The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 ...

BACKGROUND AND OBJECTIVES Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well as being the preferred food choice of the consumer. DESIGN AND MEASURES 16 sausage varieties with...

A family outbreak of methaemoglobinaemia following ingestion of sausages made using 'saltpetre' is reported. Saltpetre is a generic term for several potassium and sodium based compounds. On this occasion imprecise ordering led to the use of sodium nitrite rather than the usual potassium nitrate, with extremely serious consequences.

improving food quality is one the major issues for the food processing industry. since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. the aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from capoeta umbla and stored at 4±1°c. therefore, we designed four groups...

the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated...

Fish sausage is ground fish meat, or a mixture primarily of ground fish with ground pork, together with vegetable oil, permissible preservatives, seasoning and starch. It is packed in a casing and processed. It is a semi-processed food, the time and temperature of processing of the product being not sufficient o kill all micro organisms. Thermotolerant and spore-forming bacteria survive the pro...

analysis, every sausage sample was triparted. 1 dr.sc. Dragan Kovačević, full professor, Kristina Suman, Bsc, assistant, Dr. sc. Drago Šubarić , full professor, Krešimir Mastanjević, Bsc, assistant. Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Department of Food Technology, Kuhačeva 20, 31 000 Osijek 2 dr.sc. Sanja Vidaček, scienti!c assistant. Faculty of Food Technol...

Żochowska-Kujawska J., Lachowicz K., Sobczak M., Bienkiewicz G., Tokarczyk G., Kotowicz M., Machcińska E. (2016): Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production. Czech J. Food Sci., 34: 87–92. The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. ...

A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster and more intense lipolytic and proteolytic activities were observed in the modified sausage, despite its shorter maturation time. At the end o...

Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated ...