Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland.
Molecules. 2024 May 10;29(10):2249. doi: 10.3390/molecules29102249.
The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract () were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5-1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry.
本研究评估了在将亚硝酸盐添加量从 150 毫克/千克减少至 80 毫克/千克的情况下，添加蒲公英提取物对生香肠特性的影响。这些香肠主要由猪火腿（80%）和猪肘子（20%）制成。该过程涉及腌制、准备肉馅、成型和随后将香肠进行 21 天的成熟过程。在生产开始和成熟过程后，比较了 pH 值、水分活度和氧化还原电位等物理化学参数。该研究还考察了成熟对猪肉香肠中蛋白质代谢的影响，并比较了不同香肠变体的蛋白质图谱。研究结果表明，蒲公英叶提取物富含酚酸、类黄酮、香豆素及其衍生物（LC-QTOF-MS 方法）。ABTS 和 DPPH 自由基清除活性测试和 TBARS 指数表明，添加 0.5-1%的蒲公英显著提高了生香肠的氧化稳定性，同时将亚硝酸盐含量减少至 80 毫克/千克。还对香肠进行了微生物评估，以评估成熟过程的正确性。评估并随后通过质谱法鉴定了活菌数、乳酸菌和大肠菌群的数量。
