Chemometric model for describing Greek traditional sausages
Chemical, physical, microbiological and sensory analyses were performed on 31 samples of Greek traditional sausages. The following attributes were recorded: fat 15.49–56.86%, moisture 21.92–65.40%, protein 14.73–26.74%, sodium chloride 2.36–4.13%, nitrites 0.0–3.26 ppm, mean nitrates 38.19 ppm, TBA...
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| Veröffentlicht in: | Meat science 1999-03, Vol.51 (3), p.271-277 |
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| creator | Papadima, S.N Arvanitoyannis, I Bloukas, J.G Fournitzis, G.C |
| description | Chemical, physical, microbiological and sensory analyses were performed on 31 samples of Greek traditional sausages. The following attributes were recorded: fat 15.49–56.86%, moisture 21.92–65.40%, protein 14.73–26.74%, sodium chloride 2.36–4.13%, nitrites 0.0–3.26 ppm, mean nitrates 38.19 ppm, TBA value 0.42–5.33 mg malonaldehyde/kg, pH 4.74–6.74, water activity (
a
w) 0.88–0.97, firmness 0–64 Zwick units, lightness (
L
*) 25.03–35.37, redness (
a
*) 2.55–11.42, yellowness 4.42–12.96, aerobic plate count 5.48–9.32 cfu/g, lactic acid bacteria (LAB) 5.26–9.08 cfu/g,
micrococci/
staphylococci 4.11–6.91 cfu/g and Gram (-) bacteria 1.78–6.15 cfu/g. Mean sensory scores ranged from 3.14 to 3.54 on a 5-point hedonic scale. Two statistical analysis programmes (Praxitele and SPSS) were used for characterising and assessing the properties of sausages. The first two principal components (PC1-2) derived by SPSS (50.5% variance) describe more satisfactorily the variance than the corresponding PC1-2, PC1-3 obtained by Praxitele (40.4% variance). High consumer preference was strongly related to satisfactory appearance and strong taste, high LAB count, medium fat content, medium firmness and lightness (
L
*
surface). Extreme attribute values (high or low) for firmness, moisture and fat content, low salt content and low taste were related to low consumer preference. |
| doi_str_mv | 10.1016/S0309-1740(98)00137-5 |
| format | Article |
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a
w) 0.88–0.97, firmness 0–64 Zwick units, lightness (
L
*) 25.03–35.37, redness (
a
*) 2.55–11.42, yellowness 4.42–12.96, aerobic plate count 5.48–9.32 cfu/g, lactic acid bacteria (LAB) 5.26–9.08 cfu/g,
micrococci/
staphylococci 4.11–6.91 cfu/g and Gram (-) bacteria 1.78–6.15 cfu/g. Mean sensory scores ranged from 3.14 to 3.54 on a 5-point hedonic scale. Two statistical analysis programmes (Praxitele and SPSS) were used for characterising and assessing the properties of sausages. The first two principal components (PC1-2) derived by SPSS (50.5% variance) describe more satisfactorily the variance than the corresponding PC1-2, PC1-3 obtained by Praxitele (40.4% variance). High consumer preference was strongly related to satisfactory appearance and strong taste, high LAB count, medium fat content, medium firmness and lightness (
L
*
surface). Extreme attribute values (high or low) for firmness, moisture and fat content, low salt content and low taste were related to low consumer preference.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/S0309-1740(98)00137-5</identifier><identifier>PMID: 22061862</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>aerobes ; Biological and medical sciences ; chemical composition ; Chemometrics ; factor analysis ; Factorial analysis ; flavor ; food contamination ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gram-negative bacteria ; lactic acid bacteria ; Meat and meat product industries ; meat quality ; microbial contamination ; Micrococcus ; Principal component analysis ; proximate composition ; Sausage ; sausages ; sensory evaluation ; Staphylococcus ; texture</subject><ispartof>Meat science, 1999-03, Vol.51 (3), p.271-277</ispartof><rights>1998 Elsevier Science Ltd</rights><rights>1999 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c415t-69faea161467b2f9b8bf4d2b8125082b2eae7aa14b58192da214477f5688a8ca3</citedby><cites>FETCH-LOGICAL-c415t-69faea161467b2f9b8bf4d2b8125082b2eae7aa14b58192da214477f5688a8ca3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0309-1740(98)00137-5$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27928,27929,45999</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1652583$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22061862$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Papadima, S.N</creatorcontrib><creatorcontrib>Arvanitoyannis, I</creatorcontrib><creatorcontrib>Bloukas, J.G</creatorcontrib><creatorcontrib>Fournitzis, G.C</creatorcontrib><title>Chemometric model for describing Greek traditional sausages</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Chemical, physical, microbiological and sensory analyses were performed on 31 samples of Greek traditional sausages. The following attributes were recorded: fat 15.49–56.86%, moisture 21.92–65.40%, protein 14.73–26.74%, sodium chloride 2.36–4.13%, nitrites 0.0–3.26 ppm, mean nitrates 38.19 ppm, TBA value 0.42–5.33 mg malonaldehyde/kg, pH 4.74–6.74, water activity (
a
w) 0.88–0.97, firmness 0–64 Zwick units, lightness (
L
*) 25.03–35.37, redness (
a
*) 2.55–11.42, yellowness 4.42–12.96, aerobic plate count 5.48–9.32 cfu/g, lactic acid bacteria (LAB) 5.26–9.08 cfu/g,
micrococci/
staphylococci 4.11–6.91 cfu/g and Gram (-) bacteria 1.78–6.15 cfu/g. Mean sensory scores ranged from 3.14 to 3.54 on a 5-point hedonic scale. Two statistical analysis programmes (Praxitele and SPSS) were used for characterising and assessing the properties of sausages. The first two principal components (PC1-2) derived by SPSS (50.5% variance) describe more satisfactorily the variance than the corresponding PC1-2, PC1-3 obtained by Praxitele (40.4% variance). High consumer preference was strongly related to satisfactory appearance and strong taste, high LAB count, medium fat content, medium firmness and lightness (
L
*
surface). Extreme attribute values (high or low) for firmness, moisture and fat content, low salt content and low taste were related to low consumer preference.</description><subject>aerobes</subject><subject>Biological and medical sciences</subject><subject>chemical composition</subject><subject>Chemometrics</subject><subject>factor analysis</subject><subject>Factorial analysis</subject><subject>flavor</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gram-negative bacteria</subject><subject>lactic acid bacteria</subject><subject>Meat and meat product industries</subject><subject>meat quality</subject><subject>microbial contamination</subject><subject>Micrococcus</subject><subject>Principal component analysis</subject><subject>proximate composition</subject><subject>Sausage</subject><subject>sausages</subject><subject>sensory evaluation</subject><subject>Staphylococcus</subject><subject>texture</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqF0MFu1DAQgGELgei28AhADkilh4DHsR1bHBBaQalUqYfSszVxxoshiVs7W4m3J9tdypGTL9_MWD9jr4C_Bw76wzVvuK2hlfydNWecQ9PW6glbgWmbWkJjnrLVIzlix6X85DslzHN2JATXYLRYsY_rHzSmkeYcfTWmnoYqpFz1VHyOXZw21Xkm-lXNGfs4xzThUBXcFtxQecGeBRwKvTy8J-zm65fv62_15dX5xfrzZe0lqLnWNiAhaJC67USwnemC7EVnQChuRCcIqUUE2SkDVvQoQMq2DUobg8Zjc8JO93tvc7rbUpndGIunYcCJ0rY4y4Xhliu9SLWXPqdSMgV3m-OI-bcD7nbZ3EM2t2virHEP2Zxa5l4fLmy7kfrHqb-dFvD2ALB4HELGycfyb7tWQplmYW_2LGByuMkLubkWyxEuLEjV8kV82gtagt1Hyq74SJOnPmbys-tT_M9f_wAxSpF8</recordid><startdate>19990301</startdate><enddate>19990301</enddate><creator>Papadima, S.N</creator><creator>Arvanitoyannis, I</creator><creator>Bloukas, J.G</creator><creator>Fournitzis, G.C</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>19990301</creationdate><title>Chemometric model for describing Greek traditional sausages</title><author>Papadima, S.N ; Arvanitoyannis, I ; Bloukas, J.G ; Fournitzis, G.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-69faea161467b2f9b8bf4d2b8125082b2eae7aa14b58192da214477f5688a8ca3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>aerobes</topic><topic>Biological and medical sciences</topic><topic>chemical composition</topic><topic>Chemometrics</topic><topic>factor analysis</topic><topic>Factorial analysis</topic><topic>flavor</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gram-negative bacteria</topic><topic>lactic acid bacteria</topic><topic>Meat and meat product industries</topic><topic>meat quality</topic><topic>microbial contamination</topic><topic>Micrococcus</topic><topic>Principal component analysis</topic><topic>proximate composition</topic><topic>Sausage</topic><topic>sausages</topic><topic>sensory evaluation</topic><topic>Staphylococcus</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Papadima, S.N</creatorcontrib><creatorcontrib>Arvanitoyannis, I</creatorcontrib><creatorcontrib>Bloukas, J.G</creatorcontrib><creatorcontrib>Fournitzis, G.C</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Papadima, S.N</au><au>Arvanitoyannis, I</au><au>Bloukas, J.G</au><au>Fournitzis, G.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemometric model for describing Greek traditional sausages</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1999-03-01</date><risdate>1999</risdate><volume>51</volume><issue>3</issue><spage>271</spage><epage>277</epage><pages>271-277</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Chemical, physical, microbiological and sensory analyses were performed on 31 samples of Greek traditional sausages. The following attributes were recorded: fat 15.49–56.86%, moisture 21.92–65.40%, protein 14.73–26.74%, sodium chloride 2.36–4.13%, nitrites 0.0–3.26 ppm, mean nitrates 38.19 ppm, TBA value 0.42–5.33 mg malonaldehyde/kg, pH 4.74–6.74, water activity (
a
w) 0.88–0.97, firmness 0–64 Zwick units, lightness (
L
*) 25.03–35.37, redness (
a
*) 2.55–11.42, yellowness 4.42–12.96, aerobic plate count 5.48–9.32 cfu/g, lactic acid bacteria (LAB) 5.26–9.08 cfu/g,
micrococci/
staphylococci 4.11–6.91 cfu/g and Gram (-) bacteria 1.78–6.15 cfu/g. Mean sensory scores ranged from 3.14 to 3.54 on a 5-point hedonic scale. Two statistical analysis programmes (Praxitele and SPSS) were used for characterising and assessing the properties of sausages. The first two principal components (PC1-2) derived by SPSS (50.5% variance) describe more satisfactorily the variance than the corresponding PC1-2, PC1-3 obtained by Praxitele (40.4% variance). High consumer preference was strongly related to satisfactory appearance and strong taste, high LAB count, medium fat content, medium firmness and lightness (
L
*
surface). Extreme attribute values (high or low) for firmness, moisture and fat content, low salt content and low taste were related to low consumer preference.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22061862</pmid><doi>10.1016/S0309-1740(98)00137-5</doi><tpages>7</tpages></addata></record> |
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| language | eng |
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| subjects | aerobes Biological and medical sciences chemical composition Chemometrics factor analysis Factorial analysis flavor food contamination Food industries Fundamental and applied biological sciences. Psychology Gram-negative bacteria lactic acid bacteria Meat and meat product industries meat quality microbial contamination Micrococcus Principal component analysis proximate composition Sausage sausages sensory evaluation Staphylococcus texture |
| title | Chemometric model for describing Greek traditional sausages |
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