Analysis of texturometric properties of selected traditional and commercial sausage
Keywords:traditional sausage, commercial sausage, firmness, toughness, work of shear, texturometer
Food texture is one of the main features that affect the consumer's judgment. Instrumental texture analysis is suitable method for objective assessment of the texturometric characteristic of food. In this experimental work we have analysed textural properties of different traditional and commercial sausages originating from Slovakia. Twenty sausages were classified in four groups. Group 1 (traditional home-made sausages purchased directly from a producer), Group 2 (traditional sausages purchased from butchery), Group 3 (non-traditional sausages purchased from a supermarket) and Group 4 (non- traditional sausages purchased from a hypermarket). Once taken, samples were immediately transported to the laboratory. Samples were analysed immediately and after the storage 72 h at 25 °C and 80% relative humidity. Samples were analysed with texturometer TA-XT2 plus and we have used the Warner-Bratzler probe. The main reason of this experiment was to find differences for two selected textural parameters, firmness and toughness of the fresh and stored sausages. The average firmness and toughness of fresh sausages before storage were 1.83 kg and 12.86 kg.s-1 respectively. These values were increased after the storage. The average firmness and toughness of stored sausages were 2.74 kg and 19.23 kg.s-1 respectively. It means, storage affects the textural properties of sausages (p <0.05). We were observed decrease of the water activity after the storage. The loss of free water was 5.1% higher in the case of commercial sausages. Also, the protein content, fat content and minerals elements content were analysed. The content of overall protein was 5.8% higher in the traditional sausages. The fat content in commercial sausages was 3.36% higher in comparison to traditional sausages. The sensory quality of traditional sausages was better than commercial sausages.
Feiner, G. 2008. Meat products handbook. Practical science and technology. USA: Woodhead Publishing Limited and CRC Press LLC. 648 s. ISBN: 978-1-84569-050-2.
Benito, M. J., Rodriquez, M., Cordoba, M. G., Andrade, M. J., Corboda. J. J. 2005. Effect of the fungal protease Epg 222 on proteolysis and texture in the dry fermented sausage "Salchichon." Journal of the Science of Food and Agriculture, vol. 85, no. 2, p. 273-280. https://doi.org/10.1002/jsfa.1951 DOI: https://doi.org/10.1002/jsfa.1951
Brenner, T., Achayuthakan, P., Nishinari, K. 2012. Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. I. Young's Modulus, Ring Extension and Uniaxial Compression Tests, Journal of Texture Studies, vol. 44, no. 1, p. 66-74. https://doi.org/10.1111/j.1745-4603.2012.00366.x DOI: https://doi.org/10.1111/j.1745-4603.2012.00366.x
Čurlej, J., Zajác, P., Čapla, J., Vietoris, V., Lopašovský, Ľ. Comparison of textural attributes of selected meat sausages using instrumental analysis. Potravinarstvo, vol. 7, no. 1, p. 71-75 https://doi.org/10.5219/273 DOI: https://doi.org/10.5219/273
Gonzales-Tenorio, R., Fernández-Diez, A., Carlo, I., Matejo, J. 2012. Comperative assessment of the mineral content of a Latin America raw sausage made by traditional or non-traditional processes. Atomic absorption spectroscopy, vol. 23, no. 9, p.179. DOI: https://doi.org/10.5772/28582
Jiménez-Colmenero, F., Pintado, T., Cofrades, S., Ruíz-Capillas, C., & Bastida, S. 2010. Production variations of nutritional composition of commercial meat products. Food Research International, vol. 43, no. 10, p. 2378-2384. https://doi.org/10.1016/j.foodres.2010.09.009 DOI: https://doi.org/10.1016/j.foodres.2010.09.009
Kozelová, D., Buleca, J., Zeleňáková, L., Kováč, Š. 2011. Food safety and control from a consumer perspective. Transactions of the Technical University of Košice, vol. 3, no. 1, p. 50-57.
Kročko, M., Bobko, M., Bučko, O., Čanigová, M., Ducková, V. 2014. Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract. Potravinarstvo, vol. 8, no. 1, p. 102-106. https://doi.org/10.5219/365 DOI: https://doi.org/10.5219/365
Kunová, S., Bobková, A., Lopašovský, Ľ., Kačániová, M. 2014. Microbiological evaluation of poultry sausages stored at different temperatures. Potravinarstvo, vol. 8, no. 1, p. 141-145. https://doi.org/10.5219/338 DOI: https://doi.org/10.5219/338
Lee, S. Y., Luna-Guzmán, I., Chang, S., Barrett, D. M., Guinard, J. X. 1999. Relating descriptive analysis and instrumental texture data of processed diced tomatoes, Food Quality and Preference, vol. 10, p. 447-455. DOI: https://doi.org/10.1016/S0950-3293(99)00035-X
Mc Afee, A. J., Mc Sorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M. W., Bonham, M. P., Fearon, A. M. 2010. Red meat consumption: An overview of the risks and benefits. Meat Science, vol. 84, no.1, p. 1-13. https://doi.org/10.1016/j.meatsci.2009.08.029 DOI: https://doi.org/10.1016/j.meatsci.2009.08.029
Mati, L., Staruch, L. 2014. Jerky - kvalita a zmeny počas skladovania. (Jerky - quality and changes during the storage) Proceeding from international scientific conference. 223 p. ISBN 978-80-552-1162-6.
Mati, M., Magala, M., Karovičová, J., Staruch, L. 2015. The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages. Potravinarstvo, vol. 9, no. 1, p. 58-65. https://doi.org/10.5219/430 DOI: https://doi.org/10.5219/430
Newman, P. B. 1981. The separation of meat from bone - a review of the mechanics and the problems. Meat Science, vol. 5, no. 3, p. 171-200. https://doi.org/10.1016/0309-1740(81)90002-4 DOI: https://doi.org/10.1016/0309-1740(81)90002-4
Nollet, L. M. L., Toldra, F. 2008. Handbook of Muscle, Foods Analysis. 1st ed. Boca Raton: Crc Press. 984 p., ISBN 1420045296. DOI: https://doi.org/10.1201/9781420045307
Pipek, P. 1999. Technológie masa II (Meat technology II). Prague: VŠCHT Praha. 348 p. ISBN 80-7192-283-8.
Pipek, P. 2002. Technológie masa. In Kadlec, P. 2002. Principy potravinářských technologií (Principles of food technologies). 1st ed. VŠCHT : Prague. 536 p. ISBN 80-7080-510-2.
Poolard, L. Sherkat, F., Seuret, M. G. 2003. Textural Changes of Natural Cheddar Cheese During the Maturation Process, Journal of Food Science, vol. 68, no. 6, p. 2011-2016. https://doi.org/10.1111/j.1365-2621.2003.tb07010.x DOI: https://doi.org/10.1111/j.1365-2621.2003.tb07010.x
Quitaes, K. D., Amaya-Farfan, J., Tomazini, F. M., Morgano, M. A., Mantovani, D. M. B. 2004. Mineral migration from stainless steel, cast iron and soapstone pans (steatite) onto food simulants. Ciência e Tecnologia de Alimentos, vol. 24, no. 3, p. 397-402. DOI: https://doi.org/10.1590/S0101-20612004000300017
Rakotomalala, R. 2005. "TANAGRA: a free software for research and academic purposes", in Proceedings of EGC'2005, RNTI-E-3, vol. 2, p. 697-702.
USDA 2010. USDA National Nutrient Database for Standard Reference, release 23, U.S. Department of Agriculture, Agricultural Research Service, Retrieved from the web: http://ndb.nal.usda.gov/ndb/search.
STN ISO 937: 2001 Meat and meat products. Determination of moisture content (Reference method).
ČSN ISO 1443: 2002 Meat and meat products. Determination of total fat content.
Sedghi, H., Sani, A. M., Najafi, M. N., Shariati, M. A. 2014. Effect of sodium lactate / sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage. Potravinarstvo, vol. 8, no. 1, p. 239-246. https://doi.org/10.5219/378 DOI: https://doi.org/10.5219/378
STN EN ISO 11885: 2007 Kvalita vody. Stanovenie vybratých prvkov optickou emisnou spektrometriou s indukčne viazanou plazmou (Quality of water. Determination of selected elements by optical emission spectrometry with induction coupled plasma) (ICP-OES).
STN EN ISO 13805: 2015 Foodstuffs - Determination of trace elements - Pressure digestion.
STN EN 14082: 2003 Foodstuffs - Determination of trace elements - Determination of lead, cadmium, zinc, copper, iron and chromium by atomic absorption spectrometry (AAS) after dry ashing.
USDA-FSIS. 2007. Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products. Food Safety and Inspection Service Directive 7120.1, amendment 10, attachment 1, January 18th. U. S. Department of Agriculture, Washington D.C., United States of America.
Zajác, P., Čapla, J., Golian, J., Belej, L. 2013. Hygiena distribúcie a predaja potravín (Hygiene of food sale and distribution). 1st ed, Nitra: SPU. 127 p. ISBN 978-80-552-0970-8.
How to Cite
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.