Physicochemical, microbiological, and oxidative changes during refrigerated storage of n-3 pufa enriched cooked meat sausages with partial NaCl substitution

CALIFANO A N; MARCHETTI LUCAS; ANDRÉS S C

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016

0145-8892

Storage stability of cooked meat sausages with 50 g marine oil/kg and two saltcombinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg,(2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 gTPP/kg were studied. In addition, effect of BHA or tocopherols as antioxidantswas tested. Changes in process yield, purge loss, texture, color, microbial growthand pH during vacuum refrigerated storage were monitored. Partial substitutionof sodium did not affect matrix stability, maintaining high process yields and lowpurge losses (5.5%). The products with marine oil used as fat source resulted in:high PUFA levels and lower risks indicators associated with cardiovascular events.Tocopherols prevented the oxidation process; n-6/n-3 ratio remained unchangedthroughout the storage, establishing a natural alternative to BHA. Moreover, theconsumption of 15?18 g of this product would cover the recommended dailyintake of EPA1DHA.