Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages.

BACKGROUND: Overcoming the impact of sodium reduction in the properties of emulsified sausages is a current challenge in the production of healthier meat products. Because the emulsifying process play a key role in the stability of sausages, the present study aimed to evaluate the effects of two mechanical emulsifying systems (cutter versus continuous emulsifier) and two levels of sodium chloride (2.50 and 1.25%) on the physicochemical characteristics of bologna sausages. RESULTS: A reduction of sodium increased the L* value and reduced the a* value, and also decreased the protein extraction yield in sausages produced in the cutter system. Moreover, the emulsion stability of reduced sodium batter was increased by cutter emulsification (F50C). On the other hand, the continuous emulsifier process did not decrease the extraction of myofibrillar proteins in F50E (sodium reduced treatment), resulting in minimal impact on emulsion stability and an increase in hardness in reduced-sodium sausages. CONCLUSION: Therefore, to produce low-sodium sausages, the continuous emulsifier was more effective producing batters with increased extracted myofibrillar proteins, improving the structure and functionality of myofibrillar proteins compared to the cutter process. © 2023 Society of Chemical Industry.

Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review.

Recent consumers' concerns about diet and its health benefits has triggered a reduction in consumption of foods rich in sugar, fat, salt, and chemical additives. As a result, an expanded market for functional foods has arisen. In particular, high-fat foods normally composed by saturated fatty acids, cholesterol and trans-fatty acids have been reformulated to be healthier. The primary source of saturated fat ingested by humans includes meats and their by-products that have animal fat as lipid source. The reformulation of these products therefore represents an important strategy to make them healthier for human consumption. Substituting solid fat by unsaturated oils usually affects the texture of the products, and therefore, new structuring methods must be developed to provide vegetable oils a similar characteristic to solid fats and improve their functional and health-related properties. Among these structural models, gelled emulsions (GE) show great potential to be used as healthier lipid ingredients in low-calorie and reduced-fat products, including healthier meat products. This review addresses the GE properties to be used as structuring agent, their in vitro bioaccessibility in meat products and effect on technological, sensorial, microstructural and microbiological characteristics.

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.

Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy.

This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.

Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and, in this context, the aim of the present work was to evaluate the influence of salt and fat reduction on Bologna sausage with addition of emulsion gel in the dynamic sensorial perception by using TDS and TCATA methods considering overall liking. After the dynamic sensory characterization tasks, consumers rated their liking using a 9-point hedonic scale. The findings showed that fat and salt reduction, and the addition of emulsion gels as fat replacers affected the sensory characteristics of the Bologna sausages. Regarding the methods, both studies collected the variations between samples with a great correlation between data. The TDS and TCATA curves revealed that texture attributes (firm and soft) were dominant at the beginning of the evaluation for all samples. TCATA also showed that juicy was dominant in the first 15 s of eating period. Related to overall liking, control sample (2% salt and 20% pork back fat) presented the highest scores (7.25 for TDS and 7.24 for TCATA) and Bolognas sausages with emulsion gels and reduced in salt were less accepted (4.95 for TDS and 5.86 for TCATA). Bologna flavor was the major attribute related to liking and fat flavor the main driver of disliking. Results from the present work suggest that dynamic sensorial methods are effective tools to characterize reformulated meat products.