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Viuda-Martos M.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana | Ruiz-Navajas Y.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana | Fernandez-Lopez J.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana | Perez-Alvarez J.A.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana
Food Control | Year: 2010

The objective of this work was to study the effect of orange dietary fibre (1%) (ODF), oregano essential oil (0.02%) (OEO) and the storage conditions (vacuum, air and modified atmosphere) on the shelf-life of bologna sausage. Samples with ODF + OEO stored in vacuum packaging showed the lowest TBA values. ODF + OEO samples stored in vacuum packaging showed the lowest aerobic and lactic acid bacteria counts. The sensory evaluation scores were similar for samples with ODF + OEO and stored either in air or vacuum packaging. Orange dietary fibre and oregano essential oil could find a use in the food industry to improve the shelf-life of meat products. © 2009 Elsevier Ltd. All rights reserved.


Sanchez-Zapata E.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana | Munoz C.M.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana | Fuentes E.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana | Fernandez-Lopez J.,IPOA Research Group UMH 1 and REVIV Generalitat Valenciana | And 4 more authors.
Meat Science | Year: 2010

Horchata is a refreshing beverage obtained from tiger nut tubers that yields high amount of by-products. These by-products have a high content of fibre that allows its application in the development of dietary fibre rich foods. The utilization of increasing levels (0%-control, 5%, 10% and 15%) of tiger nut fibre (TNF), in the formulation of pork burgers was evaluated. This evaluation was based on: chemical composition, physicochemical, cooking characteristics and sensory properties of burgers. Pork burgers elaborated with TNF had higher nutritional value (higher fibre content) and better cooking characteristics (higher cooking yield, fat retention and moisture retention) than control burgers. Some of the negative changes in colour (a* decrease and b* increase) and texture (chewiness and springiness increase) parameters due to TNF addition observed in raw burgers were masked by the stronger modifications due to the cooking process. Burgers with TNF were perceived as less greasy, less juicy, more grainy and with less meaty flavour than controls; although this perception did not reduce the overall acceptability of burgers. Overall acceptability scores were slightly lower in burgers with 15% TNF, although no significant differences were detected with the scores of control, 5% and 10% TNF burgers. TNF addition to burgers is a promising and convenient application as dietary fibre of burgers was significantly increased without changes in sensory acceptance. © 2009 Elsevier Ltd. All rights reserved.

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