Zeitschriftenartikel: „Thai sausage“

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Wirotcheewan, Prasert, Somjai Peanprasit und Piyapan Yingcharoen. „The Novel Design of Thai Sausage Making Machine“. Applied Mechanics and Materials 848 (Juli 2016): 15–18. http://dx.doi.org/10.4028/www.scientific.net/amm.848.15.

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Thai sausage or Isan sausage is a type of north eastern Thai cuisine which is famous for being served as an appitizer. Recently, Thai sausage production depends solely on manual tasks on stuffing and belaying the product, and as a result, it is hardly that the production can be well managed in terms of quantity, quality, and time. In this paper, we propose a novel design of semi-automatic system to improve the traditional Thai sausage production. Particulary, the machine is developed with a set of 24-volt, 36-watt,100-rpm DC motors used in both stuffering and belaying the materials, and it is mainly controlled by a programmable logic controller (PLC). Our design can yeild the product with short size of 4.5 cm and long size of 9 cm in length and both have the same 4 cm in diameter. On average, the output rates for the short-size products and the long-size products are 57 cm per minute and 71 cm per minute, respectively. This machine can improve production time compared to the previous process using manpower which can make short-size sausage and long-size sauge at 40 cm and 60 cm in one minute, respectively.

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Sankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra und Warawan Wongboot. „Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand“. Journal of Veterinary Research 64, Nr. 2 (27.05.2020): 289–97. http://dx.doi.org/10.2478/jvetres-2020-0036.

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AbstractIntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise S. aureus strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.Material and MethodsS. aureus strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patients and healthy carriers. Additionally, production of extracellular enzymes and haemolysin, biofilm formation, and antibiotic susceptibility were assessed.ResultsS. aureus was identified in 36 sausage isolates (60%). The strains positive for staphylococcal enterotoxin A were more frequently found in isolates from sausage and healthy carriers than in those from patients. All tested S. aureus strains were positive for DNase, lipase, proteinase, haemolysin, and biofilm formation; notably, strains isolated from food and healthy carriers displayed similar values. Most isolates were resistant to penicillin and ampicillin, while none were to methicillin.ConclusionsThai fermented pork sausages are associated with a high risk of staphylococcal food poisoning, which may be linked to contamination caused by carriers. Dissemination of knowledge regarding best practices in sanitation and hygiene is important in local communities.

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Panjapiyakul, Pornpen, Tongsuk Srinin und Kamolnate Kitsawad. „The product development of Thai fermented sausage with mixed Tomyum ingredients“. British Food Journal 119, Nr. 10 (02.10.2017): 2203–16. http://dx.doi.org/10.1108/bfj-10-2016-0512.

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Purpose The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili. Design/methodology/approach To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer survey from 200 respondents were asked about their behaviors on fermented sausage and opinions to the new products. Findings The preference score of the 3:1 (cooked glutinous rice: cooked rice) gained the highest score in all sensory attributes as same as 16 percent of Tomyum ingredients. According to the consumer survey, the TFS-TY was accepted by 90 percent of the total 200 respondents and gained an overall score equal to 7.30±1.11. Research limitations/implications The varied preference of Thai respondents has affected on the acceptance of the new products. For example, some preferred very strong tastes either in sourness or spiciness, and some may be disliked. Originality/value The balancing characteristics of both products were very important. The new product should be identified by certain attributes in Thai fermented sausage and Tomyum. Over or less in any products gained lower preference attributes scores.

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Samappito, W. „Microbiological Characteristics of ‘‘Mhom’’, a Thai Traditional Meat Sausage“. Open Food Science Journal 5, Nr. 1 (30.05.2011): 31–36. http://dx.doi.org/10.2174/1874256401105010031.

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Sriphochanart, Wiramsri, und Wanwisa Skolpap. „Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation“. Food Science & Nutrition 6, Nr. 6 (28.06.2018): 1479–91. http://dx.doi.org/10.1002/fsn3.708.

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Issara, U. „Improvement of Thai Sweet Sausage (Goon Chiang) Properties by Oleogel Made of Rice Bran Wax and Rice Bran Oil: A Textural, Sensorial, and Nutritional Aspect“. IOP Conference Series: Earth and Environmental Science 995, Nr. 1 (01.04.2022): 012045. http://dx.doi.org/10.1088/1755-1315/995/1/012045.

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Abstract Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This study aimed to determine the texture profile, fatty acids composition, and sensorial attributes of sweet sausage (Goon Chiang) as well as the fundamental properties of the final product through the supplementation of a mixture of rice bran wax and rice bran oil-oleogel (RBOG). The sausage sample was divided into 4 groups including i) without RBOG added; control, followed by 25%, 50%, and 75% RBOG substitute animal fat, respectively. All samples were measured the texture (hardness, springiness, chewiness, and cohesiveness), total cholesterol together with fatty acids profile as well as sensory properties. The results found out that the highest ratio of animal fat replacement by RBOG in the sweet sausage sample was softer and promoting the lowest cholesterol level when compared with other treatments (p<0.05). Besides, there is no significant difference was observed with total unsaturated fatty acids (USFA) level between 50% and 75% RBOG adding in meat sample. Overall acceptance of the final product was indexed with 50% RBOG (p<0.05). According to the results, it could be used as the fundamental data for developing and improving sweet sausage as a healthy meat product to meet consumer requirements.

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Theansuwan. „The Biodiesel Production from Roast Thai Sausage Oil by Transesterification Reaction“. American Journal of Engineering and Applied Sciences 4, Nr. 1 (01.01.2011): 130–32. http://dx.doi.org/10.3844/ajeassp.2011.130.132.

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Rungrassamee, Wanilada, Amonlaya Tosukhowong, Amornpan Klanchui, Sawarot Maibunkaew, Vethachai Plengvidhya und Nitsara Karoonuthaisiri. „Development of bacteria identification array to detect lactobacilli in Thai fermented sausage“. Journal of Microbiological Methods 91, Nr. 3 (Dezember 2012): 341–53. http://dx.doi.org/10.1016/j.mimet.2012.09.016.

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Petchsing, Urairatana, und Margy J. Woodburn. „Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)“. International Journal of Food Microbiology 10, Nr. 3-4 (Mai 1990): 183–92. http://dx.doi.org/10.1016/0168-1605(90)90065-d.

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Nanasombat, Suree, Wanwisa Armeena und Orawan Arkom. „Use of Thai local vegetable extracts as natural preservatives in dried sausage system“. Pharmacognosy Communications 3, Nr. 1 (01.01.2013): 37–45. http://dx.doi.org/10.5530/pc.2013.1.9.

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SRIPHOCHANART, WIRAMSRI, und WANWISA SKOLPAP. „THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION“. Journal of Food Processing and Preservation 35, Nr. 3 (02.11.2010): 291–98. http://dx.doi.org/10.1111/j.1745-4549.2009.00453.x.

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Phupaboon, Srisan, Papatchaya Kontongdee, Farah J. Hashim, Nattawadee Kanpipit, Maharach Matra, Pajaree Totakul, Ronnachai Prommachart, Burarat Phesatcha und Metha Wanapat. „Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage“. Foods 11, Nr. 23 (28.11.2022): 3846. http://dx.doi.org/10.3390/foods11233846.

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The development of functional food products is increasingly gaining lots of interest and popularity among stakeholders. The aim of this study was to evaluate the bioaccessibility of three Lactobacillus sp. starter cultures, including Lacticaseibacillus casei KKU-KK1, Lactiplantibacillus pentosus KKU-KK2, and Lactobacillus acidophilus KKU-KK3, in order to enhance the performance of the probiotic potential of Nham protein hydrolysates in Thai fermented sausage using microencapsulation technology. Probiotic microcapsules were created from a novel wall material made up of a combination of glutinous rice flour and inulin through a freeze-drying process. Accordingly, the results of three formulations of Nham probiotic and spontaneous fermentation (control) characterized by their physicochemical and microbiological characteristics displayed a correlation between an increase in the amount of total acidity, the population of lactic acid bacteria, and the generated TCA-soluble peptides, while the pH and total soluble protein gradually decreased under proteolysis during the fermentation time. The fractionation of Nham protein hydrolysates (NPHs) was prepared using a microwave extraction process: NPH-nham1, NPH-nham2, and NPH-nham3 (10 mg/mL with fermentation time 114 h), exhibited the highest DPPH radical-scavenging activity and FRAP-reducing power capacity as well, compared to NPH-nhamcontrol at p < 0.05. Moreover, those NPHs peptides showed dose-dependent inhibiting of selected pathogenic bacteria (E. coli TISTR 073, S. aureus TISTR 029, and Ent. aerogenes TISTR 1540). Anti-microbial properties of NPHs peptides against gram-negative bacteria were higher than against gram-positive bacteria. In conclusion, the bioaccessibility of NPHs peptides was significantly enhanced by micro-encapsulation and showed a potential bioactive characteristic for developing into a probiotic agent.

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Chattong, Utaiwan, und Arunee Apichartsrangkoon. „Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes“. Meat Science 81, Nr. 3 (März 2009): 426–32. http://dx.doi.org/10.1016/j.meatsci.2008.09.006.

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Luxananil, Plearnpis, Ruangurai Promchai, Srianant Wanasen, Sanit Kamdee, Preenapa Thepkasikul, Vethachai Plengvidhya, Wonnop Visessanguan und Ruud Valyasevi. „Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage“. International Journal of Food Microbiology 129, Nr. 3 (Februar 2009): 312–15. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.011.

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Kurdi, Peter, Pornpan Jaichumjai und Ruud Valyasevi. „Acid-sensitive Lactobacillus plantarum as starter to reduce post-acidification in a traditional Thai fermented sausage“. Journal of Bioscience and Bioengineering 108 (November 2009): S117. http://dx.doi.org/10.1016/j.jbiosc.2009.08.342.

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Noonpakdee, W. „Isolation of nisin-producing Lactococcus lactis WNC 20 strain from nham, a traditional Thai fermented sausage“. International Journal of Food Microbiology 81, Nr. 2 (15.03.2003): 137–45. http://dx.doi.org/10.1016/s0168-1605(02)00219-2.

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Visessanguan, Wonnop, Soottawat Benjakul, Siriporn Riebroy, Mongkol Yarchai und Wanaporn Tapingkae. „Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation“. Food Chemistry 94, Nr. 4 (März 2006): 580–88. http://dx.doi.org/10.1016/j.foodchem.2004.11.051.

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Kongkiattikajorn, Jirasak. „Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage“. Journal of Ethnic Foods 2, Nr. 4 (Dezember 2015): 186–94. http://dx.doi.org/10.1016/j.jef.2015.11.005.

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Thongsanit, Jaruwan, Shigekazu Yano, Takashi Tachiki und Mamoru Wakayama. „Identification of a glutaminase-producing bacterial strain isolated from Thai fermented pork sausage and characterisation of glutaminase production“. Annals of Microbiology 58, Nr. 4 (Dezember 2008): 671–75. http://dx.doi.org/10.1007/bf03175573.

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Punyauppa-path, Sukrita, Pongpat Kiatprasert, Jutaporn Sawangkaew, Polson Mahakhan, Parichat Phumkhachorn, Pongsak Rattanachaikunsopon, Pannida Khunnamwong und Nantana Srisuk. „Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products“. AIMS Microbiology 8, Nr. 4 (2022): 575–94. http://dx.doi.org/10.3934/microbiol.2022037.

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<abstract> <p>This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were <italic>Candida</italic> (20.3%), <italic>Diutina</italic> (2.9%), <italic>Filobasidium</italic> (1.0%), <italic>Kazachstania</italic> (33.0%), <italic>Pichia</italic> (3.9%), <italic>Saccharomyces</italic> (1.0%), <italic>Starmerella</italic> (28.2%), <italic>Torulaspora</italic> (2.9%), and <italic>Yarrowia</italic> (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, <italic>Kazachstania bulderi</italic> KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values.</p> </abstract>

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Sutjaritrak, Attapol, Pairote Wiriyacharee, Pattavara Pathomrungsiyounggul, Charin Techapun und Puangtong Jaisun. „Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage)“. Chiang Mai University Journal of Natural Sciences 19, Nr. 1 (Januar 2020): 122–38. http://dx.doi.org/10.12982/cmujns.2020.0008.

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Pinsirodom, Praphan, Thanawoot Parinyapatthanaboot, Ruchira Taprap und Pensiri Kaewthong. „The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat“. Current Research in Nutrition and Food Science Journal 7, Nr. 2 (20.08.2019): 340–49. http://dx.doi.org/10.12944/crnfsj.7.2.04.

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The in vitro scavenging ability of roselle anthocyanin extract (RAE) against reactive nitrogen species (RNS) was compared to anthocyanin extracted from black carrots and red grapes. These anthocyanin samples exhibited concentration and pH dependence on nitrite scavenging activity, with the activity decreasing as pH was increased over the range of 3.0 to 9.0. Concentration dependent activity was also observed for the nitric oxide scavenging and inhibition of peroxynitrite induced oxidation of Evans blue dyes. The potency of RNS scavenging activity for the anthocyanins tested was in the order of grapes > roselle > black carrots. The RAE was then evaluated for its capacity in nitrite reduction in Vienna pork sausage and traditional Thai fermented pork, called Nham. The residual nitrite in Vienna pork sausage treated with 0.3 % RAE at 125 or 250 mg/kg reduced nitrite to 65 and 168 mg/kg respectively, after being stored at 4±1 ๐C for 24 days. The residual nitrite in all Nham samples rapidly decreased around 90 % of the initial nitrite level after 3 days of fermentation at 30±1 ๐C. Overall results show that RAE was a good source of strong reactive nitrogen species scavengers and can potentially be used as a natural nitrite reduction agent in meat products.

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Herlina, Herlina, Satriya Bayu Aji und Bambang Herry Purnomo. „Physical, Chemical, and Sensory Characteristics of Chicken Sausage with Analog Meat Substitution“. Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, Nr. 1 (29.04.2021): 67–77. http://dx.doi.org/10.21776/ub.industria.2021.010.01.8.

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Abstract This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same quality. The purpose of this study was to determine the sausage’s physical, chemical, and sensory properties. The formulation of chicken sausage with analog meat substitution used a completely randomized design method with a single factor (chicken meat and analog meat ratio), with five treatments and each treatment was repeated three times. The five treatments are P1 = 90% chicken meat : 10% analog meat, P2 = 80% chicken meat : 20% analog meat, P3 = 70% chicken meat : 30% analog meat, P4 = 60% chicken meat : 40% analog meat and P5 = 50% chicken : 50% analog meat. The results showed that the substitution of chicken meat with analog meat had a significant effect on the physical, chemical, and sensory properties of chicken sausage. The results show that 70% chicken meat and 30% analog meat is the best treatment. Keywords: analog meat, chicken sausage, substitution

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Zhang, Yan, Yubing Hou, Shunliang Zhang, Nanqing Jing, Hongxing Zhang, Yuanhong Xie, Hui Liu, Jianguo Yan, Jianhua Ren und Junhua Jin. „Bifidobacterium animalis A12, a Probiotic Strain That Promotes Glucose and Lipid Metabolism, Improved the Texture and Aroma of the Fermented Sausage“. Foods 12, Nr. 2 (10.01.2023): 336. http://dx.doi.org/10.3390/foods12020336.

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Bifidobacterium animalis A12 was used for the development of fermented sausage. The growth activity, tolerance, and enzyme activity of B. animalis A12 and its contribution to the texture and flavour of fermented sausages were evaluated. Additionally, the sensory texture, flavour components, and amino acid nutrients during the fermentation process were assessed. B. animalis had high tolerance to NaCl and nitrite, and B. animalis A12 had protease and lipase activities. The pH value of sausage fermented with B. animalis A12 was lower than that of sausage fermented without any fermentation strain. Hexanal, heptanal, decanal, cis-2-decanal, and 4-methoxy-benzaldehyde are the unique aldehydes flavour components of fermented sausages in the A12 group. The highest content of volatile flavour substances and amino acids, and the color and texture characteristics of fermented sausage in the experimental group at 18 h were better than those at other times. These results suggest that B. animalis A12 has the potential to be used as a starter culture for im-proving flavour and texture in fermented sausage.

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Ernawati, Moh Awaludin Adam, Irawati Mei Widiastuti und Era Insivitawati. „Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations“. E3S Web of Conferences 322 (2021): 04001. http://dx.doi.org/10.1051/e3sconf/202132204001.

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Product diversification is needed to increase selling and marketing prices. One of them is the African catfish sausage product. Liquid smoke has been used commercially by the food industry. This study aimed to determine the physical and chemical properties of smoked African catfish after adding different concentrations of liquid smoke and immersion duration. The chemical analysis measured the levels of protein, fat, and phenol. The results showed that sausage with a concentration of 20% liquid and soaking for 30 minutes was the best treatment with a protein content of 43.8 ± 0.34%, a fat of 12.33 ± 0.61%, and phenol 292.74 ppm. Determination of the compound using GC-MS found that the most dominant compound in the smokeless sausage was 2-hexanone, 3,3 dimethyl with a relative concentration of 32.42%. The dominant compound in the besttreated sausage was Furan, tetrahydro-2,2-dimethyl- with a relative concentration of 19%. Liquid smoke penetration is clearly visible in the microstructure of smoked sausages, both in the best-treated smoked sausages and commercial sausages. Scanning Electron Microscope (SEM) magnification of 2.500x shows that the best emulsified smoked sausages have a flatter structure, smaller droplets, and are more refined than smokeless sausages or commercial smoked sausages.

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Pakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut und Terd Disayathanoowat. „Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties“. PLOS ONE 15, Nr. 11 (18.11.2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.

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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). Bacteria in these fermented foods were isolated and enumerated. Bacterial communities were determined using a culture-independent (pyrosequencing) approach. Lactic acid bacteria were recovered from all of these fermented food samples, with levels ranging from 3.1 to 7.5 log CFU/g throughout the fermentation processes. Analysis of the 16S rRNA gene from the fermented food samples using 454-pyrosequencing resulted in 113,844 sequences after quality evaluation. Lactic acid bacteria were found in high proportions in Nham, Nam phak and Miang. Bacillus was predominant in Thua nao, in which significant proportions of Lactic acid bacteria of the family Leuconostocaceae were also found. Groups of lactic acid bacteria found varied among different food samples, but three genera were predominant: Lactococcus, Lactobacillus and Leuconostoc, of which many members are recognised as probiotics. The results showed that these traditional Thai fermented food products are rich sources of beneficial bacteria and can potentially be functional/probiotic foods.

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Mazhangara, Irene Rumbidzai, Eliton Chivandi und Ishmael Festus Jaja. „Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study“. International Journal of Food Science 2022 (29.07.2022): 1–7. http://dx.doi.org/10.1155/2022/8736932.

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There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory evaluations, respectively. Using a 9-point hedonic scale, the participants evaluated each sausage for its juiciness, flavor, tenderness, and overall satisfaction. During the blind sensory evaluation, the participants were also asked to identify one of the most distinct sausages since the identity of the sausages was not known. The results showed no significant differences ( P > 0.05 ) in the preferences for any of the sausages during the blind sensory evaluation. The choice for the most distinct sausage showed that pork (57.69%), beef (32.69%), and chevon (9.62%) sausages were all recognized. In the nonblind sensory, knowledge of the identity of the sausage significantly ( P < 0.05 ) influenced South African participants’ liking of the chevon sausage, with pork and chevon being the most and least liked sausages, respectively.

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Shang, Feifei, Tetiana Kryzhska und Zhenhua Duan. „Study on the effect of antioxidants on the quality and antioxidants capacity of duck sausages“. Technology audit and production reserves 3, Nr. 3(65) (30.06.2022): 36–42. http://dx.doi.org/10.15587/2706-5448.2022.260198.

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Areca taro is a plant of the Araceae family, which is rich in starch and dietary fiber. Taro is boiled and mashed to make a paste, which is called taro paste. The fat content of duck sausages is high, and the nutritional composition of sausages can be improved by adding taro puree and provide the special aroma of taro in the sausages. Thus, the research object is duck sausage with taro paste. This study aimed to improve the quality and prevent oxidation of duck sausage with taro paste by adding ginger juice, onion juice and sodium erythorbate as safe antioxidants. The quality characteristics of sausages were evaluated by analyzing the cooking loss, colour, texture and sensory changes, and the optimal amount of antioxidants was obtained by analyzing the acid value, TBARS value, and DPPH free radical scavenging rate. The research results show that adding D-sodium erythorbate to duck sausage can significantly reduce the hardness of the sausage, maintain the elasticity of the sausage, and effectively slow down the pH value of the sausage during the oxidation process. The water retention and oil retention of duck sausage maintain the brightness value of the sausage. The sausage with D-sodium erythorbate has better antioxidant capacity. The acid value and TBARS value of the sausage added with D-sodium erythorbate at 18 h were significantly lower than those of the control group (P<0.05), and the DPPH was significantly increased. This technology can provide data support and reference for food processing companies. The taro paste would be widely used as food ingredients in future.

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Nur, Deana Fyra Adi, Ratna Yulistiani, Dedin F. Rosida und Dadik Raharjo. „Occurrences Salmonella sp. and Escherichia Coli in Bulk and Packaged Chicken Sausages in Surabaya, Indonesia“. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 6, Nr. 2 (07.04.2022): 34–41. http://dx.doi.org/10.29165/ajarcde.v6i2.99.

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Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases that often contaminate food and are harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene and environmental sanitation conditions have a high potential for Salmonella and Escherichia coli contamination. The purpose of this study was to compare the contamination level of bacterial, Salmonella sp. and Escherichia coli in bulk and packaged chicken sausages as well as to determine the relationship between the hygiene and sanitation of traders and the level of bacterial contamination, Salmonella sp. and Escherichia coli contamination in chicken sausages sold at traditional markets in Surabaya, Indonesia. This research is a cross-sectional study and purposive sampling method. The results showed that the level of bacterial contamination in the bulk chicken sausage was higher (5.98 Log CFU/g) than in packaged chicken sausage (4.83 Log CFU/g). Salmonella sp. contamination in the bulk chicken sausage was higher (44.44%) than in packaged chicken sausage (10.00%) and Escherichia coli contamination in the bulk chicken sausage was higher (22.22%) than in packaged chicken sausage (20.00%). There is a significant relationship between the hygiene and sanitation of traders with the contamination level of bacteria, Salmonella sp., and Escherichia coli in bulk and packaged chicken sausages.

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Visessanguan, Wonnop, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun und Apinya Assavanig. „Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage“. Meat Science 69, Nr. 2 (Februar 2005): 355–62. http://dx.doi.org/10.1016/j.meatsci.2004.08.006.

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Pringsulaka, Onanong, Nuttaporn Patarasinpaiboon, Nuttika Suwannasai, Wisrutta Atthakor und Achariya Rangsiruji. „Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage“. Food Microbiology 28, Nr. 3 (Mai 2011): 518–25. http://dx.doi.org/10.1016/j.fm.2010.10.011.

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Wanangkarn, Amornrat, Deng-Cheng Liu, Adisorn Swetwiwathana, Aphacha Jindaprasert, Chirapiphat Phraephaisarn, Wanwisa Chumnqoen und Fa-Jui Tan. „Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis“. International Journal of Food Microbiology 186 (September 2014): 61–67. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.06.015.

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Tosukhowong, Amonlaya, Wonnop Visessanguan, Laphaslada Pumpuang, Preenapha Tepkasikul, Atikorn Panya und Ruud Valyasevi. „Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546“. Food Chemistry 129, Nr. 3 (Dezember 2011): 846–53. http://dx.doi.org/10.1016/j.foodchem.2011.05.033.

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Kurnia, Kurnia, Nurul Asiah und Laras Cempaka. „Textural evaluation of sausages as affected by partial meat substitution using okara tempe“. Asia Pacific Journal of Sustainable Agriculture, Food and Energy 10, Nr. 1 (31.05.2022): 34–38. http://dx.doi.org/10.36782/apjsafe.v10i1.144.

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Okara tempe has been traditionally consumed as low-cost meat substitute. This study aims to evaluate the textural properties of sausage as affected by partial meat substitution using okara tempe. Two types of sausages were tested, namely cellulose-cased and collagen-cased sausages with the level of meat substitution at 0, 10, and 20 %. The scope of assessment includes texture profile analysis, scanning electron microscopy, and sensory evaluation. The results showed that increasing okara tempe concentration led to a decreasing hardness and resilience of sausage samples. Microscopy images revealed fractal structure on the inner surface of okara tempe-substituted sausages that might be responsible for weakening of the structure. Consumers’ appreciation on sausage texture tended to be decreased with the increasing concentration of okara tempe. Agglomerative hierarchical clustering analysis distributed the consumer panels into two clusters with slightly different hedonic scoring pattern. Lastly, although the okara tempe-substituted sausages had a weaker structure, the means of hedonic scores of all sausage samples were within positive response range indicating consumers’ acceptance to the okara tempe-substituted sausages.

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Kundieieva, Halyna, und Liudmila Martyniuk. „FEATURES OF FUNCTIONING AND DEVELOPMENT TRENDS OF RHE DOMESTIC MARKET OF SAUSAGE PRODUCTS“. THEORETICAL AND APPLIED ISSUES OF ECONOMICS, Nr. 43 (2021): 116–27. http://dx.doi.org/10.17721/tppe.2021.43.11.

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The sausage products market is characterized as a social market, the capacity of which can serve as a sign of well-being of the country's population. The main factors of influence on the capacity of the analyzed market are indicated. The growth in value of free time and convenience of foodstuffs makes the research of peculiarities of separate sausage products market segments relevant, namely: cooked and sausage meat products; semi-smoked sausages; cooked, semi-dried, dried, raw-smoked (including "salami") sausages; smoked and baked smoked sausage products. Factor of influence on the formation of the capacity of these segments selected indicator of the employed population. The results of the correlation analysis indicate a significant direct influence of the number of employed population on the capacity of the market segment of sausage products and similar meat products: cooked and sausage meat products, semi-smoked sausages, smoked and baked sausage products. However, the results of the analysis revealed a weak relationship between the number of employed population and the capacity of the market segment of cooked, semi-dry, uncooked and raw smoked sausages (including "salami"). This can be explained by the fact that these sausages are consumed by the population with a high level of income, which implements the philosophy of healthy eating, and therefore refuses to consume processed meat products. The use of the point diagram has allowed to determine the development trend of individual segments of the sausage products market during the period of 2005-2020. The conducted regression analysis has allowed choosing adequate linear models for the selected segments of the sausage products market. It has been established that an increase in the number of employed persons by 1% will lead to an increase in the capacity of the market segment of cooked and sausage meat products by 1.11% and an increase in the market segment of smoked and baked sausage products by 3.85%. This value of the elasticity coefficient makes it possible to classify this segment of sausage products as the premium segment. The results of the study can be used by meat processing enterprises for the formation of their own product policy.

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Nikolic, A., N. Grkovic, S. Djuric, J. Jovanovic, V. Djordjevic, D. Trbovic und D. Vasilev. „Influence of polyphenols on sensory properties of fermented sausages“. IOP Conference Series: Earth and Environmental Science 854, Nr. 1 (01.10.2021): 012066. http://dx.doi.org/10.1088/1755-1315/854/1/012066.

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Abstract In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant roles in meat products, but also a range of positive biological effects on consumers. The results of the research showed that the addition of polyphenols did not significantly affect the sensory properties (colour, cross-section appearance, consistency, odour and flavour) of the three groups of sausages (control fermented sausage and two sausage variants, one with nitrite and one without nitrite), and that sausages were highly rated during most of the storage period. In addition, all tested sausages were evaluated as acceptable until the end of the entire storage period, i.e., throughout the 280-day period after sausage production.

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Kanklai, Jirapat, Tasneem Chemama Somwong, Patthanasak Rungsirivanich und Narumol Thongwai. „Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production“. Microorganisms 9, Nr. 1 (24.12.2020): 33. http://dx.doi.org/10.3390/microorganisms9010033.

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Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

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Tishkina, N. M., M. O. Lieshchova und E. V. Іesina. „Microstructural analysis of the quality of forcemeat in smoked sausages“. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, Nr. 83 (02.03.2018): 268–73. http://dx.doi.org/10.15421/nvlvet8353.

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Sausage products are the main type of meat products due to their high nutritional value and energy content, high gustatory qualities, long storage conditions and the possibility of their consumption without heat treatment. The main condition for the possibility of meat products commercialization is to achieve their safety when consumed by people. Microstructural analysis of smoked sausages was carried out using the samples of high-grade quality smoked sausages «Moskovksa» and «Braunschweigska» that were selected by means of control purchases in the retail chains of Dnipro city (Ukraine) from various manufacturers. The veterinary and sanitary examination of smoked sausages included the identification of five organoleptic and four techno-chemical criteria to identify the quality of raw materials and the product itself. Histological studies of the samples of sausages and analysis of sausage mince were carried out. The study of microstructural analysis found that all samples of sausages are produced in compliance with organoleptic control standards and formulations prescribed in corresponding requirements documentation. It was established that the best sausage samples were «Moskovskaya» produced by meat-processing and packing plant of «Myasnaya Guildiya» trademark in Zhytomyr and «Braunschweigska» produced by «Alan» trademark. The analysis of sausage meat mass showed that manufacturers did not meet quantitative state ratio standards of aforementioned raw materials and the high-grade meat was replaced by low-grade canned or frozen meat. The smoked sausage forcemeat produced by «Alan» Ltd. mainly consist of rubbed meat, which may point to an attempt by the manufacturer to conceal the use of low-quality or low-grade raw materials. The smoked sausage samples of «Moskovskaya» produced by «Premia» trademark and «Braunschweigska» produced by «Farro» trademark exceeded the standard rate of fat tissue, while smoked sausages of «Dobrov» trademark exceeded the allowed content of the dense fibrous connective tissue.

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Zang, Rongyu, Qunli Yu und Zonglin Guo. „Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing“. Foods 12, Nr. 2 (14.01.2023): 407. http://dx.doi.org/10.3390/foods12020407.

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The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages. The polypeptide concentration in nitrite-supplemented sausages was markedly elevated during sausage processing compared to the blank control (p < 0.05). Moreover, nitrite supplementation in fermented sausages markedly enhanced the DPPH, as well as the ABTS, hydroxyl radical, and superoxide anion free radical scavenging abilities (FRSA) of polypeptides (p < 0.05). The ferrous ion chelating ability was also significantly enhanced (p < 0.05). Based on the liquid chromatograph-mass spectrometer (LC-MS) analysis of the sausage, LPGGGHGDL, TKYRVP, FLKMN, SAGNPN, GLAGA, LPGGGT, DLEE, GKFNV, GLAGA, AEEEYPDL, HCNKKYRSEM, TSNRYHSYPWG, and other polypeptides exhibited antioxidant properties. Moreover, the number of species of antioxidant polypeptides in the nitrite-supplemented sausage was greater in comparison to the controls. Based on this evidence, it may be concluded that nitrite supplementation positively modulated antioxidant polypeptide formation in fermented sausages, thereby providing strong evidence that nitrite supplementation significantly enhances sausage quality.

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Habiba, U., MM Hossain, M. Habib, MA Hashem und MS Ali. „Effect of adding different types of flour on the quality of low fat beef sausage“. Bangladesh Journal of Animal Science 50, Nr. 1 (08.09.2021): 1–11. http://dx.doi.org/10.3329/bjas.v50i1.55562.

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The experiment was conducted to find out the effect of different types of flour on the sensory, physicochemical, biochemical and microbiological properties of beef sausages. For this purpose, sausages were prepared into four different groups. They were treated control; beef sausage without flour, beef with 10% rice flour, beef with 10% wheat flour and beef with 10% corn flour. All parameters were analyzed at 0, 15th and 30th days of storage time. The proximate compositions of different sausage batters are analyzed and highly significant differences were found in dry matter and crude protein (%) content and significant differences were found in cooking loss (%), pH (%) and EE (%) content. While analyzing the different types of sausages, highly significant differences were found in pH, DM (%), CP (%) and EE (%) content and significant differences in Ash (%) content. Crude protein (%) and DM (%) increased, while Ash (%) and EE (%) decreased with increase of storage time. Significantly higher DM (%) and CP (%) were found in beef sausage without any flour, no significant differences were found among the flour groups in DM (%) and CP (%) content. The storage period had significant effect on different biochemical (FFA, POV and TBARS value) and microbial (TVC, TCC and TYMC) test. In all cases the values were increased with increase of storage time. The surface color (CIE L*, a*, b*) of sausages of different treatments at different storage period were measured. No significant differences in L* value were found among beef sausages and storage time. On the other hand, different types of sausages had a significant effect on a* and b* values. Significantly higher a* value was found in beef sausage with 10% corn flour and b* value in beef sausage without any flour (Control). Storage period had no effect on b* values, but effect on a* values. Significantly lower a* value was found at 0 day of storage time. In sensory analysis, highly significant differences were found in flavor, off-flavor, juiciness, tenderness and overall acceptability among four types of sausages but no significant found in color. All the parameters were significantly lower in control sausage except off-flavour, which was significantly higher in control sausage. No significant differences were found in sensory parameters among the sausages manufactured from different types of flour. From this experiment, it might be concluded that addition of different types of flour increases the overall acceptability of beef sausage. Bang. J. Anim. Sci. 2021. 50 (1):1-11

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Mohd Zaini, Hana, Mohd Dona Bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman und Wolyna Pindi. „Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties“. Applied Sciences 11, Nr. 22 (17.11.2021): 10849. http://dx.doi.org/10.3390/app112210849.

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Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.

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Guntarti, Any, Mustofa Ahda und Neng Sunengsih. „Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination“. Potravinarstvo Slovak Journal of Food Sciences 13, Nr. 1 (28.10.2019): 767–72. http://dx.doi.org/10.5219/1162.

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Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef. This research was designed by making each 7 concentrations variants of pork and steamed sausage samples (100%, 75%, 65%, 50%, 35%, 25% and 0%). Five samples from market were taken from various beef sausage traders. The fat extraction used n-hexane solvent at the temperature of 70 °C for 5 hours. The extracted fat was analyzed by FTIR spectrophotometry combined with chemometrics. The results of spectrum were analyzed using Horizon MBTM to obtain optimum wave number of steamed sausages in the range of 1000 – 791 cm-1 and grilled sausages in the range of 1070 – 796 cm-1. The analysis of steamed sausage with Partial Least Square (PLS) is obtained the equation y = 0.9977x + 0.1166; and the value of R2 0.9977; RMSEC 1.22%; RMSEP 0.22%; and RMSECV 1.26%. The PLS analysis of grilled sausage is obtained the equation y = 0.9972x + 0.1379; and the value of R2 0.9972; RMSEC 1.27%; RMSEP 0.42%; and RMSECV 0.18%. The conclusion of this research is that the FTIR method combined with chemometrics is the proper method for analyzing fat in sausages. The analysis result using Principle Component Analysis (PCA) was obtained from 3 of 5 samples in the market which had the similar physicochemical properties of lard sausage.

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Ellekjær, M. R., K. I. Hildrum, T. Næs und T. Isaksson. „Determination of the Sodium Chloride Content of Sausages by near Infrared Spectroscopy“. Journal of Near Infrared Spectroscopy 1, Nr. 2 (März 1993): 65–75. http://dx.doi.org/10.1255/jnirs.7.

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Near infrared (NIR) reflectance and transmittance spectroscopy were studied as potential methods for determination of the sodium chloride (NaCl) content of sausages. Fifty-seven batches of sausages with varying chemical composition were produced. The NaCl content of the sausages varied between 1.4 and 2.2%. NIR reflectance and transmittance analyses were performed on both the sausage-mixes and the sausages. Comparable accuracy was achieved when performing the NIR analysis of either the sausage-mixes or the sausages. The NIR reflectance and transmittance methods were able to determine the NaCl content of the sausages with prediction errors of 0.04% and 0.07%, respectively. This suggests that both methods could be utilised for prediction of the NaCl content, in addition to the main chemical components of the sausages.

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Gita, R. S. D., J. Waluyo, Dafik und Indrawati. „The effectiveness of using chitosan as a natural antibacterial for maintaining the sausage quality“. Food Research 6, Nr. 4 (19.07.2022): 146–53. http://dx.doi.org/10.26656/fr.2017.6(4).007.

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Sausage is a food that is much favoured by the Indonesian people. Sausage belongs to a group of frozen food products that require cold storage. The weakness of sausages is to become stale when opened and exposed to the free air. It encourages sausage manufacturers to use preservatives in their products. A natural preservative that does not cause negative effects is chitosan from shrimp skin. The purpose of this study was to determine the optimum concentration of chitosan, which can be used as a natural preservative in sausages. The method used was experimental research by developing and utilizing chitosan in various concentrations, namely 1%, 1.5%, 2%, and 2.5% as experimental treatment and 0% chitosan concentration as a control treatment. The five treatments were observed in terms of organoleptic test and bacterial count test. The organoleptic test was performed at room temperature. The results showed that sausage with 1% chitosan edible film can maintain the quality of the sausage. Chitosan with a higher concentration makes the chitosan solution more concentrated, thus it becomes ineffective since it affects the appearance and performance of sausages. The use of 1% chitosan maintains the sausage quality of three days of storage and it indicates the number of bacteria is only 1.7×103 CFU/g with a clear zone area of 5.41±1.10 mm. It concludes that the concentration of 1% chitosan is the optimal concentration that can be used to inhibit the growth of bacteria in sausages compared with other concentration treatments.

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Faujan, Nur Huda, Najeeba Azizan und Norlelawati Arifin. „Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit“. Malaysian Journal of Science Health & Technology 8, Nr. 2 (12.05.2022): 9–13. http://dx.doi.org/10.33102/2022249.

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Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (P<0.05) in moisture content, and ash compared to control beef sausage. As expected, hedonic test found that consumers preferred (P<0.05) control beef sausage compared to other formulations. Beef sausage incorporated with 25% unripe jackfruit (formulation A) was the most preferred by consumers in texture, taste, and overall acceptance among all sausages with unripe jackfruit. These findings obtained that formulation of beef sausage incorporated with unripe jackfruit could be accepted by consumers.

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Guntarti, Any, Mustofa Ahda und Aprilia Kusbandari. „Determining fatty acids and halal authentication of sausage“. Food Research 4, Nr. 2 (17.11.2019): 495–99. http://dx.doi.org/10.26656/fr.2017.4(2).261.

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Sausages are instant food that requires the halal attention for a Muslim. In general, nonhalal issues are usually associated with pig derivatives. One of the pig derivates is lard that can be analyzed using GC-MS via a transesterification catalyzed with a base catalyst like sodium methoxide 2%. This study indicated that pork sausage has different fatty acids compared with beef sausage. The pork sausage contained the dominant fatty acids such as palmitic acid (37.75%), myristic acid (22.24%), oleic acid (25.29%), and lauric acid (8.46%). Whereas, beef sausage has the dominant fatty acids of palmitic acid (42.31%), oleic acid (20.19%), stearic acid (10.92%) and myristic acid (7.66%). The commercial sausages 1, 2, and 3 have similar dominant fatty acids such as palmitic acid, oleic acid, stearic acid, and myristic acid compared with fatty acid types in beef sausage. The discriminant analysis also showed that the beef sausage is separated location from pork sausage and all samples are not containing the pork or lard because they are far away from pork sausage.

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A. Apriantini, D. Afriadi, N. Febriyani und I. I. Arief. „Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)“. Jurnal Ilmu Produksi dan Teknologi Hasil Peternakan 9, Nr. 2 (30.06.2021): 79–88. http://dx.doi.org/10.29244/jipthp.9.2.79-88.

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Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P <0.05) on the cohesiveness of sausages and had no significant effect (P>0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which coverthe flavor of sausage.

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Stanisic, N., N. Parunovic, M. Petrovic, C. Radovic, S. Lilic, S. Stajic und M. Gogic. „Changes in chemical and physicochemical characteristics during the production of traditional Sremska sausage“. Biotehnologija u stocarstvu 30, Nr. 4 (2014): 705–15. http://dx.doi.org/10.2298/bah1404705s.

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The aim of this trial was to investigate changes in chemical and physico-chemical parameters during the production of traditional Sremska sausage (dry fermented sausage) from pork of three pig breeds: Mangalitsa (MA), Moravka (MO) and Swedish Landrace (SL). Analyses of all variants of sausages were carried out after stuffing (day 0) and on production days 3, 7, 14 and 21. The reduction in moisture during production caused the increase in protein, fat and ash contents (p<0.001) in all three variants of sausages, were found to be within the range for this type of sausages. Higher fat content in MA and MO sausages compared to SL variant was most likely a result of the different chemical composition of the meat from pigs of autochthonous breeds. All three sausage variants had a similar final pH value, but the mildest drop of pH was determined in MA sausages. Pig breed significantly affected (p<0.05) all three indicators of oxidative changes (thiobarbituric acid value, peroxide value and free fatty acid content). It was found that they were higher in SL compared with MA and MO sausages and to significantly increase during the production process.

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Sorapukdee, Supaluk, Sujitta Jansa und Pussadee Tangwatcharin. „Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product“. Asian-Australasian Journal of Animal Sciences 32, Nr. 11 (01.11.2019): 1763–75. http://dx.doi.org/10.5713/ajas.18.0811.

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Varga-Visi, É., B. Toxanbayeva, G. Andrássyné Baka und R. Romváari. „Shelf life and quality of Bologna-type fat reduced turkey sausage“. Acta Alimentaria 49, Nr. 1 (März 2020): 60–68. http://dx.doi.org/10.1556/066.2020.49.1.8.

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This study aimed to evaluate the effect of refrigerated storage on the microbial properties and organoleptic quality of Bologna-type turkey sausage, in which fat was partially replaced with pea fibre or potato starch. Each manufactured sausage had lower counts of Esherichia coli and enterobacteria than 1 log CFU·g−1, counts were below 2 log CFU·g−1 for Staphylococcus aureus, moreover, no Salmonella spp. were found in any of the sausages. The counts of mesophilic aerobic bacteria did not exceed 4 log CFU·g−1 for each sausage formulation during four-week storage at 4 °C. Spectrocolorimetric measurements revealed that there was no decline in luminosity (L*) and redness (a*) by time, namely colour fading did not occur. Saltiness and juiciness values of sausages were directly proportional. Low-fat sausages were perceived less salty than full-fat analogue with the same salt content at the early stage of storage. Nevertheless, this phenomenon was temporary as sausages had the same saltiness at the end of four-week storage period. Sausages, in which 25% of fat was substituted with pea fibre or potato starch, were assessed as having the same odour, consistency, taste, and overall impact like control during the four-week refrigerated storage.

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