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.     

Occurrence of ochratoxin A in raw ham muscle,salami and dry-cured ham from pigs fed with contaminated diet

Pork meat-derived products can contribute to the overall ochratoxin A intake, either by carry-over effect, or by environmental mould population cross-contamination. In order to assess the role of these different contamination routes, a study was carried out with pigs challenged orally with OTA contaminated feed at subchronical level. After slaughtering, thighs and minced meat from control and treated groups were transformed into dry-cured hams and salami, respectively, which were analysed for OTA determination after ripening. From collected data, the carry-over in muscle was generally low, whereas a significant contribution to the OTA contamination in dry-cured hams was due to toxinogenic mould population growing on their surface during ripening. Finally, a survey of different types of dry-cured ham (n = 110), from the Italian market, was performed, showing the occurrence of OTA on the surface portion in 84 out of 110 samples with a median value of 0.53 μg/kg and in the inner core in 32 out of 110 samples with a median value lower than 0.1 μg/kg.     

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.     

The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

The effects on the quality of dry fermented sausages of applying either a slow or rapid fermentation stage, and the addition of either nitrate or nitrite was studied. In the slow fermentation process, TBARS were higher in the batch made with nitrite than in the batch containing nitrate. For rapid fermentation, both batches, with added nitrate and nitrite, presented intermediate TBARS levels. Volatile compounds coming from lipid oxidation and microbial lipid β-oxidation were more abundant (p < 0.05) in the samples submitted to a rapid fermentation stage, whilst compounds coming from amino acid catabolism and carbohydrate fermentation were higher (p < 0.05) in samples subjected to a slow fermentation stage. A significant preference (p < 0.05) was shown during sensory analysis for the batch made with nitrate and submitted to the slow fermentation process in aroma, taste and overall quality, whilst no differences in sensory analysis were detected among batches in the rapid fermentation process. Therefore, the use of nitrate is only justified in slow fermented processes due to its positive effect on the sensory quality of fermented sausages.     

Impact of salt reduction interventions on salt taste sensitivity and liking,a cluster randomized controlled trial

BackgroundExcessive intake of salt is associated with high blood pressure, a risk factor for cardiovascular disease. Moreover, a high salt consumption has been related to a reduced salt taste sensitivity, and an increased liking of high salt content foods. Whether a reduction in salt intake over a long period of time can increase salt taste sensitivity and liking of foods with lower salt content requires further research.ObjectiveThis study aims to investigate the effect of gradually lowering salt content in bread, either alone or in combination with dietary counselling, on salt taste sensitivity and liking of salt reduced bread.MethodsA four-month, single blinded, cluster RCT with a parallel design was conducted among Danish families. Families were randomized to receive bread gradually reduced in salt content (Intervention A), bread gradually reduced in salt content in combination with dietary counselling (Intervention B) or bread with regular salt content (control). Salt taste detection thresholds (DT) and recognition thresholds (RT) were measured at baseline and follow-up. Moreover, overall liking of bread with very low (0.4 g/100 g), low (0.8 g/100 g) and normal (1.2 g/100 g) salt content was measured using a 7-point hedonic scale.ResultsEighty-nine families (n = 215) participated in the study. No significant differences between groups were found for DT or RT, but a significant reduction in DT of 18% (−28, −7) and a trend towards a reduction in RT of −16% (−30, 2) was found in Intervention B from baseline to follow-up. The intervention resulted in significantly higher liking of bread with 0.4 g salt/100 g in intervention B compared to the control and borderline significantly higher liking in intervention A compared to the control (p-value = 0.055). No differences were seen between groups in liking of bread with 0.8 g and 1.2 g salt/100 g. From baseline to follow-up all three groups reduced their liking of bread with 1.2 g salt/100 g and in the control group liking of bread with 0.4 g salt/100 g was significantly reduced.ConclusionReducing salt intake by lowering salt content in bread and receiving dietary counselling increased salt taste sensitivity (baseline to follow-up) and resulted in higher liking of bread with very low salt content (0.4 g salt/100 g) compared to control.     

The effect of high hydrostatic pressure,sodium nitrite and salt concentration on the growth of Listeria monocytogenes on RTE ham and turkey

Growth of Listeria monocytogenes was evaluated for up to 182 days after inoculation on ready-to-eat (RTE) sliced ham and turkey breast formulated with sodium nitrite (0 or 200 ppm), sodium chloride (1.8% or 2.4%), and treated (no treatment or 600 MPa) with high hydrostatic pressure (HHP). HHP at 600 MPa for 3 min resulted in a 3.85–4.35 log CFU/g reduction in L. monocytogenes. With formulations at similar proximate analyses, one of the evaluation days (day 21) without HHP showed significantly greater growth of L. monocytogenes in ham than in turkey breast, but there were no significant differences on other evaluation days or with HHP. There were no differences in growth of L. monocytogenes due to sodium chloride level. Sodium nitrite provided a small, but significant inhibition of L. monocytogenes without HHP, but addition of sodium nitrite did not significantly affect growth of L. monocytogenes with use of HHP.     

Effect of ractopamine level, gender, and duration of ractopamine on belly and bacon quality traits

The objective was to determine belly and bacon quality traits in pigs fed ractopamine (RAC) for various durations during finishing. A 2 × 3 × 2 factorial arrangement was used with barrows and gilts, fed RAC levels of 0.0, 5.0, or 7.4 ppm, for 21 or 28 d prior to harvest. Bellies were fabricated and measured for length, thickness, firmness, and processing yields. Once processed, 1.27 cm slices were removed at 25%, 50%, and 75% the distance from the blade end, packaged and digitally imaged using a Chem1 Genius² Bio Imaging System. Total slice area (TA), total slice length (TL), secondary lean length (SL), secondary lean area (SA), and percent lean area (TA – all lean components = LA) were determined by tracing images in Adobe Photoshop Elements. A composite sample from the three slices was used for proximate analysis to determine moisture and fat composition for each belly. Feeding RAC increased belly yield, TA, TL, SA, and LA (P < 0.05), but did not alter moisture or fat composition (P > 0.05). Gilts had decreased firmness and higher pump uptakes compared to barrows (P < 0.05). Additionally gilts had increased TL, SL, and LA with lower fat and higher moisture content (P < 0.05). RAC feeding duration had no significant effect on belly or bacon quality traits (P > 0.05), furthermore, no interactions were found to be significant (P > 0.05). RAC administration during finishing resulted in improved belly and bacon yields with no negative effects on the quality traits evaluated.     

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

The flavor of two vegetable soups, a commercial regular salt soup (0.93% NaCl) and its reformulated low salt equivalent (0.45% NaCl), were profiled using flavor profile analysis and solid-phase microextraction (SPME) coupled with gas chromatography mass spectrometry (GC-MS) instrumental analysis. Generalized procrustes analysis (GPA) of the sensory data revealed that the regular salt soup was strongly correlated with the attributes “salt flavor”, “yellow color”, “carrot aroma” and “overall flavor”. Reducing the salt content of the low salt soup had a significant effect on the attributes “green color”, “sweet flavor” and “pepper flavor”. SPME-GC-MS analysis revealed high concentrations of terpenes and thioethers in the headspace of the soups. A “salting-out” effect was observed in the regular salt soup with significantly higher concentrations of limonene, p-cymene, ??-caryophyllene and isopropyl disulfide identified, however, exceptions were observed in the form of dimethyl sulfide and ??-patchoulene, both of which were more abundant in the low salt soup. Partial least squares regression (PLSR) identified significant positive relationships between the volatile compounds propanol-1, hexanal, limonene, p-cymeme, isopropyl disulfide and ??-caryophyllene and the sensory attributes “salt flavor”, “yellow color”, “carrot aroma”, “overall flavor”, “overall flavor complexity” and “aftertaste”, all of which were found to be related to the regular salt soup.     

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Natural and organic food regulations preclude the use of sodium nitrite/nitrate and other antimicrobials for processed meat products. Consequently, processors have begun to use natural nitrate/nitrite sources, such as celery juice/powder, sea salt, and turbinado sugar, to manufacture natural and organic products with cured meat characteristics but without sodium nitrite. The objective of this study was to compare physio-chemical characteristics that affect Clostridium perfringens and Listeria monocytogenes growth in naturally cured and traditionally cured commercial frankfurters, hams, and bacon. Correlations of specific product characteristics to pathogen growth varied between products and pathogens, though water activity, salt concentration, and product composition (moisture, protein and fat) were common intrinsic factors correlated to pathogen growth across products. Other frequently correlated traits were related to curing reactions such as % cured pigment. Residual nitrite and nitrate were significantly correlated to C. perfringens growth but only for the ham products.     

洋葱对西式香肠品质及储存稳定性的影响

通过应用硫代巴比妥酸法监测香肠样品在储存过程中的脂肪氧化程度的变化,并应用色差、全质构分析、感官评定等方法将洋葱香肠的品质与对照样相比较,以考察洋葱对西式香肠色泽、质构、感官品质以及氧化稳定性的影响.结果显示:洋葱的添加不仅显著抑制了脂肪氧化的发生(P＜0.05),而且显著降低了香肠的硬度、易碎度、胶黏性、咀嚼性(P＜0.05).综合理化分析和感官评定的结果,认为向香肠中添加10%洋葱泥,能在显著抑制脂肪氧化的同时,使香肠具有良好的口感.     

低盐肉制品降盐与品质改良加工技术研究进展

肉制品是人类重要的营养物质来源,在肉制品加工过程中食盐是常见且必需的调味料。传统加工肉制品普遍含盐量过高,过量的摄入食盐也已经被证实能引发一系列的心脑血管疾病,因此开发低盐肉制品势在必行。但是,直接减少食盐添加量会对产品风味、口感、质构和保质期产生不利影响。因此,需要通过添加风味提升物、品质改良剂等物质并辅助以品质改良加工技术来优化产品品质。本文论述了国内外低盐肉制品的研究现状,阐述了降盐技术(食盐替代物、改变食盐形态等)和品质改良加工技术(腌制技术、超声波技术、超高压技术等)在肉制品中应用研究进展,指出其研发中存在的主要问题,并对其未来的发展前景进行展望,为低盐肉制品研发提供理论借鉴和参考。     

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams-II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p<0.05) and suggestive associations (p<0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/Val and CAST 249Lys/638Arg presented the highest scores for sensory and processing properties, whatever the salt content.     

Salt reduction in slow fermented sausages affects the generation of aroma active compounds

Slow fermented sausages with different salt content were manufactured: control (2.7% NaCl, S), 16% salt reduced (2.26% NaCl, RS) and 16% replaced by KCl (2.26% NaCl and 0.43% KCl, RSK). The effect of salt reduction on microbiology and chemical parameters, sensory characteristics, texture and volatile compounds was studied. The aroma compounds were identified by GC-MS and olfactometry analyses. Small salt reduction (16%) (RS) affected sausage quality producing a reduction in the acceptance of aroma, taste, juiciness and overall quality. The substitution by KCl (RSK) produced the same acceptability by consumers as for high salt (S) treatment except for the aroma that was not improved by KCl addition. The aroma was affected due to the reduction in sulfur and acids and the increase of aldehyde compounds. Aroma compounds that characterized the high salt treatment (S) were dimethyl trisulfide, 3-methyl thiophene, 2,3-butanedione, 2-nonanone and acetic acid.     

The composition and consistency of pig backfat as it affects the quality of vacuum-packed rindless bacon rashers

Samples of adipose tissue from unsatisfactory, soft, vacuum-packs of rindless bacon rashers were compared with satisfactory harder samples to determine the factors responsible for the difference in consistency. Lipid from unsatisfactory packs contained significantly higher mean concentrations of unsaturated fatty acids, lower mean concentrations of saturated fatty acids and had a lower mean melting point and mean slip point. Discriminant analysis revealed that the samples were best differentiated according to their proportion of linoleic acid or by the ratio of stearic acid to linoleic acid. Linoleic acid was the best discriminator although stearic acid and palmitic acid were correlated best with the melting point and slip point of the lipid and with the force required to puncture the intact adipose tissue by a probe attached to an Instron materials testing machine. Samples which would give satisfactory firm packs, based on the data from discriminant analysis, required a puncture force greater than 7N. In terms of the spectrum of backfat consistency in British pigs, satisfactory bacon comes from hard backfat whereas the unsatisfactory packs come from backfat of medium consistency.     

Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages by Fourier transform infrared (FTIR) spectroscopy and chemometrics

Rapid discrimination of pork in Halal and non-Halal Chinese ham sausages was developed by Fourier transform infrared (FTIR) spectrometry combined with chemometrics. Transmittance spectra ranging from 400 to 4000cm(-1) of 73 Halal and 78 non-Halal Chinese ham sausages were measured. Sample preparation involved finely grinding of samples and formation of KBr disks (under 10MPa for 5min). The influence of data preprocessing methods including smoothing, taking derivatives and standard normal variate (SNV) on partial least squares discriminant analysis (PLSDA) and least squares support vector machine (LS-SVM) was investigated. The results indicate removal of spectral background and baseline plays an important role in discrimination. Taking derivatives, SNV can improve classification accuracy and reduce the complexity of PLSDA. Possibly due to the loss of detailed high-frequency spectral information, smoothing degrades the model performance. For the best models, the sensitivity and specificity was 0.913 and 0.929 for PLSDA with SNV spectra, 0.957 and 0.929 for LS-SVM with second derivative spectra, respectively.     

Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

The salt content of dry-cured ham must be reduced to adapt the product to the taste of the consumer and to human health recommendations. This study dealt with the effect of lowering salt content on the lipid composition and sensory attributes of 18-month-old Corsican dry-cured hams. Six were salted according to a long time salting method and six according to a short time method (STS). The latter was lower in both total and free chlorides (4.7% v 7.3% and 1.5% v 2.0%, respectively) and in dry matter (23.8% v 25.2%). The composition of the intramuscular lipids was similar for both salting methods except that the proportion of polyunsaturated fatty acids of the phospholipids was higher in STS hams (42.3% v 34.0%). The salting method had no significant effect on the appearance of the hams (marbling, colour). However, the STS hams were less salty and their aroma notes related to fat such as rancid, fatty and buttery were more pronounced.     

The effect of paprika, garlic and salt on rancidity in dry sausages

Eight batches of ground fat and eight batches of a mixture of meat and fat (70 and 30%, respectively), were prepared by adding salt, paprika and garlic, in the proportions used for making chorizo - a dry fermented sausage - stuffed into natural casings and then ripened. The evolution of rancidity in these products was evaluated by means of total free fatty acid content, peroxide value and TBARS during the ripening period. Spanish paprika and salt showed antioxidant and prooxidant properties, respectively. Paprika was even able to inhibit the prooxidant effect of salt. Also, four batches of chorizo were made to compare the antioxidant effect of the spices (garlic and paprika) with a mixture of nitrate, nitrite and ascorbic acid. In this respect, paprika and garlic were as effective as the mixture of additives in inhibiting lipid oxidation.     

The influence of diets containing either conventional corn, conventional corn with choice white grease, high oil corn, or high oil high oleic corn on belly/bacon quality

The objectives of this study were to evaluate diets possessing different fatty acid profiles (as influenced by corn type) with regard to fatty acid profile and firmness of pork bellies. Crossbred barrows (n=196) were fed one of four corn-based diets consisting of conventional corn (CONV), CONV with choice white grease (CWG), high oil corn (HOC), or high oleic, high oil corn (HOHOC). Following 98 days on test, two animals representing the average pen weight (118 kg) were selected for harvest (n=56). A 50-g fat sample was removed from each belly for fatty acid profile analysis. Lateral and vertical flex tests were performed to determine belly firmness. Bellies were pumped and cooked according to a commercial protocol. Total saturated fatty acids increased (P<0.001) and total unsaturated fatty acids decreased (P<0.05) when CWG was added to the CONV diet or when HOC or HOHOC were substituted for CONV corn. Pigs fed CONV corn had firmer bellies, while those fed HOC were softer. No differences were observed across treatment for percentage pump retention, smokehouse yield, or slicing yield (P>0.05). Based on the results of this study, corn type influences fatty acid profile, and belly firmness, but does not affect pump retention, or slicing yields.