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标题：Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
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作者：Juana Fernández-López ; Raquel Lucas-González ; Alba Roldán-Verdú 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：3
页码：274-284
DOI：10.3390/foods9030274
出版社：MDPI Publishing
摘要：The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
关键词：black quinoa; meat product; storage; shelf-life; wet-milling black quinoa ; meat product ; storage ; shelf-life ; wet-milling