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EFFECT OF NEW PEPPER AND CUMMIN FREON EXTRACTS ON THE
PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF
BULGARIAN TYPE FERMENTED SAUSAGE (SUDJUK)
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Abstract—The effect of pepper (Piper nigrum) and cummin (Cumminum cyminum) extracts obtained by
Freon 134а on the proximate composition and sensory properties of Bulgarian type dry fermented sausage
(sudjuk) during the production (14 days) and during 30 days storage at 0 - 4°С of the vacuum packed
sausage was studied. Besides the control sample C and the experimental sample with spice extracts E, a
comparative control sample B with addition of 0.2 g.kg-1 butylated hydroxytoluene (BHT) was examined.
It was estimated that the replacement of ground pepper and cu mmin with aliquot parts of their Freon
extracts contributed to expressive improvement of the sensory properties, increased water and protein
content and decreased lipid and ash content both for the final product and the vacuum packed sausage
after 30 days refrigerated storage at 0 – 4°С. The addition of 0.02 % BHT was not so effective to
preservation the sudjuk sensory properties and did not effect on the proximate composition of the meat
product.
Index Terms—Freon 134а spice extracts, proximate composition, sensory properties, dry fermented sudjuk
I. INTRODUCTION
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II. MATERIALS AND METHODS
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III. RESULTS AND DISCUSSION
Proximate composition
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IV. CONCLUSION
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REFERENCES
A;A *>#*-))49?!3<6!"" &
6!*&*%Journal of Food Processing and Preservation0730
D B * A , B > I*& -2249A!&6
!!Flavour and Fragrance Journal0013((
%;*D>?;]-))9?!!**W*" *;"*-*!*;9Meat Science$
(231$
"=A>!;-24$9.*!+'!0?*
I!;-(3(79(32A**24$*
Fc +-))19 6! !! &!;-Piper nigrum9International Journal of Food
Sciences and Nutrition1$(23(22
B*BCC >!?-22(9C""!*
*<Pediococcus pentasaceusStaphylococcus xylosus!**Meat Science04)034
G%C , +HB A >I!J'-))79 ?! * " ;* !;
+*!"!&!!&!;Meat Science,71 ((03(1)
0
B>@*!*B-22$9=!*!%!*Meat Science((11370
,=> ,-))79"*!W*(3?!I.,I,' ">!*
KC>K-2249'!!!*Phytotherapy Research 03$
-))$9?6!<&"W*'C&"W*Scientific works11213))
"" ** > *&&I:* = -))(9A6!"W**6!
!"3*!<!&!!in vitro"Journal of Herb Pharmacotherapy(3)
**',, >C'-))(9,!6*!&!;
!6!Journal of the Science of Food and Agriculture4( d474344(
**' * D > < A -))19 A6 &! 6!
*!Journal of Food Safety1 d0)3(1
= A -22(9 +*! < ! !" W*" <3 *! +
'! () +, !! !" - (13$19 4 A** N & 22( D*
\e% >@& ] -))9I *! "*" &" *! &"*!33!
!&!! *;3"*-*!*;9Journal of Muscle Foods130)
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&. Water content of sudjuk “Sadovski” during processing and storage
Sample 1 d 7 d 14 d 44 d
Water content, % of total mass
C1727f)1 (07(f)2 21$f) 2$7f)2
E1727f)1 ($4f)4 01f)) 011f)
B1727f)1 (001f)0 241f)0 222f)7
&. Total protein of sudjuk “Sadovski” during processing and storage
Sample 1 d 7 d 14 d 44 d
Total protein, % of total mass
C$4f)7 )2f)2 (7f) (04f)0)
E$4f)7 )24f) 110f)( 1$$f)0
B$4f)7 221f)7 f)0 0(f)4
&0. Total lipids of sudjuk “Sadovski” during processing and storage
Sample 1 d 7 d 14 d 44 d
Total lipids extracted in Soxhlet apparatus, % of total mass
C12(f)12 0)f)1( 041$f)$ 04$7f)70
E12(f)12 4)$f)14 0)0)f)11 0)21f)$$
B12(f)12 00f)$0 0$74f)7) 0$2f)71
&(. Ash content of sudjuk “Sadovski” during processing and storage
Sample 1 d 7 d 14 d 44 d
Ash content, % of total mass
C$f) 02f)( 14)f)7 140f)4
E$f) 0(0f)4 1(f)1 14f)$
B$f) 074f)$ 12(f) 12$f)
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Sample Appearance Colour Texture Flavour Taste Total
evaluation
C774f)0( 7$1f)2 7((f)07 724f)00 $4(f)17 71)f)04
E420f)(1 2))f))) 2))f))) 414f) 722f)11 4$7f)($
B4)$f)( 77)f) 4()f)0 4()f)4 4(f)(1 4f)
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Sample Appearance Colour Texture Flavour Taste Total
evaluation
C7))f)(7 $1)f)04 $)4f)4 $$f)00 $$7f)( 140f)11
E700f)02 47f)(7 700f)07 7(f)(2 7(f)(2 7(f)(2
B7(f)($ 7(f)(2 $1)f)04 71)f)1 71)f)1 $40f)1
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