Qualitative effects of the processing of a fat substitute based on protein in the production of scalded sausage products [Qualitative auswirkungen der verarbeitung eines fettaustauschstoffes auf proteinbasis bei der herstellung von brühwursterzeugnissen]
Schmeelke K.,Leibniz University of Hanover |
Watkinson B.M.,Leibniz University of Hanover |
Klein G.,Institute For Lebensmittelqualitat Und Sicherheit |
Nowak B.,Gissel Institute
Deutsche Lebensmittel-Rundschau | Year: 2011
The objective was production of scalded sausage products in the form of North German mortadella with were manufactured in accordance with the Regulations for Meat and Meat Products (LS 2.222.1) with reduced energy content. The quality of the scalded sausage products was determined using sensory profile analysis, instrumental texture profile analysis, instrumental colour measurement and physical, chemical and microbiological analyses. It proved possible to manufacture scalded sausage products with energy content reductions exceeding 32.7 % compared to the standard that still showed acceptable sensory product quality maintaining a microbiological stability over a period of 7 days.
Viturro E.,TU Munich |
Meyer H.H.,TU Munich |
Gissel C.,Gissel Institute |
Kaske M.,University of Veterinary Medicine Hannover
Journal of Dairy Research | Year: 2010
The adaptation of a colorimetric technique for the analysis of cholesterol in raw milk is presented. Performance quality was satisfying (mean intra-assay coefficient of variation (CV) 4.8, inter-assay CV 9.1%, linearity between 0 and 7 mm, recovery of spiked cholesterol into raw milk 98.1 and 106.3%). However, the milk fat extraction must be carried out within the 48 hours following milk sampling. When performing sampling, the significant variation of milk cholesterol composition during the milking process has to be taken into account. © 2009 Proprietors of Journal of Dairy Research.
Langen M.,University of Veterinary Medicine Hannover |
Langen M.,Gissel Institute |
Peters U.,University of Veterinary Medicine Hannover |
Korner U.,University of Veterinary Medicine Hannover |
And 3 more authors.
Meat Science | Year: 2010
Consumer awareness has increased concerning castration of piglets without analgesia or anaesthesia. On the other hand the occurrence of boar taint is not tolerated by consumers. Currently no reliable methods exist for the on-line detection of boar taint in the slaughterhouse or for genetic sexing of pigs. Therefore, as an alternative the detection of male pork meat was sought. Based on detection of a length polymorphism of the sex chromosomal amelogenin gene a reliable, specific and highly sensitive PCR method for qualitative and semi-quantitative determination of male pork tissue in meat and meat products was determined. A set of 25 male and 25 female meat samples could be correctly identified and mixtures with as little as 0.1% male meat content could be detected. Therefore the method can be used for production and control of specific meat products containing low amounts of male pork meat and thus avoiding boar taint. © 2010 The American Meat Science Association.
Foodborne diseases caused by Salmonella: Impact of spices and herbs - A literature review [Gewürze als ursache von lebensmittel-assoziierten erkrankungen mit Salmonellen: Erkrankungsfälle durch mit salmonellen kontaminierte gewüize und kräuter - aktuelle literaturdaten]
Stephan R.,Institute For Lebensmittelsicherheit Und Hygiene |
Stanislawski D.,Gissel Institute |
Zweifel C.,Institute For Lebensmittelsicherheit Und Hygiene
Fleischwirtschaft | Year: 2011
The present survey reviewed recent literature on Salmonella-related outbreaks caused by spices and herbs and on the occurrence of Salmonella in these food matrices. Spices and herbs contaminated with Salmonella were responsible for a variety of foodborne outbreaks in Europe and North America. The proportion of Salmonella-positive samples ranged from 0% to 8.4%. Salmonella can survive for an extended period of time in spices and dried herbs and therefore might be introduced to the final products. This is of importance if untreated spices and herbs are used for production of ready-to-eat products.