The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages.

Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and consumer acceptability of regular and reduced salt breakfast sausages were studied. A 2 × 3 complete factorial design was used with salt level (regular salt, RS (1.1%) and low salt, LS (0.825%)) and formulation treatment (control, GlcN - glucosamine (1%), CAR - glucosamine caramel (1% GlcN equivalent)) as main effects. Raw or cooked sausages were analyzed for CIE L*, a* and b*, physical and textural properties and consumer acceptance. Different salt levels did not affect the pH of meat batter, while the reduced salt treatment resulted in higher cook loss. On the contrary, addition of GlcN and CAR reduced the pH of sausage with no effect on cook loss. Neither salt levels nor treatment formulation affected the textural attributes of sausages. The inclusion of CAR significantly reduced L* value and increased redness (a*) and yellowness (b*) of cooked sausages. Salt reduction resulted in decreased a* and b* values in raw batter; the effect which disappeared in cooked sausages. Glucosamine caramel increased the overall and flavour acceptability score of low salt breakfast sausages. The present study showed that glucosamine caramel could potentially improve the flavour of low salt breakfast sausage with limited effect on textural attributes.

Impact of citric acid and calcium ions on acid solubilization of mechanically separated turkey meat: effect on lipid and pigment content.

Increased demand for poultry products has resulted in an increased availability of by-products, such as the neck, back, and frame, that can be processed into mechanically separated poultry meat. The major problems with mechanically separated poultry meat are its high lipid content, color instability, and high susceptibility to lipid oxidation. The present work was undertaken to determine the effect of different concentrations of citric acid and calcium ions on protein yield, color characteristics, and lipid removal from protein isolates prepared using an acid-aided extraction process. Six levels of citric acid (0, 2, 4, 6, 8, and 10 mmol/L) and 2 levels of calcium chloride (0 and 8 mmol/L) were examined. The entire experiment was replicated 3 times, resulting in 36 extractions (3 × 6 × 2). The highest (P < 0.05) protein yield was found for the treatment with 6 mmol/L of citric acid. In general, all the combinations removed an average of 90.8% of the total lipids from mechanically separated turkey meat, ranging from 86.2 to 94.7%. The lowest amount (1.14%) of total lipids obtained was for samples treated with 4 mmol/L of citric acid. Maximum removal of neutral lipids (96.5%) and polar lipids (96.4%) was attained with the addition of 6 and 2 mmol/L of citric acid, respectively. Polar lipid content was found to be significantly (P = 0.0045) affected by the presence of calcium chloride. The isolated proteins were less (P < 0.05) susceptible to lipid oxidation compared with raw mechanically separated turkey meat. The most efficient removal of total heme pigment was obtained with the addition of 6 or 8 mmol/L of citric acid. Addition of calcium chloride had a negative effect on total pigment content. The study revealed that acid extractions with the addition of citric acid resulted in substantial removal of lipids and pigments from mechanically separated turkey meat, improved stability of the recovered proteins against lipid oxidation, and appreciable protein recovery yields.