Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Rodrigues, Sandra S. Q.; Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin; Pereira, Etelvina; Teixeira, Alfredo

doi:10.3390/foods12152962

Cited by 5 publications

(3 citation statements)

References 121 publications

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“…Corral et al [5] also showed the latter results. Independent of these indifferent results, some review publications support our results indicating a negative correlation between NaCl content and a w values [1,12,20]. Water activity is defined as the ratio between the vapor pressure of a given food in relation to the vapor pressure of pure water at the same temperature [12].…”

Section: Ripening Loss a W Valuessupporting

confidence: 69%

Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages

Wagner,

Ploetz,

Krischek

2024

Eur Food Res Technol

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There are health concerns with regard to the consumption of sodium. Excessive consumption of sodium is suspected to cause high blood pressure, among other things. Therefore, sodium should be reduced or replaced during the production of food. In the present study, in the first part, raw fermented sausages from pork and turkey meat, produced with reduced NaCl concentrations, were investigated. In a second part, the salts, potassium chloride, magnesium chloride, and calcium chloride were added to the sausages, replacing 50% of NaCl. To elucidate, if the reduction or replacement influences the quality of the sausages, physicochemical and microbiological parameters of the products were analyzed. The data show that a reduction of sodium chloride partly influences the hardness and water activity results of raw fermented sausages, made from pork and turkey meat, the redness and nitrite content of the pork sausages, and the ripening losses and total viable counts of the turkey products. Raw fermented sausages with potassium, magnesium, and calcium as partial substitutes for sodium had differing water activity, pH, hardness, and microbiological results using pork and differing pH, hardness, and microbiological results using turkey meat. A bactericidal effect was observed in raw fermented sausages with calcium chloride in inoculation tests with Listeria monocytogenes due to the pH reduction due to calcium. The results indicate that reduction and replacement of NaCl can influence the final products. Therefore, the producers should carefully evaluate before alteration the NaCl content, if this change influences the product acceptability.

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Section: Ripening Loss a W Valuessupporting

confidence: 69%

Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages

Wagner,

Ploetz,

Krischek

2024

Eur Food Res Technol

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“…Hemp flour is produced from hemp seeds that have a high phenolic content and exhibit good antioxidant activity [34,61]. Additionally, hemp seeds mainly contain γ-tocopherol and lower amounts of α-tocopherol, both known for their antioxidant activity [27,62]. The effects of various plant-based additives, including extracts and powders, either alone or in combination with sodium nitrite with respect to limiting lipid oxidation in meat products has been well documented in recent reviews by Ferysiuk and Wójciak [10] and Stoica et al [25].…”

Section: Lipid Oxidationmentioning

confidence: 99%

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Papatzimos,

Mitlianga,

Basdagianni

et al. 2024

Applied Sciences

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Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

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“…However, currently goat meat is mainly used in home cooking, industrial processing due to the lack of technological development does not allow the full is necessary to ensure the shelf life of finished sausages. This is possible due to the addition of natural sources of natural antioxidants [33]. Children are a more vulnerable group of consumers, and products for them must meet high food safety standards [34].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

Makangali,

Tokysheva,

Muldasheva

et al. 2023

EEJET

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The objects of the study are goat and camel sausage with the addition of the natural antioxidant purslane powder. Goat and camel meat are rich in protein, contains little fat and has good digestibility, which makes it an attractive product for baby food. The results showed that experimental samples of goat sausage and chicken fillet and goat sausage and camel sausage showed a moisture content of 72.7 % and 70.6 %, fat 8.1 % and 6.7 %, protein 13.41 % and 15.31 %, carbohydrates 3.0 % and 4.4 %, respectively. The moisture binding capacity of goat and chicken fillet sausage with purslane is 78.16 %, which is 1.73 % higher than the benchmark, which is 76.43 %. The moisture binding capacity of goat and camel sausage with purslane was 78.65 %, which is 2.22 % higher than in the control. High moisture-binding ability helps to preserve the freshness and taste of sausage for a long time. In the course of the work, a comparative analysis of the digestibility of proteins of experimental samples of boiled sausage products was carried out. It was found that goat sausage and chicken fillet are characterized by a lower concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin) – from 624.6 mcg/ml (during the first three hours of hydrolysis) to 371.3 mcg/ml (during 6 hours of hydrolysis), against sausage made from goat meat and camel meat 674.2 when digested with pepsin and 377.3 when digested with trypsin, which indicates a higher degree of digestibility of proteins of these products. Thus, the research of goat and camel sausages for school-age children can contribute to the creation of innovative products that will meet the needs of children's health and development, as well as contribute to the sustainable development of rural regions and the growth of economic activity

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Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

Cited by 5 publications

References 121 publications

Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages

Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

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