RAZVOJ PRERAĐENIH MESNIH PROIZVODA SA MALO MASTI I MALO SOLI
Sažetak
There is a growing demand for the development of healthier meat products with reduced fat and salt. The present study was carried out to develop low fat – low salt processed meat products like sausages. Products were formulated with different fat contents (10% - 20%) and levels of NaCl substitution with KCl (0% - 50%). Physicochemical characteristics and textural attributes were assessed instrumentally, while sensory attributes were determined using Quantitative Descriptive Analysis and Principal Component Analysis. The instrumental analysis showed significant (p <0.05) differences in hardness, brittleness, cohesiveness and chewiness among different sausage formulations. However, sensory analysis did not detect any textural changes due to salt substitution or fat reduction. The product with the highest fat content and KCl substitution was found to have the highest rating of perceived bitterness. The research findings identified the significant interaction between the addition of KCl and the fat content on bitterness perception
Reference
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Dimakopoulou-Papazoglou, D., Katsanidis, E. (2017). Effect of maltodextrin, sodium chloride, and liquid smoke on the mass transfer kinetics and storage stability of osmotically dehydrated beef meat. Food and Bioprocess Technology, 10, 2034-2045.
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European Food Safety Authority (2010). Scientific Opinion on establishing Food-Based Dietary Guidelines. The EFSA Journal, 8(3), 1460.
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Georgakis, S. (2005). Meat and Meat Products: production-technology-hygiene and marketing. Contemporary Education Publishers, Thessaloniki, Greece.
Gimeno, O., Astiasaran, I., Bello, J. (2001a). Influence of partial replacement of NaCl with KCl and CaCl2 on texture and color of dry fermented sausages. Journal of Agriculture and Food Chemistry, 47, 873–877.
Gómez, J., Sanjuán, N., Arnau, J., Bon, J., Clemente, G. (2019). Modeling of sodium nitrite and water transport in pork meat. Journal of Food Engineering, 249, 48-54.
Gøtterup, J., Olsen, K., Knøchel, S., Tjener, K., Stahnke, L., Møller, J. (2008). Color formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Science, 78, 492–501.
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Horita, C.N., Messias, V.C., Morgano, M.A., Hayakawa, F.M., Pollonio, M.A.R. (2014). Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Research International, 66, 29–35.
Jin, S.K., Hwang, J.W., Hur, S.J., Kim, G.D. (2018). Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. LWT - Food Science and Technology, 97, 818-824.
Liaros, N.G., Katsanidis, E., Bloukas J.G. (2009). Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages. Meat Science, 83(4), 589-598.
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Osinchak, J.E., Hultin, P.H.O., Olver, T.Z., Kelleher, S., Huang, C.H. (1992). Effect of NaCl on catalysis of lipid oxidation by the soluble fraction of fish muscle. Free Radical Biology & Medicine, 12, 35-41.
Perisic, N., Afseth, N.K., Ofstad, R., Narum, B., Kohler, A. (2013). Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis. Meat Science, 95, 576–585.
Puolanne, E., Peltonen, J. (2013). The effects of high salt and low pH on the water-holding of meat. Meat Science 93, 167–170.
Quintanilla, L., Ibanez, C., Cid, C., Astiasaran, I., Bello, J. (1996). Influence of Partial Replacement of NaCl with KC1 on Lipid Fraction of Dry Fermented Sausages Inoculated with a Mixture of Lactobacillus plantarum and Staphylococcus carnosus. Meat Science, 43, 225 234.
Rhee, K.S., Ziprin, Y.A. (2001). Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken. Meat Science, 57, 105–112.
Ruusunen, M., Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Science, 70, 531–541.
Sharma, G., Wu, W., Dalal, E. (2005). The CIEDE2000 color-difference formula: Implementation notes, supplementary test data, and mathematical observations. Color Research & Application, 30(1) 21-30.
Tobin, B.D., O'Sullivan, M.G., Hamill, R.M., Kerry, J.P. (2012). Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Science, 92(4), 659-666.
USDA, (2016). Food Composition Databases. National Agricultural Library Data, v.3.8.6.4 2017-10-02. https://ndb.nal.usda.gov/ndb/search/list
Ventanas, S., Puolanne, E., Tuorila, H. (2010). Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content. Meat Science, 85, 410–419.
Villani, F., Casaburi, A., Pennacchia, C., Filosa, L., Russo, F., Ercolini, D. (2007). Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures. Applied and Environmental Microbiology, 73(17), 5453-5463.
Yim, D., Jang, K., Chung, K. (2016). Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages. Asian-Australasian Journal of Animal Science, 29, 119-125.
Zanardi, M., Ghidini, S., Battaglia, A., Chizzolini, R. (2004). Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Science, 66, 41
AOAC, (1990). Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC.
Βiliaderis, C.G. (1992). Characterization of starch networks by small strain dynamic rheometry. Ιn: Developments in carbohydrate chemistry, Alexander R.J., Zobel H.(eds). American Association of cereal chemistry. St. Paul, Mn, USA: 87-135
Corral, S., Salvador, A., Flores, M. (2016). Effect of the use of entire male fat in the production of reduced salt fermented sausages. Meat Science, 116, 140–150.
Dimakopoulou-Papazoglou, D., Katsanidis, E. (2017). Effect of maltodextrin, sodium chloride, and liquid smoke on the mass transfer kinetics and storage stability of osmotically dehydrated beef meat. Food and Bioprocess Technology, 10, 2034-2045.
Doyle, M., Glass, K. (2010). Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health. Comprehensive Reviews in Food Science and Food Safety, 9(1). 44–56.
European Food Safety Authority (2010). Scientific Opinion on establishing Food-Based Dietary Guidelines. The EFSA Journal, 8(3), 1460.
FAO (2003). Food energy—methods of analysis and conversion factors. FAO - Food and Nutrition Paper, 77.
Gelabert, J., Gou, P., Guerrero, P., Arnau, J. (2003). Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Science, 65, 833–839.
Georgakis, S. (2005). Meat and Meat Products: production-technology-hygiene and marketing. Contemporary Education Publishers, Thessaloniki, Greece.
Gimeno, O., Astiasaran, I., Bello, J. (2001a). Influence of partial replacement of NaCl with KCl and CaCl2 on texture and color of dry fermented sausages. Journal of Agriculture and Food Chemistry, 47, 873–877.
Gómez, J., Sanjuán, N., Arnau, J., Bon, J., Clemente, G. (2019). Modeling of sodium nitrite and water transport in pork meat. Journal of Food Engineering, 249, 48-54.
Gøtterup, J., Olsen, K., Knøchel, S., Tjener, K., Stahnke, L., Møller, J. (2008). Color formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Science, 78, 492–501.
Greek Food Legislation. (2014). Αrticle 91, iss. 1
Horita, C.N., Messias, V.C., Morgano, M.A., Hayakawa, F.M., Pollonio, M.A.R. (2014). Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts. Food Research International, 66, 29–35.
Jin, S.K., Hwang, J.W., Hur, S.J., Kim, G.D. (2018). Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. LWT - Food Science and Technology, 97, 818-824.
Liaros, N.G., Katsanidis, E., Bloukas J.G. (2009). Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages. Meat Science, 83(4), 589-598.
Love J.D., Pearson, A.M. (1974). Metmyoglobin and nonheme iron as prooxidants in cooked meat. Journal of Agriculture and Food Chemistry, 22, 1032.
Mora-Gallego, H., Serra, X., Guàrdia, M.D., Arnau, J. (2014). Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content. Meat Science, 97, 62–68.
Mora-Gallego, H., Guàrdia, M.D., Serra, X., Gou, P., Arnau, J. (2016). Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat. Meat Science, 112, 9-15.
Muguerza, E., Fista, G., Ansorena, D., Astiasaran, I., Bloukas, J.G. (2002). Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science, 61, 397–404.
Olivares, A., Navarro, J.L., Salvador, A., Flores, M. (2010). Sensory acceptability of slow fermented sausages based on fat content and ripening time. Meat Science, 86(2), 251-257.
Olivares, A., Navarro, J.L., Flores, M. (2011). Effect of fat content on aroma generation during processing of dry fermented sausages. Meat Science, 87, 264–273.
Osinchak, J.E., Hultin, P.H.O., Olver, T.Z., Kelleher, S., Huang, C.H. (1992). Effect of NaCl on catalysis of lipid oxidation by the soluble fraction of fish muscle. Free Radical Biology & Medicine, 12, 35-41.
Perisic, N., Afseth, N.K., Ofstad, R., Narum, B., Kohler, A. (2013). Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis. Meat Science, 95, 576–585.
Puolanne, E., Peltonen, J. (2013). The effects of high salt and low pH on the water-holding of meat. Meat Science 93, 167–170.
Quintanilla, L., Ibanez, C., Cid, C., Astiasaran, I., Bello, J. (1996). Influence of Partial Replacement of NaCl with KC1 on Lipid Fraction of Dry Fermented Sausages Inoculated with a Mixture of Lactobacillus plantarum and Staphylococcus carnosus. Meat Science, 43, 225 234.
Rhee, K.S., Ziprin, Y.A. (2001). Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken. Meat Science, 57, 105–112.
Ruusunen, M., Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Science, 70, 531–541.
Sharma, G., Wu, W., Dalal, E. (2005). The CIEDE2000 color-difference formula: Implementation notes, supplementary test data, and mathematical observations. Color Research & Application, 30(1) 21-30.
Tobin, B.D., O'Sullivan, M.G., Hamill, R.M., Kerry, J.P. (2012). Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters. Meat Science, 92(4), 659-666.
USDA, (2016). Food Composition Databases. National Agricultural Library Data, v.3.8.6.4 2017-10-02. https://ndb.nal.usda.gov/ndb/search/list
Ventanas, S., Puolanne, E., Tuorila, H. (2010). Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content. Meat Science, 85, 410–419.
Villani, F., Casaburi, A., Pennacchia, C., Filosa, L., Russo, F., Ercolini, D. (2007). Microbial Ecology of the Soppressata of Vallo di Diano, a Traditional Dry Fermented Sausage from Southern Italy, and In Vitro and In Situ Selection of Autochthonous Starter Cultures. Applied and Environmental Microbiology, 73(17), 5453-5463.
Yim, D., Jang, K., Chung, K. (2016). Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages. Asian-Australasian Journal of Animal Science, 29, 119-125.
Zanardi, M., Ghidini, S., Battaglia, A., Chizzolini, R. (2004). Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Science, 66, 41
Objavljeno
2020/12/30
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