Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

Abstract

A series of experiments were conducted to determine the possibility of using sea tangle powder (STP) and/or its combination with high pressure (HP) as substitutes for phosphate in emulsion‐type sausages. The sausages with STP (1.5% and 3%) had similar cooking loss to sausages with 0.2% sodium pyrophosphate (PC), without a negative effect on overall acceptability, except for texture property, which was inferior to PC (p < 0.05). Instrumental texture properties of sausages containing 3% STP were improved by HP (100 MPa) treatment. Furthermore, the sausages treated with a combination of STP and HP showed similar or greater antioxidant and antimicrobial effect than that of PC. Therefore, a combination treatment of STP and HP could be used effectively as an alternative to phosphate in emulsion‐type sausages because of their similar water holding capacity and instrumental hardness, and greater inhibition ability against lipid oxidation and bacterial growth compared with those of PC. Practical applications Meat industry has been challenged by the increasing consumer's demand for safe and high‐quality meat and meat products. Particularly, the rapid increase of the concept of all‐natural and clean‐label makes manufacturers produce synthetic additive‐free products. However, effective natural alternative for phosphate (synthetic additives) has not been introduced so far. Therefore, this study was conducted to evaluate the potential of combinational use of sea tangle powder and high pressure as an alternative to phosphate in emulsion‐type sausage. Results revealed that this method was effective to replace the addition of phosphate and can be applied directly for industry.

Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

“…A similar finding has been observed by Lee et al . (2018), who used the HP treatment and sea tangle powder combinations to reduce the phosphate concentration in emulsion‐type sausage and found that the pH and protein solubility were increased after HP treatment. Poulter et al .…”

Micro- and Macroalgae in Meat Products

“…The inclusion of algae, as a non-traditional ingredient with strong and specific flavor, may adversely affect the sensory attributes of reformulated products, as the traditional formulation’s ingredients play a crucial role in shaping the typical sensory characteristics preferred by consumers for each product. However, there were no significant differences in flavor and the juiciness of fresh pork sausages made with 3% Sea tangle, while the springiness, hardness, and overall sensory acceptability were improved by the addition of this macroalga [ 56 ]. Contrarily, the same seaweed in the same concentration, but this time used as an ingredient in fat-reduced pork patties [ 22 ] or in breakfast sausages [ 23 ], exhibited no significant difference in overall sensory acceptability compared to the control samples.…”

Clean Label Alternatives in Meat Products

“…Sea tangle ( Lamina japonica ) is a type of brown algae with water retention and binding ability that has been added to totally replace the sodium pyrophosphate (0.2%) in an emulsion-type sausage. Both 1.5 and 3% of sea tangle offered similar cooking loss to sausages without negative effects on sensory acceptability [ 88 ]. Natural calcium powders obtained from eggs and oyster shells were used individually or in combination as phosphate alternatives to formulate pork meat products [ 94 ].…”