Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick's second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10^-9 m²·s^-1, 1.22 × 10^-9 m²·s^-1, 1.2 × 10^-9 m²·s^-1, and 1.15 × 10^-9 m²·s^-1 when the amount of xylitol added was 0%, 4%, 8%, and 12% (w/w), respectively. This result agrees with the predicted values from the power function time-varying model. Moreover, a three-dimensional simulating model of mass transfers constructed using COMSOL Multiphysics was developed to evaluate the NaCl diffusion in pork tenderloin during the curing process. This model has high accuracy and can be used to describe the diffusion of NaCl in curing. Overall, this study provided a foundation for NaCl diffusion and distribution during the curing process.

Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages

In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (a_w) were lower in the sorbitol group than in the control group throughout the fermentation and ripening stages (P < 0.05). In addition, the L* values were higher in the sorbitol group (P < 0.05). Additionally, microbial diversity diminished in all groups as the fermentation and ripening process proceeded, with Lactobacillus turning into the dominant genus in the control group and Staphylococcus and Lactobacillus becoming dominant in the sorbitol group. Pearson's correlation analysis confirmed that the physicochemical properties have been significantly correlated with the bacterial community. In conclusion, sorbitol-mediated curing not only facilitates salt reduction while prolonging the storage period of loin ham, but also improves the distribution of bacterial community in loin ham and enhances its quality.

Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork

Repeated freeze-thaw is one of the main reasons for quality deterioration of frozen meat products. The study focused on the changes of endogenous fluorescence, secondary structure, microstructure, and water retention and distribution in marinated and unmarinated Enshi black pork after 10 freeze-thaw cycles. The results revealed that marinated treatment significantly reduced the thaw and centrifugal loss (P < 0.05), and increased endogenous fluorescence intensity of samples. During the entire freeze-thaw process, free water was undetectable in marinated group. After the first 4 cycles, α-helix percentage in marinated group was higher than that in control group. Scanning electron microscopy results suggested that there was no obvious increase in muscle fiber gap until 8 cycles in marinated group. Conclusively, moderate marination could slow down the deterioration of myofibrillar protein and pork quality, but it would be better to limit freeze-thaw cycles within 4 to maintain the quality of marinated Enshi black pork.

Study on the water state, migration, and microstructure modification during the process of salt-reduced stewed duck

High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%-89.66% (sodium chloride group) and 90.51% (salt-reduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt-reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. PRACTICAL APPLICATION: This work demonstrates potentially feasible to produce salt-reduced duck products.

Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl₂-5% MgCl₂). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p < 0.001) Ca, K, Mg, and Na content. The total amounts of free fatty acids and free amino acids were not affected (p > 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.

Using inulin-based emulsion gels as fat substitute in salt reduced Bologna sausage

BACKGROUND

A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat, pork meat, and pork back fat. Technological and microbiological properties were evaluated for 60 days at 4 °C.

RESULTS

A reduction of 11 to 34% and 35 to 45% of fat and sodium were obtained in reformulated products, respectively. An increase in fiber content and polyunsaturated fatty acid was noticed in the formulations with EG. The addition of EG in Bologna increased L* (lightness) values and reduced a* (redness/greenness) values comparing to control treatment. Microstructural properties of sausages exhibited a denser network with the presence of EG. Softer, more elastic, cohesive and resilient samples with a higher intensity of lipid oxidation (P < 0.05) were observed in EG added sausages. The nuclear magnetic resonance (NMR) data shows that the presence of EG recovers the matrix that has been weakened due to reduction of fat and salt. Sensory evaluation showed that the incorporation of the EGs resulted in acceptable scores.

CONCLUSION

These results suggest that inulin-based EG is a potential fat substitute for developing healthier meat products, with better fatty acids composition and stable to chilled storage. © 2020 Society of Chemical Industry.

Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage

The effects of gelled emulsions (GE) used as animal fat replacers in terms of the nutritional, technological, and sensory properties of Bologna sausages during 60 days of chilled storage have been studied. Samples with GE added exhibited a fat reduction of 31%. Sausages with GE had higher values of L* and lower values of a* compared to the control. Harder sausages were obtained by the addition of GE. Higher lipid oxidation rates were found with increasing amounts of GE in the reformulated products. In addition, the relaxation time was not affected by the reformulation. All samples were deemed acceptable by consumer tests. However, CATA (Check-all-that-apply) tests showed that Bolognas formulated with partial or total pork fat replaced with GE were described as rubbery, not very spicy and firm, appeared to be dry and opaque, and had an aftertaste. Chilled storage significantly affected the Thiobarbituric Acid Reactive Substances (TBARS) values and slightly affected the pH values, texture, color, and NMR data. An important result is that the panelists did not detect the oxidation results in relation to the TBARS values, and the addition of a GE with inulin as dietary fiber may be a good strategy to make Bologna sausage healthier.

The states of water in tryptophan grafted hydroxypropyl methylcellulose hydrogels and their effect on the adsorption of methylene blue and rhodamine B

Tryptophan (Trp) decorated hydroxypropyl methylcellulose (HPMC) cryogels were prepared by a one-step reaction with citric acid. The increase of Trp content in the 3D network from 0 to 2.18 wt% increased the apparent density from 0.0267 g.cm^-3 to 0.0381 g.cm^-3 and the compression modulus from 94 kPa to 201 kPa, due to hydrophobic interactions between Trp molecules. The increase of Trp content in HPMC-Trp hydrogels increased the amount of non-freezing water, estimated from differential scanning calorimetry, and the amount of freezing water, which was determined by time-domain nuclear magnetic resonance. The adsorption capacity of methylene blue (MB) and rhodamine B (RB) on HPMC-Trp hydrogels increased with Trp content and the amount of freezing water. HPMC-Trp hydrogels could be recycled 6 times keeping the original adsorptive capacity. The diffusional constants of MB and RB tended to increase with Trp content. RB adsorbed on HPMC-Trp hydrogels presented a bathochromic shift of fluorescence.

Effect of salt mixture on flavor of reduced-sodium restructured bacon with ultrasound treatment

Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effects of salt mixture (KCl: CaCl2 = 1:1, w/w) content (0%-1.0%) on flavor of reduced-sodium (1.5% NaCl) restructured bacon with ultrasound treatment (UT, 600 w for 30 min) were investigated. The results showed that 0.5% salt mixture (0.25% KCl and 0.25% CaCl2) could significantly (p < .05) enhance the lipid oxidation, the protein oxidation, and the formation of free amino acids of reduced-sodium UT-restructured bacon and could also markedly (p < .05) improve its flavor and the overall quality of sensory evaluation via promoting the release of five kinds of volatile phenolic compounds (o-cresol, m-cresol, 2-methoxy-phenol, 2-methoxy-4-methylphenol, and 2-methoxy-5-methylphenol) and the formation of five kinds of volatile aldehyde compounds (hexanal, nonanal, decanal, furfural, and 5-methyl furfural). It is interesting to understand the mechanism for the effect of salt mixture on flavor and to efficiently develop a technique for improving the flavor of reduced-sodium products in the meat industry.

Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces - a review

NaCl is fundamental for the development of the physico-chemical, sensorial and microbiological stability in meat products made from whole pieces such as dry-cured lacón, loin, ham, bacon, jerked beef, and pastirma). The substitution of NaCl by other chloride salts (KCl, CaCl₂ and MgCl₂), in order to minimize changes in the processing steps and insertion of new ingredients, is a major challenge for the elaboration of salted meat products in the context of increasing awareness among consumer about sodium consumption and health. This review aims to discuss the potential use of binary, ternary and quaternary salting mixtures in the processing of salted meat products and their effects on microbiological evolution and safety, sensory properties, oxidative reactions on proteins and lipid, and proteolysis and lipolysis reactions. More specifically, the substitution of NaCl by other chloride salts can influence the growth of microorganisms, the formation of toxic compounds, progression of enzymatic and oxidative reactions, and the sensory attributes. Scientific evidences from a food technological point of view, support the use of KCl to partially replace NaCl while major advances/more sophisticated strategies are still necessary to effectively introduce CaCl₂ and MgCl₂ as NaCl replacers. Moreover, further studies regarding the shelf-life and economic problems of the alternatively salted products are still necessary.

Inclusion Complexation between α-Cyclodextrin and Oligo(ethylene glycol) Methyl Ether Methacrylate

The preparation of inclusion complexes based on α-cyclodextrin (α-CD) and oligo(ethylene glycol) methyl ether methacrylate (OEGMA) was investigated aiming to reveal complexation particularities and thermodynamic and kinetic aspects as a function of the oligomer architecture. Small-angle X-ray scattering and isothermal titration calorimetry measurements revealed that oligomer molecular weight controls both the kinetics and thermodynamics of inclusion. Unlike linear ethylene glycol polymers, OEGMA groups possess a methacrylate group, which seems to act as a stopper, affecting their mode of complexation. Nuclear magnetic resonance spectra and relaxation measurements support the fact that methacrylate groups lie outside the α-CD ring and that a full sequential complexation of the oligomer ethylene oxide groups is not observed. These results allied to the temperature sensitivity of these oligomers and enable possible routes for chemical modifications and design of new stimuli-responsive materials.