Academic Journal
The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)
| العنوان: | The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame) |
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| المؤلفون: | Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Joseph P. Kerry |
| المصدر: | Applied Sciences, Vol 14, Iss 17, p 7811 (2024) |
| بيانات النشر: | MDPI AG, 2024. |
| سنة النشر: | 2024 |
| المجموعة: | LCC:Technology LCC:Engineering (General). Civil engineering (General) LCC:Biology (General) LCC:Physics LCC:Chemistry |
| مصطلحات موضوعية: | seaweed, sausages, fat reduction, salt reduction, packaging, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999 |
| الوصف: | Edible brown seaweeds, sea spaghetti (SS) and Irish wakame (IW), were incorporated at 2.5% into the formulation of reduced-fat (fat reduced from 25% to 20%, 15%, and 10%) and -salt (sodium chloride—NaCl) (salt reduced from 2% to 1.5%, 1%, and 0.5%) pork sausages. The physicochemical and sensory characteristics of the reformulated sausages were analysed. Subsequently, shelf-life evaluation (lipid oxidation and microbiological analyses) was performed on selected sausages stored under aerobic (AP), MAP70/30 (70% N2:30% CO2), MAP80/20 (80% O2:20% CO2), and vacuum (VP) conditions. Relative to the control, seaweed sausages containing 10% fat had higher (p < 0.05) protein and 1.5% salt seaweed sausages had higher (p < 0.05) ash content. The addition of seaweed did not affect the pH of reduced-fat and -salt sausages, and cook loss increased in reduced-fat sausages. Reduced-fat and -salt seaweed sausages were darker in colour than the experimental controls. Based on sensory results, the most accepted sausages using SS and IW were 10% fat, 0.5% salt (SS10f/0.5s), and 15% fat, 1% salt (IW15f/1s), respectively. With regard to the shelf life of selected seaweed sausages, MAP70/30 (70% N2, 30% CO2) and VP (vacuum packaging) were the most effective approaches for the lipid oxidation and TVC (total viable counts), respectively. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 14177811 2076-3417 |
| Relation: | https://www.mdpi.com/2076-3417/14/17/7811; https://doaj.org/toc/2076-3417 |
| DOI: | 10.3390/app14177811 |
| URL الوصول: | https://doaj.org/article/0303d86048344205b41c206e478f94ac |
| رقم الانضمام: | edsdoj.0303d86048344205b41c206e478f94ac |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 14177811 20763417 |
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| DOI: | 10.3390/app14177811 |