Enhancing the quality and shelf life of semi-smoked sausages with sesame seed additions
Serikkyzy M. Baybolova L. Kulazhanov T. Balev D. Vlahova-Vangelova D.
April 2024John Wiley and Sons Inc
International Journal of Food Science and Technology
2024#59Issue 42727 - 2738 pp.
This study investigates strategies to improve the quality and prolong the shelf life of semi-smoked sausages made from beef by incorporating vegetable products. In this study, sesame seeds and sesame oil were employed as plant-based products. Organoleptic analysis was comprehensively conducted, assessing sensory characteristics such as taste, aroma, texture and visual appearance of semi-smoked sausages. Evaluations were performed by experienced experts, ensuring a meticulous and precise investigation of the sensory attributes of the product. The analysis encompasses a comprehensive examination of microbiological parameters over varying storage periods, a detailed study of the overall chemical composition, sensory evaluations and scrutiny of pH variations and oxidative processes during the 0–30 days storage interval. Distinct groups, including a control group (Group 1—sausages without vegetable additives), Group 2 (sausages with sesame seed incorporation) and Group 3 (sausages with sesame oil inclusion), were subjected to the experimental conditions. Evaluating the pH levels revealed a significant gradual increase in Group 3 compared to both the control (P ≤ 0.01) and Group 2 (P ≤ 0.05). Simultaneously, water activity values experienced a notable decrease to 0.944 (P ≤ 0.05) in all groups, providing a uniform trend across the experiment. The introduction of plant-based ingredients, particularly sesame, and the comprehensive examination of various production technologies, encompassing both standard and accelerated processes, distinguish this study from existing works. Furthermore, the research takes into account a complex array of factors acting as barriers, providing valuable practical insights for potential improvements in the production of semi-smoked sausages.
beef , microbiological stability , oxidative processes , pasteurisation , semi-smoked sausages , vacuum packaging , vegetable additives
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Department of Food Safety and Quality, Almaty Technological University, str. Tole Bi, 100, Almaty, 050012, Kazakhstan
Department of Food Technology, Almaty Technological University, str. Tole Bi, 100, Almaty, 050012, Kazakhstan
Almaty Technological University, str. Tole Bi, 100, Almaty, 050012, Kazakhstan
Department of Technology of Meat and Fish Products, University of Food Technologies, Boulevard Maritsa 26, Plovdiv, 4002, Bulgaria
Department of Food Safety and Quality
Department of Food Technology
Almaty Technological University
Department of Technology of Meat and Fish Products
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