The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2018-09-01
|
Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005020103&lng=en&tlng=en |
id |
doaj-bb5338e266fd4ee8ab567073b7974067 |
---|---|
record_format |
Article |
spelling |
doaj-bb5338e266fd4ee8ab567073b79740672020-11-24T22:10:37ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2018-09-01010.1590/fst.03018S0101-20612018005020103The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausagesAndrzej PÓŁTORAKMonika MARCINKOWSKA-LESIAKKrzysztof LENDZIONAnna ONOPIUKMałgorzata MOCZKOWSKAIwona WOJTASIK-KALINOWSKAAgnieszka WIERZBICKAAbstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey).http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005020103&lng=en&tlng=enfunctional foodssausagesnatural componentsbioactive component |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Andrzej PÓŁTORAK Monika MARCINKOWSKA-LESIAK Krzysztof LENDZION Anna ONOPIUK Małgorzata MOCZKOWSKA Iwona WOJTASIK-KALINOWSKA Agnieszka WIERZBICKA |
spellingShingle |
Andrzej PÓŁTORAK Monika MARCINKOWSKA-LESIAK Krzysztof LENDZION Anna ONOPIUK Małgorzata MOCZKOWSKA Iwona WOJTASIK-KALINOWSKA Agnieszka WIERZBICKA The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages Food Science and Technology functional foods sausages natural components bioactive component |
author_facet |
Andrzej PÓŁTORAK Monika MARCINKOWSKA-LESIAK Krzysztof LENDZION Anna ONOPIUK Małgorzata MOCZKOWSKA Iwona WOJTASIK-KALINOWSKA Agnieszka WIERZBICKA |
author_sort |
Andrzej PÓŁTORAK |
title |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_short |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_full |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_fullStr |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_full_unstemmed |
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
title_sort |
effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2018-09-01 |
description |
Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey). |
topic |
functional foods sausages natural components bioactive component |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005020103&lng=en&tlng=en |
work_keys_str_mv |
AT andrzejpołtorak theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT monikamarcinkowskalesiak theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT krzysztoflendzion theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT annaonopiuk theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT małgorzatamoczkowska theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT iwonawojtasikkalinowska theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT agnieszkawierzbicka theeffectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT andrzejpołtorak effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT monikamarcinkowskalesiak effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT krzysztoflendzion effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT annaonopiuk effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT małgorzatamoczkowska effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT iwonawojtasikkalinowska effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages AT agnieszkawierzbicka effectofbioactivecomponentsofplantoriginonthephysicochemicalandsensorycharacteristicsoffunctionalsausages |
_version_ |
1725807349138980864 |