Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
J.M. Fernández-Ginés
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorCorresponding Author
J. Fernández-López
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Direct inquiries to author López (E-mail: [email protected]).Search for more papers by this authorE. Sayas-Barberá
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorE. Sendra
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorJ.A. Pérez-Alvarez
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorJ.M. Fernández-Ginés
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorCorresponding Author
J. Fernández-López
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Direct inquiries to author López (E-mail: [email protected]).Search for more papers by this authorE. Sayas-Barberá
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorE. Sendra
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorJ.A. Pérez-Alvarez
The authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312) Orihuela, Alicante, Spain.
Search for more papers by this authorThis research was supported (PROYECTO GV-CAPA00-07) by the Consellería de Agricultura Pesca y Alimentación (Generalitat Valenciana). The authors wish to thank F. Sáez for helping with bologna preparation.
Abstract
ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.
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