Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution

Abstract

Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 g TPP/kg were studied. In addition, effect of BHA or tocopherols as antioxidants was tested. Changes in process yield, purge loss, texture, color, microbial growth and pH during vacuum refrigerated storage were monitored. Partial substitution of sodium did not affect matrix stability, maintaining high process yields and low purge losses (5.5%). The products with marine oil used as fat source resulted in: high PUFA levels and lower risks indicators associated with cardiovascular events. Tocopherols prevented the oxidation process; n-6/n-3 ratio remained unchanged throughout the storage, establishing a natural alternative to BHA. Moreover, the consumption of 15-18 g of this product would cover the recommended daily intake of EPA 1 DHA. PRACTICAL APPLICATIONSIn previous works, we developed formulations replacing the beef fat with preemulsified and deodorized marine oil. We also study an alternative formulation with low sodium content. These characteristics are a necessity for the consumers who are demanding better nutritional quality products, and the producers must attend that demand. Other authors have studied different low fat and/or low sodium meat systems or meat emulsions with different fat sources to enhance the nutritional quality. Nevertheless there is not much knowledge of the stability of these new meat systems, containing more water, and more PUFA. Thus, the aim of this research was to study the storage stability of different cooked meat sausages with fish oil from different approaches (microbial, physicochemical and oxidative). Assuring the stability of these products is essential to the producers to maximize the shelf-life.

Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers

“…[5][6][7][8][9] The substitution of animal fat by lipids of vegetable or marine origin improved the fatty acid profile of meat products by increasing their unsaturated fatty acid content. 10,11 However, a direct substitution is quite difficult due to the intrinsic and unique characteristics of animal fats, such as texture, mouthfeel, and juiciness. 12 Oil pre-emulsion technology with a non-meat protein improves the ability of the system since the oils can be stabilized or immobilized in a protein matrix.…”

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

“…In the present study, chewiness decreased from 1033.82 to 855.92 g for C-S, 2235.82 to 1272.65 g for TS-S, and 2929.08 to 1707.1 g for LS-S during refrigerated storage. Irrespective of the treatment, a decrease in chewiness was observed, indicating that less energy was needed during the mastication process . The results indicated that softening of texture occurred more prominently in C-S which was probably due to the proteolytic action promoted by muscle endopeptidases (calpains I and II and cathepsins B, D, H, and L) …”

Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages

“…For the oil absorption and water absorption index, all sausage formulations containing sophorolipids differed statistically from the control, showing that the sausage masses were improved and became more stable. The higher water retention capacity and lower cooking loss results observed for the formulation with 0.060% sophorolipid (F5) indicated that the low water loss may be related to the high retention of liquid by the matrix (Marchetti et al ., 2017), suggesting that sophorolipid interfered positively with these parameters. The solubility index of formulations containing sophorolipids was smaller than that of the control.…”