Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water...

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Published inInnovative food science & emerging technologies Vol. 10; no. 4; pp. 655 - 660
Main Authors Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., Pérez-Álvarez, J.A.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.10.2009
[Amsterdam]: Elsevier Science
Subjects
Antioxidant
antioxidants
bioactive properties
bologna
Bologna sausage
citrus fruits
Co-products
dietary fiber
essential oils
flavonoids
food additives
food preservatives
food processing wastes
lipid peroxidation
natural additives
nitrites
Orange
Oregano
physicochemical properties
sensory properties
shelf life
TBA
Thyme
waste utilization
wastewater
Italy, Bologna
TBA
Co-products
Bologna sausage
Oregano
Antioxidant
Thyme
Orange
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Abstract The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water (5–10%) obtained as co-product during the extraction of dietary fibre and oregano or thyme essential oils (0.02%) to the bologna samples reduced the residual nitrite levels and the degree of lipid oxidation. The flavonoids hesperidin and narirutin were detected in all the samples, while those prepared with 5% of citrus waste water and 0.02% of either essential oil were the most highly valued from a sensory point of view. The object of the present work was to study the effect of adding different concentrations (5–10%) of orange juice waste water obtained as co-product during the extraction of dietary fibre, and oregano or thyme essential oils (0.02%), on the chemical, physicochemical and sensory characteristics of a bologna-type sausage, to extend its shelf life. Addition of orange juice waste water and spices essential oil had a significant effect on shelf-life extension because of a reduction of the lipid oxidation degree.
AbstractList The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water (5-10%) obtained as co-product during the extraction of dietary fibre and oregano or thyme essential oils (0.02%) to the bologna samples reduced the residual nitrite levels and the degree of lipid oxidation. The flavonoids hesperidin and narirutin were detected in all the samples, while those prepared with 5% of citrus waste water and 0.02% of either essential oil were the most highly valued from a sensory point of view. Industrial relevance - The object of the present work was to study the effect of adding different concentrations (5- 10%) of orange juice waste water obtained as co-product during the extraction of dietary fibre, and oregano or thyme essential oils (0.02%), on the chemical, physicochemical and sensory characteristics of a bologna- type sausage, to extend its shelf life. Addition of orange juice waste water and spices essential oil had a significant effect on shelf-life extension because of a reduction of the lipid oxidation degree.
The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other purposes. One such co-product is the water used in the process of obtaining fibre from orange. It was found that the addition of citrus waste water (5–10%) obtained as co-product during the extraction of dietary fibre and oregano or thyme essential oils (0.02%) to the bologna samples reduced the residual nitrite levels and the degree of lipid oxidation. The flavonoids hesperidin and narirutin were detected in all the samples, while those prepared with 5% of citrus waste water and 0.02% of either essential oil were the most highly valued from a sensory point of view. The object of the present work was to study the effect of adding different concentrations (5–10%) of orange juice waste water obtained as co-product during the extraction of dietary fibre, and oregano or thyme essential oils (0.02%), on the chemical, physicochemical and sensory characteristics of a bologna-type sausage, to extend its shelf life. Addition of orange juice waste water and spices essential oil had a significant effect on shelf-life extension because of a reduction of the lipid oxidation degree.
Author Ruiz-Navajas, Y.
Pérez-Álvarez, J.A.
Viuda-Martos, M.
Fernández-López, J.
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Snippet The industrial transformation of citrus fruits generates large quantities of co-products rich in bioactive compounds that may well be suitable for other...
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SubjectTerms Antioxidant
antioxidants
bioactive properties
bologna
Bologna sausage
citrus fruits
Co-products
dietary fiber
essential oils
flavonoids
food additives
food preservatives
food processing wastes
lipid peroxidation
natural additives
nitrites
Orange
Oregano
physicochemical properties
sensory properties
shelf life
TBA
Thyme
waste utilization
wastewater
Title Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage
URI https://dx.doi.org/10.1016/j.ifset.2009.06.001
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https://search.proquest.com/docview/36344047
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