The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Campagnol, Paulo Cezar Bastianello; Santos, Bibiana Alves dos; Wagner, Róger; Terra, Nelcindo Nascimento; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.meatsci.2010.11.005

Cited by 77 publications

(45 citation statements)

References 38 publications

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“…The authors suggested to enhance the sensory perception by addition of spices and other flavor enhancers. This strategy was successfully used when sausages were produced with 25% or 50% of their NaCl replaced with KCl and supplemented with 2% yeast extract [27]. The increased volatile compounds from catabolism of the yeast extract suppressed the sensory quality defects caused by KCl introduction.…”

Section: Saltmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Section: Saltmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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“…According to Campagnol et al (2011a), the seasoning has a strong influence on the final results of salami with low sodium content. According to our study, an alternative would be a small addition of chloride salts to be used as replacements (0.25 % each) combined with other technologies, namely greater flavoring (spices such as onion, garlic, cumin, paprika and others), new more proteolytic starter cultures (Leroy and De Vuyst, 2004), monosodium glutamate, disodium inosinate, disodium guanylate and amino acids (lysine and taurine) (Santos et al, 2014;Campagnol et al, 2011a;Campagnol et al, 2012), and yeast extract (Campagnol et al, 2011b). This could reduce Na content in salami but still yield a product with only 10 g NaCl kg −1 of sample, which is acceptable to consumers at a relatively low cost.…”

Section: Jar Scalesmentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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“…Campagnol et al [47] demonstrated that supplementation with a 2% concentration of yeast extract in 50%-sodium-reduced dry-fermented sausages increased the production of volatile compounds, thus helping to suppress the sensory defects caused by the KCl addition, and yielding dry-fermented sausages that presented very acceptable sensory qualities. More recently, Corral et al [48] [49] and Flores et al [50] confirmed that the appropriate selection and use of yeast extracts presenting aroma potential, such as Debaromyces hansenii, could offer a good strategy to enhance the sensory characteristics of reformulated dry-fermented sausages, in particular their aroma and taste qualities, but not their texture.…”

Section: Enhancement Of the Salty Taste Perception Of Low-salt Dry Pomentioning

confidence: 99%

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Safa¹,

Portanguen²,

Mirade³

2017

FNS

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The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

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The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Cited by 77 publications

References 38 publications

Health and Safety Considerations of Fermented Sausages

Health and Safety Considerations of Fermented Sausages

Sensory and physicochemical characteristics of low sodium salami

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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