naa a22 4500 510726909 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-011-0733-1 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0733-1 Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages [Elektronische Daten] [Elena Sánchez-Zapata, Juan Díaz-Vela, Maria Pérez-Chabela, José Pérez-Alvarez, Juana Fernández-López] The aim of this study was to evaluate the effect of the addition of tiger nut fibre (TNF) as a carrier of unsaturated fatty acids (UFA) rich oil on some quality parameters in a dry-cured sausage. Nine formulations of "Longaniza de Pascua”, a traditional Spanish dry-cured fermented sausage, were manufactured under normal industrial conditions but incorporating different combinations of TNF (1-2%) as a source of fibre and walnut oil (WO; 2.5-5%) as a source of UFA. The addition of TNF improved WO incorporation into the meat batter: the higher the amount of TNF added, the more WO incorporated. Sausages with TNF + WO had a higher moisture content than the control (hence lower weight loss), lower pH values, higher water activity, similar L* values and higher a* and b* values than the control. The only microorganisms that were affected by the formula were mould and yeasts, but in all cases the counts at the end of ripening were comparable to the results of the most studies on fermented sausages. The increase in lipid oxidation in sausages due to the addition of WO was controlled by the TNF, probably due to the antioxidant compounds (phenolics) it contains. The samples with 1% TNF + 2.5% WO and 2% TNF + 5% WO scored the same in terms of overall liking as the control. Springer Science+Business Media, LLC, 2011 Dry-cured sausage nationallicence Walnut oil nationallicence Tiger nut nationallicence Unsaturated fatty acids nationallicence Dietary fibre nationallicence Sánchez-Zapata Elena IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel km 3.2, Orihuela, 03312, Alicante, Spain aut Díaz-Vela Juan Departamento de Biotecnología, Universidad Autónoma Metropolitana, Mexico City, Mexico aut Pérez-Chabela Maria Departamento de Biotecnología, Universidad Autónoma Metropolitana, Mexico City, Mexico aut Pérez-Alvarez José IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel km 3.2, Orihuela, 03312, Alicante, Spain aut Fernández-López Juana IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel km 3.2, Orihuela, 03312, Alicante, Spain aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1181-1190 1935-5130 6:5<1181 2013 6 11947 https://doi.org/10.1007/s11947-011-0733-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0733-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sánchez-Zapata Elena IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel km 3.2, Orihuela, 03312, Alicante, Spain aut NATIONALLICENCE 700 1- Díaz-Vela Juan Departamento de Biotecnología, Universidad Autónoma Metropolitana, Mexico City, Mexico aut NATIONALLICENCE 700 1- Pérez-Chabela Maria Departamento de Biotecnología, Universidad Autónoma Metropolitana, Mexico City, Mexico aut NATIONALLICENCE 700 1- Pérez-Alvarez José IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel km 3.2, Orihuela, 03312, Alicante, Spain aut NATIONALLICENCE 700 1- Fernández-López Juana IPOA-Research Group (UMH-1 and REVIV-Generalitat Valenciana), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Ctra. Beniel km 3.2, Orihuela, 03312, Alicante, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1181-1190 1935-5130 6:5<1181 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer