Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat

Mora-Gallego, Héctor; Guárdia, María Dolors; Serra, X.; Gou, P.; Arnau, J.

doi:10.1016/j.meatsci.2015.10.008

Cited by 44 publications

(43 citation statements)

References 33 publications

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“…As it demonstrated, with the extension of the fermentation time, pH slightly decreased while titratable acidity smoothly increased with the increment of fermentation time. This result is consistent with that of Mora‐Gallego et al () who reported an increasing trend of pH and attributed it to the proteolysis due to molds and yeast. In the present study, the fall of pH was resulted from the accumulation of organic acids, mainly lactic acid, which generated in the process of carbohydrate bioconversion by microorganism (Corral et al, ).…”

Section: Discussion and Resultssupporting

confidence: 93%

“…The higher pH in the spontaneous fermented sausages could be related to basic compounds resulting from proteolysis, due to both indigenous proteinases and aminopeptidase and deaminase activities of the microbiota (LAB, yeasts, and molds) (Hughes et al, ; Verplaetse, De Bosschere, & Demeyer, ). Especially, mold growth, uniformly covering the surface of the sausages, generally contributed to the pH increase by the production of ammonia from amino acids (Mora‐Gallego et al, ). In view of this, the viability of inoculum in the sausage surpassed that of the microorganism existed in the spontaneous fermented sausage.…”

Section: Discussion and Resultsmentioning

confidence: 99%

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Characterization of Cantonese sausage fermented by a mixed starter culture

Cheng

Liu

Zhang

2018

J Food Process Preserv

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L. plantarum, P. pentosaceus, and D. hansenii isolated from Cantonese sausage were investigated for their potential as a mixed starter culture with the capability to improve sausage quality. Results unveiled that Cantonese sausage produced with the mixed starter culture exhibited low nitrite residue and low‐fat content advantages over fermented sausage without starter culture. Different fermentation time possessed different influence on physicochemical parameters, free amino acids (FAAs) composition and textural characteristics of Cantonese fermented sausage. Within 24 hrs fermentation, Cantonese sausage fermented by the mixed starter culture enjoyed soft texture with relatively high titratable acidity (6.98 ± 0.02 g/kg), FAAs contents (1,893.2 mg/100 g dry basis) and low nitrite residue (33.3 ± 0.15 mg/kg). These findings indicated that the combination of those strains could be used as a mixed starter culture for Cantonese fermented sausage. Practical applications Cantonese sausage is one of the most popular Chinese‐style cured meat products. However, ripening process of traditional sausages belongs to fermentation without starter culture, which hardly guarantees product quality and safety. This study provides a novel mixed starter culture for sausage production and results verified its priority over improving sausage quality.

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Section: Discussion and Resultssupporting

confidence: 93%

Section: Discussion and Resultsmentioning

confidence: 99%

Characterization of Cantonese sausage fermented by a mixed starter culture

Cheng

Liu

Zhang

2018

J Food Process Preserv

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“…() reported that fermented sausages with 3% sunflower oil had higher springiness than sausages with 3% pork back fat. The texture of sausages is related to the water retention capacity of proteins and the cross‐linking between protein molecules (Mora‐Gallego et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

Zhou

Zhao

et al. 2017

Int J of Food Sci Tech

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Summary How to improve the inferior properties of squid products is a big challenge for producers. Pork skin and coconut powder (PSCP) mixture were assessed as fat replacers in squid emulsion sausages. The modified treatment containing 100% PSCP had 62.58% less fat, 4.82% more protein and 8.79% more moisture than those of the control (P < 0.05). High PSCP concentration resulted in lower cooking loss, higher emulsion stability and better textural properties. Texture profile analysis (TPA) showed that the addition of PSCP significantly (P < 0.05) increased the hardness, cohesiveness and chewiness of the sausages. The three‐dimensional network structures of the sausages containing PSCP were more compact and homogeneous. Sensory evaluation results produced by a sensory panel comprised of 100 panellists indicated that the sausages had an excellent flavour and overall acceptability when the substitution was 60%. Therefore, pork skin and coconut powder can be used to replace the pork back fat in the squid emulsion sausage without sacrificing the quality.

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“…They demonstrated that sodium and SFA contents can be drastically reduced in dry-fermented sausages (up to 30% for sodium and 60% for SFA, respectively) without too marked defects in final textural properties, color or consumer acceptability [119]. The same type of study was performed for small-caliber non-acid fermented sausages by MoraGallego et al [120], who found that a combined reduction of NaCl and fat contents, from 2.5% to 1.5% and from 33.2% to 15.1%, respectively, increased consumer acceptability, and also a w . This increase in a w was then partially offset by adding 0.64% KCl and 1.5% sunflower oil, which finally constituted the formulation preferred by consumers.…”

Section: Toward Dried-cured Pork Products With Higher Nutritional Valuementioning

confidence: 85%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat

Cited by 44 publications

References 33 publications

Characterization of Cantonese sausage fermented by a mixed starter culture

Characterization of Cantonese sausage fermented by a mixed starter culture

Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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