The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey).
Main Authors: | , , , , , , |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100232 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
oai:scielo:S0101-20612019000100232 |
---|---|
record_format |
ojs |
spelling |
oai:scielo:S0101-206120190001002322019-02-21The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausagesPÓŁTORAK,AndrzejMARCINKOWSKA-LESIAK,MonikaLENDZION,KrzysztofONOPIUK,AnnaMOCZKOWSKA,MałgorzataWOJTASIK-KALINOWSKA,IwonaWIERZBICKA,Agnieszka functional foods sausages natural components bioactive component Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey).info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.39 n.1 20192019-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100232en10.1590/fst.03018 |
institution |
SCIELO |
collection |
OJS |
country |
Brasil |
countrycode |
BR |
component |
Revista |
access |
En linea |
databasecode |
rev-scielo-br |
tag |
revista |
region |
America del Sur |
libraryname |
SciELO |
language |
English |
format |
Digital |
author |
PÓŁTORAK,Andrzej MARCINKOWSKA-LESIAK,Monika LENDZION,Krzysztof ONOPIUK,Anna MOCZKOWSKA,Małgorzata WOJTASIK-KALINOWSKA,Iwona WIERZBICKA,Agnieszka |
spellingShingle |
PÓŁTORAK,Andrzej MARCINKOWSKA-LESIAK,Monika LENDZION,Krzysztof ONOPIUK,Anna MOCZKOWSKA,Małgorzata WOJTASIK-KALINOWSKA,Iwona WIERZBICKA,Agnieszka The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
author_facet |
PÓŁTORAK,Andrzej MARCINKOWSKA-LESIAK,Monika LENDZION,Krzysztof ONOPIUK,Anna MOCZKOWSKA,Małgorzata WOJTASIK-KALINOWSKA,Iwona WIERZBICKA,Agnieszka |
author_sort |
PÓŁTORAK,Andrzej |
title |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_short |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_full |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_fullStr |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_full_unstemmed |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_sort |
effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
description |
Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey). |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publishDate |
2019 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100232 |
work_keys_str_mv |
AT połtorakandrzej theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT marcinkowskalesiakmonika theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT lendzionkrzysztof theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT onopiukanna theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT moczkowskamałgorzata theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT wojtasikkalinowskaiwona theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT wierzbickaagnieszka theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT połtorakandrzej effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT marcinkowskalesiakmonika effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT lendzionkrzysztof effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT onopiukanna effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT moczkowskamałgorzata effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT wojtasikkalinowskaiwona effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT wierzbickaagnieszka effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages |
_version_ |
1756392142359494656 |