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Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

Author:
Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Pérez-Álvarez, J.A.
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 655-660
ISSN:
1466-8564
Subject:
bologna, sensory properties, physicochemical properties, thyme, oregano, essential oils, citrus fruits, food processing wastes, wastewater, waste utilization, bioactive properties, dietary fiber, nitrites, lipid peroxidation, flavonoids, food additives, food preservatives, natural additives, shelf life, antioxidants
Abstract:
The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water (5-10%) obtained as co-product during the extraction of dietary fibre and oregano or thyme essential oils (0.02%) to the bologna samples reduced the residual nitrite levels and the degree of lipid oxidation. The flavonoids hesperidin and narirutin were detected in all the samples, while those prepared with 5% of citrus waste water and 0.02% of either essential oil were the most highly valued from a sensory point of view. Industrial relevance: The object of the present work was to study the effect of adding different concentrations (5-10%) of orange juice waste water obtained as co-product during the extraction of dietary fibre, and oregano or thyme essential oils (0.02%), on the chemical, physicochemical and sensory characteristics of a bologna-type sausage, to extend its shelf life. Addition of orange juice waste water and spices essential oil had a significant effect on shelf-life extension because of a reduction of the lipid oxidation degree.
Agid:
767294