Dry fermented buffalo sausage with sage oil extract: Safety and quality
DOI:
https://doi.org/10.3989/gya.075109Keywords:
Biogenic amines, Dry fermented sausage, Lipid oxidation, Overall sensory quality, Ripening period, Sage oil extractAbstract
Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period. In particular, pH, lipid oxidation, biogenic amines and micro flora were analyzed. Results of this study pointed out that sage oil extract as natural antioxidant could be utilized in dry fermented sausage, prepared from buffalo meat, in order to obtain a final product within acceptable lipid oxidation and biogenic amine levels, as well as improved sensory quality.
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