Salt, Water and Oilseed Proteins Affect Brine Content of Sausages.

Brine contents of commercial sausage products ranged from 3.7 to 5.9% and were different among brands. Frankfurters to which either isolated soy or cottonseed protein isolate were added had greater process shrinkage values and higher moisture, lower fat and lower brine contents than did controls. Frankfurters prepared with oilseed proteins had higher (P < .05) process shrinkage percentages, higher moisture percentages and lower brine contents than did controls (all-meat). Although not significant among all comparisons, as in-going (lb per 100 lb raw meat) salt levels increased from 2.5 to 3.0 to 3.5 lb, brine contents increased regardless of level of added water (25, 30, and 35 lb per 100 lb of meat). Within added-salt levels, brine content generally decreased with increasing level of in-going water but these differences were not significant (P > .05). At the beginning and end of a 6-week storage period, frankfurters with high brine contents (4.50-5.25%) had lower total microbial numbers than did frankfurters with low (2.50-3.49%) or medium (3.50-4.49%) brine contents. Because of simplicity, brine content determinations may be further developed as a practical tool for predicting product performance of cured sausages.

Effect of Reduction and Replacement of Sodium Chloride on Rancidity Development in Raw and Cooked Ground Pork.

Ground pork (raw and cooked) was treated with NaCl, KCl or MgCl2 at ionic strengths of either 0.70 or 0.35, and stored at 4 or -20°C. Regardless of storage temperature, NaCl and MgCl2 increased rancidity of both raw and cooked samples, whereas KCl increased rancidity of raw samples only. In raw pork samples, NaCl increased rancidity the most. In cooked samples, MgCl2 increased rancidity more than NaCl when samples were stored at 4°C, but the opposite was true for samples stored at -20°C. Discoloration was most severe for raw, frozen samples treated with NaCl. Replacement of NaCl with KCl was most effective for decreasing rancidity in both raw and cooked samples.

Cooked Product Temperature and Curing Ingredients Affect Properties of Irradiated Frankfurters.

Frankfurters (9.07-kg batches) were conventionally made in which three replications of the following treatment combinations were used (a) curing ingredients: 0 or 50 ppm of sodium nitrite, 75 ppm of sodium nitrite-25 ppm of sodium nitrate, or 50 ppm of sodium nitrite-25 ppm of sodium nitrate, (b) seasoning: dry soluble or equivalent ground spice, (c) cooked product temperatures of 65.5 or 76.6 C and (d) radiation processing levels of either 0, 0.8 or 3.2 megarads. Regardless of curing ingredient combinations or levels of irradiation, lowering internal cooked product temperatures (65.5 vs. 76.6 C) improved internal color, off-odor, off-flavor, moistness and overall desirability scores of frankfurters. Use of a dry soluble seasoning in comparison to an equivalent natural ground spice seasoning had no effect on sensory, chemical or palatability traits of irradiated frankfurters. Although not significant, frankfurters made without nitrite (0-NO2) compared to those made with 75 NO2-25 NO3, had greater process shrinkage values and were significantly less desirable in visual color, off-flavor and overall palatability. External and internal color scores of frankfurters made with NO2 and NO3 combinations were less intensely pink, with an increase in irradiation from 0 to 0.8 to 3.2 megarads. Sensory traits (off-flavor, off-odor, texture and overall palatability) were less desirable in those frankfurters irradiated at 3.2 megarads as compared to those irradiated at 0.8 megarads. Both levels of irradiation produced less desirable frankfurters than the non-irradiated controls (0 megarads). Improvements in sensory properties of irradiated frankfurters may be accomplished by use of at least 50 ppm of NO2 and cooking to a final internal product temperature of 65.5 C.

Effects of Sodium Nitrite, Sodium Nitrate and DL, Alpha-Tocopherol on Properties of Irradiated Frankfurters.

Frankfurters were manufactured to contain certain combinations of curing ingredients (sodium nitrite, sodium nitrate and DL alpha-tocopherol). Some frankfurters were made to contain in the finished product 0% added moisture, others were made to contain 10% added moisture, some frankfurters were not irradiated (0-megarad), others were irradiated with either 0.8 or 3.2 megarads (Cobalt-60 radiation source). Use of DL, alpha-tocopherol (at a level of 206 ppm) was associated with greater processing shrinkage, more off-flavor and less overall palatability (P<0.05). The most desirable external and internal cured color and firmest texture was in frankfurters made with 50 ppm of NO2 or with 100 ppm of NO2, irrespective of irradiation level. Use of irradiation (0.8 or 3.2 megarads) on frankfurters made without nitrite or nitrate did not improve visually determined cured color but did improve this color when determined spectrophotometrically; nevertheless, cured color of irradiated frankfurters made without use of nitrite or nitrate was not comparable to that of non-irradiated or irradiated frankfurters made with 100 ppm NO2. Irrespective of added moisture or curing ingredient combinations, significant differences (P<0.05) in palatability traits were associated with increasing irradiation levels (0, 0.8 or 3.2 megarads). Off-flavor increased, texture was less firm and overall palatability was less desirable as irradiation level increased. Low-dose irradiation (⩽1 megarad) may be feasible for enhancing the palatability traits of frankfurters containing lower levels of nitrite (lower than 156 ppm) but it appears that the correct irradiation level would be lower than the 0.8 megarad used in this study.

Effects of Sodium Nitrite, Sodium Acid Pyrophosphate and Meat Formulation on Properties of Irradiated Frankfurters.

Frankfurters of twelve treatment combinations were made using a conventional manufacturing procedure. Manufacturing treatments included formulations of either 60% pork/40% beef, 100% mechanically deboned chicken (MDC) or 100% mechanically deboned turkey (MDT); sodium nitrite levels of 0 or 50 ppm; and sodium acid pyrophosphate (SAPP) levels of 0 or 3,750 ppm. Finished frankfurters were either not irradiated or irradiated at temperatures of either -34.4 or -51.1°C and at a dose level of 0.8 or 3.2 Mrad. Addition of SAPP did not significantly affect external or internal color, off-flavor incidence or overall palatability of any of the frankfurters but significantly increased processing shrinkage for pork/beef and chicken franks, decreased frankfurter pH values for pork/beef and chicken franks and improved texture of pork/beef, chicken and turkey franks. Addition of 50 ppm nitrite, as compared to use of no nitrite, significantly decreased processing shrinkage of turkey franks, increased batter and frankfurter pH of pork/beef franks, increased consumer cooking loss of chicken franks but decreased consumer cooking loss of turkey franks, decreased off-flavor of pork/beef, chicken and turkey franks, and improved internal color of pork/beef, chicken and turkey franks. An irradiation temperature of -51.1°C as compared with -34.4°C, decreased off-flavor intensity and increased palatability of pork/beef franks but did not affect other properties of pork/beef franks or any of the properties of chicken or turkey franks. Franks irradiated with 0.8 Mrad differed (P<0.05) from those that were not irradiated in only 3 of 18 sensory traits (including overall palatability of pork/beef franks); franks irradiated with 3.2 Mrad differed (P<0.05) from those which were not irradiated in 8 of 18 sensory traits (including overall palatability of pork/beef, chicken and turkey franks).

Effect of Sodium Chloride Concentration, Water Activity, Fermentation Method and Drying Time on the Viability of Trichinella spiralis in Genoa Salami.

Pork from pigs experimentally infected with Trichinella spiralis was used to manufacture Genoa salami. In Experiment I, Genoa salami was formulated to include: (a) in-going sodium chloride of 2.00 or 3.33% based on raw meat weight; (b) either commercial starter culture or no starter culture and held for fermentation at either 35°C (95°F) or 46.1 °C (115°F). Lower water activity (aw) was found (P<0.0001) in salami manufactured either with 3.33% salt or processed by high fermentation temperature. Lower pH values resulted from use of a starter culture. An interaction between salt concentration and fermentation temperature was seen after 20 days of drying. Salt concentration appeared to exert a definite effect of trichina viability. In Experiment II, Genoa salami was formulated to include: (a) in-going sodium chloride of 0.00, 1.67 or 3.33% based on raw meat weight; (b) all salami contained starter culture and held for fermentation at 46.1 °C. Salami made with 3.33% salt had higher pH and lower aw values than did that made with no or 1.67% salt. The salt content and drying time interaction was greatest in salami made with 3.33% salt. The 3.33% salt content also appeared to exert a definite effect on trichina viability.

Effects of Sodium Nitrite, Sodium Chloride, Heating and Freezing on Survival of Trichinae in Hams.

Two experiments were conducted to determine the effects of sodium chloride, sodium nitrite, heating and/or freezing on viability of trichinae in hams. The most effective treatment for destroying trichinae consisted of pumping hams with a curing solution containing 2.6% sodium chloride and 156 ppm sodium nitrite followed by heating of hams to 43.3°C. Six days of storage at -29°C were required to achieve 100% destruction of trichinae for control (not pumped, not heated) hams. Seven, 8 and 8 d, respectively, were required to achieve 100% destruction of trichinae for those hams that were not heated but pumped without sodium chloride or sodium nitrite, or those that were pumped with solutions containing either 1.6% sodium chloride and 120 ppm sodium nitrite or 2.6% sodium chloride and 156 ppm sodium nitrite.

Effect of Chloride Salts and Nitrite on Survival of Trichina Larvae and Other Properties of Pork Sausages.

Two experiments were conducted using trichinae-infected pork shoulders. In the first experiment, samples of ground pork shoulder were allocated to the following treatments: (a) sodium nitrite levels of 0, 75 or 150 ppm, and (b) chloride salt levels of 2.5% sodium chloride, 3.18% potassium chloride, 1.35% magnesium chloride and 1.58% calcium chloride (for the latter three chloride salts, ionic strengths equivalent to that of 2.5% sodium chloride were used). In the second experiment, samples of ground pork shoulder were allocated to treatments in which 0, 25, 50, 75 or 100% of the sodium chloride was replaced with a 70:30 mixture of magnesium chloride: potassium chloride. Pork sausage links were made and stored for 12 d in a refrigerated display case. All chloride salts numerically reduced total plate counts compared to controls (no added salts) and calcium chloride or magnesium chloride significantly reduced total plate counts (P<.05). However, addition of sodium nitrite (75 or 150 ppm) did not affect total plate counts. Percentages of dead trichina larvae (visually determined) were greater (P<.05) for potassium chloride and sodium chloride than for magnesium or calcium chloride. However, in the second study when salts of equivalent ionic strengths were not used, replacement of sodium chloride with a 70:30 mixture of magnesium chloride: potassium chloride did not affect (increase or decrease) pH, total plate count or juice-loss during cooking. Percentages of dead trichina larvae increased for the 75 and 100% replacement levels when compared to controls.