Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients

Rhee, K.S.

doi:10.1007/978-1-4615-4731-0_7

Cited by 24 publications

(24 citation statements)

References 99 publications

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“…Additionally, the two treatments containing KCl consistently exhibited TBARS values less the NaCl treatment. This may be due to the presence of NaCl acting as a prooxidant and an increase of lipid oxidation during meat processing (King & Bosch, 1990;Rhee 1999;Rhee & Ziprin, 2001). King and Bosch (1990) found that 2% sodium chloride was more prooxidant compared with 2% potassium chloride in turkey patties.…”

Section: Lipid Stability (Tbars)mentioning

confidence: 99%

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Tangkham¹,

LeMieux²

2016

JFR

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Traditionally, jerky is produced from sliced whole muscle marinated in a high sodium chloride (NaCl) concentration and dried. Because a high salt diet has been linked to hypertension, salt substitutes are often recommended as a healthier alternative. However, potassium chloride (KCl), a popular salt substitute may impart an undesired bitterness and metallic aftertaste. The objective of this study was to evaluate specific attributes of venison jerky prepared in three different (NaCl/KCl) salt solutions. Through sensory testing, each preparation was evaluated for consumer product acceptance and purchase intent. Additionally, the venison jerky was assayed for physicochemical characteristics and microbial counts. Using a 9-point hedonic scale, sixty-eight consumers evaluated the jerky for acceptability of flavor, texture, taste, saltiness, bitterness and overall liking. Physicochemical characteristics were evaluated for moisture content, pH, color and TBAR. Jerky was assayed for microbial counts via aerobic plate count, Escherichia coli, Staphylococcus aureus and Campylobacter spp. Results show that jerky prepared with 100% KCl received the most desirable score (8.75), compared to jerky prepared with 100% NaCl (6.28), and jerky prepared with 50% NaCl + 50% KCl (6.13). Acceptability and purchase intent questionnaires indicate jerky prepared with 100% KCl ranked the highest at 86.8% and 70.6%, respectively. Jerky prepared with 100% KCl had the lowest moisture content, TBAR, and a* values (P<0.05). No E. coli, S. aureus and Campylobacter spp. were detected over the 28 day period. Our study suggests that jerky prepared with KCl represents a low sodium alternative to traditional jerky.

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Section: Lipid Stability (Tbars)mentioning

confidence: 99%

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Tangkham¹,

LeMieux²

2016

JFR

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“…However, NaCl has some undesirable side effects at moderate concentrations (0.5-2.5%) normally used in the meat products. It promotes lipid oxidation in raw and cooked meat and accelerates MetMb formation and raw meat discoloration (Rhee 1999).…”

Section: Discussionmentioning

confidence: 99%

“…For raw meat (particularly red meat), the mechanism of lipid oxidation catalysis by NaCl is likely to involve changes in meat pigments as well; salt may initially promote the formation of hypervalent ferrylmyoglobin (or activated MetMb), an initiator of lipid oxidation (Rhee 1999;Rhee & Ziprin 2001).…”

Section: Discussionmentioning

confidence: 99%

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Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

Gheisari¹,

Møller²,

Adamsen³

et al. 2010

Czech J. Food Sci.

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Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364-375.The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef. The minced meat samples with the added NaCl or added MetMb were stored for 3 weeks during which the analyses of TBARS, peroxide value, and volatiles coming from lipid oxidation were assessed together with the quantification of vitamin E and fatty acid profiles. Heme pigment and indices of lipid oxidation were higher for beef than for chicken, except the volatile octanal regardless of the pretreatment. Peroxide value (POV) and TBARS increased significantly over storage in both minced chicken meat and beef. The minced meat added 6% salt group had the highest contents of TBARS and POV in both species. Vitamin E values decreased significantly over storage time in chicken meat and beef. 6% salt group had the lowest vitamin E content and salt had an increasing effect on hexanal content. At the end of the storage time, 6% salt group had the highest total content of saturated and the lowest one of polyunsaturated fatty acids. Added MetMb group showed no significant differences in lipid oxidation indices in comparison with those of the control group. In conclusion, higher lipid oxidation rate and total saturated and lower polyunsaturated fatty acids were observed in the salt groups. In contrast, adding MetMb had no increasing effect on lipid oxidation in chicken meat and beef.

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“…After 12 weeks of frozen storage, solubility of the non-treated cuttlefish decreased to 71.8%, while solubility of cuttlefish treated with 5% NaCl and 0.3% H 2 O 2 and soaked without and with ASC, ERT, EDTA and TPP solution were decreased to 77.7%, 76.7%, 85.6%, 85.3% and 90%, respectively. Salt could increase the water-holding capacity of meat products (Rhee, 1999). During frozen storage, cuttlefish treated with NaCl could imbibe more water and the migration of water to form ice crystals was retarded.…”

Section: Changes In Solubilitymentioning

confidence: 99%

The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage

Thanonkaew¹,

Benjakul²,

Visessanguan³

et al. 2008

LWT - Food Science and Technology

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Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients

Cited by 24 publications

References 99 publications

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Sensory, Physicochemical and Microbiological Characteristics of Venison Jerky Cured with NaCl and KCl

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage

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