Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts

The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milli...

Descripción completa

Detalles Bibliográficos
Autores: Peña-Saldarriaga, Lina María, Pérez-Alvarez, José Angel, Fernandez-Lopez, Juana
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad Miguel Hernández de Elche
Repositorio:REDIUMH. Depósito Digital de la UMH
OAI Identifier:oai:dspace.umh.es:11000/31823
Acceso en línea:https://hdl.handle.net/11000/31823
Access Level:acceso abierto
Palabra clave:Black quinoa
Meat product
Storage
Shelf-life
Wet-milling
id ES_e4ff44b93024c55835a78c63eb5fded3
oai_identifier_str oai:dspace.umh.es:11000/31823
network_acronym_str ES
network_name_str España
repository_id_str
spelling Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty ByproductsPeña-Saldarriaga, Lina MaríaPérez-Alvarez, José AngelFernandez-Lopez, JuanaBlack quinoaMeat productStorageShelf-lifeWet-millingThe incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.MDPIDepartamentos de la UMH::Tecnología Agroalimentaria202420242020info:eu-repo/semantics/articleapplication/pdf11application/pdfhttps://hdl.handle.net/11000/31823reponame:REDIUMH. Depósito Digital de la UMHinstname:Universidad Miguel Hernández de ElcheIngléshttps://doi.org/10.3390/foods9040507info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:dspace.umh.es:11000/318232026-05-27T13:36:21Z
dc.title.none.fl_str_mv Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
title Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
spellingShingle Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
Peña-Saldarriaga, Lina María
Black quinoa
Meat product
Storage
Shelf-life
Wet-milling
title_short Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
title_full Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
title_fullStr Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
title_full_unstemmed Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
title_sort Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
dc.creator.none.fl_str_mv Peña-Saldarriaga, Lina María
Pérez-Alvarez, José Angel
Fernandez-Lopez, Juana
author Peña-Saldarriaga, Lina María
author_facet Peña-Saldarriaga, Lina María
Pérez-Alvarez, José Angel
Fernandez-Lopez, Juana
author_role author
author2 Pérez-Alvarez, José Angel
Fernandez-Lopez, Juana
author2_role author
author
dc.contributor.none.fl_str_mv Departamentos de la UMH::Tecnología Agroalimentaria
dc.subject.none.fl_str_mv Black quinoa
Meat product
Storage
Shelf-life
Wet-milling
topic Black quinoa
Meat product
Storage
Shelf-life
Wet-milling
description The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
publishDate 2020
dc.date.none.fl_str_mv 2020
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/11000/31823
url https://hdl.handle.net/11000/31823
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods9040507
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
11
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:REDIUMH. Depósito Digital de la UMH
instname:Universidad Miguel Hernández de Elche
instname_str Universidad Miguel Hernández de Elche
reponame_str REDIUMH. Depósito Digital de la UMH
collection REDIUMH. Depósito Digital de la UMH
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869422640465182720
score 15,301603

Similares en LA Referencia