Adding blends of NaCl, KCl, and CaCl2 to low-sodium dry fermented sausages: effects on lipid oxidation on curing process and shelf life

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1: 1) on lipid oxidation of dry fermented sausages was investigated. We found that a 50% reduction in NaCl decreased the intensity of the reactions to lipid oxidation, while treatments with added CaCl2 resulted in increased lipid oxidation during manufacture and storage. Fatty acid composition also changed owing to the presence of KCl and CaCl2, showing a decrease in saturated, monounsaturated, and polyunsaturated fatty acids after 30 days of storage. Furthermore, a decreased intensity of L* and increased b* values were found in salamis with CaCl2.These results suggest that using CaCl2 as a substitute for NaCl increases the intensity of oxidative reactions while the addition of KCl could be a good alternative to reduce the NaCl content in fermented meat products.2017CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPSem informaçãoSem informaçã

Emulsion gels based on pork skin and dietary fibers as animal fat replacers in meat emulsions: An adding value strategy to byproducts

This study aimed to investigate the effect of canola oil-emulsion gels (EGs) stabilized by pork skin and dietary fibers to replace the total content of pork back fat in emulsified meat products. A Plackett-Burman (PB) design was carried out to select the best ingredients (pork skin gel (PSG), inulin, polydextrose, α-cyclodextrin, and bamboo fiber) for the functional properties of the EGs. Three variables (PSG, inulin, and bamboo fiber) were select for the full factorial design to choose the best combination of ingredients for EGs enhancement. PSG, inulin, and bamboo fiber contributed to increasing the stability and the rupture stress of the EGs, the rupture strain of the EGs was increased only by PSG. Bamboo fiber was also associated with an increase in the meat emulsion stability. Besides, the meat emulsions incorporated with the EGs presented emulsion stability and pH very similar to those observed for meat emulsion made with pork back fat. These results show that EGs made with PSG and dietary fibers are an alternative ingredient to replace pork back fat in the manufacture of emulsified meat products, considering the nutritional aspects and the valorization of byproducts of the meat industry120CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES131994/2017-4sem informaçã

Properties of Bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose

Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico–chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages.104445

Impact Of Sodium Chloride Replacement By Salt Substitutes On The Proteolysis And Rheological Properties Of Dry Fermented Sausages

The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2 (1:1) on the proteolysis and rheological properties of dry fermented sausages was investigated. The reduction or replacement of NaCl by KCl did not cause changes in the electrophoretic profile and the addition of CaCl2 decreased the degradation of sarcoplasmic proteins during the manufacturing process. Samples with a 50% reduction of NaCl showed a higher content of the amino acids Arg, Glu, His, Val, Cys, Lys, and Trp, whereas the samples containing CaCl2 had a higher content of the amino acids Asp, Thr, Ala, Met, Leu, Ile, and Phe. 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Ultrasound and low-levels of NaCl replacers: a successful combination to produce low-phosphate and low-sodium meat emulsions

Meat emulsions were made with 50% of phosphate level commonly used in the meat industry, and 0, 25, and 50% NaCl reduction. In addition, salt replacers (KCl, CaCl2, or MgCl2) were used in the formulations with 25 and 50% salt reduction, corresponding to 10 and 20% of the total amount of salts added, respectively. After embedding in casings, the samples were sonicated (25 kHz and 230 W) in an ultrasonic bath (US) at 20 °C for 0, 18, and 27 min. The addition of CaCl2 or MgCl2 impaired (P <.05) the technological properties of the low-sodium samples. Defects caused by NaCl reduction were not eliminated by 18-min US. However, the combination of KCl and 27-min US eliminated the technological defects caused by the 50% NaCl reduction, with no major impact on lipid oxidation during storage (21 days/4 °C), as observed in the TBARS and sensory profile results. Therefore, it is possible to produce low-phosphate and low-sodium meat emulsions.170CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES304880/2016-7Sem informaçã