Effect of leek and onion on processing and quality characteristics of Greek traditional sausages

The objective of this study was to investigate the effect of leek and onion on processing and quality characteristics of sausages and select the most appropriate, to determine the optimum level of selected vegetable and to improve its effectiveness on quality characteristics of sausages, in comparis...

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Veröffentlicht in:	Meat science 2004-10, Vol.68 (2), p.163-172
Hauptverfasser:	Fista, G.A, Bloukas, J.G, Siomos, A.S
Format:	Artikel
Sprache:	eng
Schlagworte:	Allium cepa Allium porrum appearance (quality) Ascorbic acid Biological and medical sciences color cultured product starters food acceptability Food industries food processing quality Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Leek leeks meat aging Meat and meat product industries Nitrate Nitrite odors Onion onions plate count pork sausages sensory evaluation shrinkage sodium nitrate sodium nitrite Staphylococcus carnosus Starter culture storage time taste thiobarbituric acid-reactive substances traditional foods Traditional sausages
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Beschreibung
Zusammenfassung:	The objective of this study was to investigate the effect of leek and onion on processing and quality characteristics of sausages and select the most appropriate, to determine the optimum level of selected vegetable and to improve its effectiveness on quality characteristics of sausages, in comparison to the addition of nitrites (100 ppm), by using a starter culture of Staphylococcus carnosus and ascorbate. The nitrate content of leek ranged from 213 to 255 ppm and that of onion was 79 ppm. Sausages produced with leek had higher ( p
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2004.02.005