Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics

Araya-Quesada, Yorleny; Araya-Morice, Adriana; Araya-Vargas, Stephanie; Redondo-Solano, Mauricio; Madrigal-Arias, Ericka; Cubero-Castillo, Elba

doi:10.1007/s13197-020-04338-0

Cited by 5 publications

(5 citation statements)

References 32 publications

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“…The decolourisation effect of CP and STPP was remarkably only at high concentrations in our experiment. However, these high concentrations exceed the safety concentration for the human body (CCP < 0.75% and CSTPP < 5%), it was demonstrated by recent experimental researches (Chang et al, 2013;Arumugam et al, 2014;Zhao et al, 2019;Araya-Quesada et al, 2020). Moreover, a brushing experiment confirmed that longterm application of STPP at concentrations higher than 2.5% can cause a decrease in enamel gloss and even lead to enamel demineralisation (Milleman et al, 2017).…”

Section: Discussionmentioning

confidence: 88%

Evaluation of tea stain removal efficacy of ficin

et al. 2022

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The aim of the present study was to investigate the stain removal efficacy and whitening effect of ficin with different concentrations comparing with commonly used whitening agents. Ninety enamel slices were obtained from bovine mandibular permanent incisors and randomly divided into 15 groups (n = 6), which were treated with five different concentrations of CP, STPP, and ficin respectively. Colour changes were measured before and after treatments based on the International Commission on Illumination (CIE) L* a* b* colour measurement system. The changes in the surface morphology of enamel slices before and after different treatments, and the degree of enamel damage after treatment with ficin were characterised by scanning electron microscopy (SEM) at different magnifications. The results show that when the concentration of CP and STPP was less than 0.8% and 8%, the change of ΔE (overall colour differences) was not significant (P > 0.05), but when the concentration of ficin was less than 0.1%, the change of ΔE was significant (P < 0.05). To study this issue, we performed dummy variable regression and confirmed that there was no significant difference in the ΔE between 0.1% and 0.2% ficin group (P = 0.089), and it was better than the other 13 groups (P < 0.05). Conclusively, we found that the tea stain removal efficacy of ficin was better than that of low-concentration CP and STPP which were originally introduced into whitening toothpaste as chemical whitening ingredients.

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Section: Discussionmentioning

confidence: 88%

Evaluation of tea stain removal efficacy of ficin

et al. 2022

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“…However, because consumers are becoming more and more interested in clean products, there has been discussion about the usage of STPP as a phosphate ingredient in processed meat products. Possible replacement of STPP in processed meat with new additives and processing methods such as high-pressure processing [11,14].…”

Section: Sodium Tripolyphosphate (Stpp)mentioning

confidence: 99%

“…To improve texture properties and enhance cooking yield [10] 2. Help processed meats have a better texture and juiciness [14] Nitrites and nitrates.…”

Section: Chemical Additivementioning

confidence: 99%

Inorganic additives in meat production and processing

Dissanayake,

Rifky,

Hunupolagama

et al. 2024

E3S Web of Conf.

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The present research focuses on the different ways that inorganic chemicals can affect processed meat quality and its impact on the Finial food quality. The processed meat products (ham, bacon, frankfurters, sausages, salami, and so on) are treated with food additives to increase its shelf life and/or taste (curing, smoking, salting, or the application of chemical preservatives and additives). One area of focus is the preservation and extension of shelf life and other area is to identify the effects and benefits. By incorporating natural additives, such as essential oils and plant extracts, through nano systems, antioxidant effects and improved properties have been observed when applied directly to meat or during manufacturing processes. Additionally, the general trend is a decrease in the level of sodium chloride of processed meat products. Many studies have looked into the use of NaCl substitutes to limit the pro-oxidant effects and control microbial development, including Potassium Chloride (KCl), K-lactate, Calcium Chloride (CaCl2) and Magnesium Chloride (MgCl2) microspheres and it should be governed to minimise and control the use of inorganic substances to reduce impact to the consumers.

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“…At different time intervals (2-4 days), samples from each packaging type were removed from storage to quantify the microbial population on solid culture media (Araya-Quesada et al, 2020;Dehnad et al, 2014). Briefly, a small portion (10 g) of each sample was aseptically transferred to a sterile stomacher bag.…”

Section: Microbial Analysismentioning

confidence: 99%

Effect of the type of packaging on the shelf life of ground rabbit meat

Redondo-Solano

Guzmán-Saborío

Ramírez-Chavarría

et al. 2021

Food sci. technol. int.

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Rabbit meat consumption has increased worldwide due to its health benefits in humans but few studies addressed the stability of this food matrix. The effect of two types of packaging (vacuum, VP; and polystyrene tray overwrap with PVC/polyvinyl plastic film, PT) was evaluated on the microbial stability (psychrotrophic; PSY, lactic acid bacteria; LAB, initial coliforms counts) and physicochemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic Nitrogen (TBV-N), color and drip loss) changes of ground rabbit meat during its storage at 4 ± 1 °C. VP packaging delayed PSY growth, lipid oxidation, protein degradation and undesirable color changes compared to PT samples. Shelf life of ground rabbit meat in vacuum condition could be around 10 days of storage, while PT samples presented a shorter shelf life of around 5 days. However, sensory studies must be performed in order to assure the exact shelf life of the final product.

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Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics

Cited by 5 publications

References 32 publications

Evaluation of tea stain removal efficacy of ficin

Evaluation of tea stain removal efficacy of ficin

Inorganic additives in meat production and processing

Effect of the type of packaging on the shelf life of ground rabbit meat

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