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Several strategies were examined for incorporating chia products (seeds, flour and a coproduct from cold-press oil extraction) in frankfurters. The nutritional composition, technological properties and sensory attributes of the resulting products were studied in relation to the formulation used and, lipid oxidation, pH, residual nitrite level and microbiological properties were evaluated during chilled storage. Application of these chia products (3%) was seen to enhance the nutritional composition of frankfurters, without adversely affecting the technological properties of the final product. In general, although differences were detected in the sensory attributes of the frankfurters reformulated with chia products (most of them when chia coproduct was added), all of them were judged acceptable. Besides the quality aspects, these reformulation strategies had beneficial effects on some technological properties during chilled storage: better resistance to oxidation (controlling the TBARS increase during storage) and lower residual nitrite levels than control (both effects presumably because the chia polyphenols content) and no effect on microbiological safety., (Copyright © 2019 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Date palm co-products are a source of bioactive compounds that could be used as a new ingredient for the meat industry. An intermediate food product (IFP) from date palm co-products (5%) was incorporated into a paprika added dry-cured sausage (PADS) model system and was analysed for physicochemical parameters, lipid oxidation and sensory attributes during ripening. Addition of 5% IFP yielded a product with physicochemical properties similar to the traditional one. Instrumental colour differences were found, but were not detected visually by panellists, who also evaluated positively the sensory properties of the PADS with IFP. Therefore, the IFP from date palm co-products could be used as a natural ingredient in the formulation of PADS., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

The incorporation of Lactobacillus acidophilus CECT 903, Lactobacillus casei CECT 475 and Bifidobacterium bifidum CECT 870 together with lemon (LF) and orange (OF) fibers obtained from juice by-products were tested in (i) a model system: fiber enriched with de Man Rogosa Sharp (MRS) broth cultured with each probiotic bacteria and (ii) evaluation of populations of probiotic bacteria in fermented milks formulated with citrus fibers. Citrus fibers enhanced L. acidophilus CECT 903, and L. casei CECT 475 survival in MRS during refrigerated storage, whereas erratic results were obtained for B. bifidum CECT 870, OF enhanced its growth and LF had inhibitory effect. Populations of probiotic bacteria decreased with storage time in MRS broth. The presence of yogurt starter bacteria in probiotic fermented milks favored the growth and survival of L. acidophilus and B. bifidum. Citrus fiber presence in fermented milks also enhanced bacterial growth and survival of the tested probiotic bacteria. This study indicates that citrus fiber enriched fermented milk have good acceptability and are good vehicles for a variety of commercial probiotics but survival of B. bifidum will need to be improved.

Ostrich (Struthio camelus) liver is an important edible meat by-product. However, it has a low commercial value, and it is underutilized. The present study was conducted to establish the shelf life of ostrich liver, stored at 2 +/- 1 degrees C for 18 days, under different packing conditions. Fresh livers were sliced and packed under air exposure, vacuum, and modified atmosphere (MA: 80% CO2 plus 20% N2). Shelf-life evaluation was based on color, lipid and hemopigment oxidation, microbial counts, and sensory assessment of odor and color. Samples stored under air exposure showed the highest lipid and hemopigment oxidation rate, which was detected by higher thiobarbituric acid reactive substances values and metmyoglobin percentage and lower heme iron content than livers stored under vacuum or MA. On the basis of aerobic bacteria counts, the shelf life of ostrich liver stored under aerobic conditions would be 7 days, whereas under vacuum or MA, it would be 14 days. In livers stored under anaerobic conditions (vacuum or MA packed), lactic acid bacteria represented a significant proportion of the spoilage microbiota. Minimal changes in color perception were also obtained in vacuum-packed samples at the end of the storage period. In air-packed samples, high levels of off-odors were already perceived during the first 6 days of storage, whereas in livers stored under anaerobic conditions (vacuum and MA), these levels of off-odor were not yet perceived at that time.