Effects of various cellulose gums on the quality parameters of low-fat breakfast sausages

Composition, textural, viscoelastic, hydration, colour and sensory attributes of regular (26% fat) and low-fat (13%) pork breakfast sausages with and without cellulose gums (two types of carboxymethyl cellulose (CMC-I and -II) and microcrystalline cellulose (MCC-I and -II)) were investigated. The fat was replaced with water in low-fat products. In cooked low-fat sausages, the fat content decreased by 52-60%, and moisture content reduced by 61-65% of the initial values. The cooked high-fat products' composition showed an increase of about 6% fat and a decrease of 7% moisture due to cooking. MCC was more effective in retaining moisture compared to CMC. Product lightness was reduced due to both CMC and MCC. Gums have not affected fat content, water holding capacity, redness, yellowness, hardness, chewiness and gumminess. High-fat products were less elastic and easier to chew. Springiness was reduced by CMC-II and cohesiveness by other cellulose gums.     

Viscoelastic properties of aqueous and milk systems with carboxymethyl cellulose

Carboxymethyl cellulose (CMC) is widely used as a stabilizer and thickener in the food industry. Previously published work has been carried out in predominantly monophasic systems, i.e. aqueous solutions, but there are few studies of complex systems like dairy desserts where CMC may interact with carbohydrates and milk proteins. Oscillatory rheological methods were used to study the influence of CMC concentration (0.75%, 1.00%, 1.25% and 1.50% w/w) and type of dispersing media (aqueous solution, skimmed milk and whole milk) on the viscoelastic properties of aqueous and milk systems. Both the type of dispersing media and the CMC concentration clearly affected the viscoelastic behaviour of samples, which ranged from fluid-like to weak gel. At the lowest CMC concentration (0.75% w/w), no significant differences in G′, G″ and η* values at 6.28 rad/s were observed between the three systems studied. At the highest CMC concentration (1.5% w/w) G′ and η* values at 6.28 rad/s were significantly higher for whole-milk samples than for skimmed-milk samples, which in turn were higher than for aqueous solutions.     

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.     

The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran

Rye bran was added to frankfurter-type sausages and meatballs with the aim of producing low-fat products with increased dietary fibre content. The addition of untreated rye bran to sausages was detrimental, causing a substantial increase in frying loss (20% compared to 13.2%). The addition of rye bran treated with hydrolytic enzymes reduced the frying loss to 15.2–16.4%. The firmness was also improved by the treatments (12.8–14.2 N compared to 8.8 N). Enzymatic treatment of rye bran did not however improve the water-holding capacity or the texture of sausages compared to the rye bran that had only been soaked in water. The reason could be that enzymes degraded the solubilized fraction of the dietary fibre, leaving small fragments that cannot contribute to the water-holding capacity and the texture of the sausages. The benefits of treating rye bran in water were not seen in meatballs, probably due to the more particulate structure of meatballs, which is not as sensitive to additives.     

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.     

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with pre-emulsified fish oil with good nutritional quality and similar characteristics than traditional ones.     

Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition

To flour tortillas formulations containing 25 g/100 g of pinto bean flour, 0.5 g/100 g and 0.75 g/100 g of guar gum and sodium carboxymethyl cellulose (CMC) were added and their shelf stability was studied at 4 and 25 °C over 7 days. Texture, determined instrumentally, rollability, and water holding capacity were the main parameters studied. Selected samples were evaluated by 55 participants to determine consumer acceptability. Firmness and cohesiveness were negatively affected by the addition of bean flour, however, this effect was partially overcome by the addition of hydrocolloids. Guar gum had a positive significant influence on water holding capacity and texture over time (P < 0.001), while CMC had no positive effects. Despite the instrumental texture data, which showed that bean tortillas had inferior attributes than the wheat control, consumers found the overall texture and acceptability of bean tortillas with and without guar gum on the range of “like very much” and “like moderately”, which was significantly higher than the wheat control (P < 0.01). Based on physical and sensorial properties it would appear that these foods are industrially feasible and highly acceptable by health-conscious consumers.     

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill. Firmness, juiciness, saltiness and flavour intensity of the sausages were sensorically evaluated. Altogether 20 separate sausage batches were prepared. In low-salt sausages containing less than 1.4% NaCl, the use of NAC, CAR and CMC decreased frying loss and increased saltiness. NAC and CAR also increased flavour intensity, but CMC did not. Furthermore, NAC, CAR and CMC increased the firmness of the low-salt sausage, while only NAC increased juiciness when the NaCl content was below 1.4%. NAC increases, however, the sodium content of the product. Therefore, it can be concluded that in low-salt sausages no additive alone is suitable. A mixture of NAC and CAR appears to be the best combination.     

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

The sensory and physiochemical properties of sausages with varying fat and salt levels were investigated. Twenty eight sausages were produced with varying concentrations of fat (22.5%, 27.5%, 32.5%, 37.5% w/w) and salt (0.8%, 1%, 1.2%, 1.4%, 1.6%, 2%, 2.4% w/w). Sausages were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Consumers (n = 25), evaluated each product in duplicate for colour, texture, tenderness, juiciness, salt taste, meat flavour, off-flavour and overall acceptability using a hedonic scale.     

Relationship between collagen characteristics,lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds

Variations in texture were determined for 10 day aged raw and cooked Longissimus thoracis (LT) muscle from 436 bulls of 15 European cattle breeds slaughtered at an age of 13–16 months. Variations in texture were related to differences in pH 24 h post-mortem, sarcomere length, collagen characteristics and lipid content. The shear force of cooked meat samples varied from 43.8 to 67.4 N/cm². Simmental, Highland and Marchigiana cattle had the highest shear force values and Avileña-Negra Ibérica, Charolais, Casina and Pirenaica cattle had the lowest values. Cooked meat toughness showed a weak negative correlation to lipid content (P < 0.001) but no correlation to collagen characteristics. Raw meat texture measured by compression correlated positively (P < 0.001) with total and insoluble collagen. In conclusion, collagen characteristics showed correlation to raw meat texture but not to cooked meat toughness of LT muscle in European young bulls.     

Effects of irradiation on hamburgers enriched with folic acid

Hamburgers enriched with different amounts of folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured. They were then treated with doses of 2–4 kGy of ionizing radiation in order to increase their safety. The effects of these treatments on the colour, texture parameters, and sensory quality of the meat, as well as on the stability of folic acid, were studied in both raw and cooked hamburgers. The presence of folic acid negligibly influenced the quality of these meat products, with irradiation treatments causing most of the loss of sensory quality and so, the treatment with 4 kGy was not adequate. Folic acid levels decreased 20–30% following irradiation with 2 kGy, and no additional decrease was observed at higher doses of radiation. This new functional meat product may help consumers achieve the RDA for this vitamin in a normal diet.     

Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters

Composition, textural, viscoelastic, hydration, colour, and sensory attributes of regular and low fat pork/beef frankfurters with and without cellulose gums (carboxymethyl cellulose (CMC) and two types of microcrystalline cellulose (MCC-I and II)) were investigated. Fat was replaced with water in the low fat products. Moisture loss during cooking was reduced in low fat products from 10 to 6% because of the addition of CMC; however, both MCC increased moisture loss by 12–15%. CMC addition also increased the amount of free water. The high fat product was lighter (higher 'L') than the reduced fat frankfurters; gums did not appreciably change the colour. The viscoelastic properties (relaxation time, elastic moduli) were unaffected by the changes in fat level. Product hardness, brittleness, gumminess and chewiness increased with the decrease in fat level. MCC-II improved the textural properties of the low fat product to those of the high fat product. Sensory panel results indicated a decrease in tenderness with low fat and this was not improved by MCC-II. Overall, acceptability scores indicated that all the products (high and low fat) were acceptable.     

微晶纤维素对面包品质和全质构的影响

以筛分法将所购微晶纤维素（MCC）分为三种不同粒度,粒度分别为34.68μm（MCC-A）、55.96μm（MCC-B）和137.85μm（MCC-C）;三种粒度的MCC的持水力均是高筋粉的3.03倍。将三种MCC分别以1%、5%、10%的比例加入到高筋粉中,制作高膳食纤维面包。结果表明,粒度最小的MCC-A在低添加量（1%和5%）时可降低面包硬度,减少烘焙损失,改善面包全质构,添加量达10%时仍保持面包良好品质;较大粒径的MCC-B和MCC-C在添加量分别为10%和5%时会降低面包品质;因此,粒度最小的MCC-A可以在较大添加量的情况下保持面包良好的品质;感官评价的结果显示所有的微晶纤维素面包都易于被消费者接受。      

Eating quality of UK-style sausages varying in price,meat content,fat level and salt content

Thirty-six brands of pork sausage were purchased from a total of 10 retailers over a 4 months period and assessed for eating quality. The brands included 5 of the 10 most popular sausages in the UK, 4 basic, 14 standard, 10 premium and 8 healthy eating brands. The average price, meat content, fat content and salt content was £3.31/kg, 62%, 17% and 1.6%, respectively, but there were wide differences in price (£1.08/kg–£5.23/kg), meat content (32–97%), fat content (2.1–29.1%) and salt content (0.5–2.5%).     

Evolution of amino acids and biogenic amines throughout storage in sausages made of horse,beef and turkey meats

The changes in concentration of free amino acids and biogenic amines, along 28 d of storage at 4 °C, were monitored in a wide range of European ripened sausages manufactured from horse, beef and turkey meats. Generally speaking, both chemical families became more concentrated with elapsing time – but rather distinct patterns were followed in each meat type: total free amino acids increased by 13-fold in the case of horse sausages, and 5-fold in the case of beef sausages, but decreased to one third in the case of turkey sausages; and total biogenic amines attained 730 mg/kg in turkey sausages, 500 mg/kg in beef sausages and 130 mg/kg in horse sausages by 28 d of refrigerated storage. For putrescine, maximum levels of 285 mg/kg were attained in turkey and 278 mg/kg in beef sausages; for cadaverine, maximum levels of 6 mg/kg in turkey and 9 mg/kg in beef; and for histamine, maximum levels of 263 mg/kg in turkey and 26 mg/kg in beef. Hence, public safety concerns may be raised in the case of turkey sausages.     

Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life

The effect of nisin and EDTA treatments on the shelf-life of fresh chicken meat stored under modified atmosphere packaging at 4 °C was evaluated. Chicken meat was subjected to the following antimicrobial treatment combinations: Nisin–EDTA treatments (added post-production to the chicken samples) included: N1 (no nisin–EDTA added; control sample), N2 (500 IU/g; no EDTA added), N3 (1500 IU/g; no EDTA added), N4 (500 IU/g-10 mM EDTA), N5 (1500 IU/g-10 EDTA), N6 (500 IU/g-50 mM EDTA), N7 (1500 IU/g-50 EDTA), N8 (10 mM EDTA; no nisin added), and N9 (50 mM EDTA; no nisin added). N3, N4, N5, N6 and N7 affected populations of mesophilic bacteria, Pseudomonas sp., Brochothrix thermosphacta, lactic acid bacteria, and Enterobacteriaceae. The antimicrobial combination treatments N5, N6 and N7 had a significant effect on the formation of volatile amines, trimethylamine nitrogen (TMA-N) and total volatile basic nitrogen (TVB-N) in chicken meat. The use of MAP in combination with nisin–EDTA antimicrobial treatments resulted in an organoleptic extension of refrigerated, fresh chicken meat by approximately 1–2 days (N2), 3–4 days (N3 and N4), 7–8 days (N5), 9–10 (N7) and by 13–14 days (N6). Chicken was better preserved under treatments N6 and N7, maintaining acceptable odour attributes even up to 24 and 20 days of storage, respectively.     

Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing

Effects of different pressure reduction rates and liquid agitation (523 rpm) on sausage successful rate, cooling time, cooling loss, texture properties, chemical and physical parameters were analysed by ANCOVA. Tested linear pressure drop rate from 320 mbar to 50 mbar was 20 (L 20), 30 (L 30), or 40 (L 40) mbar/min for artificial casing sausages (ACS) and 60 (L 60), 80 (L 80), or 100 (L 100) mbar/min for natural casing sausages (NCS). From 50 mbar until 6.4 mbar, 5 mbar/min was used for both casings. NCS were more suitable than ACS for IVC. The recommended pressure reduction rate was 30 mbar/min for ACS and 60 mbar/min for NCS. ACS under 30 mbar/min with agitation (LA 30) presented significantly higher texture property values than that without agitation (L 30) (P < 0.05). Cooling time (to 4 °C) of NCS under 60 mbar/min and agitation (LA 60) was significantly shorter than that without agitation (L 60) (P < 0.05). This study could assist meat processors or manufactures when choosing a suitable pressure drop rate for different types of sausages.     

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.     

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

The effect of carboxymethylcellulose (CMC) on the properties of oil-in-water emulsions prepared with sodium caseinate (CN) was studied at different pHs (4–7). At pH 7, the surface protein coverage increased gradually with increasing CMC concentration, followed by a preferential adsorption of β-casein. While at pH 4, a sharp decrease in surface protein coverage was noted between 0 and 0.3 wt.% CMC, and no obvious difference in protein composition was observed. ζ-Potential measurements indicated that CMC adsorbed onto the CN-coated droplets at pH 4–5, but not at pH 6–7. As a result, the excess of non-adsorbed CMC induced depletion flocculation in the neutral emulsions. However, the acidic emulsions containing high levels of CMC (>0.3 wt.%) remained stable after 60 days of storage due to the formation of multilayer structures. At pH 4, CMC desorbed from the droplet surfaces at high NaCl concentrations, leading to lower emulsion stability.