1. Frankfurters made with pork meat, emmer wheat (Triticum dicoccum Schübler) and almonds nut (Prunus dulcis Mill.): evaluation during storage of a novel food from an ancient recipe
- Author
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Raffaella Branciari, David Ranucci, Paolo Braconi, Giulia Morganti, Haiyang Jiang, Kang Zhou, Dino Miraglia, and Rossana Roila
- Subjects
Vacuum ,Food Handling ,Nitrogen ,Swine ,Historic food, Reformulated meat product, Lipid oxidation, Fibers, Shelf life ,Flavour ,Colony Count, Microbial ,Shelf life ,Total Viable Count ,Thiobarbituric Acid Reactive Substances ,Historic food ,Sensory analysis ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Lipid oxidation ,Food Preservation ,Animals ,Humans ,Nuts ,Cooking ,Food science ,Muscle, Skeletal ,Triticum ,Ancient Lands ,Chemistry ,Food Packaging ,food and beverages ,Reformulated meat product ,04 agricultural and veterinary sciences ,Hydrogen-Ion Concentration ,Prunus dulcis ,040401 food science ,Lactic acid ,Meat Products ,Fibers ,Red Meat ,Food Storage ,Taste ,Odorants ,Fermentation ,Edible Grain ,Nutritive Value ,Food Science - Abstract
The physical, chemical and microbiological characteristics of reformulated meat-based frankfurters, derived from an ancient Roman cookbook and produced from pork meat, emmer wheat, almond, fish sauce and spices, were investigated during storage. Two different formulations were considered, with pork thigh and pork shoulder muscles, respectively. The products contain 13–16% protein, 14–19% fat, 14% carbohydrates, >7% fibre and a polyunsaturated/saturated fatty acids ratio above 0.4. During the 24 days of storage, both products evidenced a decrease in the pH and increases in the total volatile nitrogen content and TBARs value, whereas, the aw remained stable. From a microbiological perspective, increases in the total viable count and lactic acid bacteria up to 4.8 log cfu/g occurred during storage, but no pathogens were found. Sensory analyses revealed a change in odour and flavour at 18 days, with the detection of a fermented and rancid taste. Survival sensory analysis defined a shelf life of the products of between 18.6 and 22.7 days.
- Published
- 2018
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