Study on physico-chemical properties of emulsion type sausage produced with aqueous extract of Biarum carduchcorum tenderizied meat

Subject Areas : Food Science and Technology

M.  Raeisi ¹ (Ph.D. Student, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran)
S.S.  Shekarforoush ² (Professor, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran)
M.  Aminlari ³ (Professor, Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Iran)
H.  Golkari ⁴ (Associate Professor, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran)

Received: 2015-09-08 Accepted : 2017-08-14 Published : 2017-05-22

Keywords: Emulsion type sausage, Biarum carduchcorum, Meat tenderization, Nitrogen solubility index,

Abstract :

In order to improve the quality of meat such as tenderness, protein solubility, emulsification and water holding capacity, in the food industries, various methods have been employed. Application of the plant enzymes is considered as one of the most efficient methods for meat tenderization. The purpose of the present study was to evaluate the characteristics of emulsion type sausage made from tenderized cattle meat by hydro extract of Biarum carduchcorum. The proteolytic activity of the extract was determined using bovine milk casein as substrate. Post rigor thigh meat were tenderized by 100 and 150 enzyme units/ kg of the extract before used for production of sausage. Fresh post rigor thigh meat was used as control. Nitrogen solubility index (NSI), stability of sausage emulsion, texture analysis and organoleptic properties of sausages were determined. Our results showed a significant increase in the NSI of the experimental groups compared with the control (P<0.05). Such increase was also considerable when the enzyme concentration and the exposure time were increased. Stability of the emulsion of sausage was also significantly increased. Even though, the tenderness and emulsifying power were improved, texture and organoleptic properties of the final products were not affected. Our study showed that Biarum carduchcorum is a proper tenderizing agent to employ in meat industries. 

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