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The influence of technological peculiarities on fermented sausages’ quality and sensory properties
2021
Gramatina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia) | Sauka, J., Ādažu desu darbnīca, SIA., Ādaži, Ādaži Parish, Ādaži Municipality (Latvia) | Semjonovs, A., Ādažu desu darbnīca, SIA., Ādaži, Ādaži Parish, Ādaži Municipality (Latvia) | Strode, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia)
Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a new fermented sausage production on the product quality and sensory properties. Sausages were produced by the standard technology using glucono-delta-lactone or starter culture. The drying of samples differs from 3 to 4 weeks at the same conditions; samples were dried for 4 weeks which produced with the starter culture, and 3 weeks which produced with glucono-delta-lactone. The sausages were tested at the end of the production, analysing pH, water activity, moisture and salt content, as well as the presence of Listeria monocytogenes, colony forming units of Listeria monocytogenes and Enterobacteriaceae in the sausage samples were analysed. The sensory evaluation was organised after getting Listeria monocytogenes testing results. The moisture content, water activity and salt content significantly differed (p is less than 0.05) among samples, no differences were established in pH, taste and flavour liking. The presence of Listeria monocytogenes was not established in samples which indicates that the producer properly applies a hurdle technology in fermented sausage production. Sensory evaluation results showed higher scores for texture and appearance in fermented sausages with glucono-delta-lactone. The study results confirmed that fermented sausages with glucono-delta-lactone during 3 weeks of drying can achieve corresponding safety criteria and sensory properties which are set for semidry fermented sausages.
显示更多 [+] 显示较少 [-]Physicochemical quality evaluation of fresh-cut rosemary (Rosmarinus officinalis L.) packed and stored in biodеgradаblе film
2023
Augšpole, Ingrīda | Sivicka, Irina | Muižniece-Brasava, Sandra
Fresh-cut herbs satisfy consumer demand owing to the convenience of buying them in food shopping malls as quickly accessible products. Food packaging has an important role in the food industry nowadays, because it helps to preserve the quality of fresh-cut food products at the production and sales sites and provides safety during storage. The aim of this research was to evaluate the quality changes of fresh-cut rosemary packed and stored in biodegradable film packaging. Rosemary has been packed in several materials – two biodegradable packaging materials, NatureFlexTM NVS INNOVIA film, Nature Works® PLA P-360 containers with hermetically pressed PLA cap and “breathable” conventional BOPP PropafilmTM P2GAF film. The samples were analysed over time at 0, 3, 5, 8, 10 and 12 days of storage at a temperature of +5 ±1 °C in terms of physicochemical quality: O2 and CO2 concentration, mass loss, pH, content of soluble solids (ºBrix) and tested sensory evaluation. The analysis of the obtained results showed that the cellulose based biodegradable NatureFlexTM NVS INNOVIA film was a good way to prolong the storage time of fresh-cut rosemary and ensuresensory quality and high physiochemical quality during the preservation period.
显示更多 [+] 显示较少 [-]Effect of storage period on acid value and sensory attributes of puffed wheat grains ‘Badyrak vanilla’ and ‘Badyrak with whey’
2023
Konkubaeva, Nurzat | Kulmyrzaev, Asylbek | Deydiev, Anarseit | Radenkovs, Vitalijs | Galoburda, Ruta
Puffed grains made from whole wheat, corn or rice grains are ready-to-eat breakfast cereals that do not require additional preparation. Two recipes for puffed grain coatings were developed in the previous studies. Sunflower oil was used in the coating, which may affect storage stability. Due to lipid hydrolysis, free fatty acids may be released, causing rancid off-flavour. The aim of this study was to determine the changes in the acid value of lipids and sensory attributes of sweet-coated puffed wheat grains ‘Badyrak vanilla’ (BV) and ‘Badyrak with whey’ (MC) depending on temperature during their eight-month storage. The products were packaged in metallised polypropylene pouches, 30 g each. The acid value was studied monthly at different storage temperatures (20 ± 2 °С and 4 ± 2 °С). In puffed wheat grain products, 65% of fatty acids are polyunsaturated, 25% monounsaturated, and 10% saturated. The high proportion of unsaturated fatty acids over saturated makes oil more susceptible to oxidation. Literature studies and sensory evaluation of puffed wheat grains allowed setting a limiting acid value at 4.0 mg KOH gE−1 lipids. The increase in acid value was storage temperature dependent. Thus, the acid value exceeded the established limit in the fifth month for MC and the sixth month for BV when stored at 20 ± 2 °С. At the same time, noticeable changes in puffed wheat grain flavour were observed. The temperature coefficient (Q10) for MC was 2.0, whereas for BV it was 1.5, indicating that the acid value increase in MC was more affected by temperature than that in BV.
显示更多 [+] 显示较少 [-]Sensory and textural properties of frozen muffins prepared with cottage cheese and tofu
Klava, Dace | Straumite, Evita | Jansone, Liene | Sedmalis, Andris
Muffin is a flour confectionery product with an elastic texture. Nowadays, vegetable products are replacing traditional dairy products more often in the food sector. Tofu, which is a quintessential soy protein product, is one of the alternatives for making vegan products. The aim of this research was to determine the influence of defrosting processes to changes of sensory and textural properties of muffins with cottage cheese and its vegan substitutes. Five types of muffins were used in the study – muffin without cottage cheese (control), muffin with cottage cheese, muffin with lactose-free cottage cheese, tofu muffin and tofu chickpea muffin, which were thawed after freezing in two ways (at room temperature and in a microwave oven). For the determination of muffin quality, the Quantitative descriptive method (QDA) was used, and for overall liking, the 7-point hedonic scale and acceptance – Just-about-Right (JAR) method were used. To evaluate physical-chemical and textural analysis, standard methods were used. The method of defrosting muffins – room (ambient) temperature or microwave – has no significant effect (p is greater than 0.05) on the quality and JAR rating of the muffins with cottage cheese and tofu. The obtained results showed that the addition of plant-based protein sources significantly reduces the volume of muffins; the texture of the muffins becomes softer, but stickier. In the process of defrosting using a microwave, the structure of the muffins is drier, softer, whitish, and less sticky, compared to a muffin thawed at 22 °C.
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