Quality measurements of cuiabana-type pork sausages added with brewing by-product flours

The objective of this study was to evaluate the replacement of part of the pork from Cuiabana sausage by a brewery by-product on the physicochemical and microbiological properties during storage. Brewery by-product (BW) concentration influenced sausage colouration, with reduced luminosity, L*: 52.06...

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Bibliographic Details
Published in:	Meat science Vol. 179; p. 108441
Main Authors:	Campos, Karine Cássia Gomes de, Farias, Ananda Karla Nascimento de, Becker, Gisele, Britto, Gabriela Cristina Silva de, Soares, Willian Pinheiro, Nascimento, Edgar, Scabora, Márcia Helena, Rodrigues, Erika Cristina, Picanço, Nágela Farias Magave, Faria, Rozilaine Aparecida Pelegrine Gomes de
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01-09-2021
Subjects:	Brewing waste Fresh sausage Shelf life Sustainability Brewing waste Fresh sausage Shelf life Sustainability
Online Access:	Get full text
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Summary:	The objective of this study was to evaluate the replacement of part of the pork from Cuiabana sausage by a brewery by-product on the physicochemical and microbiological properties during storage. Brewery by-product (BW) concentration influenced sausage colouration, with reduced luminosity, L: 52.060 in the 6% (w/w) treatment compared to the 0% treatment controls (L: 63.956). Titratable acidity showed higher (1.162 g/100 g) compared to the 0% treatment controls (1.093 g/100 g) of lactic acid. Proteins and total enzymatic fibers increased, 19.068 and 9.233 g/100 g of sample respectively. It was observed that the by-product did not interfere in the oxidation of the lipids and the best model to describe the oxidation of lipids is Van Bertalanffy model (P < 0.05). Escherichia coli and Staphylococcus sp. levels were within the prescribed limits and Listeria monocytogenes colonies were observed. The addition of by-products had no interference on the formation of oxidation compounds in the sausage and has increased fiber content. •The brewing by-product affected the pH of sausage during storage.•The instrumental texture was not altered due to addition by-product flour.•The addition of brewing by-product changed the luminosity of pork sausage.•There was increased ash and protein content in the sausage with 6% added flour.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2021.108441