Effect of sodium chloride replacement on some characteristics of fermented sausages

The reduction of added NaCl in fermented meat products has been proposed to decrease the amount of sodium in the diet. The effect of substituting NaCl by KCl, potassium lactate (K-lactate) or glycine (0-40%) in some sensory, microbiological and physicochemical characteristics of fermented sausages was evaluated. The sensory effects of substituting NaCl by mixtures of glycine and KCl or glycine and K-lactate was also evaluated. The partial substitution of NaCl by KCl, K-lactate and glycine had little effect on microbiological stability. However, flavour and/or textural defects were detected by sensory analysis with substitution levels of 40% by KCl, 30% with K-lactate and 20% with glycine. The partial substitution (above 40%) of NaCl with different mixtures of KCl/glycine and K-lactate/glycine showed important flavour and textural defects which did not permit an increase in the level of substitution compared to those obtained with the individual components.     

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Lowering salt content in meat products is possible from a technological and sensorial point of view, although little information is available about the consumers' attitude and acceptance of these products. Attitude towards low salt meat products, following the Theory of Planned Behaviour (TPB) proposed by Ajzen, was evaluated by 392 consumers. Acceptability of small calibre fermented sausages with 50% molar substitution of NaCl by six different mixtures of KCl (0-50%) and K-lactate (0-50%) and the control (22g NaCl/kg) was determined by 98 consumers. The preference of the previous best two treatments was compared to the batch control by 279 consumers. In general consumers had a positive attitude towards low salt meat products, being higher for women than for men. Women showed stronger ideas and higher Perceived Control on the Behaviour towards reduced sodium meat products than men. Smokers showed lower intense beliefs than non-smokers. Consumers with a basic level of education were more affected by what other people important for them thought they should do. The final model obtained using the Theory of Planned Behaviour showed a good predictive capacity (R(2)=0.60) and a good internal consistency. Regarding the acceptability study, batches with substitution levels of 50% and 40% by K-lactate, showed lower overall acceptance than the control batch. Significant differences in acceptability were found regarding the gender and place of residence of the consumers. The preference study showed no differences between the batch control and batches with 50% KCl and 40% KCl + 10% of K-lactate substitution levels. According to these results and from a sensorial point of view, it is possible to reduce NaCl content in small calibre fermented sausages by 50% and obtain a product acceptable for consumers.     

The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

This study investigated the effects of high pressure (HP) treatment of pork meat before manufacturing sausages with reduced salt levels and compared them to sausages manufactured with untreated meat (control sausages). A 2 × 5 factorial design was set up incorporating two pressure levels (0 or 150 MPa) and five salt levels (0.5, 1.0, 1.5, 2.0 and 2.5%). Most quality attributes were affected when salt levels were reduced below 1.5%. Fat loss (FL) was (P < 0.05) affected by salt level; samples with < 1.5% salt had the highest FL. HP treatment increased emulsion stability and reduced cook loss (CL) compared to control sausages. Increased CL was observed when salt was reduced below 2.0%. Salt reduction below 1.5% adversely affected colour, sensory and texture attributes. Independent of salt, HP treatment affected adversely juiciness and cohesiveness while adhesiveness was improved. Overall, there is potential to manufacture sausages maintaining organoleptic and functional properties traditionally associated with sausages using HP treated meat.     

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin

Salt is essential in the elaboration of dry meat products, contributing to their texture and flavour development. The effect brought about by substituting NaCl with KCl (0-60%), potassium lactate (0-100%) and glycine (0-100%) on the texture, flavour and colour characteristics of fermented sausages and dry-cured pork loins was evaluated. Texture profile analysis and a sensory analysis were performed. Important flavour defects were detected with substitutions above 40% for the three substituents in both products, and with substitutions above 30% for glycine in dry-cured loin. A loss of cohesiveness was detected by the sensory analysis in fermented sausages at substitution levels higher than 30% with potassium lactate (K-lactate) and higher than 50% with glycine. Although the instrumental analysis detected texture changes in dry-cured loin, the sensory analysis did not detect any substitution effect on texture.     

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

The effect of six mixtures with 50% molar substitution of KCl (0–50%) and potassium lactate (0–50%) as NaCl substitutes in small calibre fermented sausages on some sensory parameters and on the acceptability was studied. Also, the relationship between sensory profile and consumer acceptability using external preference mapping was investigated. The results showed that as the K-lactate substitution increased, pH, sweetness, crumbliness and pastiness also increased, and piquantness, hardness, cohesiveness, ripened flavour, acid taste and saltiness decreased. However, the treatments prepared with a high level of salt substitution by KCl showed scores of sensory attributes similar to those of the control.Consumer segmentation showed differences in acceptability between genders, place of residence, educational level and age group. Consumers rejected fermented sausages with high K-lactate substitution but not those with a high KCl substitution. External preference mapping split consumers up into four clusters with different preference patterns. According to these results and from a sensory point of view, it is possible to achieve a reduction of 50% of NaCl in small calibre fermented sausages and to obtain a product acceptable to most consumers.     

Effect of reducing and replacing pork fat on the physicochemical,instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.     

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

The effects of post-resting temperature (5 °C, 15 °C and 25 °C) and drying level (low and high, corresponding to final water contents (w/w) of 57% and 50%, respectively) were evaluated in restructured dry-cured hams. The reduction of NaCl content, with and without the addition of K-lactate as NaCl substitute was also evaluated. Physicochemical and instrumental colour and texture (Stress Relaxation test) parameters and sensory attributes were measured. The main effects of reducing the NaCl addition from 30 g/kg to 15 g/kg in restructured dry-cured hams were the reduction of saltiness and the increase of a_w, proteolysis and softness. The addition of K-lactate (19.7 g/kg) contributed to reduce these effects. Hams from high drying level had a longer processing time and a higher proteolysis index, but lower water content and harder texture. The increase of post-resting temperature to above 5 °C reduced the processing time and the metallic flavour, but at 25 °C restructured hams were spoiled. Therefore, the problems due to the reduction of NaCl to 15 g/kg in restructured dry-cured hams can be reduced by adding K-lactate and drying at 15 °C (after 3.5 months of resting at 5 °C) until a final weight loss of around 45% is reached.     

Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl

The aim of this study was to obtain and compare water desorption isotherms of ground meat containing NaCl (0.107 kg NaCl/kg raw-meat dry matter) and/or K-lactate as NaCl substitute at two different levels of molar substitution (30% and 100%). A thin layer of salted ground meat was dried and sampled at pre-determined times. The moisture content of the samples and their water activities (a_w) were measured at 5 °C and 25 °C. Results showed that ground meat with NaCl and/or different K-lactate contents had a similar water desorption isotherm for a_w ranging from 0.7 to 1.0. Below 0.7, the water equilibrium content fell with small decreases in a_w faster for meat with NaCl than for meat with K-lactate. K-lactate could reduce the excessive hardening at the surface of salted meat products. Experimental desorption isotherms were compared to those estimated using two approaches of the Ross equation. Models provided a good fit for the experimental data.     

Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl

The aim of this study was to obtain and compare water desorption isotherms of ground meat containing NaCl (0.107 kg NaCl/kg raw-meat dry matter) and/or K-lactate as NaCl substitute at two different levels of molar substitution (30% and 100%). A thin layer of salted ground meat was dried and sampled at pre-determined times. The moisture content of the samples and their water activities (a_w) were measured at 5 °C and 25 °C. Results showed that ground meat with NaCl and/or different K-lactate contents had a similar water desorption isotherm for a_w ranging from 0.7 to 1.0. Below 0.7, the water equilibrium content fell with small decreases in a_w faster for meat with NaCl than for meat with K-lactate. K-lactate could reduce the excessive hardening at the surface of salted meat products. Experimental desorption isotherms were compared to those estimated using two approaches of the Ross equation. Models provided a good fit for the experimental data.     

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E-10% ground flaxseed). While dietary treatments had no effect (P > 0.05) on meat composition or tenderness values, the increase in oxidation products was lower (P = 0.046) in meat from vitamin E supplemented steers and higher (P = 0.006) in meat from flaxseed fed animals. The increase in α-tocopherol tissue levels (P < 0.001) in meat from animals fed flaxseed and increased dietary vitamin E resulted in the lowest drip loss values (P = 0.013). As expected, display time had a large effect on retail traits in both steaks and patties (P < 0.001). While retail traits of steaks were not affected by the dietary treatments (P > 0.05), feeding flaxseed decreased (P < 0.05) ground beef retail scores, which were not corrected by higher levels of dietary vitamin E. Finally, although no effect (P > 0.05) was observed among treatments for sensory attributes in steaks, the correlations of a combined n-3:α-tocopherol ratio against retail and sensory attributes (P < 0.05) suggest that increased n-3 fatty acids levels require increased dietary antioxidants, such as vitamin E to avoid negative effects on meat quality from a loss in oxidative stability.     

Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage

Physical and sensory characteristic of pork sausages produced from enzymatic interesterified blends of lard and rapeseed oil during storage were evaluated. All three enzymatic interesterified blends (IE90, IE70 and IE50) had ratios of unsaturated to saturated fatty acids within the range of 1.47–2.84 which is favourable for cardiovascular disease risk reduction. Blends of IE90 and IE70 were found to have suitable solid fat content, melting and crystallization profile suitable for sausages production. Sausages were produced from blends of IE90 and IE70 with different muscle types (musculus longissimus dorsi and musculus sternomandibularis) and processing conditions such as cooling rates and final processing temperature. Cooling rate was found to have no significant (P > 0.05) effect on hardness of the sausages throughout storage. Both musculus longissimus dorsi and high final processing temperature of 20 °C increased the hardness of the sausages during storage. In terms of fat particle size distribution, it was found that sausages IE70 had significantly (P < 0.05) lower amount of small fat particles (<4 μm) and higher amount of big fat particles (4–500 μm). This is in agreement with the findings on softer texture of sausages IE70. All the sausages produced from interesterified blends of lard and rapeseed oil had no apparent fat excretion and were rated as having acceptable sensory attributes as compared to reference sausage which was produced from pure lard.     

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

The effect of six mixtures with 50% molar substitution of KCl (0–50%) and potassium lactate (0–50%) as NaCl substitutes in small calibre fermented sausages on some sensory parameters and on the acceptability was studied. Also, the relationship between sensory profile and consumer acceptability using external preference mapping was investigated. The results showed that as the K-lactate substitution increased, pH, sweetness, crumbliness and pastiness also increased, and piquantness, hardness, cohesiveness, ripened flavour, acid taste and saltiness decreased. However, the treatments prepared with a high level of salt substitution by KCl showed scores of sensory attributes similar to those of the control.Consumer segmentation showed differences in acceptability between genders, place of residence, educational level and age group. Consumers rejected fermented sausages with high K-lactate substitution but not those with a high KCl substitution. External preference mapping split consumers up into four clusters with different preference patterns. According to these results and from a sensory point of view, it is possible to achieve a reduction of 50% of NaCl in small calibre fermented sausages and to obtain a product acceptable to most consumers.     

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

The effect of lutein (200 μg/g meat), sesamol (250 μg/g meat), ellagic acid (300 μg/g meat) and olive leaf extract (200 μg/g meat) on total viable counts (TVC), pH, water holding capacity (WHC), cooking loss, lipid oxidation (thiobarbituric acid-reactive substances, TBARs), colour stability, texture and sensory evaluation of fresh and cooked pork sausages stored in aerobic or modified atmosphere packs (MAP) was investigated. Addition of sesamol, ellagic acid and olive leaf extract reduced (P < 0.001) lipid oxidation in all packaged raw and cooked pork sausages. Antioxidant potency followed the order: sesamol 250 > ellagic acid 300 > olive leaf extract 200 > lutein 200 for both raw and cooked pork sausages. Addition of sesamol increased (P < 0.001) WHC on days 2 and 12 of MAP storage. Meat addition of lutein, sesamol, ellagic acid and olive leaf extract had no detrimental effect on pH, cooking losses, TVCs, tenderness, juiciness, texture or product flavour. Lutein, sesamol, ellagic acid and olive leaf extract were effective as natural functional ingredients in suppressing lipid oxidation and have the potential to be incorporated into functional raw and cooked pork sausages.     

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15 g/kg NaCl) or salt reduction with addition of potassium lactate (15 g/kg NaCl and 39.74 g/kg of a 60% K-lactate solution). Subsequently, the ham pieces were assembled together with transglutaminase, vacuum packed into water-permeable plastic bags and kept at 3 °C and 85% RH until reaching above 30% weight losses. The effects of K-lactate addition and the high-pressure (HP) treatment at 600 MPa on the physicochemical, instrumental colour and texture (Tensile test) and sensory characteristics of the biceps femoris (BF) muscle were evaluated. The addition of K-lactate did not have a negative effect on colour, flavour or texture of restructured dry-cured hams. The HP treatment increased significantly the pH, L^∗, a^∗ and b^∗ values and the breaking stress, and decreased the water-holding capacity and elasticity (apparent Young’s modulus) of BF muscle. The HP treatment also affected significantly the flavour (increasing saltiness, umami and sweetness) and the sensory texture attributes (increasing muscle binding, hardness, gumminess and fibrousness and decreasing adhesiveness and pastiness), as well as slice appearance (increasing brightness and iridescence and decreasing colour homogeneity).     

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P < 0.001), and had a higher cooking yield (87.41 vs. 78.57%, P < 0.05) and less shrinkage (4.01 vs. 9.02%, P < 0.001) than patties produced with 20% back-fat (control). Moreover, patties produced with SLM exhibited more acceptable organoleptic characteristics, including tenderness (P < 0.01) and overall acceptability (P < 0.001), than full-fat control patties. These results indicated that SLM cannot only be used as a fat replacer, but that it also improves the physicochemical and sensory characteristics of low-fat pork patties.     

基于灰色关联度法构建西式香肠钠盐含量与电子舌的相关性

为更进一步开发低钠肉制品,本文以西式香肠为研究对象,利用电子舌探究了不同钠盐含量与味觉特征之间的关系,并利用灰色关联度法建立了钠盐含量与电子舌味觉特征的相关性模型。传感器响应值及主成分分析结果表明,15种不同钠盐含量的西式香肠电子舌响应值具有一定差异性（P<0.05）,不同钠盐含量下样品的CT0（咸味）传感器响应值均存在显著差异（P<0.05）;灰色关联分析结果得出钠盐含量与五种电子舌传感器关联度大小为CT0（咸味）>CA0（酸味）>AAE（鲜味）>AE1（涩味）>C00（苦味）,同时构建的钠盐含量与电子舌传感器相关性模型R2=0.918,表明钠盐含量与CT0、CA0、AAE三种传感器的关联性较好,可进一步针对钠盐含量与该三种味觉值的关系进行深入探讨。该研究有助于客观评价钠盐含量对味觉值的影响,以期通过钠盐含量相关性较强的关键味觉值促进对低钠肉制品的减盐技术有效开发及优化,从而推动低钠肉制品的快速研发。     

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

Methods were investigated to reduce the salt content of beef-containing smallgoods as high-salt intake has been identified as a public health risk for most individuals. Raw meat batters were manufactured from retail beef mince (4–7% fat) using various NaCl concentrations (0–2%), and were packed into casings and subjected to high pressure processing (up to 400 MPa for 2 min at 10 °C). Following pressure treatment, samples were cooked to an internal temperature of 72 °C and cooled. Cooked products were assessed for cooking loss, colour and physical consistency by texture profile analysis. Flavour and overall acceptability were assessed by sensory panels. High pressure processing (HPP) was found to produce a dramatic improvement in the moisture retention of the cooked products. Control (unpressurised) sausages containing 2% NaCl had a similar cook loss (9.3%) to pressure-treated sausages containing just 1% NaCl, whereas unpressurised samples with 1% NaCl had a cook loss of 24.9%. The hardness and gumminess of pressure-treated samples was higher compared to untreated samples, at all salt concentrations. The greatest differences in texture with pressure treatment were seen in the 1% NaCl samples. Pressure treatment generally caused no changes in the colour of either the raw or cooked product; however there was a slight increase in “whiteness” with pressure treatment. Sensory panels reported a greater acceptability in both appearance and texture of pressure-treated sausages of lower salt content compared with non-pressure-treated samples. Examination of extracted proteins using SDS-PAGE and of muscle proteins by thermal analysis indicated that pressure contributed to enhanced binding through protein solubilisation and gelation through partial protein unfolding. The application of high pressure to beef sausages with low-salt content resulted in reduced cooking losses and improved texture.

Industrial relevance

Enhanced meat binding through extraction of salt-soluble proteins is an essential step in the formulation of meat products such as sausages and emulsion-type products. The ability to reduce salt and achieve high binding and water retention through use of HPP is important in being able to produce healthier foods.     

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4 °C for 21 days. The results showed that inclusion of sage in sausages resulted in lower L* values (P < 0.05) and higher a* values (P < 0.05) compared to the control. During refrigerated storage, sausages containing sage showed significantly retarded increases in TBARS values, and in the formation of protein carbonyls (P < 0.05), but showed accelerated losses of thiol groups (P < 0.05). Addition of sage to the sausages at levels of 0.1% and 0.15% reduced textural deterioration during refrigerated storage (P < 0.05). Sage used in this study had no negative effects on the sensory properties of sausages.     

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages,bacon, ham and salami

Sodium chloride (NaCl) is a multi-functional ingredient used to inhibit microbial growth and to ensure good texture and taste in processed meat. This study showed how moderately (22–25%) and greatly (43–50%) reduction of NaCl affected yield, sensory quality and microbial growth in hotdog sausages, bacon, cooked cured ham and salami. In greatly reduced products, the yield was reduced by 8% in sausages and 6% in ham, whereas the yield in bacon and salami remained unaffected. The microbial growth was generally not affected by reducing the content of NaCl to 2.0% in sausages, 2.3% in bacon, 1.7% in ham and 6.3% in salami (aqueous phase). Salt taste, juiciness and texture were the sensory parameters most affected by the NaCl reduction. In sausages and ham, reduction from 2.2% to 1.7% and from 2.3% to 1.3% (w/w), respectively, did not alter the sensory properties. In contrast, the sensory properties of bacon and salami were significantly affected already after a moderately reduction.     

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type sausages. The addition of PSFM increased the moisture and protein content in the sausage because of the water binding capacity in wheat fiber and protein content in pig skin. The sausage sample containing 20% PSFM had 50% less fat, 32% fewer calories, and showed 39.5% less cooking loss than those of the control (p < 0.05). High PSFM content resulted in more stable meat emulsions and increased hardness, cohesiveness, gumminess, and chewiness. No significant differences were observed in color, flavor, tenderness, juiciness, warm-off flavor, and overall acceptability between the control and sausage sample with PSFM by the sensory panel. Therefore, PSFM could be used as fat replacers to obtain lower calories, and higher moisture, protein contents, and emulsion stability than in low-fat frankfurter-type sausages without PSFM.