A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells

To develop a salt substitute with low sodium content, the water-soluble components of seaweed, kelp, clamshell, oyster shell, semen cassiae, cuttlefish bone, inula flower, Arabia cowry shell, and sanna leaf were extracted with water. The aqueous extracts of nine species of plants and marine animal shells were obtained after drying the plants and shells at 105 °C until achieving a constant weight. The hedonic scale test revealed that the clamshell and cuttlefish bone aqueous extracts tasted distinctly salty. The result of the degree of difference test showed that the 1 % clamshell extract solution (m/v) and 0.6 % cuttlefish bone extract solution (m/v) both had equivalent saltiness of 0.6 % NaCl (m/v). In contrast, the sodium content in the cuttlefish bone extract solution was 27 % less than that in a NaCl solution of the same degree of saltiness. Therefore, a novel salt substitute will be developed in future studies in accordance with the principles of bionics and a deep understanding of the salty taste interactions among key salty components in the cuttlefish bone extract

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the preparation of sensory acceptable fermented sausages with a 50% decrease in sodium. (C) 2012 Elsevier Ltd. All rights reserved.913334338Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Fructooligosaccharides as a fat replacer in fermented cooked sausages

Fermented cooked sausages with a 50% reduction in pork back fat and addition of 0%, 3%, 6% or 9% of fructooligosaccharides (FOS) were produced and studied during manufacturing and storage. Their production was monitored by physicochemical (pH, water activity, weight loss, proximate composition, colour and texture profiles) and microbiological analysis (aerobic mesophiles, lactic acid bacteria, and total and faecal coliforms). During storage, it was evaluated the sensory properties, stability to lipid oxidation and microbiological safety. The final fat content of the control was 27.54%. F0, F3, F6 and F9 treatments had final fat contents of 17.63%, 17.55%, 17.91% and 17.59%, respectively, representing an approximately 40% reduction in the fat content. The simple reduction in pork back fat without fat substitute adversely affected the technological and sensory properties of the fermented cooked sausages, but the addition of FOS suppressed the defects caused by the fat reduction. The content of FOS did not changed during storage, indicating that this functional prebiotic compound can be used for developing of reduced fat fermented meat products.4761183119

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.873239243Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Sodium intake above nutritional recommendations may involve harmful consequences to health such as the increased risk of cardiovascular diseases. Dry-cured ham constitutes a product with a relatively large amount of sodium. Thus, to obtain a healthier product for consumers with reduced sodium content, two formulations containing KCl alone (formulation II) or mixed with CaCl2 and MgCl2 (formulation III) have been proposed to partially replace NaCl. Lipolysis and lipid oxidation occurring in hams processed with these formulations have been studied since they have direct influence on the final flavor. No significant differences in acid lipase activity or lipid oxidation were found at the end of the process between the alternative formulations and formulation I (control with 100% NaCl). Differences in some free fatty acids, generated along the processing, were detected among treatments and at the end of dry-curing. Data suggests a slight trend towards a major lipolysis during treatment III. (C) 2011 Elsevier Ltd. All rights reserved.8915864Ministerio de Ciencia e Innovacion (Madrid, Spain) [AGL2004-05064-C02-01]FEDERFPI/MICINNInternational Mobility grant from Santander ProgramMinisterio de Ciencia e Innovacion (Madrid, Spain) [AGL2004-05064-C02-01

The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content

Fermented sausages with different levels of fat and soy fiber were manufactured: control (15% fat), FS1 (10% fat and 1% soy fiber) and FS2 (10% fat and 2% soy fiber). During manufacturing, the physicochemical and microbiological parameters were assessed. The final products were submitted to a consumer study, and volatile compounds were extracted by solid-phase microextraction and analyzed by gas chromatography/mass spectometry. FS1 and FS2 presented a final fat reduction of nearly 40%. There was no change in the manufacturing process. However, an addition of 2% soy fiber detracted from the sensory quality. Volatile compounds from lipid oxidation were reduced, and volatile compounds from carbohydrate and amino acid catabolism were increased in the modified fermented sausages. To conclude, fermented sausages with healthier characteristics can be produced without quality loss by reducing fat from 15 to 10% and by adding 1% soy fiber. Practical Applications Fermented sausages are consumed worldwide, especially in Brazil; it has a significant place in the population's diet. Therefore, the fat reduction in these products provides opportunities for the processing industry to add up healthier consumption appeals. In this study, the use of soy fiber in low-fat fermented sausages was investigated in order to improve nutritional characteristics without affecting sensory properties.361415

Amorphous cellulose gel as a fat substitute in fermented sausages

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively. (C) 2011 Elsevier Ltd. All rights reserved.9013642Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

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

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.873290298Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq