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Pig feedstuff effect on the physicochemical and sensory properties of low‐salt, dry‐fermented sausages
Animal Science Journal ( IF 2 ) Pub Date : 2020-09-29 , DOI: 10.1111/asj.13458
Begoña Panea 1, 2 , Guillermo Ripoll 1, 2
Affiliation  

This study investigates the effect of the addition of plant‐derived extracts (control, garlic extract or a combination of carvacrol, thymol, cinnamic aldehyde and eugenol oils extracts) to pig feedstuff and the reduction in salt content (NaCl or a mixture 60:40 sodium chloride:potassium lactate) on some physicochemical characteristics and consumer acceptability of dry‐fermented sausages. Six different batches were formulated. The pH, color, lipid oxidation, and microbial counts were measured, and a consumer home test was performed. Both the use of a plant‐derived extract and salt type affected the dry‐fermented sausage characteristics. The low‐salt batches presented a lower pH and higher microbial counts than the control. The salt reduction affected the color but only in the oil batches, resulting in higher L* and lower a* values. The oil batches presented the highest TBAR values (>1 mg/kg), suggesting that antioxidant compounds present into the meat were not bioavailable on the sausages or were missed during the curing process. The use of plant‐derived extracts affected to consumer acceptability, whereas salt replacement did not. Oil batches scored lower than the other. From the current results, the oil extract would not be a recommended additive in pig feedstuff, especially when a low‐salt strategy will be employed.

中文翻译:

猪饲料对低盐干发酵香肠理化和感官特性的影响

本研究调查了在猪饲料中添加植物提取物(对照、大蒜提取物或香芹酚、百里酚、肉桂醛和丁子香酚油提取物的组合)和降低盐含量(NaCl 或 60:40 的混合物)的效果氯化钠:乳酸钾)对干发酵香肠的一些理化特性和消费者可接受性的影响。配制了六个不同的批次。测量了 pH 值、颜色、脂质氧化和微生物计数,并进行了消费者家庭测试。植物提取物的使用和盐的类型都会影响干发酵香肠的特性。与对照相比,低盐批次的 pH 值更低,微生物数量更高。盐的减少影响了颜色,但只影响油批次,导致更高的L* 并降低a * 值。油批次的 TBAR 值最高 (>1 mg/kg),表明存在于肉中的抗氧化化合物在香肠上没有生物可利用性,或者在腌制过程中被遗漏了。使用植物提取物会影响消费者的接受度,而盐替代品则不会。油批次得分低于其他批次。从目前的结果来看,油提取物不是推荐的猪饲料添加剂,尤其是在采用低盐策略时。
更新日期:2020-09-30
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