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: | PÓŁTORAK,Andrzej, MARCINKOWSKA-LESIAK,Monika, LENDZION,Krzysztof, ONOPIUK,Anna, MOCZKOWSKA,Małgorzata, WOJTASIK-KALINOWSKA,Iwona, WIERZBICKA,Agnieszka |
---|---|
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!
|
Similar Items
-
Applications of electronic noses in meat analysis
by: GÓRSKA-HORCZYCZAK,Elżbieta, et al.
Published: (2016) -
Effect of different beta-glucan preparation pretreatments on fortified bread quality
by: KUREK,Marcin Andrzej, et al.
Published: (2018) -
Physicochemical, microbiological and sensory parameters of sausages prepared with inclusion of chitosan
by: Hleap, José Igor, et al.
Published: (2015) -
Supplemental linseed oil and antioxidants affect fatty acid composition, oxidation and colour stability of frozen pork
by: Górska-Horczyczak,E., et al.
Published: (2020) -
Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
by: Ruiz,Juliana Nogueira, et al.
Published: (2014)