Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2025-01-15 DOI:10.1007/s00217-025-04658-5

Moriken Sangaré, Jérôme Bony, Christine Chèné, Romdhane Karoui

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Abstract

This study aimed to investigate the effect of sesame flour and clove on the physico-chemical, colorimetric and structural quality of sausages during their fermentation stage. The results indicated that clove could be used as an antioxidant source in sausages produced with sesame flour. The principal component analysis (PCA) applied to the physicochemical and colorimetric data set allowed to clearly differentiate sausage samples according to the fermentation stage and, to a lesser extent, their recipes. This trend was confirmed by factorial discriminant analysis (FDA), since 97.22% of correct classification was noted. The PCA applied on the mid infrared (MIR) spectra allowed to differentiate sausage according to their formulations; this trend was confirmed by the FDA since 100% of correct classification of the samples were obtained. The partial least squares regression (PLSR) allowed a perfect prediction of the physicochemical parameters from the MIR spectra, since R² higher than 0.85 were found for the calibration and validation model, respectively.

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在发酵阶段，丁香粉和芝麻粉掺入干鸡肉香肠配方对其质量的影响

本研究旨在探讨芝麻粉和丁香对香肠发酵过程中理化、比色和结构品质的影响。结果表明，丁香可作为一种抗氧化剂用于芝麻粉香肠。主成分分析（PCA）应用于物理化学和比色数据集，可以根据发酵阶段清楚地区分香肠样品，并在较小程度上区分它们的配方。因子判别分析（FDA）证实了这一趋势，97.22%的正确分类被注意到。主成分分析应用于中红外（MIR）光谱，可以根据配方区分香肠；这一趋势得到了FDA的证实，因为获得了100%的样品正确分类。偏最小二乘回归（PLSR）可以很好地预测MIR光谱的理化参数，因为校正模型和验证模型的R2分别大于0.85。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.