Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties

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Ghafouri Oskuei h.; JAVADI A.; SAEIDI ASL M.R.; AZADMARD DAMIRCHI S.; ARMIN M.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2020 | Volume:15 | Issue:3 Page(s): 81-90

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Title

Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties

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Keywords

Beef meat sausageQ1

Flaxseed powderQ1

Functional foodQ2

MicrostructuralQ1

NitriteQ2

Abstract

Background and Objectives: Sausage is poor in bioactive compounds such as omega-3 fatty acids and fibers. Therefore, consumers prefer to use novel meat products with improved nutritional and sensory properties. Flaxseeds contain several bioactive compounds such as essential fatty acids, fibers and antioxidants. Addition of the oilseeds to meat products can increase antioxidant properties, omega-3 and dietary fibers of the products. Materials & Methods: In this study, effects of Flaxseed powder at 0 (control), 3 and 6% on chemical compounds, pH, residual Nitrite, thiobarbituric acid index, textural properties, microstructure and sensory evaluation of the samples were investigated. Quantity of the oil in the batches containing Flaxseed powder was deducted from the total oil based on the Flaxseed powder contents. All samples were stored at 4 ° C and the experiments were carried out on Days 1, 14, 28 and 42. Results: Use of Flaxseed powder in sausage formulation increased the nutritional properties without altering sensory properties of the product. Based on the results, addition of Flaxseed powder decreased pH, Nitrite and residual moisture contents and increased protein, ash, fiber and total calories (p > 0. 05). Nitrite contents decreased during storage. In addition, Flaxseed powder decreased the textural parameters. Microstructural results of sausages showed decreases in density and size of the pores by increasing Flaxseed powder contents. In general, addition of Flaxseed powder up to 3% included no effects on sensory evaluation parameters in sausages (p > 0. 05). Conclusion: Based on the results, sausages formulated with Flaxseed powder can be used as novel processed meat products that contain appropriate quantities of bioactive compounds and compensate nutrient lacks of the conventional sausages.

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APA: Copy

Ghafouri Oskuei, h., JAVADI, A., SAEIDI ASL, M.R., AZADMARD DAMIRCHI, S., & ARMIN, M.. (2020). Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 15(3 ), 81-90. SID. https://sid.ir/paper/371319/en

Vancouver: Copy

Ghafouri Oskuei h., JAVADI A., SAEIDI ASL M.R., AZADMARD DAMIRCHI S., ARMIN M.. Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2020;15(3 ):81-90. Available from: https://sid.ir/paper/371319/en

IEEE: Copy

h. Ghafouri Oskuei, A. JAVADI, M.R. SAEIDI ASL, S. AZADMARD DAMIRCHI, and M. ARMIN, “Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 15, no. 3 , pp. 81–90, 2020, [Online]. Available: https://sid.ir/paper/371319/en

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