Evaluation of the physico-chemical, rheological and sensory characteristics of commercially available Frankfurters in Spain and consumer preferences

Influence of polyamide composite casings with silver-zinc crystals on the quality of beef and chicken sausages during their storage

The influence of polyamide 6 composite casings with silver-zinc crystals powder on some of the physicochemicalphysical-chemical, microbiological and sensory indicators of beef and chicken sausages during their storage was evaluated. Beef and chicken sausages were elaborated by using the conventional technology for sausage meat thin pasta; in each case, it was maintained a control batch to compare changes during the storage (4 and 12 °C, 75%-85% RH). To estimate the shelf life was considered sensory evaluation as a criterion for rejection. The results were processed as failure incomplete data via the Weibull distribution and it was admitted 5% of deteriorated units. It did not find a significant effect (p ≤ 0.05) due to the addition of silver-zinc crystals on the values of pH, aw, color, texture and sensory attributes of sausages, but did influence TBARS results, with lower values compared to control products. It reduced the counts of aerobic mesophilic microorganisms and lactic acid bacteria during the storage. The shelf life of chicken sausage was not affected at any storage temperature; while for the beef sausage stored at 4 °C, its shelf life increased in 9 days, although at 12 °C did not exist difference among treatments.

Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages

The aim of this work was to assess the influence of a porcine spleen surimi-like protein ingredient as pork meat replacer in emulsified cooked meat products (frankfurter-type sausages). The effects of the addition of porcine spleen protein isolate (SPI) in substitution of lean meat at concentrations of 5%, 10% and 15% on the physicochemical characteristics, microstructure, textural, and sensorial properties of the sausages were investigated. The addition of SPI did not affect the emulsion stability of raw meat batters nor the proximate composition of the cooked sausages, provided that sausages are formulated considering the differences in protein and fat content between pork meat and spleen protein fraction. Results showed that SPI was successfully applied as a meat replacer up to 15% of substitution level without producing significant modification on the physicochemical and techno-functional properties (water holding capacity and instrumental texture) of sausages. Meat replacement with SPI resulted in the formation of a stable and homogeneous protein gel network. Moreover, there were no negative effects on the sensory attributes in the cooked sausages containing 15% SPI as compared to the control ones. Therefore, the results of this study confirm that SPI up to 15% can be successfully used as a lean meat substitute in meat products.

Low-salt porcine serum concentrate as functional ingredient in frankfurters

The objective was to assay the use of serum from porcine blood as functional ingredient in frankfurter production. Three pilot productions of sausages were carried out to compare serum containing frankfurters to sausages based on a standard commercial formula that included caseinate and polyphosphate. Both products were very similar for proximate composition, water holding capacity, cooking and purge losses, instrumental texture, and microstructure. The sensory descriptive profile and the overall acceptance were also comparatively evaluated. Although significantly higher values for the animal taste and odour attributes of sausages with serum compared to control ones were obtained, the differences were lower than those reported in a previous study using whole plasma. Thus, ultrafiltration could be useful to reduce animal off-flavour in blood-based protein ingredients. Moreover, overall acceptance did not significantly differ between the two types of products, being 6.7 and 6.5, for control and test sausages respectively.