Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

Abstract The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.

[1]  Guang-hong Zhou,et al.  Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage , 2018, LWT.

[2]  G. Sullivan,et al.  Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties. , 2017, Meat science.

[3]  M. E. Potes,et al.  Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages , 2015 .

[4]  A. D. da Cruz,et al.  Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose. , 2015, Meat science.

[5]  A. T. Alfaro,et al.  Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture , 2015 .

[6]  Jianhao Zhang,et al.  Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons. , 2015, Journal of food science.

[7]  Leila Q. Zepka,et al.  Production of Low‐Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel , 2014 .

[8]  Jianhao Zhang,et al.  Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride. , 2014, Meat science.

[9]  Victor Tan,et al.  Mechanical and barrier properties of nanocrystalline cellulose reinforced chitosan based nanocomposite films. , 2012, Carbohydrate polymers.

[10]  M. Morgano,et al.  Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. , 2011, Meat science.

[11]  Yi‐Chen Chen,et al.  Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage , 2011 .

[12]  I. Savvaidis,et al.  Combined chitosan-thyme treatments with modified atmosphere packaging on a ready-to-cook poultry product. , 2010, Journal of food protection.

[13]  I. Ambrosiadis,et al.  Chitosan effects on quality properties of Greek style fresh pork sausages. , 2008, Meat science.

[14]  Joan-Hwa Yang,et al.  Antioxidant properties of chitosan from crab shells , 2008 .

[15]  P. Katikou,et al.  Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. , 2007, Meat science.

[16]  M. Rinaudo,et al.  Chitin and chitosan: Properties and applications , 2006 .

[17]  R. Chiou,et al.  Flame photometric determination of salinity in processed foods , 2005 .

[18]  G. Fitzgerald,et al.  Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages. , 2002, Meat science.

[19]  M. Byun,et al.  Quality properties of pork sausage prepared with water-soluble chitosan oligomer. , 2001, Meat science.

[20]  I. Astiasarán,et al.  Influence of partial replacement of NaCl with KCl and CaCl2on microbiological evolution of dry fermented sausages , 2001 .

[21]  C. Jun,et al.  Synergistic cooperation between water-soluble chitosan oligomers and interferon-gamma for induction of nitric oxide synthesis and tumoricidal activity in murine peritoneal macrophages. , 2000, Cancer letters.

[22]  F. Shahidi,et al.  Food applications of chitin and chitosans , 1999 .

[23]  M. Rhee,et al.  Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. , 2014, Meat science.

[24]  R. Brzezinski,et al.  Chitosanase from Streptomyces sp. strain N174: a comparative review of its structure and function. , 1997, Biochemistry and cell biology = Biochimie et biologie cellulaire.

[25]  B. E. Greene,et al.  Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef , 1982 .

[26]  S. Aust,et al.  Microsomal lipid peroxidation. , 1978, Methods in enzymology.