Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus

The effect of partial replacement of NaCl (3% NaCl) with KCl (1.5% NaCl and 1% KCl) on the lipid fraction of dry fermented sausages inoculated with Lactobacillus plantarum and Staphylococcus carnosus as starter culture was analysed. The reduction in salt concentration did not affect the Micrococcaceae count. A positive effect on the intensity of lipolytic activity was observed as a consequence of the decrease in salt level. There was no decrease in the oxidative processes. The higher amounts of volatile fatty acids found suggest that the tested modification enhances some of their mechanisms of synthesis.     

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Sodium intake above nutritional recommendations may involve harmful consequences to health such as the increased risk of cardiovascular diseases. Dry-cured ham constitutes a product with a relatively large amount of sodium. Thus, to obtain a healthier product for consumers with reduced sodium content, two formulations containing KCl alone (formulation II) or mixed with CaCl2 and MgCl2 (formulation III) have been proposed to partially replace NaCl. Lipolysis and lipid oxidation occurring in hams processed with these formulations have been studied since they have direct influence on the final flavor. No significant differences in acid lipase activity or lipid oxidation were found at the end of the process between the alternative formulations and formulation I (control with 100% NaCl). Differences in some free fatty acids, generated along the processing, were detected among treatments and at the end of dry-curing. Data suggests a slight trend towards a major lipolysis during treatment III.     

Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

The effect of partial replacement of NaCl with KCl (3% NaCl by 1.5% NaCl + 1% KCl) on the proteolytic and insolubilization processes that affect the nitrogen fractions of dry fermented sausages produced with L. plantarum-S. carnosus as starter culture was analysed. The percentage of solubility was significantly lower in the modified product, which is consistent with its significantly higher percentage of insoluble fraction observed from the beginning of the process. The myofibrillar fraction was more affected by the proposed modification than the sarcoplasmic fraction: the loss of solubility for the modified and control products were 33.6 and 27.6% for myofibrillar fraction and 9.9 and 9.3% for the sarcoplasmic fraction, respectively. Also a higher intensity of the proteolytic process was observed. The modified product was found to be slightly less hard but had a better salted taste.     

Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

The effect of partial replacement of NaCl with KCl on the nitrosation process of dry fermented sausages elaborated with L. plantarum + S. carnosus as starter culture was analysed. The Na⁺/K⁺ ratio decreased from 4.38 in the control to 0.86 in the modified product. The nitrosation process happened in a quicker and more intense way from the beginning of the process onwards. The chemical conversion percentages (nitrosopigments/total pigments × 100) were higher during the whole ripening process in the modified product. This fact agrees with the highest acidification found in the modified products. Also, a reduced degree of pigment oxidation was found.     

KCl部分替代NaCl对干腌火腿工艺过程中蛋白质水解的影响

为了降低干腌火腿钠含量,应用40%KCl替代Na Cl对火腿原料进行腌制,采用强化高温成熟现代工艺制备干腌火腿,分析加工过程中火腿股二头肌盐分含量、水分含量、p H、蛋白水解指数、肽氮和氨态氮含量,研究KCl替代对火腿加工过程中组织蛋白酶B和L潜在酶活力变化的影响。结果表明:40%KCl替代Na Cl对火腿中组织蛋白酶B和L潜在酶活力变化无显著影响(p>0.05),风干成熟产品理化指标、蛋白水解指数、肽氮和氨态氮含量等无显著差异(p>0.05),说明采用40%KCl替代Na Cl对干腌火腿的蛋白质降解过程无显著影响(p>0.05)。      

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality.     

Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua ham was treated with either 100% NaCl (I) or 60% NaCl and 40% KCl (II). Formation of volatile compounds increased in Jinhua hams during processing for both salt formulations, particularly at the end of the salting period. There were differences in volatile compound formation between formulations I and II after 45 days of processing. Contents of lipid-derived volatiles (hexanal) and Strecker aldehydes (2-methylbutanal and 3-methylbutanal) were higher in Jinhua hams treated with formulation II after 45 days of processing. Partial salt replacement of NaCl with KCl changed formation of volatile compounds in Jinhua hams and may have affected the flavor of finished products.     

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process

Two types of dry fermented sausages were manufactured: type A with traditional formulation and type B with reduced sodium content. pH and a(w) values and the counts of aerobic mesophiles, Enterobacteriaceae and lactobacilli micro-organisms during the ripening of both fermented sausages were similar. Final lactic acid contents were also similar, but carbohydrate content was significantly lower in type B sausage. Content of acetic, propionic and butyric acids were significantly higher in type B, suggesting a higher heterofermentative activity. Also type B sausage showed lower nitrate level and higher chemical conversion percentage, suggesting a higher nitrosation intensity.     

Accelerated ripening of dry fermented sausages

Research on accelerated ripening of dry fermented sausages started in the early 1990s. Fermented sausages manufacture is a very important part of meat industry in many countries and the acceleration of ripening would result in a reduction of the storage time and would increase the profit margin and the competitiveness of the end product. The different strategies that have been assayed with this purpose include ripening at elevated temperature, use of genetically modified starter bacteria, addition of enzymes and addition of slurry systems. Over the last decade, numerous studies have been carried out, especially on the addition of enzymes. The aim of this paper is to review and update the knowledge on this topic. The more recent approaches in this field, such as the use of microbial extracts, are also presented.     

Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

Kefalograviera cheeses (five trials) of different sodium content were made from split lots of curd by varying the salting processes, i.e. brine — and dry — salting, with NaCl (control) or a mixture of NaCl/KCl (3:1 or 1:1, w/w basis). The extent and characteristics of proteolysis in the cheeses were monitored during aging by Kjeldahl determination of soluble nitrogen fractions (water-soluble nitrogen [WSN], trichloroacetic acid [TCA]-SN, phosphotungstic acid [PTA]-SN), the cadmium-ninhydrin method for the determination of total free amino acids (FAA), urea-polyacrylamide gel electrophoresis of cheese proteins, followed by densitometric analysis of the α_s1- and β-casein fractions, reverse-phase high-performance liquid chromatography (HPLC) analysis of the water-soluble extracts of cheeses, and ion-exchange HPLC analysis of FAA. The results showed that proteolysis was similar in control and experimental cheeses at all sampling ages, indicating that the partial substitution of NaCl by KCl in the manufacture of Kefalograviera cheese did not significantly influence the extent and characteristics of proteolysis during cheese aging.     

Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

Kefalograviera cheeses (five trials) of different sodium contents were made from split lots of curd by varying the salting processes, i.e. brine- and dry-salting with NaC1 (control) or a mixture of NaClJ/Cl (3:1 or 1:1, w/w basis). Lipolysis in cheeses was monitored during aging by the acid degree value (ADV) method and gas chromatography (GC). It was found that the ADV of control and experimental cheeses were similar (P>0.05) at all sampling ages (5, 25, 60, 90 and 180 days). Moreover, the results of GC showed that there were neither qualitative nor significant (P>0.05) quantitative differences in the levels of individual free fatty acids of the control and experimental cheeses at the age of 90 and 180 days. These findings indicated that the partial replacement of NaCl with KCl in the manufacture of Kefalograviera cheese did not significantly influence the lipolysis during cheese aging.     

Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages

Lipid oxidation is a major factor in meat quality. In order to relate human perceptions of lipid oxidation, as determined by a trained taste panel, to a chemical measurement of oxidation, we studied meat from animals with a wide range of potential oxidation through differences in their PUFA composition and by displaying the meat in high oxygen modified atmosphere packs for varying lengths of time. Meat was obtained from 73 Angus- and Charolais-cross steers from different trials that had been raised on 10 different diets: grass silage (high in C18:3, n-3), cereal concentrate (high in C18:2, n-6), three diets with 3% added fat consisting of three levels of protected lipid supplement (high in C18:2, n-6 and C18:3, n-3, ratio 1:1), a control with Megalac^® (relatively saturated), three diets with three levels of inclusion of protected fish oil (high in C20:5 n-3 and C22:6 n-3) plus a constant amount of unprotected fish oil and a final diet with an unprotected fish oil control. The longissimus dorsi muscle was excised from the left carcass side, aged vacuum packaged for 10–13 days depending on the projects and frozen for less than eight months. TBARS and sensory analyses were performed on steaks displayed for 0, 4 or 9 days under simulated retail conditions, exposed to light in modified atmosphere packaging (CO₂:O₂; 25:75). Meat oxidation increased throughout display for each of the diets, as shown by a rise in TBARS values. This increase was not linear, differences between 0 and 4 days of display were smaller than between 4 and 9 days of display. The lowest TBARS and lowest increment occurred in the two control diets and the grass-fed animals, probably due to the more saturated fat of meat from animals fed the control diets and the higher content of vitamin E. Sensory attributes were also influenced by time of display. Positive attributes, such as beef flavour or overall liking, decreased throughout display, whereas negative attributes, such as abnormal and rancid flavours, increased.     

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.     

Characteristics of lactobacilli isolated from dry fermented sausages

A study of the microflora of Spanish dry fermented sausages showed a similar pattern to that observed in other sausages during ripening. Lactic acid bacteria and organisms growing on Mannitol-salt-agar increased during the first five days, remaining at constant levels afterwards. From MRS agar, 368 strains were isolated and characterized. All Lactobacillus strains (343) could be separated into three groups according to their reactions in the API-50 L system. The biochemical characteristics of the Lactobacillus strains analyzed were those typical of isolates from sausages and other meat products. The extracellular and intracellular lipolytic activities of some strains of the three groups were also studied. It is concluded that lipolytic activity of lactobacilli is mainly directed against mono- and diglycerides and short-chain fatty acid triglycerides.     

Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations

A control product (2.6% NaCl) and different treatments with reduced levels of salt (1, 2.3% NaCl; 2, 2.0% NaCl; 3, 1.7% NaCl; 4, 1.4% NaCl) and increased amounts of calcium ascorbate with an equivalent ionic strength to that of the control were assayed. The percentages of reduction of sodium content in relation to the control were 15, 24, 37 and 45% and the supply of calcium was 26, 33, 42 and 50% of the Recommended Dietary Allowance (RDAs established by NRC, US) for treatments 1, 2, 3 and 4, respectively. Partial substitution of NaCl by calcium ascorbate caused higher acidification related with the higher lactic acid bacteria development and probably with the presence of calcium. The instrumental measurement of colour gave rise to some significant differences especially with the highest amount of calcium ascorbate (treatment 4), giving rise to significant higher a* and b* values and lower L* values in relation to the control. Treatments 2, 3 and 4 lead to products with lower hardness and gumminess values than the control. No problems related to the hygienic quality were observed.     

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.     

Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk

ABSTRACT

From the public health point of view, safety of dry fermented sausages is of concern due to possible presence of biogenic amines and some other food hazards. Taking into consideration that biogenic amines are chemical indicators of microbiological contamination, industrial and artisanal dry fermented sausages produced in Serbia were subjected to the microbiological and biogenic amine profiling. Microorganisms identified by MALDI-TOF MS included Cronobacter sakazakii and Listeria innocua, whereas the food pathogens were not detected. Biogenic amine content, determined by HPLC method in the range from 37.3 to 1186 mg/kg, was characterised as very low to low in 40% of the samples, moderate in 38%, high in 14% and very high in 8%. Risk assessment revealed that consumption of dry fermented sausages could cause histamine and tyramine intake up to 11.9% and 3.4% of threshold dose for healthy population, respectively. Adverse health effects would be rather unlikely for general population.