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Article
Publication date: 8 February 2022

Suman Bishnoi, Sanjay Yadav, Diwakar Sharma and Ashok Kumar Pathera

This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken…

Abstract

Purpose

This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.

Design/methodology/approach

Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.

Findings

In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.

Originality/value

The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

Details

Nutrition & Food Science , vol. 52 no. 7
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 24 December 2021

Solomon Rajkumar, Renuka Nayar, Kavitha Rajagopal, Namratha Valsalan, Sudharsan Chinnasamy, V. N. Vasudevan, Sathu Thankachan and N. Manjunath

The purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the…

Abstract

Purpose

The purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.

Design/methodology/approach

A total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.

Findings

The mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.

Originality/value

In accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.

Details

British Food Journal, vol. 124 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 March 2022

Haining Guan, Chunmei Feng, Xiaojun Xu, Weiting Sun, Jianchun Han, Dengyong Liu and Xiaoqin Diao

This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss…

Abstract

Purpose

This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.

Design/methodology/approach

Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability.

Findings

The addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p < 0.05). Furthermore, low-field nuclear magnetic resonance results suggested that sausages with 2.0% SPIH had the shortest T2 relaxation time. In addition, 2.0% SPIH and 0.01% BHA could inhibit the oxidation of emulsion sausages when compared with the sample without SPIH (p < 0.05). Moreover, there were no differences between sausages with 2.0% SPIH and 0.01% BHA (p > 0.05).

Originality/value

These findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage.

Details

British Food Journal, vol. 124 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 1 April 2021

Xinyi Hong, Chenguang Li, Junfei Bai, Zhifeng Gao and Liming Wang

Following the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for…

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Abstract

Purpose

Following the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for functional processed meat products by using three nutrition claims (namely “increased calcium,” “containing omega-3”, and “reduced salt”) made on pork sausages. It also aims to outline the typical characteristics of Chinese consumer segments based on preferences.

Design/methodology/approach

A choice-based choice experiment is utilized to investigate Chinese consumers’ valuation on attributes of interest regarding functional sausage products. First-hand data was collected in the two cities of Xi'an and Beijing.

Findings

There are market potentials for domestic and/or imported functional processed meat products among Chinese consumers. Nutrition claims made on pork sausages are appealing to Chinese consumers, and therefore, monetarily rewarded by them. Being imported from a more developed country of origin could both positively and negatively impact consumers’ WTP for nutrition claims made on pork sausages. Furthermore, specific functional modification strategies should be taken into account when addressing different segments of the Chinese market. In addition, regional impacts between Xi'an and Beijing are implied in terms of consumers’ valuation for functional pork sausages.

Research limitations/implications

Limitations in the current study are mainly two folds. First, the WTP estimation magnitudes are subject to a hypothetical bias by using a stated preference approach. Second, this study only focuses on pork sausages to explore consumers’ perceptions and selects three nutrition claims among many other relevant options.

Practical implications

Implications are provided for meat marketers and for Chinese official food policymakers, such that promoting meat products with a nutrition claim is an attractive marketing strategy for foreign food manufacturers in China, and more reformulated meat products with better nutritional compositions should be allowed in the Chinese market.

Originality/value

To the best of the author’s knowledge, this research is the first to fill in the literature blank on investigating the consumers’ valuation for functional meat in the emerging market of China. Because when taking Chinese consumers as a target market and evaluating their perceptions of food quality-related labeling and certifications, the existing literature is mainly limited to topics of product safety, organic/green products, and geographical origins. However, nutrition claims, as marketable credence attributes that associate closely to the main characteristics of the functional food products, have been explored to a much lesser extent among Chinese consumers.

Details

China Agricultural Economic Review, vol. 13 no. 2
Type: Research Article
ISSN: 1756-137X

Keywords

Article
Publication date: 29 April 2021

Solomon Rajkumar, Renuka Nayar, Kavitha Rajagopal, Eaknath B. Chakurkar, Vismitha Shree Venkatesh, Prejit Nambiar and Venkatesh Paramesh

The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer…

Abstract

Purpose

The purpose of this paper is to assess food safety knowledge, choice behavior and health hazard concerns of ethnic Goan pork sausage consumers through various consumer food safety indices and also to evaluate socio-demographic influences on various consumer food safety indices.

Design/methodology/approach

Primary data in the form of 210 questionnaire responses were collected from Goan pork sausage consumers. Based on the responses, seven various consumer food safety indices were derived. The cumulative score of all the indices were normalized (0–1). The association between socio-demographic variables and consumer indices were evaluated using linear regression analysis, Pearson's correlation matrix, principal component analysis (PCA) and correspondence analysis (CA).

Findings

The results of the analysis indicate that the consumption of Goan pork sausages is most prevalent amongst younger people with high education having higher income. A majority of consumers have high score for the four consumer indices. The results of correlation analysis, regression analysis, PCA and CA revealed a significant association of consumer indices with socio-demographic variables.

Originality/value

The results of this study will provide a way forward for the evaluation of existing overall food safety concerns in the target population and in the future would be used for the promotion of good handling practices and health of Goan pork sausage consumers.

Details

British Food Journal, vol. 123 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 April 1954

When this Bill came before the House of Lords on March 30th for third reading, Lord Silkin and Lord Douglas of Barloch again voiced their opinions that, in the matter of…

Abstract

When this Bill came before the House of Lords on March 30th for third reading, Lord Silkin and Lord Douglas of Barloch again voiced their opinions that, in the matter of labelling, the Bill, even as amended, does not go far enough in the direction of giving the public information which they ought to have when chemicals and other undesirable commodities are added to food. Thus, Lord Douglas said :

Details

British Food Journal, vol. 56 no. 4
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 2 October 2017

Wolyna Pindi, Hin Wai Mah, Elisha Munsu and Noorakmar Ab Wahab

The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the…

Abstract

Purpose

The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible seaweed, Kappaphycus alvarezii (KA).

Design/methodology/approach

Four different sausage formulations were produced with different formulations containing 0(KA0), 2 (KA2), 4 (KA4) and 6 per cent (KA6) of KA.

Findings

Results have shown that the addition of KA increased the hardness and chewiness parameters, water holding capacity, redness (a*-value) and the pH value of the MDCM sausages (p<0.05). The adhesiveness, cohesiveness and springiness of all formulations showed no significant differences (p>0.05). The addition of KA reduced the cooking loss of MDCM sausages (p<0.05). However, the addition of KA made the sausages darker (lower L*-value) (p<0.05). Furthermore, the addition of KA aided in the reduction of lipid oxidation in the MDCM sausages when they were refrigerated at a temperature of 4°C for 12 days. The MDCM sausages that contained KA had lower two-thiobarbituric acid test values compared to the control sample (p<0.05) during the 12 days of storage at 4°C.

Originality/value

The addition of KA seaweed can potentially produce better quality MDCM sausages in terms of physicochemical properties and reduce the rate of lipid oxidation.

Details

British Food Journal, vol. 119 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 May 1967

The long‐awaited regulations to provide statutory compositional requirements for the ever‐increasing range of meat products have at last arrived; presented in the form of…

Abstract

The long‐awaited regulations to provide statutory compositional requirements for the ever‐increasing range of meat products have at last arrived; presented in the form of a triology—The Canned Meat Product Regulations, The Meat Pie and Sausage Roll Regulations and The Sausage and Other Meat Product Regulations—all of which apply to England and Wales only; presumably the Scottish counterparts, modified for the geographical variations in commodities, will appear in due course. The Meat Pie and Sausage Roll Regulations come into operation on May 31 1968; the other two on May 31 1969.

Details

British Food Journal, vol. 69 no. 5
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 25 January 2021

Jose Igor Hleap-Zapata and Gloria Carmenza Rodríguez-de-la-Pava

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters…

Abstract

Purpose

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters made from red tilapia (Oreochromis spp.) fillets.

Design/methodology/approach

This study looks at adding oyster mushroom powder (OMP) to the emulsion at concentrations of 0, 0.075, 0.150, 0.225 and 0.300% (p/p) in combination with sodium pyrophosphate (PS), which was added at concentrations of 0.225, 0.150, 0.075 and 0%, respectively. A sausage with only sodium pyrophosphate added was evaluated as the control sample. The proximal chemical composition, physicochemical parameters, color, texture, lipid oxidation and sensory characteristics were determined for each treatment.

Findings

The results revealed that adding OMP up to 0.150% (w/w) provided the best conditions for the sausages in terms of pH, lipid oxidation, moisture retention capacity and cooking losses. In addition, the characteristics of texture and color, as well as the sensory evaluation, showed the best values for this OMP and SP ratio, meaning a substitution of sodium pyrophosphate with oyster mushroom powder at this concentration is suitable.

Originality/value

This paper discusses the beneficial properties of oyster mushroom powder, thereby showing potential for the establishment of health-promoting effects of the fish sausages.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 8 February 2016

Sanjay Yadav, Ashok Malik, Ashok Pathera, Rayees Ul Islam and Diwakar Sharma

– The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing.

Abstract

Purpose

The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing.

Design/methodology/approach

Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature.

Findings

Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages.

Practical implications

Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level.

Originality/value

The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food.

Details

Nutrition & Food Science, vol. 46 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

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