts and 1,0 1,0 1,1 1,60 1,3 1,9 2,40 2,30 2,78 moulds count ± 0,25 ± 0,54 ± 0,04 ± 0,81 ± 0,22 ± 0,11 ± 1,24 ± 1,12 ± 1,21 (log cfu/g) Table 3. Quality of model sausages with dried black currant powder additive during days of cold storage (mean ± SD) Day of storage Characteristics 1 7 14 Level of dried black currant 0% 3% 7% 0% 3% 7% 0% 3% powder PV (peroxide 2,0 1,2 1,4 3,5 2,1 1,49 3,0 1,45 value; meq/ kg ± 0,02 ± 0,03 ± 0,02 ± 0,05 ± 0,05 ± 0,15 ± 0,02 ± 0,32 fat) AV (acid value; 0,1 1,8 2,1 0,9 2,8 5,6 1,2 1,35 mg KOH/ g fat) ± 0,01 ± 0,05 ± 0,15 ± 0,02 ± 0,18 ± 1,03 ± 0,04 ± 0,15 Total aerobic 3,95 4,12 4,95 6,74 5,11 5,64 7,14 6,18 plate count (log ± 2,33 ± 3,22 ± 3,11 ± 5,42 ± 4,25 ± 4,41 ± 6,55 ± 5,63 cfu/g) MRS broth 2,56 4,53 4,69 4,35 4,80 4,95 5,00 4,95 aerobic count ± 1,23 ± 3,01 ± 3,52 ± 3,56 ± 3,15 ± 3,81 ± 4,15 ± 3,45 (log cfu/g) Yeasts and 1,0 2,11 2,3 1,60 2,5 2,8 2,40 3,11 moulds count ± 0,25 ±0,10 ± 0,2 ± 0,81 ± 0,4 ± 0,3 ± 1,24 ± 0,23 (log cfu/g)

14

%7 1,85 ± 0,26 2,02 ± 0,60 6,7 ± 5,70 5,33 ± 4,23 3,56 ± 0,82


Table 4. Quality of model sausages with dried carrot powder additive during 14 days of cold storage (mean ± SD) Day of storage Characteristics 1 7 14 Level of carrot 0% 3% 7% 0% 3% 7% 0% 3% %7 dried powder PV (peroxide 2,0 1,5 1,7 3,7 2,0 1,90 3,2 1,55 1,75 value; meq/ kg ± 0,01 ± 0,03 ± 0,02 ± 0,05 ± 0,04 ± 0,25 ± 0,04 ± 0,22 ± 0,16 fat) AV (acid value; 1,1 1,0 1,8 0,8 1,9 2,1 2,2 2,35 2,12 mg KOH/ g fat) ± 0,07 ± 0,05 ± 0,11 ± 0,01 ± 0,08 ± 0,03 ± 0,01 ± 0,08 ± 0,80 Total aerobic 3,90 3,92 3,95 6,74 4,11 4,64 7,04 6,08 6,50 plate count (log ± 1,33 ± 2,22 ± 2,11 ± 5,42 ± 3,25 ± 3,41 ± 6,05 ± 5,60 ± 5,20 cfu/g) MRS broth 2,06 4,03 4,09 3,35 4,80 4,99 5,00 5,95 6,00 aerobic count ± 1,03 ± 3,11 ± 3,02 ± 3,06 ± 3,55 ± 3,89 ± 4,05 ± 4,45 ± 5,23 (log cfu/g) Yeasts and 1,0 1,11 1,30 1,60 1,70 1,80 2,40 2,11 2,56 moulds count ± 0,05 ±0,15 ± 0,20 ± 0,81 ± 0,30 ± 0,32 ± 1,04 ± 0,23 ± 0,82 (log cfu/g) Table 5. Total sensory score and parameters of texture profile for model sausages with black chokeberry dried powder additive during 14 days of cold storage (mean ± SD) Day of storage Characteristics 1 7 14 Level of black chokeberry dried 0% 3% 7% 0% 3% 7% 0% 3% 7% powder Total sensory 4,39 4,15 3,34 3,55 3,28 3,22 NE NE NE score ± 0,15 ± 0,00 ± 0,12 ± 0,10 ± 0,11 ± 1,20 40,7 38,5 34,1 81,7 58,7 81,30 55,80 81,20 87,30 Hardness ± 2,85 ± 2,47 ± 4,24 ± 2,68 ± 3,44 ± 3,87 ± 0,89 ± 3,80 ± 3,93 0,88 0,81 0,84 0,74 0,57 0,72 0,76 0,72 0,74 Springiness ± 0,05 ± 0,01 ± 0,01 ±0,01 ± 0,08 ± 0,03 ± 0,01 ± 0,03 ± 0,08 0,68 0,59 0,44 0,63 0,29 0,39 0,55 0,39 0,43 Cohesiveness ± 0,17 ± 0,08 ± 0,01 ± 0,09 ± 0,01 ± 0,07 ± 0,03 ± 0,07 ± 0,02 32,3 22,8 15,0 44,7 16,8 38,3 30,3 32,3 33,5 Guminess ±2,00 ± 1,90 ± 2,27 ± 3,08 ± 0,75 ± 4,71 ± 2,65 ± 4,71 ± 4,86 29,1 18,4 12,7 34,3 9,6 34,2 24,3 22,3 25,1 Chewiness ± 1,13 ± 1,75 ± 1,93 ± 1,74 ± 0,66 ± 1,74 ± 0,27 ± 3,97 ± 4,77 NE –not estimated

The sausages with additive were accepted on satisfactory level and their hardness grew significantly with storage time. Acidifying microflora was in prevalence and the yeasts and moulds significantly grew in sausages with


black currant additive. The cause of moulds growth were probably microorganisms originating from spores which had survived in fruit powder. The initial microbiological load of dried powder was also the cause of high levels of peroxides (fat spoilage) at 14th day of storage. Another way of drying and storage should be applied to fruit powder and lower levels of additive used to obtain desired preservative action of this additive in sausages. It is going to be the aim of further investigation. Carrot The results of hygienic quality and shelf-life of sausages during 14 days cold storage are presented in Table 6 and sensory score with texture profile is presented in Table 7. Carrot powder dyed model sausages causing their better sensory acceptance. Model sausages with additive (especially 7% level) had significantly higher hardness characteristics than control. The prevailing microflora of model sausages with additive were acidyfing bacteria. The levels of yeasts and moulds were rather low and mostly did not exceed 2,0 log cfu/g, i.e. the hygienic border of safety. The characteristics of fats deterioration showed that acid rancidity was prevailing in model sausages with dried carrot powder additive. Table 6. Total sensory score and parameters of texture profile for model sausages with dried black currant powder additive during 14 days of cold storage (mean ± SD) Day of storage Characteristics 1 7 14 Level of dried black 0% 3% 7% 0% 3% 7% 0% 3% 7% currant powder 4,39 3,05 3,05 3,55 3,33 3,0 Total sensory score NE NE NE ± 0,15 ± 0,15 ± 0,20 ± 0,10 ± 0,20 ± 0,50 40,7 40,6 34,1 81,7 83,7 80,7 55,8 75,8 102,5 Hardness ± 2,85 ± 1,28 ±4,24 ±2,68 ± 4,57 ± 4,63 ± 0,89 ± 1,44 ± 6,18 0,88 0,87 0,84 0,74 0,72 0,74 0,76 0,59 0,73 Springiness ± 0,05 ± 0,02 ± 0,01 ±0,01 ± 0,03 ± 0,08 ± 0,01 ± 0,04 ± 0,05 0,68 0,42 0,44 0,63 0,38 0,43 0,55 0,30 0,40 Cohesiveness ± 0,17 ± 0,07 ± 0,01 ± 0,09 ± 0,08 ± 0,02 ± 0,03 ± 0,05 ± 0,02 32,3 18,6 15,0 44,7 31,3 33,5 30,3 26,6 41,0 Guminess ±2,00 ± 1,49 ± 2,27 ± 3,08 ± 6,3 ± 4,86 ± 2,65 ± 0,82 ± 4,68 29,1 14,0 12,6 34,3 20,8 26,1 24,3 13,1 29,8 Chewiness ± 1,13 ± 2,56 ± 1,93 ± 1,74 ± 2,82 ± 4,27 ± 0,27 ± 2,19 ± 1,51 NE –not estimated

All additives should be further tested for pathogen bacteria survival in the presence of antioxidants and flavourants of dried fruit and vegetables addition to sausages stuffings.


Table 7. Total sensory score and parameters of texture profile for model sausages with carrot powder additive during 14 days of cold storage (mean ± SD) Characteristics Level of carrot dried powder

Day of storage 7

1 0%

4,39 ± 0,15 40,7 Hardness ± 2,85 0,80 Springiness ± 0,05 0,68 Cohesiveness ± 0,17 32,3 Guminess ± 2,00 29,1 Chewiness ± 1,13 NE –not estimated

Total sensory score

14

3%

7%

0%

3%

7%

3,45 ± 0,15 39,6 ± 1,08 0,78 ± 0,02 0,42 ± 0,07 18,6 ± 1,49 14,0 ± 2,56

3,05 ± 0,20 34,1 ± 3,24 0,74 ± 0,01 0,44 ± 0,01 15,0 ± 2,27 12,6 ± 1,93

3,05 ± 0,10 80,7 ± 2,60 0,74 ±0,01 0,63 ± 0,09 44,7 ± 3,08 34,3 ± 1,74

3,33 ± 0,20 83,7 ± 1,57 0,62 ± 0,03 0,38 ± 0,08 31,3 ± 6,3 20,8 ± 2,82

3,00 ± 0,40 88,70 ± 1,63 0,54 ± 0,08 0,43 ± 0,02 33,5 ± 4,86 26,1 ± 4,27

0%

3%

7%

NE

NE

NE

55,8 ± 0,89 0,76 ± 0,01 0,55 ± 0,03 30,3 ± 2,65 24,3 ± 0,27

85,80 ± 1,04 0,59 ± 0,04 0,30 ± 0,05 26,6 ± 0,82 13,1 ± 2,19

92,50 ± 5,18 0,43 ± 0,05 0,40 ± 0,02 41,0 ± 4,68 29,8 ± 1,51

Conclusions 1. The sausages with black chokeberry additive were accepted by sensory panel so there exists possibility of additive use to commercial stuffings. 2. The blackcurrant additive can be used in sausages formulation, but in less amounts than 3% addition dose. 3. Carrot dried powder additive influenced flavour of model sausages and caused better sensory assessment in comparison to control sausages. 4. There should be applied another way of fruit powder preparation (drying) and storage conditions adjusted for preventing it from moulds contamination.

KVALITET KOBASICA PROIZVEDENIH UZ DODATAK RAZLIČITIH PREPARATA OD SUŠENOG POVRĆA I VOĆA TOKOM SKLADIŠTENJA U HLADNOM PROSTORU M. Walczycka, W. Migdał


Rezime U ovom radu je prikazan pokušaj korišćenja preparata od sušenih crnih ribizli i drugog bobičastog voća, kao i šargarepe za postizanje boljih osobina kobasica. Nadev/punjenje kobasica se sastojalo od svinjskog mesa i masnoće (80% prema 20%), vode (30%), soli za salamurenje (2%). Crna ribizla, ostalo bobičasto voće i šargarepa su dodavani u dva različita nivoa (3% i 7%). Ocena kvaliteta pasterizovanih kobasica je uključivala: hemijsku analizu (mast, prtein, pepeo i sadržaj vode/ukupnih čvrstih materija), nivo razgradnje masti izmeren pomoću slobodnih kiselina i peroksidnog nivoa, kao i mikrobiološkog opterećenja; takođe je rađena i senzorna ocena i ocena profila strukture kobasice. Kobasice su držane u frižideru 14 dana, nakon čega je rađena ocena nivoa degradacije masti – nivo slobodnih kiselina i peroksidni nivo, senzorna ocena (osim poseldnjeg dana čuvanja), profil strukture kobasice i mikrobiološko opterećenje. Hemijski sastav svih nadeva je bio sličan, signifikantne razlike su ustanovljene u nivoima peroksida i kiselina (razgradnja masti) posebno tokom čuvanja kobasica u frižideru. Mikrobiološko opterećenje kobasica se menjalo tokom perioda hladnog skladištenja, preovlađujuća mikroflora su bile bakterije za kiseljenje. Broj kvasaca i plesni je bio veći u kobasicama sa dodatkom sušenog voća (najverovatniji uzrok je način sušrenja voća i pravljenja preparata). Kobasice sa aditivom od bobičastog voća su bile prihvaćene u senzornoj oceni tako da postoji mogućnost upotrebe ovog aditiva za nadeve u komercijalnoj proizvodnji ovih kobasica. Crna ribizla se može koristiti u proizvodnji kobasica ali u dozi manjoj od 3%. Aditivi od sušene šargarepe su uticali na aromu kobasica i doprineli boljoj senzornoj oceni u poređenju sa kontrolnim kobasicama. Neophodan je drugačiji način pripreme aditiva (sušenja) i uslovi skladištenja koji bi sprečili pojavu plesni.

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