Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage.

Qing Xiao,Baocai Xu,Conggui Chen,Mei Xu,Peijun Li,Jieying Deng

doi:10.3390/foods10112610

Abstract

The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increased the thiobarbituric acid reactive substances (TBARS) value and the carbonyl content of the samples (p < 0.05), which meant lipid and protein oxidation was accelerated. Adding clove and cinnamon extracts can retard the oxidation caused by HPP (p < 0.05). The pH of the sausages treated with both the spice extracts and HPP maintained a higher pH value during the storage (p > 0.05). Compared with the samples treated with HPP or with the spice extracts alone, the combined treatment observably inhibited the growth of spoilage bacteria (p < 0.05) and improved the microbial community. The results demonstrated that the use of clove and cinnamon extracts in conjunction with HPP improved the storage quality and prolonged the shelf-life of the low-salt sausages. Thus, the combined use of spice extracts and HPP can be developed as a promising way to preserve low-salt meat products.

Highlights

According to the recommendation of the World Health Organization (WHO), the maximum level of sodium intake is 2 g, equivalent to 5 g of salt (NaCl) per day for adults.the sodium intake among many people exceeds the recommended level worldwide [1]
The aim of the study was to determine the effect of high-pressure processing (HPP) and spice extracts, either alone or in conjunction, on the quality of low-salt sausages during storage
The relative abundance of Gram-positive bacteria, including Brochothrix spp. and Lactobacillus spp., in the HPP group were significantly higher than that in the SE-HPP group (p < 0.05), which was in good agreement with the results of the B. thermosphacta and Lactic acid bacteria (LAB) counts (Figure 4). These results demonstrated that the combined use of spice extracts and HPP treatment exhibited synergistic effects on the spoilage bacteria

Summary

Introduction

According to the recommendation of the World Health Organization (WHO), the maximum level of sodium intake is 2 g, equivalent to 5 g of salt (NaCl) per day for adults.the sodium intake among many people exceeds the recommended level worldwide [1]. According to the recommendation of the World Health Organization (WHO), the maximum level of sodium intake is 2 g, equivalent to 5 g of salt (NaCl) per day for adults. Researchers have demonstrated that nearly 80% of the daily salt intake comes from processed food, and meat products account for 20% of this total [3]. Implementing salt reduction strategies in the meat industry has become a focal point of research [4]. Researchers have attempted to reduce the salt content by substituting NaCl with other chloride salts, such as KCl, CaCl2 and MgCl2 [9,10]. The partial substitution of NaCl with KCl generally has negative consequences on the storage quality of meat products [9]. It is necessary to develop a new strategy that can improve this

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Conclusion