Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly...
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| Veröffentlicht in: | Journal of food science 2003-03, Vol.68 (2), p.710-714 |
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| container_title | Journal of food science |
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| creator | Fernández-Ginés, J.M. Fernández-López, J. Sayas-Barberá, E. Sendra, E. Pérez-Alvarez, J.A. |
| description | Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb05737.x |
| format | Article |
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Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. 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Microbial growth was not modified by citrus fiber during storage.</description><subject>bologna</subject><subject>citrus fiber</subject><subject>Food science</subject><subject>Meat products</subject><subject>Quality</subject><subject>quality characteristics</subject><subject>storage conditions</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkF1LwzAUhoMoOKf_Iey-NWmatPNGtLr5MRWZTvAmJGm6Zc5Gk5Rt_96Wifeem8OB93kPPAAMMIpxO6fLGBNGo4QlOE4QInGQiGYkizd7oIcziiKSp3gf9BBKkgjjNDsER94vUXcT1gPyuqq0CtBWcBqsE3MNC1uXJhhbe2hr-NyIlQlbWCyEEypoZ3wwynfApV3ZeS3gVDS-BT18EKWGaxMWsDDBNR6OjNTuGBxUYuX1ye_ug9fR9UtxE02exrfFxSRSJE9QJJXSsmI5U6xEGuVIU4KRzivGJM7SkkohU5YNBVVaUCYypcuhICVJy5KlQpI-GOx6v5z9brQPfGkbV7cvOR6mJB8SlLehs11IOeu90xX_cuZTuC3HiHdK-ZJ3SnmnlHdK-a9Svmnh8x28Niu9_QfJ70ZX0wyjtiHaNbQW9eavQbgPztok5W-PY55OZ_Qd03s-Iz__v47K</recordid><startdate>200303</startdate><enddate>200303</enddate><creator>Fernández-Ginés, J.M.</creator><creator>Fernández-López, J.</creator><creator>Sayas-Barberá, E.</creator><creator>Sendra, E.</creator><creator>Pérez-Alvarez, J.A.</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200303</creationdate><title>Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber</title><author>Fernández-Ginés, J.M. ; Fernández-López, J. ; Sayas-Barberá, E. ; Sendra, E. ; Pérez-Alvarez, J.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3820-bccebf686c6d0e080e5310e8f66b174d5bab4679a5cea56a7ced9a3d34dd64ab3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>bologna</topic><topic>citrus fiber</topic><topic>Food science</topic><topic>Meat products</topic><topic>Quality</topic><topic>quality characteristics</topic><topic>storage conditions</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fernández-Ginés, J.M.</creatorcontrib><creatorcontrib>Fernández-López, J.</creatorcontrib><creatorcontrib>Sayas-Barberá, E.</creatorcontrib><creatorcontrib>Sendra, E.</creatorcontrib><creatorcontrib>Pérez-Alvarez, J.A.</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fernández-Ginés, J.M.</au><au>Fernández-López, J.</au><au>Sayas-Barberá, E.</au><au>Sendra, E.</au><au>Pérez-Alvarez, J.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber</atitle><jtitle>Journal of food science</jtitle><date>2003-03</date><risdate>2003</risdate><volume>68</volume><issue>2</issue><spage>710</spage><epage>714</epage><pages>710-714</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. 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| ispartof | Journal of food science, 2003-03, Vol.68 (2), p.710-714 |
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| language | eng |
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| source | Wiley Journals |
| subjects | bologna citrus fiber Food science Meat products Quality quality characteristics storage conditions |
| title | Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber |
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