587 results match your criteria pork sausage


Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.

Antioxidants (Basel) 2021 Mar 8;10(3). Epub 2021 Mar 8.

Division of Applied Life Science (BK21 Plus), Gyeongsang National University, 501 Jinju-daero, Jinju-si 52828, Korea.

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly ( < 0. Read More

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Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.

Food Res Int 2021 Mar 9;141:110127. Epub 2021 Jan 9.

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China.

To addgarlic more conveniently, the substitute-garlic essential oil(GEO)is wildly applied in meat product for flavor improvement. However, the effects of GEOon chemical hazard formation, such as benzo[a]pyrene (BaP), in meat processing have not been studied. This study focused on the inhibitory effect of garlic (0. Read More

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Quality measurements of cuiabana-type pork sausages added with brewing by-product flours.

Meat Sci 2021 Jan 16:108441. Epub 2021 Jan 16.

Federal Institute of Education, Science and Technology of Mato Grosso, Rua Juliano Costa Marques, s/n, Bairro Bela Vista, CEP, 78050-560 Cuiabá, Mato Grosso, Brazil. Electronic address:

The objective of this study was to evaluate the replacement of part of the pork from Cuiabana sausage by a brewery by-product on the physicochemical and microbiological properties during storage. Brewery by-product (BW) concentration influenced sausage colouration, with reduced luminosity, L*: 52.060 in the 6% (w/w) treatment compared to the 0% treatment controls (L*: 63. Read More

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January 2021

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet".

Antioxidants (Basel) 2021 Jan 27;10(2). Epub 2021 Jan 27.

Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, Espinardo, 30100 Murcia, Spain.

The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HT) and organic (HT) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HT, HT, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. Read More

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January 2021

Effect of Starch Noodle () and Pork Intestines on the Rehydration Stability of Korean Blood Sausage ().

Food Sci Anim Resour 2021 Jan 1;41(1):153-163. Epub 2021 Jan 1.

Korea Food Research Institute, Wanju 55365, Korea.

This study was conducted to examine the effects of starch noodles (; SNs) with different starch sources and porcine intestines (PIs) with different pH on the rehydration stability of Korean blood sausage (). Mungbean SN3 and PI3 (pH 9.18) showed significantly higher values of 80. Read More

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January 2021

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages.

Food Sci Anim Resour 2021 Jan 1;41(1):110-121. Epub 2021 Jan 1.

Department of Animal Science and Research Institute for Functional Halal Animal Products, Chonnam National University, Gwangju 61186, Korea.

Meat industries utilize plant material such as celery in cured meat products. Extraction of valuable bioactive compounds, nitrates and nitrites often involves processes that increase cost or lack sustainability. Thus, this study investigated the effect of ball-milled celery powders (CP) on the physicochemical, antioxidant, and antimicrobial properties along with curing efficiency in comminuted meat product. Read More

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January 2021

The Effect of Sustainability-Related Information on the Sensory Evaluation and Purchase Behavior towards Salami Products.

Food Sci Anim Resour 2021 Jan 1;41(1):95-109. Epub 2021 Jan 1.

Department of Agricultural Economics and Rural Development, Seoul National University, Seoul 08826, Korea.

Consumer's interest in sustainable livestock farming methods has grown in response to concerns for the environment and animal welfare. The purpose of this study is to examine the different influences of sustainability product information on sensory characteristics and purchase behaviors. To accomplish this aim, the study used salami, which is an Italian-style sausage processed by fermentation and drying. Read More

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January 2021

Control of Raw Pork Liver Sausage Production Can Reduce the Prevalence of HEV Infection.

Pathogens 2021 Jan 22;10(2). Epub 2021 Jan 22.

Neurocenter of Southern Switzerland, 6900 Lugano, Switzerland.

After an acute hepatitis E (HEV) outbreak in Southern Switzerland, in January 2017 the local public health authorities started an active program of food chain control and public education. In this retrospective study, we analysed all laboratory-confirmed acute cases of HEV infection diagnosed between 2014 and 2020. In the period before the public health intervention, the number of cases increased steadily from 2014 (4 of 40 tests, 10%) reaching a peak in the last quarter of 2016 (42 of 285 tests, 14. Read More

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January 2021

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage.

Food Sci Technol Int 2021 Jan 17:1082013220980586. Epub 2021 Jan 17.

Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, Brazil.

The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Read More

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January 2021

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing.

Animals (Basel) 2020 Dec 9;10(12). Epub 2020 Dec 9.

Department of Analytical Chemistry and Food Technology, University of Castilla La Mancha, 13071 Ciudad Real, Spain.

The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species. Read More

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December 2020

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.

Food Sci Anim Resour 2020 Nov 1;40(6):1033-1043. Epub 2020 Nov 1.

Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. Read More

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November 2020

Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System.

Food Sci Anim Resour 2020 Nov 1;40(6):980-989. Epub 2020 Nov 1.

Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0. Read More

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November 2020

Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging.

Food Res Int 2020 11 4;137:109501. Epub 2020 Jul 4.

INRAE, Oniris, Secalim, route de Gachet, CS 40706, F-44307 Nantes, France.

Fresh poultry and pork meat products represent highly perishable products which are susceptible to spoil within a few days after production. Lactate addition and modified atmosphere packaging are common preservation strategies used to overcome spoilage. This study aimed to identify the effects of these strategies and their possible interactions on spoilage indicators simultaneously on fresh pork and turkey sausages. Read More

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November 2020

Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties.

PLoS One 2020 18;15(11):e0242560. Epub 2020 Nov 18.

Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, Thailand.

Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees). Read More

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January 2021

Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization.

Biol Trace Elem Res 2020 Nov 12. Epub 2020 Nov 12.

Biosciences, Biotechnology and Biopharmaceutical Department, University of Bari, Strada Prov.le per Casamassima Km 3, 70010, Valenzano (BA), Italy.

This study provides valuable information on the levels of various trace metals (Pb, Cd, Hg, Zn, Cu, Cr) in meat products (baked ham, raw ham, mortadella, cured sausage, würstel, salami) from South Italy and calculates potential health risk toxicity associated with their consumption for the total population and for children. In the samples studied metal concentrations are within the permissible legal limits (Cd: 0.01-0. Read More

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November 2020

Fat content reduction and lipid profile improvement in Portuguese fermented sausages .

Heliyon 2020 Oct 19;6(10):e05306. Epub 2020 Oct 19.

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Due to the current trend to reduce fat consumption, the meat food industry, has been increasing the strategies to produce and commercialize products where the reduction or even elimination of saturated fat is an important goal. This study aimed to test different formulas to reduce the fat content and improve the lipid profile in the Portuguese fermented sausage . Data indicate that the three composition formulas of tested are not a hypercaloric product and the fatty acid profile could be improved changing the sources of fat and specie of meat, particularly reducing the palmitic and stearic acids and the myristic acid contents and increasing the oleic, linoleic and palmitoleic acid contents. Read More

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October 2020

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages.

J Anim Sci Technol 2020 Sep 30;62(5):702-712. Epub 2020 Sep 30.

Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.

Synthetic nitrite imparts a reddish-pink color to meat and a distinct flavor to meat products, delays lipid oxidation, and inhibits microbial growth and pathogens. However, excessive intake of nitrite might result in the production of carcinogenic nitrosamine, which might increase the risk of cancer in humans. Therefore, we aimed to find an alternative natural colorant for pork sausages. Read More

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September 2020

Determination of ochratoxin A in edible pork offal: intra-laboratory validation study and estimation of the daily intake via kidney consumption in Belgium.

Mycotoxin Res 2021 Feb 20;37(1):79-87. Epub 2020 Oct 20.

Sciensano, Physical and Chemical Health Risks, Organic Contaminants and Additives, Leuvensesteenweg 17, 3080, Tervuren, Belgium.

Pork-derived products can contribute to the overall ochratoxin A (OTA) intake via carry-over from contaminated feed or via mould spoilage of meat products (salami, dry-cured ham, sausage). An analytical method using liquid chromatography coupled with mass spectrometry (LC-MS/MS) was developed and validated in accordance with the specifications laid down by European Commission. It offered quantification limits of 0. Read More

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February 2021

Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork.

Animals (Basel) 2020 Oct 14;10(10). Epub 2020 Oct 14.

Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Espinardo, Spain.

Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. Read More

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October 2020

Survival of Trichinella spiralis in cured meat products.

Vet Parasitol 2020 Oct 5;287:109260. Epub 2020 Oct 5.

German Federal Institute for Risk Assessment, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany.

Processing of meat is one possible approach to control meat-borne parasites. Processing methods such as freezing, cooking and irradiation are recommended for the control of Trichinella in pork, horse or game meat if specific technical conditions are fulfilled. Curing is a widely used preservation process influencing product characteristics such as shelf life, food safety, and taste. Read More

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October 2020

Biogenic amine content during the production and ripening of Sremski kulen, Serbian traditional dry fermented sausage.

Anim Sci J 2020 Jan;91(1):e13466

Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, The University of Belgrade, Belgrade, Serbia.

Sremski kulen is a wide diameter dry fermented sausage, produced from pork, seasoned with red spicy paprika, stuffed into pork cecum, and preserved by smoking, fermentation and drying. Due to specific ripening process, Sremski kulen is suitable for the accumulation of biogenic amines. Therefore, the aminogenesis was studied in traditionally produced Sremski kulen, taking into account the physicochemical parameters and microbial counts. Read More

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January 2020

A simplified screening method for short- and medium-chain chlorinated paraffins in food by gas chromatography-low resolution mass spectrometry.

J Chromatogr A 2020 Sep 21;1631:461574. Epub 2020 Sep 21.

Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium. Electronic address:

This study evaluates the performance of a simplified screening method for short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) based on gas chromatography-electron capture negative ionization/mass spectrometry (GC-ECNI/MS) analysis and chlorine content quantification. The response from different combinations of 'indicator' congener groups present in technical mixture standards were used within calibration calculations to test the hypothesis that ∑SCCPs and ∑MCCPs could be quantified with acceptable accuracy using only a subset of the commonly analysed C to C and Cl to Cl groups. Potential combinations were assessed with respect to calibration curve performance and accuracy of SCCP and MCCP analysis of spiked food samples (olive oil, salmon, pork sausage, breakfast cereal, cow's milk and lard). Read More

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September 2020

Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage.

Meat Sci 2021 Jan 29;171:108293. Epub 2020 Aug 29.

Graduate School of International Agricultural Technology, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Republic of Korea. Electronic address:

This study evaluated the effect of porcine plasma hydrolysates (PPH) on the physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausages. Five levels of PPH were added to sausages (CON, 0 g/kg; T1, 5 g/kg; T2, 10 g/kg; T3, 15 g/kg; and T4, 20 g/kg) and their chemical composition, purge loss, lipid oxidation, microbial count, pH, color, texture, and sensory properties were compared on day 1 and after 4 weeks of cold storage. At 4 weeks of storage, hardness, cohesiveness, and gumminess were highest in T3 (P < 0. Read More

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January 2021

4-Aminothiophenol capped halloysite nanotubes/silver nanoparticles as surface-enhanced Raman scattering probe for in-situ derivatization and selective determination of nitrite ions in meat product.

Talanta 2020 Dec 7;220:121366. Epub 2020 Jul 7.

School of Chemistry, Sun Yat-sen University, Guangzhou, 510275, China. Electronic address:

Halloysite nanotubes loaded with 4-aminothiophenol capped silver nanoparticles (mHNTs-AgNPs) composite was synthesized as a sensitive surface-enhanced Raman scattering (SERS) probe for the determination of nitrite ions in sausage and pork luncheon meat. The as-prepared composite was characterized by transmission electron microscope, X-ray diffraction spectroscopy and Fourier transform infrared spectroscopy. The as-synthesized mHNTs-AgNPs composite with evenly distribution of AgNPs can provide in-situ derivatization site for sensitive and selective SERS detection of nitrite ions. Read More

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December 2020

Towards a Sampling Rationale for African Swine Fever Virus Detection in Pork Products.

Foods 2020 Aug 20;9(9). Epub 2020 Aug 20.

The Pirbright Institute, Ash Road, Pirbright GU24 0NF, UK.

African swine fever (ASF) is a highly lethal disease of pigs caused by the ASF virus (ASFV), which presents a serious threat to global food security. The movement of contaminated pork products has previously been postulated as contributing to the introduction of ASF into new areas. To evaluate the performance of ASFV detection systems in multi-component pork products, we spiked sausage meat with four different ASFV-containing materials (ASFV cell culture, pork loin, meat juice and bone marrow). Read More

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Polychlorinated Biphenyls in Food.

Environ Sci Technol 2020 09 3;54(18):11443-11452. Epub 2020 Sep 3.

Interdisciplinary Graduate Program in Human Toxicology, The University of Iowa, Iowa City, Iowa 52242, United States.

We measured the concentrations of 205 polychlorinated biphenyl (PCB) congeners in 26 food items: beef steak, butter, canned tuna, catfish, cheese, eggs, french fries, fried chicken, ground beef, ground pork, hamburger, hot dog, ice cream, liver, luncheon meat, margarine, meat-free dinner, milk, pizza, poultry, salmon, sausage, shrimp, sliced ham, tilapia, and vegetable oil. Using Diet History Questionnaire II, we calculated the PCB dietary exposure in mothers and children participating in the AESOP Study in East Chicago, Indiana, and Columbus Junction, Iowa. Salmon had the highest concentration followed by canned tuna, but fish is a minor contributor to exposure. Read More

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September 2020

Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages.

J Agric Food Chem 2020 Sep 21;68(35):9530-9536. Epub 2020 Aug 21.

University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania.

Smoking is an excellent food preservation method but also a source of contamination of foodstuffs with carcinogenic polycyclic aromatic hydrocarbons (PAHs). Herein we investigated the influence of smoking temperature, smoking time, and type of wood sawdust used as smoke source on PAH levels attained through controlled smoking of pork sausages. Four PAHs (benz[]anthracene, chrysene, benzo[]fluoranthene, benzo[]pyrene) were monitored, as required by European Commission Regulation 835/2011. Read More

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September 2020

Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder.

Asian-Australas J Anim Sci 2020 Sep 12;33(9):1470-1476. Epub 2020 May 12.

Department of Animal Science, Chonnam National university, Gwangju, 61186, Korea.

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).

Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days. Read More

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September 2020

Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands.

Int J Food Microbiol 2020 Nov 15;333:108791. Epub 2020 Jul 15.

Wageningen Food Safety Research, Wageningen University and Research, Mailbox 230, 6700 AE Wageningen, the Netherlands.

The aim of the present study was to assess raw pork sausages collected on the Dutch market for the presence of hepatitis E virus (HEV) RNA. 46 of 316 (14.6%) products sampled from Dutch retail stores in 2017-2019 were positive for HEV RNA. Read More

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November 2020

Long-Term Intake of Pork Meat Proteins Altered the Composition of Gut Microbiota and Host-Derived Proteins in the Gut Contents of Mice.

Mol Nutr Food Res 2020 09 9;64(17):e2000291. Epub 2020 Aug 9.

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, P. R. China.

Scope: This study is to investigate the effects of long-term intake of pork protein on the composition of gut microbiota and proteins in mice.

Methods And Results: C57BL/6J mice are fed pork meat protein diets for 240 days, and the composition of gut microbiota and proteins in luminal contents from the duodenum to the colon are analyzed by 16S rRNA gene sequencing and LC-MS/MS. The stewed pork protein diet group has a highly similar microbiota composition to that of the cooked pork protein diet group, but different from the pork emulsion sausage or dry-cured pork protein diet groups. Read More

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September 2020