Determination of the quality of dry sausages by targeted and | 105475
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African Journal of Food Science and Technology

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Determination of the quality of dry sausages by targeted and untargeted techniques


Moriken Sangaré* and Romdhane Karoui

The objective of this work is to study the potential of mid infrared spectroscopy (MIR) for the determination of the quality and the prediction of the level of oxidation Peroxide Indices (PV) and Thiobarbituric Acid Reactive Substance (TBARS)) of three categories of dry sausages: Auvergne, Beef-poultry and Galbanetto. The three products showed a significant difference (p < 0.05) for the physicochemical parameters (moisture, water activity, pH, fat, TBARS, proteins and PV). The secondary structure determined by MIR indicated a variation between the products in the percentage of β-turn, β-sheet, α-helix, and random coil. The application of principal component analysis and factorial discriminant analysis to the physico-chemical, colorimetric data, and MIR spectra showed a clear differentiation between the 3 brand products. The obtained results were confirmed by the partial least squares regression since excellent prediction was observed for the PV (R2 = 0.96) and TBARS (R2 = 0.99).

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