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  • 1
    Electronic Resource
    Electronic Resource
    Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Three formulations of bologna were prepared, differing only by the lean meat used: (1) ostrich meat from Iliofibularis muscle (fan thigh), (2) ostrich meat from Femorotibialis medius muscle (tip thigh), and (3) beef meat from Subscapularis muscle (shoulder). Physical, chemical, and sensory analyses were made. The final products formulated with ostrich meat, although having a dark appearance, were acceptable in chemical composition and other sensory characteristics. The low fat and high protein content for ostrich bolognas will help to ensure that, if marketed in sufficient quantities, ostrich meat can successfully compete with other healthy meat products. The ostrich meat (Iliofibularis muscle) formula reached the highest general quality scores in the sensory evaluation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09675.x
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  • 2
    Electronic Resource
    Electronic Resource
    Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork Meat (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The objective of this work was to study the ability of rosemary and hyssop extracts to inhibit lipid oxidation and metmyoglobin formation in pork meat, thereby stabilizing meat color. We also evaluated their effects on iron release from the heme moiety of pork meat. Meat samples were blended with hyssop and rosemary extracts and cooked. The cooked meat was chopped into pieces and stored for 8 d at 4 °C. Heme iron, TBA values, metmyoglobin percentage, and meat color were calculated. Hyssop and rosemary were seen to inhibit lipid oxidation and degradation of heme pigments caused by cooking and storage. Both spices delayed metmyoglobin formation and stabilized the red meat color during storage of the cooked meat.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05727.x
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  • 3
    Electronic Resource
    Electronic Resource
    Utilization of Lemon Albedo in Dry-cured Sausages (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry-cured sausages, and compositional, textural, and sensory analyses were conducted on finished products. The addition of albedo provided an improvement in nutritional properties from fiber addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on CIE redness values). Products with sensory properties similar to control sausages were those that contained 2.5% raw albedo and 2.5%, 5%, and 7.5% cooked albedo.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb12337.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting Stage (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The effects of 3 particle sizes of the mince and 3 paprika concentrations on color parameters (CIELAB color space) of Spanish-type sausage during the resting stage were studied. The addition of paprika to minced meat reduced lightness. Redness values of minced meat batters with added paprika (30 g/kg) were a result of the paprika they contain, and because the effect of the meat color itself was masked. The contribution of meat yellow components to yellowness values differed with the degree of mincing and increased with coarseness. The effect of paprika on the reflectance spectra of the 3 minces studied was similar and determined the form of the spectrum regardless of the product or processing. Modifications of the color of products containing paprika were due principally to changes which the spice underwent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09562.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb05737.x
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  • 6
    Electronic Resource
    Electronic Resource
    PROPERTIES OF DRY-CURED HAM: TEMPERATURE AND pH INFLUENCE DURING SALTING STAGE (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 8 (1997), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of pH and temperature upon color properties, during the salting stage of 11 days for the dry-cured ham process was studied. Semimembranosus, Semitendinosus and Biceps femoris muscles were studied and each muscle was divided in three sections (outer, middle and inner). The parameters under study were: moisture, salt concentration, residual nitrite level, CIELAB and reflectance ratio (R650/R570). Neither temperature nor pH affected any parameter analyzed (P〉0.05). Only Semimembranosus (and its outer zone) showed differences (P 〈 0.05) for moisture and salt concentration. A concentration gradient between muscles and Semimembranosus zones was found for residual nitrite level. Lightness, yellowness and chroma showed differences (P〈0.01) for Semimembranosus muscle and its outer zone. Redness and reflectance ratio R650/R570 were not different (P〉0.05) between muscles and zones. Only the Semimembranosus muscle was different (P〈0.01) for hue. Semimembranosus and Biceps femoris zones were different (P〈0.01 and P〈0.05 respectively) for this parameter.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1997.tb00635.x
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  • 7
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF THE DIFFERENT STATES OF MYOGLOBIN IN PORK USING COLOR PARAMETERS AND REFLECTANCE RATIOS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 11 (2000), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Because color is becoming more important to the food industry, color studies are being conducted to improve the control of both raw materials and processes. Several studies have pointed to the importance of the different states of myoglobin in determining the color changes which take place during processing. The aim of this study was to characterize the color parameters (CIE LAB coordinates, reflectance spectrum and reflectance ratios) of the three myoglobin forms (deoxymyoglobin, oxymyoglobin and metmyoglobin) in pork Subscapularis muscle. The deoxymyoglobin present in fresh pork lean meat was converted into the pure states, and color parameters (lightness, redness, yellowness, hue, chroma and a*/b* ratio), reflectance spectrum (400–700 nm) and reflectance ratios (R560/R500, R650/R570, R630/R580 and R630-R580) were obtained. All the color parameters and reflectance ratios (except redness values) varied according to the state of the myoglobin.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.2000.tb00422.x
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  • 8
    Electronic Resource
    Electronic Resource
    CHEMICAL AND COLOR CHARACTERISTICS OF SPANISH DRY-CURED HAM AT THE END OF THE AGING PROCESS (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of muscle foods 10 (1999), S. 0 
    Details
    ISSN: 1745-4573
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chemical and color (CIELAB) attributes were measured in three muscles of dry-cured hams: Semimembranosus (SM), Semitendinosus (ST) and Biceps femoris (BF), at the end of the aging step, which represents the last month of the dry-curing process. SM muscles showed the lowest values for all the chemical and color parameters except the a*/b* ratio while the BF muscles had the highest values except for the same a*/b* ratio. Differences were found in the moisture content, salt concentration, water activity, lightness, chroma, and the a*/b* ratio between the three muscles analysed. BF and ST muscles showed no differences for redness, yellowness and hue. Lightness was highly correlated with moisture and water activity values.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4573.1999.tb00395.x
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  • 9
    Electronic Resource
    Electronic Resource
    Quality Characteristics of Ostrich Liver Pâté (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Quality characteristics and storage properties under light and darkness conditions of 2 types of pâtés (campagne and spread) prepared with ostrich liver were evaluated. Pâté evaluation was based on microbial, textural, color, sensory, oxidation, and water-holding capacity characteristics. Only 2-thiobarbituric acid values and redness were influenced by storage conditions (light and darkness), mainly due to the prooxidant effect of light. Pâté spread was more susceptible to meat matrix destabilization during storage. Both types of pâtés showed higher scores in product quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb15519.x
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