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Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)
Joint Authors
Salejda, Anna Marietta
Nawirska-Olszańska, Agnieszka
Janiewicz, Urszula
Krasnowska, Grażyna
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-08-01
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages.
The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages.
The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance.
Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition.
After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones.
Incorporation of SBE increased the shelf life of sausages.
The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE.
The SBE significantly improved the microbial qualities of sausages.
American Psychological Association (APA)
Salejda, Anna Marietta& Nawirska-Olszańska, Agnieszka& Janiewicz, Urszula& Krasnowska, Grażyna. 2017. Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.). Journal of Food Quality،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176027
Modern Language Association (MLA)
Salejda, Anna Marietta…[et al.]. Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.). Journal of Food Quality No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1176027
American Medical Association (AMA)
Salejda, Anna Marietta& Nawirska-Olszańska, Agnieszka& Janiewicz, Urszula& Krasnowska, Grażyna. Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.). Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1176027
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176027