Quality of dry-fermented sausages with backfat replacement
Fermented sausages with high content of flaxseed oil and pre-treated with soy protein isolate and alginate
By Slaviša Stajić, Igor Tomasevic, Nikola Stanišić, Vladimir Tomović, Slobodan Lilić, Danijela Vranić, Francisco Barba, Jose Lorenzo and Dušan Živković
Backfat in dry-fermented sausages was partly replaced (making up 5, 7 and 9% of the control treatment) by flaxseed oil pre-treated with alginate (ALG 5–9) and soy proteins isolate (SPI 5–9). pH change, weight loss and basic chemical composition were not disrupt to a larger extent by increasing the flaxseed oil content. Yellow tones (b* and h values) and chroma were progressively increased with flaxseed oil content, higher in SPI treatments, not significantly
p > 0.05) compared to ALG treatments with similar oil content. Total colour difference values progressively increase and were higher in SPI treatments. Hardness and chewiness decreased progressively in ALG treatments. TBA values were higher (p < 0.05) in all modified treatments but not sufficiently for sensorial detection of rancidity. Cold storage of vacuum packed dry-fermented sausages provides stability during 90 days. Increasing the content of flaxseed oil reduced the sensory acceptability, regardless of the pre-treatment.
Quality of dry-fermented sausages with backfat replacement - Gesamter Artikel inkl. Abbildungen