Development of cooked and smoked chicken sausage with reduced sodium and fat

Schmidt, Michele M.; Dornelles, Rosa Cristina Prestes; Vidal, Alessandra Roseline; Fontoura, Ana Q.; Kubota, Ernesto Hashime; Mello, Renius; Kempka, Aniela Pinto; Demiate, Ivo Mottin

doi:10.3382/japr/pfw054

Cited by 18 publications

(23 citation statements)

References 28 publications

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“…Previous studies also reported similar results and explained that this behaviour seems to be linked with the capacity of salt to solubilise proteins and, thus, to form a stronger and more cohesive network. Hence, a lower NaCl concentration in F1, F2 and F3 may have implied less solubilized protein and consequently, insufficient aggregation to form the strong protein network that cause the highest hardness and chewiness values in the CTR (Schmidt et al, 2017). Such significant pattern remained at 3 weeks of storage.…”

Section: Colour and Texturementioning

confidence: 99%

Strategies to reduce sodium levels in European seabass sausages

Estévez

Correia

Barbosa

et al. 2021

Food and Chemical Toxicology

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Considering the increasing demand towards "ready-to-cook" processed seafood products, recognised as being potential contributors to high Na intake by consumers, this study aimed to assess the effect of sodium chloride (NaCl) reduction on physicochemical, microbiological and sensory properties of European seabass (Dicentrarchus labrax) sausages stored in chilling conditions during 5 weeks. Three formulations were tested in comparison with a control (100% NaCl, CTR): (i) 50% NaCl+50% ME (oleoresins microcapsules ) (F1); (ii) 50% NaCl+50% KCl (F2); and (iii) only 50% NaCl (F3). The NaCl reduction mainly affected texture (hardness, chewiness, cohesiveness, gel strength and rupture force) and the salty flavour, resulting in softer and less salty sausages after processing. However, hardness differences faded after 5 weeks. It seems that some antioxidant protection was obtained in sausages formulated with oleoresins microcapsules. No or low growth of psychrotrophic and mesophilic bacteria was observed (≤2.40 log CFU/g). Decreasing NaCl content and/or partially replacing it (50%) by KCl or oleoresins microcapsules are effective solutions to reduce Na (30.9-36.3%) levels, while maintaining the chilled sausages quality for 5 weeks. The partial replacement of NaCl by KCl also allows obtaining a product richer in K (Na/K ratio=0.42), which ingestion will contribute for a cardiovascular protective effect.

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Section: Colour and Texturementioning

confidence: 99%

Strategies to reduce sodium levels in European seabass sausages

Estévez

Correia

Barbosa

et al. 2021

Food and Chemical Toxicology

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“…The reduction of the salt content in the range of 0.25–1.0% and the partial salt replacement by mixtures of 50% KCl, 25% MgCl 2 and 25% CaCl 2 in poultry sausages with a simultaneous salt and fat content reductions were tested by Schmidt et al [ 126 ]. Additions of 0.5–1.0% collagen were used to adjust the physicochemical properties.…”

Section: Salt Content Reduction and Its Consequencesmentioning

confidence: 99%

Effect of Salt Content Reduction on Food Processing Technology

Rysová

Šmídová

2021

Foods

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Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people's health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.

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“…Parámetros de color. El color interno de las salchichas se determinó de acuerdo con las recomendaciones de Schmidt et al (2017), con modificaciones. Previamente, se realizó una reducción de tamaño de partícula (0,14±0,01cm) y se midió en una cubeta óptica portátil del colorímetro (Lovibond LC 100), empleando el iluminante D65.…”

Section: Métodos De Análisisunclassified

“…El ángulo de tono (h*) no evidenció una correlación con los parámetros a*, b* y C*. Al respecto, la incorporación de colágeno provoca un aumento en el parámetro b* relacionado con la tonalidad amarilla y reduce el valor de a* (Schmidt et al 2017). A excepción de la marca SP1, todas las demás declaran haber empleado colágeno en su formulación, pero se desconoce la proporción usada.…”

Section: Característicasunclassified

“…La diversidad del color se asocia con el uso de ingredientes declarados en la etiqueta (Cuadro 1), así como a las carnes utilizadas, la relación carne/grasa y la cantidad de aditivos (nitritos y colorante carmín), usados por cada empresa (Polizer-Rocha et al 2019). También, los procesos tecnológicos ocasionan la interacción de la mioglobina con los polisacáridos y la proteína de soya, originando la disolución del pigmento (Schmidt et al 2017). Las investigaciones han demostrado que la inclusión de colágeno hidrolizado para reemplazar parcialmente la grasa de cerdo ocasiona niveles de amarillo más altos (Sousa et al 2017).…”

Section: Característicasunclassified

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Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo

Ramos

Santolalla

Tarrillo³

et al. 2021

Rev. U.D.C.A Act. & Div. Cient.

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Las salchichas de pollo son consumidas de forma masiva, al ser una buena alternativa a productos cárnicos de vacuno y cerdo, debido a su fácil acceso y bajo precio. En el mercado, se disponen de presentaciones con características heterogéneas, que identifican la calidad de cada marca. El objetivo fue determinar la composición proximal, pH, características de textura, color y la generación de descriptores sensoriales de cinco marcas comerciales de salchichas de pollo, tipo hot dog. Las muestras fueron adquiridas en supermercados de Huánuco y Lima, Perú. Se realizó una caracterización proximal, pH, color empleando la escala CIELAB y el perfil de textura (TPA), mientras que, para los descriptores sensoriales, se empleó la técnica de free listing empleando 96 consumidores. Las salchichas presentaron diferencias significativas (p<0,05) respecto a la composición proximal, textura y atributos colorimétricos, debido a la variedad de ingredientes en su formulación y las características tecnológicas del procesamiento. Se seleccionaron 19 descriptores, según el número de menciones, siendo, en su mayoría, asociados a la textura y sabor y, en menor porcentaje, a la apariencia y el olor. Estos atributos, se asocian a patrones culturales y la capacidad de verbalización de características sensoriales. Las propiedades determinadas, en este estudio, contribuyen al desarrollo de productos alternativos, debido a que recogen necesidades que el consumidor demanda, al momento de realizar decisiones de compra.

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Development of cooked and smoked chicken sausage with reduced sodium and fat

Cited by 18 publications

References 28 publications

Strategies to reduce sodium levels in European seabass sausages

Strategies to reduce sodium levels in European seabass sausages

Effect of Salt Content Reduction on Food Processing Technology

Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo

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