dry fermented sausage – MASO-INTERNATIONAL

The use of extract from blue grapes in the manufacturing of dry sausages

Authors: Alena Saláková, Zdeněk Pavlík, Josef Kameník, Zdeněk Čech and Iva Steinhauserová
Keywords: colour, dry fermented sausage, dry non-fermented sausages, grape extract, lipid oxidation

The objective of this study was to evaluate the effect of adding a powdered extract of grapes on the quality of Poličan dry fermented sausages, and Vysočina dry non-fermented sausages. Samples of these meat products were prepared by the Department of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences in Brno. The following … [Read more…]

Improving the nutritional value of meat products by the addition of polyunsaturated fatty acids and natural antioxidants

Authors: Zdeněk Pavlík, Alena Saláková, Josef Kameník, Petr Dominik and Iva Steinhauserová
Keywords: PUFAs, TBAR, dry fermented sausage, dry non-fermented sausages, meat products, natural antioxidant, oxidative stability

The study involved samples of meat products enriched with unsaturated fatty acids and a natural antioxidant. After performing the basic physical, chemical, and sensory analyses, the oxidation processes were monitored by checking (TBARS) thiobarbituric acid reactive substances scores. The samples were not significantly different in terms of quality parameters, but definite differences were noted in … [Read more…]