Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

NAGY, Melinda; SEMENIUC, Cristina Anamaria; SOCACI, Sonia Ancuţa; POP, Carmen Rodica; ROTAR, Ancuţa Mihaela; SĂLĂGEAN, Claudiu Dan; TOFANĂ, Maria

doi:10.1590/1678-457X.23816

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Research Paper • Food Sci. Technol (Campinas) 37 (2) • Apr-Jun 2017 • https://doi.org/10.1590/1678-457X.23816 copy

Utilization of brewer’s spent grain and mushrooms in fortification of smoked sausages

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this study was to obtain alternative types of smoked sausage by using some vegetable raw materials rich in protein. To this end, smoked sausages with brewer’s spent grain [1.5, 3, and 6% w/w], smoked sausages with mushrooms [10, 17, and 30% w/w], and smoked sausages with mixtures of brewer’s spent grain-mushrooms [3/8% and 1.5/16% w/w] were prepared. Three of these formulations were selected based on panellist’s preference, one for each assortment, and stored under darkness at 4°C and 49% relative humidity for 15 days. Smoked sausage samples were collected at three different storage times (T0, initial state; T1, at day 7 of storage; T2, at day 15 of storage) and evaluated from the physicochemical and microbiological point of view to determine their stability during the intended storage period. Regardless of the type of assortment, storage time had a significant influence on the physicochemical and microbiological properties of smoked sausages. Among all samples, the smoked sausage with a mixture of 3% brewer’s spent grain and 8% mushrooms was the most appreciated by the panellists.

Keywords:
smoked sausages; brewer’s spent grain; button mushrooms; storage time; stability

Sample	Appearance	Colour	Texture	Odour	Taste	Overall acceptability
SS	7.1^a	7.7^a	6.8^a	7.6^a	7.4^a	7.2^ab
SS_BSG1.5	7.1^a	7.4^a	6.8^a	7.4^a	6.9^a	6.9^b
SS_BSG3	6.9^a	7.6^a	6.7^a	7.3^a	6.9^a	7.2^ab
SS_BSG6	7.5^a	7.9^a	6.9^a	7.5^a	7.3^a	7.3^ab
SS_M10	7.5^a	7.9^a	7.1^a	7.7^a	7.6^a	7.6^ab
SS_M17	7.3^a	7.8^a	7.4^a	8.0^a	7.7^a	7.9^ab
SS_M30	7.7^a	7.8^a	7.5^a	8.0^a	7.9^a	7.8^ab
SS_BSG3+M8	8.0^a	8.0^a	7.5^a	8.0^a	7.8^a	8.0^a
SS_BSG1.5+M16	7.6^a	7.7^a	7.0^a	7.6^a	7.4^a	7.7^ab

Sample	Storage time	Fat (g/100 g)	Protein (g/100 g)	Moisture (g/100 g)	Ash (g/100 g)	Total carbohydrates (g/100 g)	Energy (kcal/100 g)	EHN (mg NH3/100 g)
SS	initial state	10.5 ± 0.028^c	11.6 ± 0.042^c	66.3 ± 0.071^a	2.7 ± 0.028^c	9.0 ± 0.113^c	176.8^c	8.5 ± 0.021^c
	7 days	12.5 ± 0.014^b	13.5 ± 0.014^b	54.2 ± 0.071^b	3.5 ± 0.042^b	16.4 ± 0.141^b	231.5^b	18.7 ± 0.141^b
	15 days	14.9 ± 0.035^a	16.3 ± 0.049^a	39.8 ± 0.099^c	4.0 ± 0.042^a	25.1 ± 0.226^a	299.4^a	30.6 ± 0.028^a
		p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.
SS_BSG6	initial state	11.4 ±0.064^b	12.9 ± 0.028^c	53.9 ± 0.071^a	2.7 ± 0.014^c	19.1 ± 0.021^c	231.1^c	10.2 ± 0.071^c
	7 days	13.1 ± 0.042^a	15.5 ± 0.057^b	45.4 ± 0.113^b	4.2 ± 0.035^b	21.8 ± 0.134^b	267.4^b	22.1 ± 0.042^b
	15 days	13.3 ± 0.339^a	18.3 ± 0.042^a	35.6 ± 0.099^c	4.6 ± 0.014^a	28.2 ± 0.410^a	305.4^a	27.2 ± 0.127^a
		p ≤ 0.01^ very significant p ≤ 0.01.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.
SS_M17	initial state	11.6 ± 0.028^c	14.6 ± 0.028^c	62.5 ± 0.014^a	3.5 ± 0.028^c	7.9 ± 0.071^c	194.4^c	8.5 ± 0.035^c
	7 days	14.9 ± 0.014^b	20.0 ± 0.014^b	52.5 ± 0.028^b	4.2 ± 0.057^b	8.4 ± 0.057^b	247.7^b	17.0 ± 0.127^b
	15 days	17.6 ± 0.141^a	22.8 ± 0.014^a	42.3 ± 0.099^c	5.2 ± 0.071^a	12.1 ± 0.127^a	298.0^a	25.2 ± 0.014^a
		p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.
SS_BSG3+M8	initial state	13.2 ± 0.014^e	13.8 ± 0.141^c	55.2 ± 0.028^a	3.1 ± 0.014^c	14.7 ± 0.198^c	233.0^c	10.2 ± 0.042^c
	7 days	14.3 ± 0.014^b	18.7 ± 0.028^b	42.3 ± 0.014^b	4.4 ± 0.028^b	20.3 ± 0.085^b	284.5^b	18.7 ± 0.071^b
	15 days	16.0 ± 0.014^a	21.5 ± 0.014^a	35.3 ± 0.014^c	4.7 ± 0.042^a	22.6 ± 0.000^a	320.1^a	28.9 ± 0.085^a
		p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.

Sample	Storage time	TVC (CFU/g)	Salmonella spp.	E. coli (CFU/g)	TYMC (CFU/g)
SS	initial state	1.30 x 10³ ± 28.3^a	Not detected in 25 g	3.85 x 10² ± 7.1^a	1.25 x 10² ± 7.1^a
	7 days	8.50 x 10² ± 21.2^b	Not detected in 25 g	3.46 x 10² ± 6.4^b	9.50 x 10¹ ± 4.2^b
	15 days	5.20 x 10² ± 14.1^c	Not detected in 25 g	2.50 x 10² ± 2.8^c	4.50 x 10¹ ± 2.8^c
		p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	-	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.01^ very significant p ≤ 0.01.
SS_BSG6	initial state	1.45 x 10³ ± 14.1^a	Not detected in 25 g	9.49 x 10² ± 8.5^a	4.46 x 10² ± 8.5^a
	7 days	7.55 x 10² ± 7.1^b	Not detected in 25 g	6.95 x 10² ± 7.1^b	3.01 x 10² ± 6.4^b
	15 days	3.85 x 10² ± 13.4^c	Not detected in 25 g	5.50 x 10² ± 3.5^c	1.58 x 10² ± 3.5^c
		p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	-	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.
SS_M17	initial state	1.56 x 10³ ± 21.2^a	Not detected in 25 g	1.50 x 10³ ± 16.3^a	2.65 x 10² ± 4.2^a
	7 days	7.00 x 10² ± 14.1^b	Not detected in 25 g	1.19 x 10³ ± 7.1^b	2.22 x 10² ± 2.8^b
	15 days	4.15 x 10² ± 7.1^c	Not detected in 25 g	7.98 x 10² ± 10.6^c	1.47 x 10² ± 1.4^c
		p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	-	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.
SS_BSG3+M8	initial state	1.50 x 10³ ± 42.4^a	Not detected in 25 g	1.99 x 10³ ± 21.2^a	2.10 x 10² ± 7.1^a
	7 days	7.30 x 10² ± 28.3^b	Not detected in 25 g	1.33 x 10³ ± 17.7^b	1.93 x 10² ± 3.5^a
	15 days	3.13 x 10² ± 13.4^c	Not detected in 25 g	9.43 x 10² ± 10.6^c	1.39 x 10² ± 2.1^b
		p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	-	p ≤ 0.001^* ***** extremely significant p ≤ 0.001.	p ≤ 0.01^ very significant p ≤ 0.01.

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: cristina.semeniuc@usamvcluj.ro