Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings
| Autor: | Rongrong Liang, Mengmeng Zhang, Xiaoyin Yang, Joseph G. Sebranek, Wangang Zhang, Baochen Xu, Yimin Zhang, Xin Luo |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Health (social science) Calcium salts Chemical technology beef sausages chemistry.chemical_element Salt (chemistry) food and beverages Plant Science TP1-1185 Calcium calcium lactate Health Professions (miscellaneous) Microbiology Article calcium chloride meat color chemistry.chemical_compound Increased calcium chemistry Lipid oxidation manufacturing and storage Food science Nitrite Food Science |
| Zdroj: | Foods Foods, Vol 10, Iss 2783, p 2783 (2021) Volume 10 Issue 11 |
| ISSN: | 2304-8158 |
| Popis: | The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages. |
| Databáze: | OpenAIRE |
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