caa a22 4500 463157001 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0501-z doi (NATIONALLICENCE)springer-10.1007/s00217-006-0501-z Orange fibre as potential functional ingredient for dry-cured sausages [Elektronische Daten] [Juana Fernández-López, Manuel Viuda-Martos, Esther Sendra, Estrella Sayas-Barberá, Casilda Navarro, José Pérez-Alvarez] Dry-cured sausages with orange fibre (juice industry by-products) at five concentrations (0, 5, 10, 15 and 20g/kg) were prepared and studied. Chemical (residual nitrite level and lipid oxidation) and physico-chemical parameters (colour and pH) were determined during dry-curing stage (4 weeks). Polyphenol composition (extracted with methanol and separated and quantified by HPLC) of each formulation and its evolution during dry-curing were also determined. TBARS values increased in all samples during drying, with lower increase in treatment samples than in control samples. The incorporation of orange fibre into sausages produced a significant decrease in residual nitrite level. The high reactivity of nitrites could allow its reaction with active biocompounds (polyphenols) present in orange fibre. Chromatographic (HPLC) analysis of orange fibre detected numerous peaks, most of them matched with phenolic compounds. The highest peak of this chromatogram was identified as hesperidin. So, hesperidin was selected as the most adequate compound to monitor polyphenols changes in sausages added with orange fibre during processing. Springer-Verlag, 2006 Orange fibre nationallicence Fermented dry-cured sausages nationallicence Dietary polyphenols nationallicence Antioxidant properties nationallicence Fernández-López Juana Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut Viuda-Martos Manuel Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut Sendra Esther Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut Sayas-Barberá Estrella Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut Navarro Casilda Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut Pérez-Alvarez José Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 1-6 1438-2377 226:1-2<1 2007 226 217 https://doi.org/10.1007/s00217-006-0501-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0501-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Fernández-López Juana Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Viuda-Martos Manuel Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Sendra Esther Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Sayas-Barberá Estrella Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Navarro Casilda Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Pérez-Alvarez José Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 1-6 1438-2377 226:1-2<1 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer