Influence of the Brown Marine Algae on the Physicochemical and Sensory Characteristcs of the Sausages

<p class="MsoNormal" style="text-align: justify; text-indent: 42.55pt;"> </p><div id="_mcePaste" class="mcePaste" style="position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;"><p class="MsoNormal" style="text-align: justify; text-indent: 42.55pt;"><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">The aim of this study was to asses the influence of the brown </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO; mso-no-proof: no;" lang="EN-US">algae </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO;" lang="EN-US">on the quality in manufacturing of a certain halfsmoked sausages assortment. Exploiting the natural plant resources as well as reducing the animal fat in the finished product by replacing it with proteins, fibers and minerals (</span><span class="hps"><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">provided</span></span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO;" lang="EN-US"> by the brown marine algae) were also intended. </span><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">Two technological variants with different ratios of algae (V1-10% respectively V2-15%) from those 25% of fat (the remaining of 75% beeing represented, in each case, by beef) were experienced and compared </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO; mso-no-proof: no;" lang="EN-US">with the control sample (VM, without algae, 75% beef and 25% fat). The finished products were analyzed in terms of organoleptic and physicochemical, in different stages of storage, at 24 hours after obtaining and seven days of storage at 10 to 12 degrees. The correlations between investigated quality parameters and the ratios of algae were also established. </span><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">The physicochemical analysis highlighted the </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO; mso-no-proof: no;" lang="EN-US">highest values regarding the protein, moisture, </span><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">sodium chloride</span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO; mso-no-proof: no;" lang="EN-US"> and the lowest fat content values in the case of the V2 variant compared to the V1 and VM variants</span><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">. </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO; mso-no-proof: no;" lang="EN-US">Furthermore, an increase in protein, fat, sodium chloride and a decrease of the moisture content have been found in all variants observed during the storage. The shelf life of the product was not negatively affected </span><span class="hps"><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">by the addition of</span></span><span class="shorttext"><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US"> </span></span><span class="hps"><span style="font-size: 11.0pt; mso-ansi-language: EN-US;" lang="EN-US">algae</span></span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO; mso-no-proof: no;" lang="EN-US"> due to their antimicrobial activity. </span><span style="font-size: 11.0pt; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-ansi-language: EN-US; mso-fareast-language: RO;" lang="EN-US">The addition of algae in combination with beef components led to obtaining a higher quality product with functional characteristics.</span></p></div>

Abstract licence: CC BY-NC-ND

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