title: Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.
abstract: The aim of this study was to compare the chemical composition of freeze-dried vegetable powders: celery, celery juice, parsnip and leek. The effect of different freeze-dried vegetables onto the ripening process and the properties of dry fermented sausages was also evaluated. Vegetable products significantly (p < 0.05) differed in their chemical composition: celery products contained higher amounts of nitrates, total phenolic compounds and lower amounts of sucrose, parsnip had higher concentration of proteins, leek was rich in fat. The analysis of pH, water activity, lactic acid bacteria, coagulase-positive staphylococci and coliforms content showed that the incorporation of freeze-dried vegetables had no negative effect on the fermentation and ripening process of dry fermented sausages. In addition, the color parameters for sausages with the added lyophilised celery products were considerable (p < 0.05) more stable during these processes. At the end of the ripening process the sausages made with lyophilised celery juice were characterised by higher lightness and lower hardness than those made with the addition of other vegetable products and control. Freeze-dried celery, celery juice, parsnip and leek have some potential for the usage as a functional ingredient or as a source for indirect addition of nitrate in the production of fermented sausages.
authors.affiliation: Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT- 50254, Lithuania.
authors.forename: Viktorija
authors.initials: V
authors.lastname: Eisinaite
authors.affiliation: Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT- 50254, Lithuania. rimante.vinauskiene@ktu.lt.
authors.forename: Rimante
authors.initials: R
authors.lastname: Vinauskiene
authors.affiliation: Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT- 50254, Lithuania.
authors.forename: Pranas
authors.initials: P
authors.lastname: Viskelis
authors.affiliation: Dept. of Food Science and Technology, Kaunas Univ. of Technology, Radvilenu pl 19, Kaunas, LT- 50254, Lithuania.
authors.forename: Daiva
authors.initials: D
authors.lastname: Leskauskaite
mesh_terms: D000818:Animals; D000077102:Apium / Q000737:chemistry; D055598:Chemical Phenomena; D004755:Enterobacteriaceae / Q000302:isolation & purification; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D005524:Food Technology; D005612:Freeze Drying; D000067030:Fruit and Vegetable Juices / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D007777:Lactobacillaceae / Q000302:isolation & purification; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D009566:Nitrates / Q000032:analysis; D010636:Phenols / Q000032:analysis; D011208:Powders; D000069466:Red Meat / Q000032:analysis / Q000382:microbiology; D013210:Staphylococcus / Q000302:isolation & purification; D013552:Swine; D000067075:Vegetable Products
chemical_list: D009566:Nitrates; D010636:Phenols; D011208:Powders
keywords: fermentation; meat quality; technology; vegetables