Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging

Abstract

Sensory and image analyses lead to comparable results (r = 0.992) and therefore both are suitable to quantify the amount of efflorescences. The moisture gradient in the interior of the sausages which is built upon drying is supposed to be the driving force for the movement of efflorescence-causing compounds. © 2017 Society of Chemical Industry.

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings

“…However, the best graded sample in the sensory analysis (produced with 0.3% polyphosphates in the sausage batter) showed higher values in the image analysis compared to other samples, this could be due to the shiny surface of the product, which was falsely determined as white efflorescences. Except this batch, the image and sensory analyses are suitable methods for the determination of white efflorescences on the surface of the products (Hilbig et al., 2019; Walz et al., 2017). Furthermore, it has been shown in the literature that the image analysis highly correlates with the sensory evaluation (Cheng, Nicolai, & Sun, 2017; Wu & Sun, 2013).…”

“…The citric acid, creatine, and lactate were determined according to the method of Walz et al. (2017). Fat and protein of the homogenized samples were precipitated with Carrez I and II solutions.…”

“…The sensory evaluation was conducted according to Walz et al. (2017). Briefly explained two pairs of randomly selected dry fermented sausages ( n = 4 sausages) were hung inside one glass carafe with an adjusted humidity of 68% and stored for 24 hr at 14 °C to induce the efflorescence formation.…”

“…These complexes are often judged incorrectly as microbial spoilage by the customers, which leads to rejection of the products and thus food waste. However, the formation of white efflorescences is caused by a physical mass transport where minerals and organic acids are transported from the inside (core) of the sausage to the surface; it also occurs on meat products packed under a modified atmosphere and stored at low temperatures (Arnau, Guerrero, & Gou, 1998; Walz, Gibis, Herrmann, Hinrichs, & Weiss, 2017). Products mainly affected by the formation white efflorescences are dry fermented sausages (Arnau, Gou, & Alvarez, 2002; Hilbig et al., 2019; Kröckel, 2004; Kröckel, Jira, Kühne, & Müller, 2003; Walz et al., 2018; Walz et al., 2017; Walz et al., 2018; Walz et al., 2017) and dry‐cured hams (Arnau, Gou, & Guerrero, 1994; Arnau, Guerrero, Hortós, & García‐Regueiro, 1996; Arnau, Maneja, Guerrero, & Monfort, 1993).…”

“…However, the formation of white efflorescences is caused by a physical mass transport where minerals and organic acids are transported from the inside (core) of the sausage to the surface; it also occurs on meat products packed under a modified atmosphere and stored at low temperatures (Arnau, Guerrero, & Gou, 1998; Walz, Gibis, Herrmann, Hinrichs, & Weiss, 2017). Products mainly affected by the formation white efflorescences are dry fermented sausages (Arnau, Gou, & Alvarez, 2002; Hilbig et al., 2019; Kröckel, 2004; Kröckel, Jira, Kühne, & Müller, 2003; Walz et al., 2018; Walz et al., 2017; Walz et al., 2018; Walz et al., 2017) and dry‐cured hams (Arnau, Gou, & Guerrero, 1994; Arnau, Guerrero, Hortós, & García‐Regueiro, 1996; Arnau, Maneja, Guerrero, & Monfort, 1993). Three different types of efflorescences have been observed: efflorescences consisting of calcium lactate and/or magnesium lactate (Hilbig et al., 2019; Kröckel, 2004; Walz et al., 2017), efflorescences consisting of creatine monohydrate (Kröckel et al., 2003), and efflorescences consisting of disodium phosphate heptahydrate (Arnau et al., 1998).…”