Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

Meat Science

Volumn 79, Issue 1, 2008, Pages 188-197

  Koutsopoulos, D A ^a   Koutsimanis, G E ^a   Bloukas, J G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Carrageenan; Carrageenan; Fermented sausages; Low fat sausages; Olive oil; Vacuum packaging

Indexed keywords

ANIMALIA;

EID: 39449112415     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.08.016     Document Type: Article

References (37)

1. AHA. Dietary guidelines for healthy adult Americans. Americans Heart Association 74 circulation (1986) 1465-1475
2. Ansorena D., and Astiasarαn I. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Science 67 2 (2004) 237-244
3. AOAC. Official method of analysis (1990), Association of Official Analytical Chemist, Washington, DC
4. Avellone G., Di Garbo V., Abruzzese G., Bono M., Avellone G., Raneli G., et al. Cross-over study on effects of Mediterranean diet in two randomly selected population samples. Nutrition Research 23 10 (2003) 1329-1339
5. Bater B., Descamps O., and Maurer A.J. Quality characteristics of hydrocolloid-added oven-roasted turkey breasts. Journal of Food Science 57 5 (1992) 1068-1070
6. Bloukas J.G., Paneras E.D., and Fournitzis G.C. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science 45 2 (1997) 133-144
7. Bloukas J.G., Paneras E.D., and Papadima S. Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. Journal of Muscle Foods 8 (1997) 63-83
8. Boskov D. Olive oil chemistry and technology. (pp. 115-117) (1996), AOCS Press, Illinois
9. CPH (Copenhagen Pectin Handbook). Handbook for meat processing industry (1990), Copenhagen Pectin, Lille Skensved DK-4623, Denmark
10. Department of Health. Report on health and social subjects, no. 46. Nutritional aspects of cardiovascular disease (1994), HMSO, London
11. Fernαndez-Fernαndez E., Vαzquez-Odιriz M.L., and Romero-Rodrνguez M.A. Sensory characteristics of Galician chorizo sausage packed under vacuum and modified atmospheres. Meat Science 62 1 (2002) 67-71
12. Foegeding E.A., and Ramsey S.R. Effect of gums on low-fat meat batters. Journal of Food Science 51 (1986) 33-36 46
13. Giese J. Developing low-fat meat products. Food Technology 46 4 (1992) 100-108
14. Giese J. Fats, oils and fat replacers. Food Technology 50 4 (1996) 78-83
15. Incze K. Raw fermented and dried meat products. Fleischwirtschaft 72 1 (1992) 58-62
16. IOOC (International Olive Oil Council) (1984). International trade standards applying to olive oil and olive residue oils. COI/T. ISNC No 1.
17. Keeton J.T. Low-fat meat products - Technological problems with processing. Meat Science 36 (1994) 261-276
18. Labuza T.P., and Busk G.C. Analysis of the water binding in gels. Journal of Food Science 44 5 (1979) 1379-1385
19. Leenen R., Roodenburg A.J.C., Vissers M.N., Schuurbiers J.A.E., van Putte K.P.A.M., Wiseman S.A., et al. Supplementation of plasma with olive oil phenols and extracts: Influence on LDL oxidation. Journal of Agricultural and Food Chemistry 50 5 (2002) 1290-1297
20. Lu{combining double acute accent}cke F.K. Fermented sausages. In: Wood B.J.B. (Ed). Microbiology of fermented foods Vol. 2 (1985), Elsevier Applied Science, London 41
21. Muguerza E., Fista G., Ansorena D., Astiasarαn I., and Bloukas J.G. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science 61 (2002) 397-404
22. Muguerza E., Gimeno O., Ansorena D., Bloukas J.G., and Astiasarαn I. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona-a traditional Spanish fermented sausage. Meat Science 59 (2001) 251-258
23. NCEP (National Cholesterol Education Program). The effect of diet on plasma lipids, lipoproteins and coronary heart disease. Journal of American Diet Association 88 (1988) 1373-1400
24. Ockerman H.W. Quality control of post-mortem muscle and tissue (1976), Department of Animal Science, Ohio State University, Columbus, OH, USA
25. Pegg R.B., and Shahidi F. Chemistry and processing aspects of nitrite-free cured meats. In: Spanier A.M., Tamura M., Okai H., and Mills O. (Eds). Chemistry of novel foods (1997), Allured Publishing Corporation, Illinois 273
26. Scannell A.G.M., Hill C., Ross R.P., Schwarz G., and Arendt E.K. Effect of nitrite on a bacteriocinogenic Lactococcus lactis transconjugant in fermented sausage. European Food Research & Technology 213 (2001) 48-52
27. Shahidi F., Rubin L.J., Biosady L.L., and Wood D.F. Effect of sulfanilamide on the TBA values of cured meat. Journal of Food Science 50 (1985) 274-283
28. Sharma N., and Mukhopadhyay R. Processing of fermented sausage - The efficiency of starter cultures. Fleischwirtschaft 75 4 (1995) 477-479
29. Tarladgis B.G., Watts B.M., Younathan M.T., and Dugan L. A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of American Oil Chemistry Society 37 (1960) 44-52
30. Toldrα F., Sanz Y., and Flores M. Meat fermentation technology. In: Hui Y.H., Nip W.-K., Rogers R.W., and Young O.A. (Eds). Meat science and applications (2001), Marcel Dekker, New York 537-561
31. Trichopoulou A., Katsouyanni K., Sturer S., Tzala L., Gnardellis Ch., Rimm E., et al. Consumption of olive oil and specific food groups in relation to breast cancer risk in Greece. Journal National Cancer Institute 87 2 (1995) 110-117
32. Tuck K.L., and Hayball P.J. Major phenolic compounds in olive oil: Metabolism and health effects. Journal of Nutritional Biochemistry 13 11 (2002) 636-644
33. Ulu H. Effects of carrageenan and guar gum on the cooking and textural properties of low fat meatballs. Food Chemistry 95 4 (2006) 600-605
34. Verplaetse, A. (1994). Influence of raw meat properties and processing technology on aroma quality of raw fermented meat products. In Proceedings 40th international congress of meat science and technology (p. 45), 28 August-2 September 1994, The Hague, The Netherlands.
35. Wirth F. Technologies for making fat-reduce meat products. What possibilities are there?. Fleischwirtschaft 68 9 (1988) 1153-1156
36. Wismer-Pedersen J. Chemistry of animal tissues-water. In: Price J.F., and Schweigert B.S. (Eds). The science of meat and meat products (1971), W.H. Freeman, San Francisco 177-207
37. Zanardi E., Dorigoni V., Badiani A., and Chizzolini R. Lipid and colour stability of Milano-type sausages: Effect of packing conditions. Meat Science 61 1 (2002) 7-14