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Bonifacie A, Gatellier P, Promeyrat A, Nassy G, Picgirard L, Scislowski V, Santé-Lhoutellier V, Théron L. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation. Foods 2021; 10:852. [PMID: 33919785 PMCID: PMC8070781 DOI: 10.3390/foods10040852] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/09/2021] [Accepted: 04/10/2021] [Indexed: 01/02/2023] Open
Abstract
Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary and sensorial qualities of cured meat products by reducing these additives requires elucidating the mechanisms involved in the formation of NOCs. To this end, we studied the dose-response relationship of added sodium nitrite and/or sodium nitrate (0/0, 80/80, 0/200, and 120/120 ppm) on the formation of NOCs in dry cured fermented sausages. The results showed a basal heme iron nitrosylation in the absence of NaNO2/NaNO3 due to starter cultures. This reaction was promoted by the addition of NaNO2/NaNO3 in the other conditions. Reducing the dose to 80/80 ppm still limits lipid oxidation without the formation of non-volatile nitrosamines. Conversely, the addition of NO2/NO3 slightly increases protein oxidation through higher carbonyl content. The use of 80/80 ppm could be a means of reducing these additives in dry-cured fermented meat products.
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Affiliation(s)
- Aline Bonifacie
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
- IFIP—Institut du Porc, 7 Avenue du Général De Gaulle, F-94700 Maisons Alfort, France
| | - Philippe Gatellier
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
| | - Aurélie Promeyrat
- IFIP—Institut du Porc, La Motte au Vicomte, BP 35104, F-35561 Le Rheu CEDEX, France; (A.P.); (G.N.)
| | - Gilles Nassy
- IFIP—Institut du Porc, La Motte au Vicomte, BP 35104, F-35561 Le Rheu CEDEX, France; (A.P.); (G.N.)
| | - Laurent Picgirard
- Association Pour le Développement de l’Industrie de la Viande (ADIV), 10, Rue Jacqueline Auriol, F-63039 Clermont-Ferrand, France; (L.P.); (V.S.)
| | - Valérie Scislowski
- Association Pour le Développement de l’Industrie de la Viande (ADIV), 10, Rue Jacqueline Auriol, F-63039 Clermont-Ferrand, France; (L.P.); (V.S.)
| | - Véronique Santé-Lhoutellier
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
| | - Laetitia Théron
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; (A.B.); (P.G.); (V.S.-L.)
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Tejada L, Buendía-Moreno L, Álvarez E, Palma A, Salazar E, Muñoz B, Abellán A. Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile. Front Nutr 2021; 8:642726. [PMID: 33763445 PMCID: PMC7982819 DOI: 10.3389/fnut.2021.642726] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 02/08/2021] [Indexed: 11/24/2022] Open
Abstract
The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another with a normal salt content (CTRL). To this end, three batches of chorizo were prepared [Treatment 1: CTRL, 100% NaCl; Treatment 2: KCl, 31% KCl, and Treatment 3: SC (Winbi®), <3% NaCl]. In KCl and SC chorizo lots, values of moisture, salt, and water activity (aw) were significantly lower (P < 0.05) than in the CTRL chorizo. The chorizo with lower salt content presented higher proteolytic activity; with the nutritional declaration “reduced Na content “with Na values 25% lower than the CTRL. In addition, using this combination caused significant effects (P < 0.05) on the mineral composition of chorizo SC, allowing the inclusion of more nutritional and health claims in its labeling under legislation. The partial substitution of NaCl for KCl (31%), caused an increase in the gumminess, chewiness, and hardness of the chorizo. The SC chorizo lost the reddish hue typical of this sausage, although it was the best sensory valued by a panel of consumers. No differences were observed in the microbiological quality of the different batches of chorizo, always fulfilling the legally established microbiological criteria.
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Affiliation(s)
- Luis Tejada
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Laura Buendía-Moreno
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Elisa Álvarez
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Agustín Palma
- Agencia Española de Seguridad Alimentaria y Nutrición, Madrid, Spain
| | - Eva Salazar
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Beatriz Muñoz
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
| | - Adela Abellán
- Department of Human Nutrition and Food Technology, Universidad Católica de Murcia-UCAM, Murcia, Spain
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Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Sci 2019; 156:205-213. [DOI: 10.1016/j.meatsci.2019.05.035] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/21/2019] [Accepted: 05/31/2019] [Indexed: 11/21/2022]
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Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami. Food Res Int 2018; 106:363-373. [DOI: 10.1016/j.foodres.2017.12.074] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 11/27/2017] [Accepted: 12/26/2017] [Indexed: 11/24/2022]
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Fieira C, Marchi JF, Marafão D, Alfaro ADT. The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.03615] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.
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Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2591-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Sánchez Mainar M, Leroy F. Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities. Int J Food Microbiol 2015; 212:60-6. [DOI: 10.1016/j.ijfoodmicro.2015.03.009] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Revised: 02/24/2015] [Accepted: 03/04/2015] [Indexed: 01/06/2023]
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Tahergorabi R, Matak KE, Jaczynski J. Fish protein isolate: Development of functional foods with nutraceutical ingredients. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.05.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Salt substitution in surimi seafood and its effects on instrumental quality attributes. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Campagnol PCB, dos Santos BA, Terra NN, Pollonio MAR. Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages. Meat Sci 2012; 91:334-8. [PMID: 22391056 DOI: 10.1016/j.meatsci.2012.02.012] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2011] [Revised: 02/10/2012] [Accepted: 02/13/2012] [Indexed: 11/17/2022]
Abstract
Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the preparation of sensory acceptable fermented sausages with a 50% decrease in sodium.
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The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages. Meat Sci 2011; 88:189-97. [DOI: 10.1016/j.meatsci.2010.12.024] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2010] [Revised: 12/09/2010] [Accepted: 12/13/2010] [Indexed: 11/24/2022]
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12
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Campagnol PCB, dos Santos BA, Morgano MA, Terra NN, Pollonio MAR. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Meat Sci 2010; 87:239-43. [PMID: 21067870 DOI: 10.1016/j.meatsci.2010.10.018] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2010] [Revised: 10/19/2010] [Accepted: 10/19/2010] [Indexed: 11/19/2022]
Abstract
The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality.
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Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Sci 2010; 85:580-8. [DOI: 10.1016/j.meatsci.2010.03.009] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2009] [Revised: 12/16/2009] [Accepted: 03/08/2010] [Indexed: 11/23/2022]
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Herranz B, Ordóñez JA, De La Hoz L, Hierro E, Soto E, Cambero MI. Fatty acid composition of salami from different countries and their nutritional implications. Int J Food Sci Nutr 2009; 59:607-18. [DOI: 10.1080/09513590701550270] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci 2009; 83:423-30. [PMID: 20416693 DOI: 10.1016/j.meatsci.2009.06.022] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2009] [Revised: 05/21/2009] [Accepted: 06/10/2009] [Indexed: 10/20/2022]
Abstract
The consumption of cured meat products is not recommended to hypertensive consumers due to its high sodium content. This constitutes an important restriction for this industry, which is becoming more and more important due to the current trends in consumption. The partial replacement of sodium chloride by potassium chloride has been proposed as a possible strategy to reduce the sodium content of this type of products. The aim of this study was to evaluate the effect brought about by partial replacement of sodium chloride with potassium chloride (up to 70%) on physicochemical and microbiological parameters of dry-cured pork loin after the curing and drying process. The results showed that it is possible to obtain low sodium dry-cured loin, up to a 50% replacement of sodium by potassium, with similar physicochemical characteristics to the commercial product with usual amounts of sodium.
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Pérez-Juan M, Flores M, Toldrá F. Effect of pork meat proteins on the binding of volatile compounds. Food Chem 2008. [DOI: 10.1016/j.foodchem.2007.04.037] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl. Meat Sci 2007; 77:643-8. [DOI: 10.1016/j.meatsci.2007.05.017] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2006] [Revised: 03/06/2007] [Accepted: 05/21/2007] [Indexed: 11/21/2022]
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Pérez-Juan M, Flores M, Toldrá F. Effect of ionic strength of different salts on the binding of volatile compounds to porcine soluble protein extracts in model systems. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.11.013] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics. Meat Sci 2007; 77:331-8. [PMID: 22061785 DOI: 10.1016/j.meatsci.2007.03.022] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2006] [Revised: 02/19/2007] [Accepted: 03/29/2007] [Indexed: 11/22/2022]
Abstract
In order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated. Texture profile analysis (TPA) and physico-chemical measurements (pH, aw, dry matter, fat content) were also performed. The BS determined by tensile test and TPA analysis produced complementary information that allowed these meat products to be grouped according to four different textural profiles. These profiles were characterized (p<0.05) by the values of BS, hardness, adhesiveness, cohesiveness and springiness. Multivariate analysis confirmed that BS and TPA parameters were correlated significantly (p<0.00005). On basis of these results, TPA parameters could be used to construct regression models to predict BS and therefore, to obtain a more complete textural property description of the dry fermented sausages. The resulting regression model was BS=-0.777+0.728∗adhesiveness-16881∗cohesiveness+1884.61∗springiness+0.042∗hardness (R(2)=0.634, p<0.00005).
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Influence of partial replacement of NaCl with KCl and CaCl2on microbiological evolution of dry fermented sausages. Food Microbiol 2001. [DOI: 10.1006/fmic.2001.0405] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Ibañez C, Quintanilla L, Cid C, Astiasarán I, Bello J. Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes. Meat Sci 1997; 46:277-84. [DOI: 10.1016/s0309-1740(97)00022-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/1996] [Revised: 02/05/1997] [Accepted: 02/16/1997] [Indexed: 10/18/2022]
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