Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

Abstract

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

“…The lightness and redness values of reduced-salt, reduced-fat frankfurters with glasswort hydrate were significantly lower than the control and RSF treatments in both raw batters and cooked frankfurters ( p <0.05), on the other hand the yellowness values presented the opposite results. Similar trends in the color values were observed in studies by Kim et al (2014b) . They reported that the addition of glasswort powder in reduced-salt frankfurters decreased the yellowness value, and increased the lightness and redness values.…”

“…Total protein solubility of frankfurters with glasswort hydrate was higher than the control and RSF treatments ( p <0.05). According to Kim et al (2014b) , the addition of glasswort to reduced-salt meat batters increased total and myofibilliar protein solubility, which was suggested to be affected by the pH, ionic strength, type of salt, and mineral concentrations. In myofbrillar proteins solubility, GM and GC treatments were higher than control ( p <0.05).…”

“…In addition, Kim et al (2014a) reported that the addition of glasswort improved the texture properties in reduced-salt frankfurters, suggesting the improvement mainly resulted from dietary fiber and salt present in glasswort. Kim et al (2014b) also indicated that the color characteristics of cooked sausages were greatly affected by the addition of glasswort. Thus, there are limitations for the practical use of glasswort alone as both a salt and fat replacer.…”

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

“…The levels of glasswort powder used as a salt replacer in the present work were based on the levels used for other meat products (e.g., beef jerky or cooked sausages) reported in previous studies (Lim et al 2013;Kim et al 2014a) with suitable modification for the cured ham products.…”

“…For the past decades, the glasswort has been processed into powder or extract form which are widely used as a seasoning or salt replacer in making many food types such as steamed rice cake, tofu, low-salt fermented cabbage (kimchi), cooked sausages, frankfurters, and beef jerky (Kim 2013;Lim et al 2013;Kim et al 2014a, b). The glasswort powder contains 12.53% moisture, 1.66% protein, 0.84% fat, 8.92% sodium, 0.96% potassium, 0.57% magnesium, and 0.57% calcium (Han et al 2003;Kim et al 2014a). Especially, the glasswort has also been proved to have bioactivities such as antioxidant, anti-hypertension, anti-diabetes, and anti-cancer effects (Jo et al 2002).…”