Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Wen, Rongxin; Hu, Yingying; Zhang, Lang; Wei, Yan; Chen, Qian; Kong, Baohua

doi:10.1016/j.meatsci.2019.05.011

Cited by 124 publications

(85 citation statements)

References 76 publications

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“…The sausages ripened for 16 days presented significantly lower a w values than those ripened for 8 days. Several authors reported the same behavior found in the present study, since the a w (and moisture content) decreased as the dry-ripening process increased [32,33]. Additionally, in our case, the sausages ripened for 16 days show higher stability, since high a w and moisture contents result in highly perishable food.…”

Section: Effect Of Salt Treatment and Ripening Time On Physicochemical Properties And Chemical Compositionsupporting

confidence: 88%

“…Regarding the effect of salt treatment, the a w values were similar between the treatments, with no statistical difference found in relation to the control in the ripening period of eight days, while in the sausages ripened for 16 days, the treatment KCl + Sub4Salt ® showed higher a w values in relation to the other reformulated samples, but not to the control. Similarly, other authors also reported that the a w value was not affected by the partial replacement of NaCl in dry sausages [17,33,34]. By contrast, in dry-fermented sausages [6], 28% replacement of NaCl by KCl resulted in a slight (significantly) increase in a w .…”

Section: Effect Of Salt Treatment and Ripening Time On Physicochemical Properties And Chemical Compositionmentioning

confidence: 61%

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Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Teixeira

Domínguez

Ferreira

et al. 2021

Foods

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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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Section: Effect Of Salt Treatment and Ripening Time On Physicochemical Properties And Chemical Compositionsupporting

confidence: 88%

Section: Effect Of Salt Treatment and Ripening Time On Physicochemical Properties And Chemical Compositionmentioning

confidence: 61%

Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Teixeira

Domínguez

Ferreira

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Volatile compounds were extracted by solid-phase microextraction (SPME) (Wen et al, 2019). Four grams of sausage was placed in a 20 ml headspace extraction flask, equilibrated at 60 • C for 30 min and then extracted with a 50 µm layer DVD/PDMS for 30 min at 60 • C. After sample extraction was complete, the fibers were drawn into the needle and transferred to the injection of the GC-MS system for desorption at 250 • C for 5 min.…”

Section: Analysis Of Volatile Compoundsmentioning

confidence: 99%

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

et al. 2021

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Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.

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“…The key functional roles that salt has in food manufacture including imparting flavor notes, texture development, maintenance of color, and inhibition of spoilage and pathogenic microorganisms (Durack et al., 2008; Wen et al., 2019). Among them, salt acts as a preservative by lowering the water activity (aw) content to below that which is required by various bacterial species for growth (Durack et al., 2008).…”

Section: Resultsmentioning

confidence: 99%

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

Zhang

Lyu

Lou

et al. 2020

J Food Process Preserv

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The effects of sodium chloride on pH, total soluble solid, phenolics, anthocyanins, and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging activity (DPPH) of grape juice during storage at 7, 20, and 30°C were investigated in this study. The results indicated that during the 6‐day storage, NaCl at concentrations of 17, 42.5, and 85 mmol/L delayed the decrease of total anthocyanins and DPPH effectively at 7, 20, and 30°C. Except for 85 mmol/L at the late stages during storage, NaCl‐treated samples showed higher levels of total phenolics than control groups stored at 7, 20, and 30°C. Additionally, samples treated with NaCl showed significantly delayed decrease of pH and total soluble solids especially at 20 and 30°C. DPPH showed positive and significant correlation with total soluble solids, total phenolics, and total anthocyanins with r of 0.298 (p < .05), 0.376 (p < .01), and 0.835 (p < .001), respectively, while no correlation with pH. Our results showed that NaCl has potential effect on maintaining the quality and extending shelf life of grape juice without preservatives. In addition, NaCl‐treated grape juice could supplement water, electrolytes lost during exercise and antioxidant substances. Practical applications In this study, effects of NaCl on quality of grape juice during storage were investigated. NaCl effectively delayed decrease of anthocyanins and antioxidant activity and has potential effect on maintaining the quality grape juice. Additionally, NaCl‐treated grape juice replenishes water, sodium, total soluble solids, antioxidant substances, etc., and provides a theoretical basis for the development of juice‐type sports drinks.

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Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

Cited by 124 publications

References 76 publications

Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

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