Romanian Biotechnological Letters Vol. 22, No. 5, 2017

Transcription

1 Romanan Botechnologcal Letters Vol. 22, No. 5, 2017 Copyrght 2017 Unversty of Bucharest Prnted n Romana. All rghts reserved ORIGINAL PAPER The effects of functonal addtves on qualty characterstcs of cooked sausages-mathematcal approach Abstract Receved for publcaton, March 10, 2015 Accepted, November 4, 2016 NATALIJA DŽINIĆ 1 *, LATO PEZO 2, NATAŠA RADIĆ 1, BRANISLAV ŠOJIĆ 1, MARIJA JOKANOVIĆ 1, VLADIMIR TOMOVIĆ 1, SNEŽANA ŠKALJAC 1 1 Unversty of Nov Sad, Faculty of Technology, Nov Sad, Serba 2 Unversty of Belgrade, Insttute of General and Physcal Chemstry, Belgrade, Serba *Address correspondence to: Unversty of Nov Sad, Faculty of Technology, Bulevar cara Lazara 1, Nov Sad, Serba. Tel.: ; Emal: natadzn@uns.ac.rs Indvdual qualty parameters of cooked pork sausages were determned to examne the effect of varous functonal addtves (ω-3 fatty acds, natural addtves, tocopherols, phytosterols) on some qualty parameters (texture, color, sensory qualty) of the fnal product. The analyss of varance and post-hoc Tukey s HSD test at 95% confdence lmt showed sgnfcant dfferences between dfferent samples. Low coeffcents of varaton were obtaned for each appled assay, what confrmed the hgh accuracy of measurements. Prncpal Component Analyss (PCA) and Cluster Analyss (CA) were used for assessng the effect of dfferent addtves to cooked sausages. Usng coupled PCA and CA of observed samples, the possble drectons for mprovng the qualty of product can be realzed. Score analyss as a useful tool for accessng the effect of process parameters to cooked sausages confrmed that better results were obtaned wth ω-3 fatty acds addton compared to samples wth natural addtves, and samples wth tocopherol or phytosterol addton. Keywords: cooked sausages, functonal addtves, PCA, Cluster Analyss 1. Introducton Natural food addtves have been ganng more nterest both from the publc and food manufacturers, snce consumers are ncreasngly aware of the toxcologcal mplcatons of artfcal addtves. Generally, the consumers wll choose a food wth no addtves, but f these are not avalable, the same consumer wll chose, f possble, a food contanng natural addtves over synthetc ones (DE ALMEIDA & al. [1], CAROCHO & al. [2]). Wth ths consderably ncreased demand for products wth healther characterstcs there s a growng nterest n the meat ndustry to replace artfcal addtves wth natural compound (DE ALMEIDA & al. [1]). Natural addtves are beleved to be healthy and are of good qualty (EYILER & OZTAN [3]). Also, modern consumers requre nutrtonal food wth functonal propertes (POLAK & al. [4]). Recommendatons about lpd consumpton (WHO [5]) encourage to dmnsh the ntake of saturated fat and to ncrease the unsaturated lpds. Meat products are recognzed as one of the man sources of saturated fat, and the changes n ts fat content and fatty acd (FA) profle could help to ncrease ts nutrtonal qualty (FERNANDÉZ-GINÉS & al. [6], ŠOJIĆ & al. [7]). The ncreasng demands n recent years for meat products wth much lower fat content or healther fatty acd composton drove to new recommendng gudelnes wth reduced saturated fat ntake and consumers' desre to lose weght (AKESOWAN [8], Romanan Botechnologcal Letters, Vol. 22, No. 5, 2017

2 The effects of functonal addtves on qualty characterstcs of cooked sausages-mathematcal approach ARCHER & al. [9]). The manufacturer's strateges to mprove these products can be: the substtuton of red meat by sknless poultry meat (ANDRÉS & al. [10]) the substtuton of saturated fat wth vegetable ols KOUTSOPOULOS & al. [11], OSPINA & al. [12]) and the use of fat replacers, such as guar gum, carrageenan, xanthan gum, and nuln (AKESOWAN [8], ANDRÉS & al. [10], ANDRÉS & al. [13, 14]). The ncrease n the consumpton of n-3 polyunsaturated fatty acds (n-3 PUFA: α-lnolenc acd, ALA, ecosapentaenoc acd, EPA and docosahexaenoc acd, DHA) had been related to several studes wth potental health effects as keep a normal cholesterol blood level (European Commsson [15]). Recently, there has been a growng nterest n developng products wth a health concept such as a hgh ω -3 fatty acd products (LEE & al. [16]). A certan way to ncrease the ntake of n-3 PUFA s by ncorporatng them n tradtonal products. The antoxdant potental of many natural compounds has been reported. Among these compounds, tocopherols, ascorbc acd, some phenolc compounds and carotenods have been the most evaluated n food matrces, ncludng meat products (MERCADANTE & al. [17]). Phytosterols/stanols are used as a novel food ngredent wth plasma cholesterollowerng actvty (PENNISI FORELL & al. [18]). The am of ths research was to examne qualty parameters of cooked sausages n the type of hot-dog, and to study the effect of varous functonal addtves (ω-3 fatty acds, natural addtves, tocopherols, phytosterols) on the qualty of the fnal product. Pattern recognton technques (Prncpal Component Analyss - PCA and Cluster Analyss - CA) were appled to the expermental data (used as descrptors) to characterze and dfferentate among the observed samples. In order to enable more comprehensve comparson between examned samples, standard score (SS), assgnng equal weght to all assays appled, has been ntroduced. Prncpal component analyss (PCA), used as a pattern recognton technque, has been appled wthn assay descrptors to characterze and dfferentate varous analyzed samples. 2. Materals and Methods The cooked sausage samples were manufactured at the factory for meat producton and processng, "Topola" from Backa Topola, Serba. Tests were performed on cooked sausages that are commercally produced (control) and sausages produced wth functonal addtves (test samples). Further, tests were conducted wth both cold (C) and hot (T) sausages, consderng samples before and after heat treatment pror to consumpton, respectvely. Hot sausages were boled n water at a temperature of 80 C for duraton of 5 mnutes, whch resulted n an nternal temperature of 72 C. Durng the research used samples were coded as follows: 1- control, 2- wth ω-3 fatty acds addton (0.62%), 3- wth natural addtves addton, 4- wth tocopherol addton (0.03%) and 5- wth phytosterol addton (2.6%). The man mxture for sausage preparaton conssted of: pork meat II category (30%), Hamburg bacon (30%), unclassfed beef meat (15%), and water / ce (25%). Spces and addtves for control sample and samples 2, 4 and 5 were: the ntrte salts (2.0%), potato starch (2.0%), emulsfers (E407 and E471) (1.8%), Na lactate (E325) (1.0%), spces (0.64%), d, tr, and polyphosphates (E450, E451 and E452) (0.17%), enzymes (0.15%), Na-ascorbate (E301) (0.13%), color (E120) (0.06%), and monosodum glutamate (E 621) (0.05%). Spces and addtves for sample 3 were: spce mxture wth celery (1.4%), NaCl (0.75%), spces (0.5%), a flavor enhancer (0.15%), Acerola cherry concentrate (0.1%). Texture profle analyss (TPA) was performed as descrbed by Bourne (BOURNE [19]) at room temperature, usng TA. XT2 Texture Analyzer (Texture Technologes Corp., Scarsdale, NY/Stable McroSystems, Godalmng, UK) equpped wth a standard cylndrcal Romanan Botechnologcal Letters, Vol. 22, No. 5,

3 NATALIJA DŽINIĆ, LATO PEZO, NATAŠA RADIĆ, BRANISLAV ŠOJIĆ, MARIJA JOKANOVIĆ, VLADIMIR TOMOVIĆ, SNEŽANA ŠKALJAC plate of 75 mm n dameter. Samples, whch were 2 cm thck, were compressed twce to 50% of ther orgnal thckness at a constant test speed of 1 mm/s. The followng parameters were determned: hardness, sprngness, cohesveness and chewness. Hardness was defned by peak force durng the frst compresson cycle. Sprngness was defned as the rate at whch a deformed sample goes back to ts undeformed condton after the deformng force s removed. Cohesveness was calculated as the rato of the area under the second curve to the area under the frst curve. Chewness was obtaned by multplyng hardness, cohesveness and sprngness. A Warner-Bratzler (WB) shear test (DE HUIDOBRO& al. [20]) was carred out usng a WB shear V blade. The crosshead speed was 1.5 mm/s. The followng shear parameters were calculated from the force deformaton curves: maxmum shear peak force (hghest peak detected durng the test frmness), and total area (fttng area plus shear area) as the total amount of work requred to cut through the sample. Color of sausages was determned on samples of a mnmum thckness of 2.5 cm, and t was measured n trplcate on the surface of each sample. The CIE L* (lghtness), CIE a* (redness) and CIE b* (yellowness) color coordnates (CIE, 1976) were determned usng MINOLTA Chroma Meter CR-400 (Mnolta Co., Ltd., Osaka, Japan) usng D-65 lghtng, a 2 standard observer angle and an 8-mm aperture n the measurng head. The Chroma Meter was calbrated usng a Mnolta calbraton plate (No ; Y=92.9, x=0.3159; y=0.3322). Sample for sensory evaluaton were prevously prepared for consumpton (hot samples). Sx traned panellsts sensory evaluated samples, by fve attrbutes (appearance, cross secton, color on the cuttng, odor and taste, and texture) n order to determne dfferences between examned sausages. An evaluaton was performed accordng to quanttatve descrptve analyss, usng a scale from 0 (atypcal product) to 5 (extraordnary, typcal, optmal qualty), wth a senstvty threshold of 0.5 ponts (STONE & SIDEL [21], ISO 4121 [22]). The overall sensory qualty of sausages was evaluated accordng to the followng expresson: Overall sensory qualty = (appearance of sausage x 3 + cross secton x 3 + color on the cuttng x 4 + odor and taste x 6 + texture x 4) / 20. Descrptve statstcal analyses of all the obtaned results were expressed as the mean ± standard devaton (SD). All sausage samples were analysed n trplcate. Prncpal component analyss (PCA) was used to dscover the possble correlatons among measured parameters, whle Cluster analyss (CA) was used to classfy objects nto groups. PCA analyses of the obtaned results were performed usng Stat Soft Statstca 10.0 software. Standard scores s one of the most wdely used technque to compare varous characterstcs of varous samples determned usng multple measurements, where samples are ranked based on the rato of raw data and the extreme values of the measurement used. Snce the scale (and sometmes the unts) of the data acqured from varous samples, usng measurng methods are dfferent, the data n each data set should be transformed nto normalsed scores, (dmensonless quanttes), accordng to followng equatons: max x x x 1, n case of the hgher, the better crtera, or max x mn x max x x x, max x mn x, n case of the lower, the better crtera. where x represents the raw data. The normalzed scores of a sample of dfferent measurements, when averaged, gve a sngle unt less value, termed as SS, whch s a specfc combnaton of data from dfferent measurng methods wth no unt lmtaton. Ths approach also enables the ease of employng some other sets of data to ths elaboraton Romanan Botechnologcal Letters, Vol. 22, No. 5, 2017

4 The effects of functonal addtves on qualty characterstcs of cooked sausages-mathematcal approach 3. Results and Conclusons The changes n frmness and work of share n dfferent formulatons of sausages are shown n the Table 1. Table 1. Texture propertes (Warner-Bratzler shear test) of cold (C) and re-heated (T) control and test sausage samples Sample Frmness (N) Work of share (N*s) SS 1C 1.14±0.24 ab 12.96±1.73 bc C 1.81±0.09 c 22.15±0.46 e C 1.39±0.09 a 14.78±0.94 abcd C 1.43±0.21 a 17.05±1.39 a C 1.39±0.13 a 17.00±0.98 a T 1.05±0.08 b 12.50±1.14 b T 1.79±0.17 c 24.01±1.15 e T 1.26±0.28 ab 15.31±2.42 acd T 1.23±0.10 ab 14.19±1.15 bcd T 1.17±0.14 ab 16.13±1.58 ad 0.24 Polarty + + CV(%) a-d values wth the dfferent letter wthn a column are statstcally dfferent at the p<0.05 level (accordng to post-hoc Tukey s HSD test) The mnmum values of frmness were determned for the control group, regardng both cold and re-heated sausages (1.14 N, 1.05 N, respectvely), whle the hghest frmness was observed for the sausages wth the addton of ω-3 fatty acds (1.81 for 2C; 1.79 N for 2T group). The hghest work of share, also was observed for sausages wth ω-3 fatty acds addton (22.15 N*s and N*s, for 2C and 2T group, respectvely). The mnmum values of work of share were also observed for control samples (12.96 N*s for cold and N*s for re-heated samples). Coeffcents of varaton showed relatvely hgh values reachng 14.7 and 15.8%, for frmness and work of share, respectvely. The maxmum of standard score regardng frmness and the work of share was observed for sample 2, re-heated sample. Table 2 shows the changes n hardness, sprngness, cohesveness, gummness, and chewness n dfferent formulatons of sausages. The ntal hardness of cooked sausage was g (1C), whle the hardness for re-heated sausages dropped to g (1T). Apart of these values, the hghest value of hardness was observed wth the addton of phytosterol ( g for 5C, and g for 5T sausage). There were no statstcally sgnfcant (P>0.05) dfferences n sprngness and cohesveness for observed samples. Sprngness values were n the range from 0.73 to 0.81, whle the measured cohesveness values were between 0.76 and The maxmum values of gummness were observed for control samples ( g for 1C and g for 1T sausages). Also, the samples contanng phytosterol had hgh values for gummness, for sample 5C and for sample 5T. The maxmum of chewness was observed for control sausages ( g for 1C and g for 1T), but the samples wth phytosterol or ω-3 fatty acds addton also showed hgh values of chewness. Coeffcents of varaton showed relatvely hgh values reachng 14.7, 12.3, 6.6, 14.9, and 14.1%, for hardness, sprngness, cohesveness, gummness and chewness, respectvely. The maxmum of standard score regardng texture propertes (TPA test) was observed for control cold sample (1C). Romanan Botechnologcal Letters, Vol. 22, No. 5,

5 NATALIJA DŽINIĆ, LATO PEZO, NATAŠA RADIĆ, BRANISLAV ŠOJIĆ, MARIJA JOKANOVIĆ, VLADIMIR TOMOVIĆ, SNEŽANA ŠKALJAC Table 2. Texture propertes (TPA test) of cold (C) and re-heated (T) control and test sausage samples Sample Hardness (g) Sprngness Cohesveness Gummness (g) Chewness (g) SS 1C 5945±420 b 0.80±0.04 a 0.76±0.02 a 4518±226 b 3628±376 b C 5306±187 ab 0.81±0.03 a 0.77±0.01 a 4065±148 ab 3282±141 ab C 3984±277 c 0.81±0.02 a 0.78±0.01 a 3118±200 c 2526±225 ac C 4863±911 abc 0.74±0.08 a 0.78±0.03 a 3756±551 abc 2826±747 ab C 5401±599 ab 0.78±0.04 a 0.77±0.01 a 4145±392 ab 3253±476 ab T 5246±961 ab 0.77±0.07 a 0.76±0.05 a 3984±684 ab 3118±726 ab T 4686±200 ac 0.75±0.05 a 0.78±0.01 a 3637±134 ac 2736±244 ab T 3909±847 c 0.74±0.06 a 0.79±0.02 a 3090±617 c 2322±652 ac T 2668±189 d 0.74±0.05 a 0.79±0.01 a 2101±126 d 1566±189 c T 4770±891 abc 0.73±0.09 a 0.79±0.05 a 3742±545 abc 2758±744 ab 0.56 Polarty CV(%) a-d values wth the dfferent letter wthn a column are statstcally dfferent at the p<0.05 level (accordng to post-hoc Tukey s HSD test) Table 3 shows the changes n color characterstcs n dfferent formulatons of sausages, expressed n CIE L * a * b * color coordnates. The ntal redness color of cold sausage was (1C), whle for the re-heated cooked sausage redness ncreased to (1T). Table 3. Color characterstcs of cold (C) and re-heated (T) control and test sausage samples Sample a * b * L * SS 1C 17.30±0.27 e 13.34±0.51 ab 67.92±1.02 bc C 15.66±0.05 d 13.46±0.11 ab 68.05±0.04 bc C 13.76±0.12 a 13.49±0.09 ab 71.21±0.15 a C 14.38±0.19 bc 14.21±0.19 bc 70.62±0.94 a C 14.60±0.03 c 13.93±0.17 abc 70.59±0.60 a T 17.69±0.25 e 13.73±0.33 abc 66.65±0.55 b T 15.62±0.09 d 13.30±0.12 ab 66.67±0.33 b T 14.03±0.21 ab 12.98±0.09 a 70.29±0.46 a T 13.70±0.19 a 14.64±0.93 c 68.48±0.62 c T 14.33±0.08 bc 13.89±0.19 abc 69.65±0.35 ac 0.46 Polarty CV(%) a-d values wth the dfferent letter wthn a column are statstcally dfferent at the p<0.05 level (accordng to post-hoc Tukey s HSD test) Apart of these values, the hghest value of redness was observed for samples wth the ω- 3 fatty acds addton (15.66 and for 2C and 2T, respectvely). The maxmum of yellowness color was observed for samples wth tocopherol addton (14.21 for 4C and for 4T). Samples wth natural addtves had the hghest lghtness value (L*) ( C and for 3T). Coeffcents of varaton showed very low values reachng 1.6, 6.3 and 1.5%, Romanan Botechnologcal Letters, Vol. 22, No. 5, 2017

6 The effects of functonal addtves on qualty characterstcs of cooked sausages-mathematcal approach for a *, b * and L * value, respectvely. The maxmum of standard score regardng color propertes was observed for the sample wth tocopherol addton (sample 4C). The effects of dfferent addtves addton to the sensory characterstcs (appearance, cross secton, color, odor and taste, and texture) of re-heated cooked sausages are shown n Table 4. Sgnfcantly (P<0.05) the hghest scores for appearance had control (4.58) and samples wth phytosterol addton (4.33). Table 4. Sensory characterstcs of re-heated control and test sausage samples Sample Appearance Cross secton Color on the cattng Odor and taste Texture sensory Overall qualty 1T 4.58±0.14 b 4.08±0.14 cd 4.17±0.14 b 3.17±0.29 a 3.75±0.00 b T 3.92±0.14 a 4.25±0.25 d 4.33±0.14 b 3.58±0.14 a 4.00±0.00 bc T 3.75±0.00 a 3.58±0.29 bc 3.67±0.14 a 3.50±0.25 a 3.92±0.14 bc T 4.00±0.00 a 3.00±0.00 a 3.67±0.14 a 3.25±0.25 a 3.17±0.14 a T 4.33±0.14 b 3.42±0.14 ab 3.75±0.00 a 3.42±0.14 a 4.12±0.13 c 3.76 Optmal CV(%) a-d values wth the dfferent letter wthn a column are statstcally dfferent at the p<0.05 level (accordng to post-hoc Tukey s HSD test) Control sample and sample wth ω-3 fatty acds addton had sgnfcantly or numercally the hghest scores for cross secton and color on the cuttng. There was no statstcally sgnfcant dfference (P>0.05) n odor and taste between cooked sausages wth dfferent addtves addton. Scores for odor and taste ranged from 3.17 (control) to 3.58 (sample 2). Samples wth phytosterol addton had the hghest and the samples wth tocopherol addton the lowest score for texture (4.12 and 3.17, respectvely). Coeffcents of varaton ranged from 3.69% (for appearance) to 9.12% (for odor and taste). Overall sensory qualty was the hghest for samples wth ω-3 fatty acds addton (3.91) and the lowest for samples wth tocopherol addton (3.30). A dendrogram of cooked sausages samples, usng a complete lnkage as an amalgamaton rule and the cty block (Manhattan) dstance as a measure of the proxmty between samples s shown n Fgure 1. The dendrogram based on texture and color characterstcs of expermental data showed the proper dstncton between cold and re-heated sausages of dfferent samples. The varablty among samples s due to chemcal composton. As shown n Fgure 1 there was smlarty n the samples T1, C1, C2 and C5 on the dendogram, whle the other branch was encampments the samples: T2, T3, T5, C3 and C4. Romanan Botechnologcal Letters, Vol. 22, No. 5,

7 NATALIJA DŽINIĆ, LATO PEZO, NATAŠA RADIĆ, BRANISLAV ŠOJIĆ, MARIJA JOKANOVIĆ, VLADIMIR TOMOVIĆ, SNEŽANA ŠKALJAC Complete Lnkage Cty-block (Manhattan) dstances 6000 Lnkage dstance T4 C3 T3 C4 T5 T2 C1 C5 C2 T1 Cases Fgure 1. Complete-lnkage dendrogram for cold (C) and re-heated (T) control and test sausage samples The PCA allows a consderable reducton n a number of varables and the detecton of structure n the relatonshp between measurng parameters and dfferent varetes of processng parameters that gve complmentary nformaton. The full auto-scaled data matrx consstng of measurement results for cold (C) and re-heated (T) samples wth the addton of dfferent addtves were submtted to PCA. For vsualzng the data trends and the dscrmnatng effcency of the used descrptors, a scatter plot of samples usng the frst two prncpal components (PCs) ssued from PCA of the data matrx s obtaned (Fg. 2). As can be seen, there s a neat separaton of the 5 samples (cold and re-heated) of sausages wth dfferentaton of addtves. The PCA of the presented data explaned that the frst three components accounted for 83.03% of the total varance (50.03, and 12.59%, for the frst, the second and the thrd prncpal component, respectvely) n the ten varables (L *, a *, b *, hardness, sprngness, cohesveness, gummness, chewness, frmness and toughness). Consderng the map of the PCA performed on the data, cohesveness (whch contrbuted 16.39% of total varance, based on correlatons) exhbted postve scores accordng to frst prncpal component, whereas hardness (17.53%), gummness (17.06%), chewness (18.16%), and a * value (14.39%) showed a negatve score values accordng to frst prncpal component (Fgure 2). The postve contrbuton to the second prncpal component calculaton was observed for: work of shear (44.96% of total varance, based on correlatons) and frmness (45.67%). The postve contrbuton to the thrd prncpal component was obtaned for L * value (60.47% of total varance, based on correlatons), whle the negatve nfluence was observed for a * value (13.78%). The ncreased sprngness, hardness, chewness and gummness could be expected for samples wth ω-3 fatty acd addton, whle cohesveness s more lkely to be found n samples wth tocopherol and phytosterol addton. Samples wth ω-3 fatty acd addton showed an ncreased toughness and frmness Romanan Botechnologcal Letters, Vol. 22, No. 5, 2017

8 The effects of functonal addtves on qualty characterstcs of cooked sausages-mathematcal approach PC3 (12.59%) Frmness Toughness Sprngness C2 Chewness Gummness Hardness T2 Raw sausages C1 C5 C4 C3 L * T3 Cohesveness T5 b * T4 Cooked sausages 3 2 a * T PC2 (20.41%) PC1 (50.03%) Fgure 2. Bplot of texture propertes, color and sensory characterstcs of cold (C) and re-heated (T) control and test sausage samples 4. Concluson Samples wth ω-3 fatty acd addton showed an ncreased frmness and the maxmum of standard score regardng texture propertes determned by Warner-Bratzler shear test, whle the maxmum of standard score regardng texture propertes determned by TPA test was observed for control cold sample (1C). The maxmum of standard score regardng color propertes was observed for the sample wth tocopherol addton. Samples of re-heated cooked sausages wth the addton of ω-3 fatty acd were evaluated wth the hghest overall sensory qualty, whle other samples had unform overall sensory qualty. References 1. P.L. DE ALMEIDA, S.N. DE LIMA, L.L. COSTA, C.C. DE OLIVEIRA, K.A. DAMASCENO, B. ALVES DOS SANTOS, P.C. BASTIANELLO CAMPAGNOL. Effect of jabutcaba peel extract on lpd oxdaton, mcrobal stablty and sensory propertes of Bologna-type sausages durng refrgerated storage. Meat Sc., 110: 9 (2015). 2. M. CAROCHO, P. MORALES, I.C.F.R. FERREIRA. Revew: Natural food addtves: Quo vads? Trends Food Sc Tech, 45: 284 (2015). 3. E. EYILER, A. OZTAN. Producton of frankfurters wth tomato powder as a natural addtve. LWT-Food Sc Technol, 44: 307 (2011). 4. T. POLAK, B. ZLENDER, M. LUSNIC, L. GASPERLIN. Effects of coenzyme Q10, a-tocopherol and ascorbc acd on oxdaton of cholesterol n chcken lver pâté. LWT-Food Sc Technol, 44: 1052 (2011). Romanan Botechnologcal Letters, Vol. 22, No. 5,

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