Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

Effect of Limosilactobacillus fermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage

The effects of Limosilactobacillus fermentum 332 on quality characteristics in fermented sausage were explored in terms of physicochemical characteristics, volatile flavor components, and Quorum sensing (QS). The results showed that the pH of fermented sausage decreased from 5.20 to 4.54 within 24 h with the inoculation of L. fermentum 332. Lightness and redness were significantly improved, and hardness and chewiness were significantly increased after the addition of L. fermentum 332. With the inoculation of L. fermentum 332, the thiobarbituric acid reactive substance content decreased from 0.26 to 0.19 mg/100 g and total volatile basic nitrogen content decreased from 2.16 to 1.61 mg/100 g. In total, 95 and 104 types of volatile flavor components were detected in the control and fermented sausage inoculated with starter culture, respectively. The AI-2 activity of fermented sausage inoculated with L. fermentum 332 was significantly higher than that of the control and positively correlated with viable count and quality characteristics. These results provide support for further research on the effect of microorganisms on the quality of fermented food.

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

Lipolysis in meat and meat products is a phenomenon involving hydrolysis of lipids, notably via enzymatic catalysis that takes place even postmortem. During refrigerated and frozen storage of meat, in particular fish, endogenous lipolytic enzymes actively degrade triacylglycerols and phospholipids resulting in accumulation of free fatty acids and other hydrolytic products. A classical conjecture suggests that lipolysis enhances lipid oxidation which is involved in quality deterioration of fresh meat and, to some degrees, flavor development of certain meat products. Recent studies (<5 years) have shown that under some circumstances, lipolysis of certain lipolytic enzymes can inhibit lipid oxidation in muscle models, which provides more insight in lipid oxidation mechanisms in muscle matrices as well as implies potential strategies for improving meat quality. This review will discuss such paradoxical effects and potential mechanisms of lipolysis on lipid oxidation in meat and meat products.

Reduced Use of Nitrites and Phosphates in Dry-Fermented Sausages

Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate the effects of reduced use of nitrites and phosphates on dry-fermented sausage quality. Four sausage formulations were prepared: (1) control (using standard procedure with 0.2% phosphates and 110 mg/kg sodium nitrite) and formulations with (2) 50% less sodium nitrite, (3) 50% less sodium nitrite and sodium ascorbate (225 mg/kg), and (4) with standard nitrite but no phosphates. Weight loss and pH evolution were monitored during processing. The color, physicochemical (including oxidation), rheological, and sensory properties were evaluated on the finished product, as well as mold growth and microbiological status. Compared to control, nitrite reduction was associated with increased surface mold growth, reduced (3.0–4.4%) processing loss, and slightly higher oxidation (1.7 μg/kg more malondialdehyde) but without affecting instrumental color. The simultaneous addition of ascorbate reduced oxidation and improved color stability. The formulation without the phosphates resulted in increased oxidation (3.4 μg/kg more malondialdehyde) and changes in the instrumental color. The observed changes were relatively unimportant, as neither of the tested formulations influenced sensory traits or compromised microbial safety, implying that they can be used in production without any harm or even with some benefits.

Nitrite reduction in fermented meat products and its impact on aroma

Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.

Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax

Carnauba wax was used in salt encapsulation, allowing sodium reduction in fresh sausages while maintaining the salty taste due to the inhomogeneous salt distribution. Four treatments were made, as follows: treatment C containing 2% non-encapsulated salt, and the treatments S_2.0%, S_1.5%, and S_1.0% containing 2, 1.5, and 1% encapsulated salt, respectively. The physicochemical parameters were within the standard regulations for all treatments, with the lower hardness and cohesiveness observed for S_1.0%. The treatments and the storage period (90 days) had no effect on a_w and instrumental color. Although a decrease in pH and an increase in lipid oxidation were observed during storage, the results were within acceptable levels. Concerning the consumers' perception of saltiness, the assessors reported no differences among the treatments C, S_2.0%, and S_1.5%. Thus, it is possible to reduce 25% salt in fresh sausages using the taste contrast technology.

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage

Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed 'modified Hb'. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb.

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p < .05) the TBARS content of the sausage samples compared to control (without PHE). Moreover, PHE increased L* and a* value of samples during fermentation period but did not affect the color of samples during storage period. The PHE was also able to improve the chewiness and gumminess of the fermented sausage. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriaceae) also showed that antimicrobial activity of PHE in fermented sausage.

Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck

This paper focuses on the effect of dry-cured salt content on lipidomic profiles during the processing of water-boiled salted duck (WSD). The composition of the molecular species of individual phospholipids (PLs) in raw duck meat was identified by shotgun lipidomics, and the changes in the PLs during processing were analyzed with different contents of dry-cured salt (a 4% low-salt group, a 6% medium-salt group, and an 8% high-salt group). In total, 100 molecular species of phospholipids were determined in raw meat, while 122 species were identified during manufacturing processing. We further found that the amount of dry-cured salt had a great influence on 12 phospholipid molecular species, which could be used as markers to distinguish the treatment groups with different amounts of dry-cured salt. A lower dry-cured salt content (less than 6%) not only had a significant effect on the total PL content but also promoted the degradation of individual PLs (especially those containing unsaturated fatty acids).

The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months

In this study, ¹ H NMR and multivariate data analysis were used to investigate the effect of coating incorporated with black pepper essential oil (CIBPEO) on the taste of Jinhua ham after 4 months of storage; four treatments of control check (CK), base formula coating (BC), BC + 0.05% BPEO, and BC + 0.1% BPEO were used for the coating of hams. Results showed that the metabonome was dominated by 23 metabolites, including amino acids, sugar, organic acids, alkaloids, nucleic aides and their derivatives, and others. BPEO decreased the intensity of sourness, sweetness, bitterness, aftertaste, and the relative nonvolatile taste metabolites compared to CK and BC; the decrease of intensity was not dependent on the BPEO contents. These findings demonstrated that CIBPEO could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste. PRACTICAL APPLICATION: The coating incorporated with black pepper essential oil during storage could give a new taste balance to Jinhua ham and be beneficial to a group of people with a particular sensory preference, who are sensitive to undesirable sourness and bitterness, and prefer a light overall taste.

Microbial, chemical-physical, rheological and organoleptic characterisation of roe deer (Capreolus capreolus) salami

Game meat and related products are important in the promotion of local economies and rural areas. Microbiological, chemical-physical, rheological and sensory characteristics of fermented meat products (salami) made by different percentages of pork and hunted roe-deer (Capreolus capreolus) meat were evaluated. The microbiological determination indicated that the products are safe to eat, as neither Listeria monocytogenes nor Salmonella spp. was isolated from the samples. The hygienic adequacy of the process was guaranteed, as there was below 3 log CFU/g of Enterobacteriaceae level in the final products. The proximal composition analyses showed lower lipid levels in comparison to pork salami. The difference in chemical composition affects the rheological and sensory traits of the final products; the products were harder and with higher gumminess when 50% of roe-deer meat was used. Game meat flavour and odour increased with the increasing percentage of roe-deer meat.

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Simple Summary

Consumers associate product quality more and more with the extrinsic cues related to the way animals are raised (animal welfare), agrobiodiversity, and tradition. Consumers also favor the reduced use of additives in products. To support the preservation of the autochthonous pig breeds, which are used marginally due to their lower productivity, it is important to enhance the market potential and value of their products. In light of consumer preferences for organic farming and product naturalness, the present study was designed to develop a nitrite-free product (salami type of dry-fermented sausage) from Krškopolje pigs (autochthonous Slovenian breed) and to evaluate if and how the husbandry system (organic or conventional) affects its quality. Results of this study demonstrated softer texture and somewhat less tasty dry-fermented sausages from pigs that were held in organic husbandry. This result could be ascribed to more unsaturated fat and the fact that sausages were produced without additives with antioxidant capacity.

Abstract

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

AVALIAÇÃO DE DIFERENTES CULTURAS STARTERS NA ELABORAÇÃO DE SALAME TIPO ITALIANO

Resumo O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação devido à rápida formação de ácido lático, obtendo-se melhores características sensoriais, químicas e microbiológicas. Os estafilococos coagulase-negativos (comumente em produtos cárneos fermentados Staphylococcus xylosus e S. carnosus)possuem vantagens tecnológicas, como atividade de nitrito e nitrato redutase, consumo de oxigênio e atividade de catalase que melhoram a estabilidade de cor e diminuem o desenvolvimento de rancidez no produto, além de contribuírem para a geração de sabor devido à capacidade proteolítica e lipolítica. Portanto, este trabalho objetivou estudar a influência de diferentes culturas starters (S. xylosus, S. carnosus, L. sakei e L. plantarum)combinadascom diferentes concentrações de substrato de glicose (40,5 e 99,5%) na fabricação do Salame Tipo Italiano, bem como a influência da concentração destes no desempenho das culturas starters. Durante o processamento e shelf life, os salames foram avaliados quanto às características físico-químicas, microbiológicas e sensoriais. Em todas as amostras de Salame Tipo Italiano houve comportamento similar em relação aos parâmetros físico-químicos (umidade, proteína e gordura). Não houve crescimento de micro-organismos indesejáveis nas amostras analisadas após 60 dias de shelf life. Na análise sensorial, a amostra com menor concentração de substrato (40,5%), utilizando as culturas S. carnosus e L. sakei, foi a que recebeu as melhores notas e melhor aceitação pelos degustadores, além de apresentar valores de nitritos e nitratos de acordo com a legislação.

Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

The reduction of NaNO₂ and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei/Staphylococcus carnosus) and 50 ppm of NaNO₂ during salami processing. In the postripening stage, the starter culture influenced the concentration of the palmitic, oleic, vaccenic, and γ-linolenic TFAs, whereas the metmyoglobin concentration was lower (which could be related to the antioxidant effect of the starter culture). In this stage, an increase in enthalpy, specific heat, and onset temperature was found when adding starter culture and NaNO₂, which is directly related to polyunsaturated TFA. However, when adding just the starter culture without 50 ppm NaNO₂, the E. coli population was reduced in 4 log CFU/g. This study proposes the analysis of changes in meat product processing like salami in a holistic form, where the application of starter culture with low nitrite concentrations could be in the meat industry an upward trend for reducing this additive.

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.

Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract

Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata

The present study investigated the angiotensin-I converting enzyme (ACE) inhibitory activity and the antioxidant properties, in vitro and in cured meat sausages containing reduced levels of sodium nitrite, of fucoxanthin extracted from the Tunisian brown seaweed Cystoseira barbata (CBFX). Results revealed that CBFX exhibited great scavenging activities against DPPH free radicals (EC50 = 136 μg/ml), peroxyl radicals in the linoleate-β-carotene system (EC50 = 43 μg/ml) and hydroxyl radicals generated by Fenton reaction (DNA nicking assay). A considerable ferric reducing potential was also recorded for CBFX (EC50 = 34 μg/ml). It is interesting to note that CBFX was found to modulate the ACE activity, which is the key enzyme involved in the blood pressure regulation, with an EC50 of 5 μg/ml. When fucoxanthin was supplemented, the concentration of sodium nitrite added to cured turkey meat sausages was reduced from 150 to 80 ppm, coupled with the enhancement of colour and oxidative stabilities. Thus, CBFX, with noticeable antioxidant and antihyertensive effects, could be used as a natural additive in functional foods to alleviate potential human health hazards caused by carcinogenic nitrosamines formation.

Adding Blends of NaCl, KCl, and CaCl2to 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 CaCl2resulted 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 ofL⁎and increasedb⁎values were found in salamis with CaCl2. These results suggest that using CaCl2as 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.

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.

Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages

Five different natural/traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot and hot peppers, and garlic were used, and 1 % (w/w) each was incorporated into formulations of Salchichon fermented sausage type. After ripening for 51 days, the products were assessed for quality parameters, lipid oxidation, cholesterol content and sensory characteristics. In general, incorporation of the seasonings did not cause color or texture defects whereas it had beneficial effects on improvement of product's quality; however the effects differed depending on each type of seasonings added. Noticeably, most treatments with the seasonings significantly reduced the lipid oxidation. Additionally, incorporating doenjang, gochu-jang, medium-hot peppers, hot peppers and garlic resulted in reduction of 32.03, 28.96, 36.30, 19.53 and 33.03 mg cholesterol/100 g sample, corresponding to 26.78, 24.21, 30.35, 16.33 and 27.61 %, respectively. Higher scores for the sensory traits such as aroma, taste, color and acceptability were also observed for the samples with seasonings. The current work demonstrated that the tested seasonings represent potentially natural ingredients for producing healthier Salchichon fermented sausages.

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

The effects of sodium nitrite and ascorbate on lipid and protein oxidation were studied during the ripening process of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid (malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in higher amounts of carbonyl compounds compared to their separate addition or the treatment without any of both compounds. Moreover, sodium nitrite limited the formation of γ-glutamic semialdehyde whereas sodium ascorbate showed a pro-oxidant effect. A loss of thiol groups was observed during ripening, which was not affected by the use of sodium ascorbate nor sodium nitrite. In conclusion, sodium nitrite and ascorbate affected protein and lipid oxidation in different manners. The possible pro-oxidant effect of their combined addition on carbonyl formation might influence the technological and sensory properties of these products.

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de l'Eclairagea* (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.