Bibliographic Details
| Title: |
Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage. |
| Authors: |
Wójciak, Karolina1 (AUTHOR) arek281999@wp.pl, Materska, Małgorzata2 (AUTHOR) malgorzata.materska@up.lublin.pl, Pełka, Arkadiusz1 (AUTHOR) agata.michalska@up.lublin.pl, Michalska, Agata1 (AUTHOR), Małecka-Massalska, Teresa3 (AUTHOR) teresa.malecka-massalska@umlub.pl, Kačániová, Miroslava4,5 (AUTHOR) miroslava.kacaniova@gmail.com, Čmiková, Natália4 (AUTHOR) n.cmikova@gmail.com, Słowiński, Mirosław6 (AUTHOR) miroslaw_slowinski@sggw.edu.pl |
| Source: |
Molecules. May2024, Vol. 29 Issue 10, p2249. 25p. |
| Subject Terms: |
*COMMON dandelion, *PORK, *SAUSAGES, *LACTIC acid bacteria, *OXIDATION-reduction potential |
| Abstract: |
The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract (Taraxacum officinale) were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS+* and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5–1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry. [ABSTRACT FROM AUTHOR] |
|
Copyright of Molecules is the property of MDPI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| Database: |
Academic Search Complete |
|
Full text is not displayed to guests. |
Login for full access.
|
