Helmy, S., Ammar, A., Hegazy, A. (2007). SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE. Journal of Food and Dairy Sciences, 32(9), 7473-7487. doi: 10.21608/jfds.2007.204716
Shahinaz A. Helmy; A. S. M. Ammar; A. I. Hegazy. "SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE". Journal of Food and Dairy Sciences, 32, 9, 2007, 7473-7487. doi: 10.21608/jfds.2007.204716
Helmy, S., Ammar, A., Hegazy, A. (2007). 'SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE', Journal of Food and Dairy Sciences, 32(9), pp. 7473-7487. doi: 10.21608/jfds.2007.204716
Helmy, S., Ammar, A., Hegazy, A. SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE. Journal of Food and Dairy Sciences, 2007; 32(9): 7473-7487. doi: 10.21608/jfds.2007.204716
SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE
Food Sci. Dept., Fac. of Agric., Cairo University, Giza, Egypt
Abstract
The oleoresins of capsicum, paprika and white pepper were extractedusing acetone with a yield of 21.4, 19.2 and 16.3 %, respectively. The volatile components of these oleoresins were fractionated and identified qualitatively using GC/MS. The hydrocarbon compounds were the dominant group presented in all tested oleoresins whereas, tricyclene was the major component. The volatile components of capsicum were similar to those of paprika. The capsaicinoids and alkaloids compounds of the extracted oleoresins were identified using HPLC. Capsaicin and dihydrocapsaicin were the main components in capsicum and paprika which contributed 42.3 and 38.7 % in capsicum and 35.8 and 40.3 % in paprika oleoresins, respectively. The previous compounds presented in small amount in white pepper. The dominant alkaloid presented in white pepper was piperine (56.2 %). On the other hand, capsicum, paprika and white pepper oleoresins were added to beef sausage either individually, or a mixture by 0.55 % of whole sausage weight with the reduction of sodium nitrite from 0.1 to 0.05% and the sausage samples were stored at -18ºC for 90 days. Addition of spice oleoresins didn't exert any changes on total cooking loss compared with the control sample. Concerning thiobarbituric acid (TBA) values, results ascertained that spice oleoresins gave potent oxidative stability to sausage where the average of TBA values of sausage formulated with spice oleoresins was ranged from 0.24 to 0.29 mg malonaldehyde , while it was 0.44 mg malonaldehyde in control sample after storage at -18ºC for 90 days . Also, adoptive ability in reducing the count of total mesophilic aerobic bacteria was noticed in sausage, especially, that formulated with capsicum and paprika oleoresins.
Sensory evaluation of fresh sausage indicated that using of capsicum and paprika oleoresins improved the product color. After frozen storage for 90 days, significant differences were recorded between sausages formulated with spice oleoresins and control one, where sausage formulated with spice oleoresins had higher sensory score.
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