Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milli...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/3/274 |
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| author | Juana Fernández-López Raquel Lucas-González Alba Roldán-Verdú Manuel Viuda-Martos Estrella Sayas-Barberá Jaime Ballester-Sánchez Claudia Monika Haros José Angel Pérez-Álvarez |
| author_facet | Juana Fernández-López Raquel Lucas-González Alba Roldán-Verdú Manuel Viuda-Martos Estrella Sayas-Barberá Jaime Ballester-Sánchez Claudia Monika Haros José Angel Pérez-Álvarez |
| author_sort | Juana Fernández-López |
| collection | DOAJ |
| description | The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage. |
| first_indexed | 2024-12-13T04:35:37Z |
| format | Article |
| id | doaj.art-7bb6b2deba7b46cead05a624eb5e72d4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-13T04:35:37Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7bb6b2deba7b46cead05a624eb5e72d42022-12-21T23:59:26ZengMDPI AGFoods2304-81582020-03-019327410.3390/foods9030274foods9030274Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold StorageJuana Fernández-López0Raquel Lucas-González1Alba Roldán-Verdú2Manuel Viuda-Martos3Estrella Sayas-Barberá4Jaime Ballester-Sánchez5Claudia Monika Haros6José Angel Pérez-Álvarez7IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, SpainIPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Orihuela, 03312 Alicante, SpainCereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, SpainCereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, SpainCereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Valencia, SpainThe incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.https://www.mdpi.com/2304-8158/9/3/274black quinoameat productstorageshelf-lifewet-milling |
| spellingShingle | Juana Fernández-López Raquel Lucas-González Alba Roldán-Verdú Manuel Viuda-Martos Estrella Sayas-Barberá Jaime Ballester-Sánchez Claudia Monika Haros José Angel Pérez-Álvarez Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage Foods black quinoa meat product storage shelf-life wet-milling |
| title | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage |
| title_full | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage |
| title_fullStr | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage |
| title_full_unstemmed | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage |
| title_short | Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage |
| title_sort | effects of black quinoa wet milling coproducts on the quality properties of bologna type sausages during cold storage |
| topic | black quinoa meat product storage shelf-life wet-milling |
| url | https://www.mdpi.com/2304-8158/9/3/274 |
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