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:: Volume 15, Issue 3 (Autumn 2020) ::
2020, 15(3): 81-90 Back to browse issues page
Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties
H Ghafouri-Oskuei, A Javadi * , MR Saeidi Asl, S Azadmard-Damirchi , M Armin
azad university of tabriz
Abstract:   (34 Views)

Background and Objectives: Sausage is poor in bioactive compounds such as omega-3 fatty acids and fibers. Therefore, consumers prefer to use novel meat products with improved nutritional and sensory properties. Flaxseeds contain several bioactive compounds such as essential fatty acids, fibers and antioxidants. Addition of the oilseeds to meat products can increase antioxidant properties, omega-3 and dietary fibers of the products.
 Materials & Methods: In this study, effects of flaxseed powder at 0 (control), 3 and 6% on chemical compounds, pH, residual nitrite, thiobarbituric acid index, textural properties, microstructure and sensory evaluation of the samples were investigated. Quantity of the oil in the batches containing flaxseed powder was deducted from the total oil based on the flaxseed powder contents. All samples were stored at 4 °C and the experiments were carried out on Days 1, 14, 28 and 42.
Results: Use of flaxseed powder in sausage formulation increased the nutritional properties without altering sensory properties of the product. Based on the results, addition of flaxseed powder decreased pH, nitrite and residual moisture contents and increased protein, ash, fiber and total calories (p > 0.05). Nitrite contents decreased during storage. In addition, flaxseed powder decreased the textural parameters. Microstructural results of sausages showed decreases in density and size of the pores by increasing flaxseed powder contents. In general, addition of flaxseed powder up to 3% included no effects on sensory evaluation parameters in sausages (p > 0.05).
Conclusion: Based on the results, sausages formulated with flaxseed powder can be used as novel processed meat products that contain appropriate quantities of bioactive compounds and compensate nutrient lacks of the conventional sausages.

Keywords: Beef meat sausage, Flaxseed powder, Functional food, Microstructural, Nitrite
Full-Text [PDF 645 kb]   (30 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2020/01/22 | Accepted: 2020/03/1 | Published: 2020/09/14
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Ghafouri-Oskuei H, javadi A, Saeidi Asl M, Azadmard-Damirchi S, Armin M. Production of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties. Iranian Journal of Nutrition Sciences & Food Technology. 2020; 15 (3) :81-90
URL: http://nsft.sbmu.ac.ir/article-1-2972-en.html


Volume 15, Issue 3 (Autumn 2020) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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