Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts

Abstract

Fat and sodium chloride were reduced in a sausage formulation including kappa-carrageenan and other salts, as potassium and calcium chloride, in different concentrations, in order to compensate the ionic strength during myofibrillar protein extraction and solubilisation, and to promote the carrageenan stable conformation and gelation. Four different treatments were employed reducing fat from 15 to 10% and sodium chloride from 2.5 to 1.5% and 1%. Potassium chloride was added at 0.5% to all the treatments, and calcium chloride to 0.5% and 0.01% in the last two. The cooking yield was higher for all the treatments but expressible moisture was not significantly different, meaning that the water is not chemically entrapped by carrageenan at the ionic strength conditions employed. However, since no detrimental cooking losses or fat release were detected, myofibrillar proteins maintain a good functionality at these conditions together with kappa-carrageenan. Low-fat sodium-reduced treatment results were slightly darker but redder than the control, probably due to less fat in the formulation. Textural profile analysis demonstrated that, at the fat level employed and the different sodium, potassium and calcium chloride concentrations, similar textures could be created. Sensory analysis indicated that from the formulations employed, 1.5% NaCl with 0.5% KCl and 0.01% CaCl(2) was similar in controlling flavour (juiciness) and texture (hardness). These results established the possibility to reduce significantly the fat and sodium chloride content employing kappa-carrageenan with potassium and calcium chloride, without detrimental effects on texture and sensory characteristics.

Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

“…Gel strength of salt-soluble beef protein was the strongest after addition of potassium chloride, followed by sodium chloride, and then calcium chloride (Sun & Holley, 2010). Also Totosaus, Alfaro-Rodriguez, and Pérez-Chabela (2004) informed that κ-carrageenan addition improved quality and sensorial parameters of low-fat meat products due to the incorporation of K + or Ca 2+ which stabilize the carrageenan molecules. On the other hand, partially sodiumreplaced formulations without TPP (4, 5, and 6) were less elastic than samples containing TPP (0, 1, 7, 8 and 9) indicating the TPP importance in gel structure development.…”

“…Other authors have reported similar results consistent with this work. Totosaus et al (2004) informed that the NaCl partial replacement by other salts (KCl or CaCl 2 ) did not negatively affect process yield or water retention capacity of low fat sausages. Moreover Trius, Sebranek, Rust, and Carr (1994) reported a process yield increase in meat system when KCl was used as substitute of NaCl.…”

“…These authors suggested that the KCl presence induces formation of a structure capable of retaining water. The κ-carrageenan incorporation to meat systems with low ionic strength containing KCl produced a strong gel where the interaction between K + and carrageenan make up for the lower solubility of myofibrillar proteins without adverse effects in the product (Totosaus et al, 2004). Fig.…”

“…However, in all cases, obtained gels had adequate quality parameters for sausages. Totosaus et al (2004) postulated that a complete solubilization of myofibrillar proteins is not necessary for proper gel formation.…”

Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

“…This formulation was employed since the reduced fat level and the sodium, potassium, and calcium chloride concentrations resulted in no differences in instrumental and sensorial texture, besides no detrimental effect on cooking losses or fat release. [14] The former formulation was employed to determine if the performance of TLAB can be the same in a fat and sodium reduced/added water meat batter. Ingredients and formulations are listed in Table 1.…”