Abstract
The use of a starfruit dietary fiber concentrate (SDFC) as a novel ingredient in Vienna sausages was investigated. A constrained mixture design was followed to evaluate the effect of different proportions of SDFC (0–10%), pork meat (0–100%) and turkey meat (0–100%) on the shear force, shrinkage, color, residual nitrite, moisture and polyphenol contents of sausages. Moreover, a chemical, physical and sensory characterization of the optimized formulations was performed. The cubic model equations demonstrated that the SDFC in mixture with pork or turkey meat had a reducing effect on nitrites, moisture, shear force and shrinkage, while there was an increase on the polyphenol concentration as the increase of SDFC proportion in the formulations. The optimization resulted in Vienna-type sausages formulated with a ternary mixture of pork/turkey meat and high SDFC proportion (7.4–8.4%). These products had high total dietary fiber content (11.04–17.79%) and antioxidant polyphenols, low residual nitrite content, shrinkage and red color. They presented good taste, color and texture attributes, and were sensory acceptable. This study demonstrated that enrichment of Vienna-type sausages with SDFC in mixture with pork/turkey meat is a way to obtain potential functional meat products with high antioxidant dietary fiber content, reduced in nitrites, and good physical and sensory properties.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.References
American Association of Cereal Chemist (AACC) International (2009) Approved methods of analysis, 11th edn. Method 32-07.01. Soluble, insoluble, and total dietary fiber in foods and food products (final approval 10-16-91). AACC International Press, St. Paul
Association of Official Analytical Chemists (AOAC) (2005). In: Horwitz W, Latimer GW (eds) Official methods of analysis, 18th edn. AOAC International, Gathersburg
Bazan-Lugo E (2008) Nitritos y Nitratos: Su uso, control y alternativas en embutidos cárnicos. Nacameh 2(2):160–187 (in Spanish)
Bravo L, Saura-Calixto F (1998) Characterization of the dietary fiber and the in vitro indigestible fraction of grape pomace. Am J Enol Vitic 49:135–141
Brewer S (2010) Technological quality of meat for processing, chapter 2. In: Toldrá F (ed) Handbook of meat processing, 1st edn. Blackwell Publishing, Hoboken, pp 25–42
Díaz-Vela J, Totosaus A, Héctor B, Escalona-Buendía M, Pérez-Chabela L (2017) Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages. J Food Sci Technol 54(2):379–385
Honikel KO (2008) The use and control of nitrate and nitrite for the processing of meat products. Meat Sci 78:68–76
Jiménez-Colmenero F, Delgado-Pando G (2013) Fiber-enriched meat products. In: Delcour JA, Poutanen K (eds) Fiber-rich and wholegrain foods. Woodhead Publishing Limited, Oxford, pp 329–347
Kim IS, Jin SK, Mandal PK, Kang SN (2011) Quality of low-fat pork sausages with tomato powder as color and functional additive during refrigerated storage. J Food Sci Technol 48(5):591–597
Ktari N, Smaoui S, Trabelsi I, Nasri M, Salah RB (2014) Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage. Meat Sci 96:521–525
Li YO, Komarek AR (2017) Dietary fiber basics: health, nutrition, analysis, and applications. Food Qual Saf 1(1):47–59
Li L, Shao J, Zhu X, Zhou G, Xu X (2013) Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage. Int J Food Sci Technol 48:1157–1164
Mehta N, Ahlawat SS, Sharma DP, Dabur RS (2015) Novel trends in development of dietary fiber rich meat products: a critical review. J Food Sci Technol 52(2):633–647
Nisa AU, Zahra N, Hina Sajila, Masood S, Javed A, ManzarInam S (2017) Development of meat-based functional foods: a review. J Appl Biol Biotechnol 5(03):086–092
Norma Oficial Mexicana (2002) NOM-213-SSA1-2002. Productos y Servicios. Productos cárnicos procesados. Especificaciones Sanitarias. Métodos de Prueba. Dirección General de Normas (in Spanish)
O’Shea N, Arendt EK, Gallagher E (2012) Dietary fiber and phytochemicals characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innov Food Sci Emerg Technol 16:1–10
Pantaleón-Velasco MR, Ruiz-López II, Pérez-Silva A, Bravo-Clemente L, Mateos R, Ruiz-Espinosa H, Vivar-Vera MA (2014) Antioxidant and functional properties of a high dietary fiber powder from carambola (Averrhoa carambola L.) pomace. Int J Food Sci Technol 49(9):2101–2110
Pulido R, Bravo L, Saura-Calixto F (2000) Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem 48(8):3396–3402
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26(9):1231–1237
Sánchez-Zapata E, Fernández-López J, Peñaranda M, Fuentes-Zaragoza E, Sendra E, Sayas E, Pérez-Alvarez JA (2011) Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product. Food Res Int 44(7):2401–2407
Sharma K, Bansal S, Mangal M, Dixit AK, Gupta RK, Mangal AK (2016) Utilization of food processing by-products as dietary, functional, and novel fiber: a review. Crit Rev Food Sci Nutr 56:1647–1661
Verma AK, Banerjee R (2010) Dietary fiber as functional ingredient in meat products: a novel approach for healthy living: a review. J Food Sci Technol 47(3):247–257
Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Álvarez JA (2010) Effect of adding citrus fiber washing water and rosemary essential oil on the quality characteristics of a bologna sausage. LWT Food Sci Technol 43:958–963
Acknowledgements
The authors thank to Tecnológico Nacional de México for the financial support of the Project 5938.16-P.C-P “Red para el Aprovechamiento de Derivados Nutracéuticos para el Control de enfermedades crónico degenerativas”. Also, we are grateful to Consejo Nacional de Ciencia y Tecnología-CONACYT for the financial support to Red Temática en Seguridad Alimentaria Valorización de Residuos Agroindustriales y Disminución de Pérdidas y Desperdicios de Alimentos (PDA), and for the Master in Food Science scholarship of Solano-Barrera.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Rights and permissions
About this article
Cite this article
Vivar-Vera, M.d.A., Pérez-Silva, A., Ruiz-López, I.I. et al. Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate. J Food Sci Technol 55, 3303–3313 (2018). https://doi.org/10.1007/s13197-018-3265-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3265-0