Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

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Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

Foods ◽

10.3390/foods10071460 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1460

Author(s):

Jiaxin Chen ◽

Jinhai Zhao ◽

Xin Li ◽

Qian Liu ◽

Baohua Kong

Keyword(s):

Hierarchical Cluster ◽

Konjac Glucomannan ◽

Sensory Characteristics ◽

Partial Replacement ◽

Replacement Level ◽

Fat Substitute ◽

Composite Gel ◽

Pork Fat ◽

Dry Sausages

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatments: control (100% back-fat), FS1 (80% back-fat, 20% CFS), FS2 (60% back-fat, 40% CFS), FS3 (40% back-fat, 60% CFS) and FS4 (20% back-fat, 80% CFS). The results showed no significant differences (p > 0.05) in the physicochemical and sensory characteristics among the control, FS1 and FS2 treatments. However, higher replacement levels (60% and 80%) rendered higher degrees of change in the characteristics of the sausages, lowering the moisture content and aw and increasing the pH, hardness, chewiness and atypical appearance at the end of fermentation. Moreover, electronic nose analysis and hierarchical cluster analysis demonstrated that the FS3 and FS4 treatments destroyed the characteristic quality of the sausage. Overall, our results indicated that, to ensure the traditional characteristics of Harbin dry sausages, the upper limit of the fat replacement level with CFS should be set at 40%.

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Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

Foods ◽

10.3390/foods9101466 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1466

Author(s):

María Belén Linares ◽

Almudena Cózar ◽

María Dolores Garrido ◽

Herminia Vergara

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Polyunsaturated Fatty Acids ◽

Storage Time ◽

Sensory Quality ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Sensory Properties ◽

Sensory Characteristics ◽

Global Quality

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.

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Mutton mortadella supplemented with yacón meal

Ciência Rural ◽

10.1590/0103-8478cr20180349 ◽

2018 ◽

Vol 48 (9) ◽

Author(s):

Alexandre Cristiano Santos Júnior ◽

Fábio da Costa Henry ◽

Jonhny de Azevedo Maia Júnior ◽

Monique Moreira Moulin ◽

Suzana Maria Della Lucia ◽

...

Keyword(s):

Purchase Intention ◽

Meat Products ◽

Sensory Characteristics ◽

Promising Alternative ◽

Pork Fat ◽

And Control

ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.

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Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Meat Science ◽

10.1016/j.meatsci.2006.11.011 ◽

2007 ◽

Vol 76 (2) ◽

pp. 295-307 ◽

Cited By ~ 122

Author(s):

Annalisa Casaburi ◽

M-Conception Aristoy ◽

Silvana Cavella ◽

Rossella Di Monaco ◽

Danilo Ercolini ◽

...

Keyword(s):

Southern Italy ◽

Starter Cultures ◽

Sensory Characteristics ◽

Fermented Sausages

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Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

Meat Science ◽

10.1016/s0309-1740(99)00076-5 ◽

2000 ◽

Vol 54 (2) ◽

pp. 135-145 ◽

Cited By ~ 50

Author(s):

J.M Bruna ◽

M Fernández ◽

E.M Hierro ◽

J.A Ordóñez ◽

L de la Hoz

Keyword(s):

Sensory Characteristics ◽

Fungal Extract ◽

Fermented Sausages ◽

Combined Use ◽

Dry Fermented Sausages ◽

Penicillium Aurantiogriseum ◽

Pronase E

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Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

Meat Science ◽

10.1016/j.meatsci.2004.01.003 ◽

2004 ◽

Vol 67 (4) ◽

pp. 607-616 ◽

Cited By ~ 72

Author(s):

T KOMPRDA

Keyword(s):

Biogenic Amine ◽

Storage Time ◽

Starter Culture ◽

Amine Content ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

And Storage

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The effects of hot-boned fat type, preblending treatment and storage time on various physical, processing and sensory characteristics of nonspecific luncheon loaves

Meat Science ◽

10.1016/0309-1740(88)90020-4 ◽

1988 ◽

Vol 23 (2) ◽

pp. 131-138 ◽

Cited By ~ 5

Author(s):

D.S. Bentley ◽

J.O. Reagan ◽

M.F. Miller

Keyword(s):

Storage Time ◽

Sensory Characteristics ◽

Physical Processing ◽

And Storage

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Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq181224027j ◽

2020 ◽

Vol 26 (1) ◽

pp. 79-87

Author(s):

Marija Jokanovic ◽

Bojana Ikonic ◽

Predrag Ikonic ◽

Vladimir Tomovic ◽

Tatjana Peulic ◽

...

Keyword(s):

Principal Component Analysis ◽

Linear Regression Analysis ◽

Principal Component ◽

Component Analysis ◽

Multiple Linear Regression Analysis ◽

Sensory Characteristics ◽

Small Scale ◽

Regression Equations ◽

Textural Characteristics ◽

Fermented Sausages

The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeski kulen and Petrovsk? klob?sa) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristics. The sample sausages were supplied by different local traditional producers. The textural characteristics were correlated with physicochemical and sensory characteristics using multiple linear regression analysis and principal component analysis. Differences in physicochemical characteristics reflected even more notable differences in texture characteristics. Regarding regression equations, obtained results showed that moisture content was significant for hardness, springiness and cohesiveness. Hardness was also influenced by fat content, while chewiness was influenced by protein content. Principal component analysis separated samples of Petrovsk? klob?sa, as the group with the most reproducible analysed characteristics. Obtained results of statistical analyses should provide knowledge for possible improvements of the traditional production, in a way that these sausages could be produced in different facilities with consistent textural characteristics.

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Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

Foods ◽

10.3390/foods9060830 ◽

2020 ◽

Vol 9 (6) ◽

pp. 830 ◽

Cited By ~ 4

Author(s):

Tatiana Pintado ◽

Susana Cofrades

Keyword(s):

Meat Product ◽

Technological Properties ◽

Fat Replacer ◽

Lipid Mixture ◽

Fat Replacers ◽

Chilled Storage ◽

Animal Fat ◽

Emulsion Gel ◽

Fermented Sausages ◽

Pork Fat

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.

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