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Sausages and bologna are heated meat products and they are one of the most popular meat products in Iran. Detection of misuse of non edible animal tissues like visceral organs in quality control and assessment of nutritional value of sausages and bologna is very important. In this study 150 samples of different kind of sausages and bologna in 5 groups according to the percentage of meat content produced with standard beef meat and suitable raw materials in good manufacturing practices. In the lab amount of hydroxyproilne, collagen, total protein, free collagen protein, ratio of collagen on total protein and collagen on free collagen protein of samples assigned and laboratory data analyzed for each group. According to the results, amount of above factors in each group of products can use as a quantitative index for quality control of sausages and bologna.

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According to mainly importance of the sensory characteristics of meat products from consumer viewpoint, increasing of the consumption of meat products, the existing articles addressed in literature about of principally effect of fat, water and fat replacers on sensory characteristics of meat products, this research carried out for evaluation of sensorial characteristics of high fat sausage and low fat sausages with 60% meat in National Nutrition and Food Technology Research Institute and Gooshtiran company in 2006. This study was done by explorer and experimental methods. The treatments were produced in three replicates totally twenty one formulas. Sensory characteristics of all treatments as colour, taste, juiciness, firmness and palatability evaluated by 8 trained panelists using eight-point scale and acceptability evaluated by 31 in-house panelists using ranking test. The main treatments (three replications) were analyzed by Kruskal-Wallis and then the means were compared with Mann-Whitney U. Spearman,s rho Correlation were used to determine the correlation among sensory characteristics of treatments. All low fat formulas had higher red colours and were juicy and more acceptable than the control (P<0.05) but were not significantly different in taste and firmness. Colour was medially and positively (r =0.55) correlated with firmness. The correlation between colour and taste (r =0.47) and correlations between taste with juiciness (r =0.41) and firmness(r =0.38) was weakly and positively (P<0.05). The significant correlations were not observed between palatability and acceptability and with each other sensory characteristics. Juiciness was negatively correlated with firmness but was not significantly different. As a result, there is possibility of sensory evaluation of produced sausages and can be as criteria for selection of the best formulation.It is recommended that evaluation of sensory characteristics and the application of panelists be studied in future researches for formulation and production of meat products.

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The effects of adding refined cod liver oil-  rich in omega 3- in three forms (fish oil,  O/W emulsion, gelled oil-in-water emulsion) to sausage from silver carp (Hypophthalmichthys moltrix) was investigated. In this regard, such properties of the sausage as its physicochemical, sensory, microbiological, texture, color, cooking loss and oxidative stability of enriched sausages were assessed. The results of proximate composition analyses showed that there was no difference between enriched formulated fish sausage (p> 0.05). pH ranged from 6.52 to 6.72 and decreased during storage. Enrichment of fish sausage caused to higher ω-3 PUFAs content, especially EPA and DHA, and decreasing significantly the ω-6/ω-3 ratio from 22.3 to 9.85. The control and fish oil treatments showed significantly higher thiobarbituric acid value during storage (p<0.05). Cooking loss was lower in gelled emulsion than other formulations. Texture analysis results showed higher hardness in gelled emulsion sausages than the others. Sensorial tests showed that the gelled emulsion sausages had higher acceptability scores. As a result, gelled emulsion was demonstrated to be a suitable delivery system in fortification of fish sausage.

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The purpose of this study is to analyze the effects of different fat levels and substitution of sodium chloride salt with potassium chloride on physic- chemical and sensorial properties and shelf life of fish sausage produced from minced fish in the refrigerator. To do this, the sausages have been produced with different fat levels (10, 15, 20 %) and substitution of part of sodium chloride with potassium chloride( 0.95 KCl+ 0.54 NaCl and 0.47 KCl+ 1.02 NaCl)and have been reserved in refrigerator for 30 days and physical, chemical and sensorial evaluations have been done. The results of analyzing the approximate composition and PH show salient differences between different formulations of sausage and the control sample (p<0.05). By adding KCl to formulation, the final products had higher harness in comparison to the control sample. Sensorial analyze didn't show any significant difference between the samples. Treatment with higher fat content got higher score in the textural properties but this difference was not significant (p> 0.05). There was not a salient difference in color, taste and total acceptance between samples and control sample. Generally sensorial properties reduced in time but this reduction was not significant. Increase of thiobarbituric acid has been observed in all treatment over time but this amount never violated the normal range in any treatments.

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Several attempts have been made to decrease the meat products calorie by replacing fat with non-meat ingredients, such as olive oil,cotton seed,soy proteins and vegetable oils.Melon seed is a common tropical oil seed, has been valued for its good quality oil with high unsaturated fatty acid & low cholestrol and protein with good functional properties content.Its functional properties therefore merit research for developing low-fat meat product for human consumption rather than using it to formulate animal diets. A study was conducted in which melon seed meal (MSM) was replaced in stead of fat at levels of 0, 3, 5, 7, % in four batchs of hamburger and 0,3% of sausage .Result known MSM increased both of the ash and protein contents but decreased(meaningful) the fat and moisture content.The highest fat content(13.6%)was obtained for control batch while the lowest content (12.4 %) was recorded for batch 5%.(p<0.05) Also MSM improved overall acceptability of the finished hamburgers and panelists accepted its.Otherwise, all of the chemical properties of sausage containing 3% MSM (meaningful)were greater than the control.While also were in standard range and melon seed meal cases sensory properties  unacceptable,either overall acceptability was valuated very bad(p<0.05)  

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The aim of this study was to investigate the antioxidant and antibacterial effect of green bell pepper essential oil for qualitative comparison of silver carp sausage with meat sausage during refrigeration and also to replace some of the nitrite sodium (NaNO2) used in meat products. The essential oil was extracted from green bell pepper by the Clevenger method and ascorbic acid, phenolic compounds, free radical scavenging (DPPH) tests were performed to determine the antioxidant and antibacterial power. The essential oil extracted in three concentrations of 0, 2, and 4% was added to sausage samples prepared from silver carp and meat. Samples were stored at 4 ° C for 30 days. Chemical tests (pH, TBA, and TVN) and microbial evaluation (TMC, PTC, coliform, and mold and yeast) were performed at intervals of 5 days for 30 days in 3 replications. Results of pH, TBA (mg MDA / Kg fat), TVN (mg N / 100g Flesh), TMC, Pseudomonas, coliform and mold and yeast (CFU/g) on ​​day 30 for control treatment of fish sausage (minimum shelf-life) were 7.63, 3.4, 45.3, 11.6, 11, 2.5, and 1.5, respectively, and meat sausage treatment containing 4% of green bell pepper essential oil (maximum shelf -life) were 7.35, 1.86, 34.5, 5.3, 4.9, 0.62, 0, respectively. The results showed that 4% green bell pepper essential oil can be used as a suitable natural preservative in meat and fish sausages.

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Fermented sausage is a favorite kind of meat-product that has allocated great proportions meat consumption in the world to itself. For the first time in Iran in this study, production of Fermented sausage from muscle tissue of common carp (Cyprinus carpio) was assessed by means of lactic acid bacteria at different incubation temperatures as 15, 25, 35 ˚C To prepare the fish sausage, common carp mince was grounded and mixed with NaCl (3%), glucose (3%) and lactic acid bacteria (5 log CFU/g) and incubated for 48 h. During the incubation of fish sausage, pH, microbiological tests, moisture and protein content, and TVB-N were measured. According to the results, higher temperature stimulated the rapid growth of lactic acid bacteria, resulting in a rapid decline in pH, and consequently suppressed the growth of pseudomonas, Micrococcaceae and Enterobacteriacea. Finally, apart from the TVB-N parameter, the fish sausage in which was fermented at 35 °C showed better results in terms of pH and bacterial load compared to the other incubation temperatures.    

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In recent years consumption of sausages has been increased mainly in large cities of our country. According to the recently reports and publications, captive consumption of sausages is about 5 kg per year, so safety and quality of these products especially quality control of raw materials is more important than before. In this study 30 samples were collected from 3 different types of sausages (40, 55 and 70 percent beef content) from 10 manufactures located in Tehran province randomly. Samples were assessed for histological aspect, also total protein; collagen and hydroxyprolin content of samples were assigned. Histological results demonstrated that 70, 60 and 30 percent of 40%, 55 % and 70% samples had unpermitted edible tissues respectively. The most popular observed unpermitted edible tissues were chicken skin, hyaline cartilage, peritoneal fat and kidney. Hydroxyprolin and collagen rate of all samples were conformed to national standard of sausages in spite of application of unpermitted edible tissues in most of samples. Comparison of histological and chemical results showed there is not any significant relationship between them P>0.05 .Also we found histological method had much better precision for detection of unpermitted edible tissues in sausages than chemical analysis of collagen related indices.    

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  In recent decades,the demand of consumption for probiotics or functional foods has increased and several attempts to use them in fermented meat products.The study aims to produce the probiotic fermented sausages by using the probiotic bacteria of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG (with the initial inoculation of 10⁷ cfu / gr) as a functional food and to study their chemical, microbial and organoleptic properties.The results of chemical tests showed that the probiotic samples have the highest amount of protein content and lowest amount of moisture content compared to the control.The results of the overall count of probiotic bacteria in the desired times showed that in the samples containing probiotic bacteria,there are 10⁶-10⁷ of living bacterial cells per gram of final product.The microbial test results of non-lactic bacteria count showed that the treatment containing Lactobacillus plantarum 299V had the highest amount of mentioned bacteria and the control had the lowest amount.In the final products of all samples, no trace of the presence of pathogenic bacteria was observed.The results of the organoleptic property evaluation showed that in most cases, the probiotic fermented sausage samples had higher scores than controls.

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At the present study, the effects of 200 ppm nisin, 0.5% chitosan and 0.2% ε-polylysine to produce functional and nitrite free frankfurter type sausage incorporated with green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts were investigated. Frankfurter type sausages were produced in 9 treatments containing 500 ppm mixed plant extracts (GTE, SNE and OLE) and antimicrobials (nisin, chitosan and ε-polylysine) and microbiological and sensory analyses were evaluated on 1, 15, 30, and 45 days during storage. At the end of the storage period, treatment 7 (containing 0.5% chitosan and 0.2% ɛ-polylysine), had significantly (P<0.05) the lowest total bacterial count (4.4 log CFU/g). Among different treatments of sausage, in T2 (containing 500 ppm mixed GT, SN and OL extracts) and T4 (containing 0.5% chitosan) Cl. perfringens, in T6 (containing 200 ppm nisin and 0.5% chitosan) S. aureus and in T1 (control sample containing 120 ppm nitrite sodium) and in T3 (containing 200 ppm nisin) coliform were observed. E. coli and Salmonella were not detected in all sausage samples. Molds and yeasts count increased significantly (P<0.05) during storage, but in T8 (containing 0.5% chitosan and 0.2% ɛ-polylysine) and T9 (containing 200 ppm nisin, 0.5% chitosan and 0.2% ɛ-polylysine) were not detected. Based on the results, T9 had the high microbiological quality, sensory properties and extended shelf-life, and can be introduce as a new strategy in meat industry and nitrite free meat products processing.

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In this study the herdel effects of heating time, basil seed mucilage and Sodium Nitrite during preservating time on qualitative characteristics of 40% sausage by RSM method were investigated in order to decrease using nitrite at sausage. At first section the effect of different herdels on qualitative characteristics of sausage including residual nitrite, color and the number of Clostridium Perfringens and texure were investigated. In the second part, the optimization and the validity of developed model were performed. The results indicated that by increasing nitrite, the residual nitrite amount increased and by increasing of preservation time the nitrite amount was decreased. Overall changes are influenced by nitrite amount, basil seed mucilage, and heating time. Chlorostidium number was influenced by nitrite square and preservation time, so that the lowest Clostridium Perfringens amount was acquired at the highest nitrite concentration. Also only effective parameter on the sausage texture was basil seed mucilage. By increasing of mucilage content hardness of sausage was decreased by optimization the amounts of 95.38 ppm nitrite, 0.76% basil seed mucilage, the heating time of 112.15 minute at the preservation time of (24 days) were selected- which this formula lead to decrease at about 30ppm of the added nitrite- based on Iran national standard. The theoretical and the experimental results were in great agreement so RSM could be used for modeling and optimization of such processes.

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In this study, the effect of application of chicken fat (compared to soybean oil) in formulation of chicken sausage was evaluated. To do this, samples of chicken sausage (70 % meat) were made using different ratios (5, 10, 15 %) of chicken fat or soybean oil in pilot scale (10 kg) following the common industrial production methods and evaluated for their properties. Sausages containing chicken fat were not significantly different from samples containing soybean oil in terms of protein and ash content (p>0.05). However, moisture content of sausages containing chicken fat was higher (p<0.05). In terms of texture profile analysis, sausages made with chicken fat were harder (p<0.05). On the other hand, with increase of chicken fat level from 5 to 15 %, hardness increased; however, increase of soybean oil level in formulation, led to the decrease of sausage hardness (p<0.05). Sausages containing chicken fat had lower resilience value. The highest cohesiveness was observed in sausages containing 5 or 10 % soybean oil and the lowest in sausage containing 15 % chicken fat (p<0.05). With increase of oil or fat level, chewiness of sausage was decreased. Sausages made with chicken fat had higher chewiness value (p<0.05). The lowest chewiness value was observed in sausage made with 15 % soybean oil. Fat type and level had no effect on adhesiveness and springiness of sausages (p>0.05). In terms of color indices, sausages containing chicken fat were lighter (higher L index) and had greater a (redness) and b (yellowness) indices (p<0.05).

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Background and Objectives:
Due to the bioactive components, the use of bioactive compound improves the qualitative properties of foods. The aim of this study was to evaluate the effect of Ocimum basilicum and Urtica dioica extract on the physico-chemical and sensory properties of sausage.
Materials and Methods:
U. dioica extract at 0, 0/1, 0/2 and 0/3 % and O. basilicum extract at 0, 0.3, 0.4 and 0.5% individually and in the ratios of 0.15-0.20 and 0.25 - 0.35 % of U. dioica – O. basilicum extract added to sausage formulation and the experiments were carried out on treatments.
Results:
control sample (whithout any extract) had the highest pH value, fat, and moisture content and had the significant difference (p<0.05) in comparsion with other treatments. The treatments containing 0.1 % U. dioica extract, had the lowest pH value and moisture and highest protein content. The lowest fat and the highest ash content related to 0.3 % U. dioica extract. Regarding free radical scavenging activity, the U. dioica extract had more antioxidant activity individually and in comparison to O. basilicum extract and the compound extracts. Among the treatments, the treatment containing 0.1 % U. dioica extract showed the highest scores of taste and color.Treatments containing 0.3% U.dioica extract and the mixture of U.dioica - to O. basilicum extract (0/25-0/35%) represented the highest score of appearance and texture respectively. In terms of overall acceptance, after the control sample, the treatment containing 0.2 % U.dioica extract had the highest score.
Conclusion:
The Urtica dioica extract showed the better results compared to Ocimum basilicum extract separately or combination of two extracts.
 

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One of the problems with the processed meat products shelf life is the formation of yellow spots in sausages. The aim of this study was to isolate and identify the microbial agents causing yellow stain from sausage by molecular- and culture-based methods. For this purpose, 15 samples from yellow spot and separation areas of chicken sausages were sampled. A total of 44 colonies grown on the MRS, M17, YGC, and PDB culture medium were inoculated into pre-packaged cutting sausages to induce the yellow spot. Yellow spots appearance9 samples and they were characterized by both culture-based methods and sequencing of a 350 bp fragment from 16S rRNA V3 region and a 800bp fragment from 18S rRNA ITS4 region. The results of the culture-based and molecular assay showed that the main causes of the yellow spots in the chicken sausage packaged under vacuum were Enterococcus faecium, Enterococcus faecalis, Streptococcus faecium and Candida saitoana. In addition, one species of Enterococcus and one species of Candida were also identified at the genus level. Examination of yellow spotted samples also showed that the microorganisms that cause yellow spotting cause changes in pH, color indices L*, a* and b*, and syneresis compared to the control sample but the rate of change is only in the syneresis quantity and a* was significant.

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Synthetic preservatives, especially nitrite in food, are considered to cause chronic diseases to the human body because of their toxic effects. The per capita consumption of meat products in Iran is 2.5 to 5.5 kg per year, and due to the lifestyle changes of the Iranian families, this consumption is ascending. Therefore, cumulative intake of this preservative could be a warning. By replacing all or a part of nitrite with natural preservative its usage could be eliminated. The aim of this study was to prepare a mixture of natural preservatives from three plant extracts, i.e. clove, eucalyptus and rosemary. To this end, the hydroalcoholic extracts of the plants were obtained and then mixed in a ratio of 3:1:1 of Cloves, Eucalyptus and Rosemary, respectively. Later, Then the mixture was dried on a magnetic stirrer at 50 °C and finally turned into powder by a laboratory mill. Antimicrobial, antifungal, antioxidant properties as well as cytotoxicity effects of the mixed extract were evaluated. Six samples of the chicken sausages were produced with different ratios of the natural preservative to nitrite including 5:0, 4:1, 3:2, 2:3, 1:4 and 0:5. All the samples were evaluated in the terms of color, sensory properties and microbial indices at the periods of 15 and 30 days at 4°C. The results showed that the natural preservative had antimicrobial, antifungal and antioxidant properties and the sausage sample contains 100% natural preservative in terms of sensory properties, microbial indices and color evaluation was the most desirable one. The findings of the present study suggest the application of the clove, eucalyptus and rosemary mixed extract suggested as a safe alternative in chicken sausages and other meat products in food industry.

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About 8100 tons of tomato pulp is produced annually by factories, which in many cases are eliminated from the consumption chain, regardless of their uses. Tomato waste can be used as a new protein source for the production of hydrolyzad protein. Therefore, in this study, by adding the tomato seed protein hydrolyzate to sausage formulation as a functional ingredient, its effect on physicochemical properties including residual nitrite, color, and sausage texture during storage period was investigated. The results showed that the samples containing hydrolyzed protein had less residual nitrite than the control sample, and over time, the residual nitrite content was reduced in all samples. Also, the brightness and redness indicators of the product increased over time. The results of this study showed that the tomato seed protein hydrolyzate with good nitrite inhibition activity can be used as a functional ingredient 

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Nowadays, by converting the cheap and commercial low-valued fish into value-added products such as fish sausages, as well as the application of novel ohmic heating method to cook more uniform, faster compared to other thermal severe methods and with minimal processing can play an important role in producing a safe and nutritious product. Therefore, the purpose of this study is to investigate some microbial and chemical characteristics of (Saurida tumbil) greater lizardfish sausage heated by emerging ohmic heating method and formulation optimization was performed by response surface methodology -central composite design (RSM-CCD) by considering KCl (0.7- 2.3 %), Soy Oil ( 4-14 %) and Isolated Soy Protein (0.2-1.8%). Optimization of 20 fish sausage formulation produced by ohmic heating was done by response surface methodology using Design Expert software version 11 and the relationship between the independent variables and the five responses was investigated. KCl has been shown an inhibitory effect on samples total plate count level. The interaction effect of soybean oil and soy protein isolate had a significant effect on pH changes. Increasing soybean oil percentage caused a little increase and subsequently reduction of pH and increasing soy protein isolate led to a significant decrease in pH. Furthermore, higher amount of KCl and soy protein isolate reduced the amount of cooking loss. In addition increase of soy bean oil percentage caused reduction and increase of soy protein isolate lead to increase of water holding capacity. Based on the results of formulation optimization in fish sausages with formulations containing 2% potassium chloride, 6% soybean oil and 1.5% soy protein isolate can increase water holding capacity, the lowest microbial load and the lowest peroxide value, cooking loss and optimized pH.
 

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     Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.