M.D. Selgas

Inulin as fat substitute in low fat, dry fermented sausages.

Low fat, dry fermented sausages were prepared with a fat content close to 50% and 25% of the original amount. The batch with the smallest proportion of fat was less tender, less springy and was gummier than the batch with the highest proportion. However, it was still considered acceptable by the panel of judges. The 25% batch was supplemented with different amounts of soluble dietetic fibre (inulin) as both a powder and in aqueous solution. Ripening was followed by physico-chemical and microbiological analysis. Sensory analysis and texture profile analysis were performed to evaluate the effect of the inulin addition. Results obtained indicated an overall improvement in the sensory properties due to a softer texture and tenderness, springiness and adhesiveness similar to the conventional high fat sausage. Thus, with the addition of inulin a low calorie product (30% of the original), enriched with soluble dietetic fibre (10% approximatively) can be obtained.

Utilization of cereal and fruit fibres in low fat dry fermented sausages

The effect of addition of cereal and fruit dietary fibres on the sensory properties of reduced-fat, dry fermented sausages was studied. Dry fermented sausages with 6 and 10% pork backfat were manufactured, with addition of cereal (wheat and oat) and fruit (peach, apple and orange) dietary fibres, at 1.5 and 3% concentrations. The energy value reduction of the final products was close to 35% and their final fibre contents, after ripening, were 2 and 4%, respectively. The ripening process was monitored by physico-chemical and microbiological analysis. Sensory properties were analyzed using triangular and hedonic tests and, a texture profile analysis was carried out. A correlation principal component analysis was performed. The results showed that the sensory and textural properties of batches with 3% dietary fibre were the worst, due to their hardness and cohesiveness. The best results were obtained with sausages containing 10% pork backfat and 1.5% fruit fibre especially those with orange fibre, which gave organoleptic characteristics similar to conventional high fat products. Thus, reduced fat sausages fortified with dietary fibre can be obtained with an acceptable sensory profile.

Dry fermented sausages enriched with lycopene from tomato peel

Tomato industries yield a high amount of by-products mainly tomato peel and seeds. Since tomato peel is rich in lycopene, the direct addition of peel to food products could be a way to use this by-product to obtain a new products enriched in lycopene. This work describes experiments performed to develop dry fermented sausages (salchichón) containing this carotene. 0%, 0.6%, 0.9% and 1.2% (w/w) of dry tomato peel was added to the meat mixture used in sausage manufacture. A slight losts of lycopene was detected after 21 days ripening, however, levels remained between 0.26 and 0.58mg of lycopene/100g of sausage. The sensory and textural properties and overall acceptability of all sausages were good, indicating that tomato peel could be added to dry fermented sausages to produce a meat product enriched in lycopene.

Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage.

Conventional and low-fat cooked sausages (cursive) were prepared with fish oil as a source of n-3 polyunsaturated fatty acids. Fish oil was incorporated pre-emulsified with caseinates and water. Pre-emulsion was added in sufficient amounts to give fish oil levels of 1-6% in the final product. Lipid oxidation was determined (TBARs index) and instrumental measures of colour and texture were carried out. A sensory analysis was performed in which sensory parameters were evaluated by a hedonic test. There were no significant changes in TBAR values of final products being similar in both control and fish oil added sausages. In general terms, a slight increase in hardness and work of shearing were observed at the higher fish oil levels independently of the fat content. Sausages were analysed after 90 days of storage under refrigeration and similar results were observed. Microstructure of sausages was also studied by scanning electron microscopy (SEM) and a more compact structure was observed when the high levels were assayed. However, all sausages were well accepted when sensory quality was evaluated. Fat composition showed an increase in n-3 PUFA yielding a n-6/n-3 ratio close to 2, which is considered as healthier. For this, the incorporation of fish oil pre-emulsified seems to be a good option to include n-3 PUFA in cooked meat products, obtaining sensorially adequate and healthier stable sausages.

Design of a new cooked meat sausage enriched with calcium

The effect of calcium lactate, calcium gluconate and calcium citrate addition on the sensory properties of cooked meat sausages has been studied. Conventional and reduced-fat products (approx. 40%) were manufactured. The calcium salts studied were added in sufficient amounts to 100g of final product to give 20% and 25% of calcium RDA (1200mg). The energy value reduction in the final products was close to 30%. The instrumental measurement of colour and texture was performed. The presence of calcium salts only slightly decrease the lightness of the sausage and few changes were observed in relation to the texture. These were mainly related to increased hardness, observed at levels of calcium at 25% RDA. Sensory properties were estimated by a hedonic test. In general terms, they were very acceptable, which indicated that it is possible to manufacture conventional and reduced-fat cooked meat products enriched with calcium as a new healthier meat product.

Effects of irradiation on hamburgers enriched with folic acid

Hamburgers enriched with different amounts of folic acid (0.6, 1.2 and 2.4 mg/100g) were manufactured. They were then treated with doses of 2-4 kGy of ionizing radiation in order to increase their safety. The effects of these treatments on the colour, texture parameters, and sensory quality of the meat, as well as on the stability of folic acid, were studied in both raw and cooked hamburgers. The presence of folic acid negligibly influenced the quality of these meat products, with irradiation treatments causing most of the loss of sensory quality and so, the treatment with 4 kGy was not adequate. Folic acid levels decreased 20-30% following irradiation with 2 kGy, and no additional decrease was observed at higher doses of radiation. This new functional meat product may help consumers achieve the RDA for this vitamin in a normal diet.

Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages

Long-chain soluble dietary fibre was incorporated into the elaboration of reduced-fat (30% less than normal content) cooked meat sausages. The fibre was added in powder form and as gel up to 7.5%. Fibre addition influence on the sensory characteristics of the meat products was determined through instrumental analysis of texture (cutting and compression) and sensory analysis. In general terms, there were few changes observed in the texture of the sausages, with results very similar to the controls. However, in the sensory evaluation, sausages elaborated with levels of fibre higher than 5% showed lower acceptability, especially those made with fibre in powder form. As a result, the reduced-fat cooked meat sausages obtained with 5% long-chain soluble dietary fibre resulted in a sensory acceptable product, both low-calorie and fibre-enriched.