Sausages; authenticity; chemometry; quality; spectroscopy; Essential nutrients; Human organisms; Near Infrared; Near-infrared; Perishable product; Sausage; Sources of variation; Food Science; Industrial and Manufacturing Engineering; General Medicine
Abstract :
[en] Sausages are among the most vulnerable and perishable products, although those products are an important source of essential nutrients for human organisms. The evaluation of the quality of sausages becomes more and more required by consumers, producers, and authorities to thwarter falsification. Numerous analytical techniques including chemical, sensory, chromatography, and so on, are employed for the determination of the quality and authenticity of sausages. These methods are expensive and time consuming, and are often sensitive to significant sources of variation. Therefore, rapid analytical techniques such as fluorescence spectroscopy, near infrared (NIR), mid infrared (MIR), nuclear magnetic resonance (NMR), among others were considered helpful tools in this domain. This review will identify current gaps related to different analytical techniques in assessing and monitoring the quality of sausages and discuss the drawbacks of existing analytical methods regarding the quality and authenticity of sausages from 2015 up to now.
Disciplines :
Food science
Author, co-author :
Sangaré, Moriken; Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France ; Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée ; Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée
Karoui, Romdhane ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem)
Language :
English
Title :
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years.
Artois University [FR] Région Hauts-de-France [FR] Government of France [FR] EU - European Union [BE]
Funding text :
This work has been carried out in the framework of the ALIBIOTECH project, which is financed by the European Union, the French State, and the French Region of Hauts-de-France. The authors gratefully acknowledge the financial support from the Major Domain of Interest (DIM) “Eco-Energy Efficiency” of Artois University. Mr Sangare is grateful to the Embassy of France in Guinea, through it, the French Government for the financial support and Guinean authorities for the accompanying deaths during his stay at Artois University.This work has been carried out in the framework of the ALIBIOTECH project, which is financed by the European Union, the French State, and the French Region of Hauts-de-France. The authors gratefully acknowledge the financial support from the Major Domain of Interest (DIM) "Eco-Energy Efficiency" of Artois University. Mr Sangare is grateful to the Embassy of France in Guinea, through it, the French Government for the financial support and Guinean authorities for the accompanying deaths during his stay at Artois University.
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