The comparison of physico‐chemical and textural properties, as well as volatile compounds, from low‐fat and regular‐fat sausages

Abstract

In order to determine the optimum method for extraction of the entire flavour profile of sausages, three extraction techniques, solvent extraction (SE), purge and trap (PT), and simultaneous distillation extraction (SDE), were compared. Similarly, to effectively analyse the volatile compounds of low-fat (<3%) and regular-fat (approximately 15%) sausages, three isolation techniques were investigated and gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS) were used for final identification of compounds. A total of thirty-three volatile compounds were identified in the sausages by SDE, twelve by SE, and nine by PT. In the SE method, fats interfered in the extraction of some volatile components, resulting in lower recovery and longer isolation time when compared with the other two methods. The PT method might not be a good extraction method because of the loss of heterocyclic compounds. However, the SDE method showed greater yields and recognized more volatiles when compared with SE. Furfural, transcaryophyllene, and myristicine were the predominant volatile compounds extracted by SDE. These results suggest that the SDE method is the most efficient method in isolating volatile compounds in both regular-and low-fat sausages. The amounts of volatile compounds, such as, 4-acethyl-3-methyl pyrazole, 1,4-dimethyl benzene, p-ethylguaiacol and b-caryophyllene were higher in regular-fat sausages; however, the amounts of myristicine and hexadecanoic acid were higher in low-fat sausages.*Mean values of triplicates. Mean values with same letters were not different (P > 0.05).Volatile compounds from comminuted sausages S. S. Yoo et al.

Storage Effects on the Quality of Animal- and Plant-Based Sausage Patties

“…Thus, some of the differences in flavor volatiles between the types of sausage could be due to the proprietary spice ingredients. Furfural was detected in liquid smoke but not in the sausage mix without added smoke by Yoo et al [12], further supporting that the differences in volatiles found in the current study may be caused by the added spice/smoke ingredients. Flores and Piornos [13] further identified α-pinene, 3-carene, and α-terpineol in spices used for fermented sausages.…”

Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers

“…The pH of LFSs varied from 6.0 to 6.5 normally in our previous studies (Chin & Lee, 2002; Chin et al. , 2004a,b; Chin & Choi, 2005; Yoo et al. , 2005).…”

“…Any moisture in the collection vessel was eliminated using anhydrous sodium sulphate. The collected volatile compounds were concentrated to 1 mL with a Kuderna‐Danish apparatus (KD) and nitrogen gas prior to the quantitative and qualitative analysis of volatile compounds (Yoo et al. , 2005).…”

“…However, only a few studies on the improvement of volatile compounds of LFSs with characteristics similar to RFCs have been performed (Chevance & Farmer, 1999a; Chevance et al. , 2000; Yoo et al. , 2005).…”

Controlling Ingredients for Healthier Meat Products: Clean Label

“…Many studies have been conducted to develop fortified flavor ingredients of LFMPs. Yoo et al (2005) reported that flavor profiles of low-fat sausages (LFSs) are different from those of regular-fat sausages (RFSs). Volatile compounds, such as 4-acethyl-3-methyl pyrazole, 1,4-dimethyl benzene, p-ethylguaiacol, and betacaryophyllene, were contained in RFSs.…”