Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds

Abstract

This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C). The odor activity values (OAV) of the various compounds were visualized by heat map analysis. Thiobarbituric acid reactive substances (TBARS) of the samples treated with 100% NaCl and HPP increased by an average of 0.52 ± 0.01 mg MDA/kg compared with the control (100% NaCl-no HPP) across the 21 storage days. In addition, 50% NaCl substitution with KCl in combinations with HPP treatments increased TBARS across the 21 storage days by an average of 0.40 ± 0.02 mg MDA/kg compared with no HPP treatment. However, on day 3, there was a sharp decrease in TBARS by an average of 0.10 ± 0.01 mg MDA/kg compared with days 0, 7, 14, and 21 in all treatments. At the end of 21 days of storage, a total of 227 volatile compounds were identified and quantified in the beef sausage, including 43 aldehydes, 46 phenols, 8 ketones, 30 alcohols, 14 acids, 12 esters, 27 terpenes, and 47 alkanes. However, no ketone compounds were detected on days 7, 14 and 21; esters on day 14 and acids on days 14 and 21 in the samples treated with or without HPP across the salts levels. However, high OAVs (OAV > 1) were obtained after partial substitution of NaCl with KCl at 25 and 50% with HPP treatment compared to the samples not treated with HPP. The aroma perceived in the beef sausage was due to compounds with the highest OAVs such as; pentadecanal, benzyl carbazate, anethole, myristicin, o-cresol, phenylacetaldehyde and (E)-methyl isoeugenol, pentadecanal, hexanoic acid, octanoic acid, eugenol, trans-2-nonenal, trans-2-octenal, trans-2-decenal, 2-butyl-1-octanol, 2,3-butanedione, ethyl hexanoate, ethyl octanoate, (-)-4-terpineol which had an OAV > 1 as compared to the other compounds with an OAV < 1. In conclusion, 25 and 50% NaCl partial replacement with KCl coupled with HPP technique can be considered in producing low-NaCl beef sausage in order to improve the flavor and decrease lipid oxidation during cold storage.

Effect of high pressure processing on color, texture and volatile compounds during sardine refrigeration

“…The results showed an increase in their levels compared to the control ones after the treatment. Similar ndings were observed in beef sausage samples pressurized at 100 MPa for ve minutes (Ojangba et al 2022). High concentrations of some hydrocarbons were recorded in pressurized samples compared to unpressurized ones (Ojangba et al 2022).…”

“…Similar ndings were observed in beef sausage samples pressurized at 100 MPa for ve minutes (Ojangba et al 2022). High concentrations of some hydrocarbons were recorded in pressurized samples compared to unpressurized ones (Ojangba et al 2022). It is important to note that hydrocarbons are likely to have minimal impact on odor perception due to their high odor threshold (Ghorbani Gorji et al 2019; Goicoechea and Guillén 2014; Hartvigsen et al 2000;Jacobsen et al 1999).…”

Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (longissimus dorsi muscle)

“…The multiplicative effect between acidity and saltiness has resulted in using organic acids as flavour enhancers in combination with other low‐sodium salt technologies to reduce sodium addition (Ojangba et al ., 2022). It was found that the obvious bitter taste of fermented sausages made by replacing 50% of salt with potassium chloride disappeared and had a salty enhancing effect after the addition of organic acids such as L‐malic acid, succinic acid, citric acid, and fumaric acid.…”