Low‐Sodium Products

Toldrá, Fidel; Baviera, José Manuel Barat

doi:10.1002/9781118522653.ch28

Cited by 2 publications

(2 citation statements)

References 72 publications

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“…Additionally, higher pH value of meat is considered as a problem in sucuk or fermented sausage production. When a meat having high pH is used in sucuk or fermented sausage production, sufficient drying cannot be achieved due to high water retention capacity ( Toldrá, 2007 ). Therefore, pH values of meats which will be used in sucuk or fermented sausage should be in between 5.4 and 5.8 ( Öztan, 2005 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

Öztürk¹,

Sağdıç²,

Yetim³

2021

Food Sci Anim Resour

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The objective of this study was to determine the effects of yeast cultures ( Candida zeylanoides and Debaryomyces hansenii ) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produced by the inoculation of yeast and lactic acid bacteria (LAB) cultures ( Lactobacillus curvatus , Lactobacillus plantarum and Lactobacillus sakei ) in different combinations. The sucuks were ripened for 12 days and analyzed at 1 st , 6 th , and 12 th days of ripening. Percent moisture content, pH, water activity (a w ) and residual nitrite values of the sucuk inoculated with the yeast cultures were higher at the end of the ripening. The use of yeast cultures decreased hardness, gumminess, and chewiness values of the sucuk while increased adhesiveness values. Major volatile groups were aldehydes, terpenes, and sulphur compounds in the sucuk samples. The most noticeable results were for sensory properties of the sucuk that were positively improved by the yeast cultures.

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Section: Resultsmentioning

confidence: 99%

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

Öztürk¹,

Sağdıç²,

Yetim³

2021

Food Sci Anim Resour

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“…The excess of sodium in the diet determines the development of civilization diseases such as hypertension which is the cause of strokes (WHO, 2012), cancers, especially of stomach, large intestine (Webster, Trieu, Dunford, & Hawkes, 2014) and increases the risk of cardiovascular diseases occurrence. In response to consumer expectations, manufacturers of meat products search for technological solutions that allow to limit sodium content in them (Toldara & Barat, 2014). The observed trend is so strong that even manufacturers of traditional cold meats covered in the European Union by protection within Protected Designation of Origin (PDO) reduce the content of table salt from 7-6% to 3% of sodium chloride (Skrlep et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Stelmasiak

Wyrwisz

Wierzbicka

2019

CyTA - Journal of Food

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The aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two experimental groups. The first one with a reduced salt content to 1.5% by the using of basil extract (E1) and the second group with an addition of oregano (E2). Hams were storage for 10, 20 and 30 days after packaging in barrier bags, vacuum conditions and modified atmosphere condition. The results indicate that the addition of herbal extracts increases the polycyclic aromatic hydrocarbons content (P < 0.05) but does not cause exceeded the recommended standards. The most advantageous packaging technology for hams with reduced salt content is vacuum. These hams were characterized by the most advantageous color parameters and the lowest hardness.Efecto de los métodos de envasado sobre el jamón ahumado al vapor con sal reducida utilizando extractos de hierbas RESUMEN El objetivo del presente estudio fue analizar el uso de extractos de hierbas en el jamón ahumado al vapor con sal reducida y elegir el método óptimo para su envasado. Los 36 músculos se asignaron a tres grupos: estándar (S) con un contenido de NaCl = 2.5% y dos grupos experimentales, el primero con un contenido reducido de sal al 1.5% mediante el uso de extracto de albahaca (E1) y el segundo con una adición de orégano (E2). Los jamones se almacenaron durante 10, 20 y 30 días después del envasado en bolsas de barrera, condiciones de vacío y condiciones de atmósfera modificadas. Los resultados obtenidos indican que la adición de extractos de hierbas aumenta el contenido de hidrocarburos aromáticos policíclicos (P < 0.05), sin que se excedan los estándares recomendados. La tecnología de envasado más ventajosa para jamones con contenido reducido de sal es al vacío. Estos jamones exhiben los parámetros de color más ventajosos y la dureza más baja. ARTICLE HISTORY

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Low‐Sodium Products

Cited by 2 publications

References 72 publications

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

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