Chemical, physicochemical, and nutritional characteristics of some sausage types

Authors:
Georgeta Sofia Popescu, Georgiana Ciortan, Ariana Velciov, Ersilia Alexa, Ionela Hotea, Antoanela Cozma, Lia Rotariu

Volume 26, Issue 4;
Pages: 330-334; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Sausages are a meat product usually made from ground meat, often pork, beef or poultry, along with salt, spices and other flavors. Other ingredients, such as breadcrumbs or grains, may be included as fillers or extenders. Our research consists in developing an innovative meat product by using blueberry (Vaccinium myrtillus L.) and sea buckthorn (Hippophae rhamnoides L.) fruit rich in bioactive compounds. Our work has focused on evaluation of the biochemical, and nutritional characteristics some type of sausage with fruit adding (blueberry and sea buckthorn). These fruits have high content of antioxidants. The addition of antioxidants to meat products is done to prevent lipid oxidation, delay the development of off- flavours and improve colour stability. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added cranberries) were: the content of humidity (%), ash (%), sodium chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausages with fruit) can be included in the category of secure products of consuming. From an organoleptic point of view, these sausages were in line with the rules previously established. In conclusion, this prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too.
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