Irradiation of reduced-sodium uncooked lamb sausage: antimicrobial efficacy and physicochemical impact

Abstract

Excess sodium in food is associated with an increased risk of noncommunicable diseases. Faced with this reality, consumers are becoming aware of the importance of eating foods with reduced sodium content. This work assesses the effects of partial replacement of NaCl by KCl on the microbiological and physicochemical characteristics of uncooked lamb sausage treated with different doses of gamma radiation. Analyses of thermotolerant coliforms, sulfite-reducing Clostridium, Salmonella sp., protein, moisture, ash, lipids, pH, water activity, and color were performed. The results showed that the formulations with reduced sodium content did not differ significantly concerning microbial growth and met the identity and quality standards considering its physicochemical characteristics. Also, irradiation is efficient as a microbiological control method, and the ± 3-kGy dose was the most effective to eliminate pathogenic bacteria present in the sausage formulation prepared with reduced sodium content, inducing less intense changes in physicochemical parameters.

Effect of Gamma-radiation on Hygienic Quality, Amino Acids and Antioxidant Enzymes in v

“…Proline, Alanine, Histidine and Lysine in beef meat slices and Cystine and Leucine in liver slices, but still the content of total amino acids was not affected by irradiation. It was found that irradiated liposomes containing "sulfur amino acids" produced similar odor characteristics to the irradiated meat, indicating that sulfur amino acids are mainly responsible for irradiation odor and that side chains of amino acids were susceptible to radiolysis degradation (de Souza et al, 2019). Also, Kim et al (2011) showed that the odor characteristic of the irradiated sulfur-containing amino acid have similar odor characteristics to those of the irradiated meat.…”

The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage

“…As one of the goat meat processed products, fermented goat meat sausage is produced around the world with various products and constitutes a cultural heritage in Europe, Asia, and Africa. Current research on goat meat sausage mainly focuses on the influence of processing technologies [ 3 , 4 ], starter cultures [ 5 , 6 ], and spices [ 6 , 7 , 8 ] on its physicochemical properties, flavor compounds, and biogenic amines.…”