Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Abstract

This study was performed to investigate the impacts of irradiation sources on quality attributes of low-salt sausage during refrigerated storage. Control sausage was prepared with 1.5% sodium chloride (NaCl), whereas low-salt sausage was formulated with 0.75% NaCl (a 50% reduction; L-control). Sausage samples were vacuum-packaged, and low-sausages were irradiated with gamma-ray, electron-beam and X-ray at 5 kGy, respectively. The samples were stored at 4°C for 28 d to determine changes in quality attributes. The pH of low-salt sausages was unaffected by irradiation at 5 kGy (p>0.05). Higher redness values were found at irradiated low-salt sausages compared to control (p<0.05). The hardness, gumminess and chewiness of control sausage were higher than those of low-salt sausages (p<0.05). However, there were no significant differences in the textural parameters between low-salt sausage treatments. The overall sensory acceptability score of irradiated/low-salt sausages were lower than L-control due to decreased scores for cooked meat flavor but increased radiolytic off-flavor (p<0.05). The initial 2-thiobarbituric acid-reactive substances (TBARS) values of irradiated/low-salt sausages were higher than control and L-control (p<0.05). However, the TBARS values of irradiated treatments were significantly lower than control at the end of storage. Irradiation could effectively inhibit the microorganism growth (total aerobic bacteria, coliforms, Enterobacteriaceae, and Pseudomonas spp.) in low-salt sausages (p<0.05). Therefore, our findings show that irradiation could be to improve microbial safety of low-salt sausages, and suggest that further studies should be necessary to reducing radiolytic off-flavor of irradiated/low-salt sausages.

Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

“…Numerous studies have attempted to prepare salt mixtures via partial substitution of NaCl by KCl, CaCl 2 , or MgCl 2 and natural ingredients such as seaweeds [7,8]. Although these strategies could reduce the content of Na in meat products, they revealed problems of bitterness and metallic flavors [3].…”

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

“…The food irradiation technique, with its excellent sterilization effect, has been used in several low-salt foods that may be vulnerable to spoilage due to microbial growth [ 13 ]. Particularly in processed meat products with relatively low salt concentrations (around 2%), gamma-ray treatment at 2 kGy was found to reduce aerobic mesophilic microbial counts from 7.6 to 1.2 log 10 counts/g under 7 °C storage conditions for 1 week.…”

“…Particularly in processed meat products with relatively low salt concentrations (around 2%), gamma-ray treatment at 2 kGy was found to reduce aerobic mesophilic microbial counts from 7.6 to 1.2 log 10 counts/g under 7 °C storage conditions for 1 week. Recently, Song et al [ 13 ] reported that the three ionizing sources (gamma rays, electron beams, and X-rays) at 5 kGy had a positive impact on the microbial safety (absence of aerobic microbes, coliforms and Enterobacteriaceae, and Pseudomonas spp.) of low-salt emulsion sausages (0.75% NaCl) during 4 weeks of chilled storage.…”

“… Processing Technology Product Category and Detailed Method Significant Effects Reference Hot-boning technology Chicken breast Mixed addition of pre-rigor salted chicken breast with cold-boned chicken breast Reduced cooking loss Improved emulsion stability [ 3 ] Chicken breast Pre-rigor chicken breast salted with KCl Increased redness Decreased hardness, gumminess, and chewiness Low overall sensory [ 20 ] High-pressure processing Breakfast sausage Raw meat treated with high pressure for producing low-salt breakfast sausages (1.5% NaCl) Reduced cooking loss Increased emulsion stability [ 5 ] Chicken meat batter Optimization of high-pressure conditions for improving technological properties Increased water holding capacity and hardness, and sensory properties (best results for physicochemical properties obtained at 200 MPa among 0.1, 200, and 400 MPa) [ 23 ] Cooked ham Combined application of high pressure and 0.2% salt replacer (KCl) in reduced-salt cooked ham The production of reduced-salt cooked ham without adverse impacts on water binding and texture in comparison to the product with 1.9% NaCl [ 6 ] Radiation Emulsion sausage Ionizing irradiation on low-salt emulsion sausage (0.75% NaCl) Inhibition of the growth of aerobic microbes, coliforms, Enterobacteriaceae , and Pseudomonas spp. during chilled storage [ 13 ] Ultrasound ...…”

“…This study aims to compare newer alternatives to the standard methods of improving the physicochemical properties (such as water holding capacity, texture, and antimicrobial properties) of reduced-salt meat products [ 13 ], and these should also maintain the palatability of meat and meat products with reducing salt addition [ 14 ]. Thus, in this paper, there are several alternative processing methods leading to the production of meat products with reduced salt content while maintaining the palatability and the microbial stability of the products.…”