Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C

Theodora Ojangba,Francis Kweku Amagloh,Yanglei Gao,Li Zhang,Zhuo Wang,Solomon Boamah

doi:10.3390/pr10020431

Theodora Ojangba, Francis Kweku Amagloh + Show 4 more

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https://doi.org/10.3390/pr10020431

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Abstract

This study aimed to evaluate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) in combination with high-pressure processing (HPP) on the physicochemical properties and volatile compounds of beef sausage during cold storage at 4 °C. Significant differences were found in the volatile compounds of beef sausages with 0%, 25%, and 50% NaCl contents partially substituted with KCl subjected to 28 days of storage and were well-visualized by heat map analysis. A total of 75 volatile compounds were identified and quantified in the beef sausages at the end of 28 days of storage, including 12 aldehydes, 4 phenols, 2 ketones, 18 alcohols, 8 acids, 3 esters, 14 terpenes, and 14 alkanes. Thirteen compounds had low odor activity values (OAV) (OAV < 1); however, high OAV (OAV > 1) were obtained after partial substitution of NaCl by KCl at 25% and 50% with HPP treatment compared to the non-HPP treated samples. In addition, 50% NaCl substitution with KCl in conjunction with HPP treatments increased thiobarbituric acid reactive substances (TBARS) by (0.46 ± 0.03 mg/MDA) compared with no HPP treatments. Replacement of 25% and 50% NaCl with KCl decreased TBARS by an average of 10.8% and 11.10%, respectively, compared to 100% NaCl coupled with HPP beef sausages. In summary, HPP and partial substitution of NaCl with KCl at 25% and 50% can be used to compensate for the reduction of NaCl in beef sausage by keeping the physical and flavor fraction at required levels.

Highlights

Introduction published maps and institutional affilCurrently, the available alternatives to reduce the salt (NaCl) content in meat products are limited and more methods need to be developed
This study aims to avoid extreme protein denaturation and lipid oxidation to improve the physicochemical characteristics and volatile composition of beef sausage stored at 4 ◦ C for 28 days by partial replacement of 50% NaCl with KCl combined with high-pressure processing (HPP) (100 MPa for 5 min at 25 ◦ C)
Compared with the control (100% NaCl-no HPP), the HPP-treated samples with partial substitution of NaCl by KCl at 50%, 25%, and 0% increased the concentration of aldehyde compounds by 78.33%, 67.84%, and 47.70%, respectively

Summary

Introduction

The available alternatives to reduce the salt (NaCl) content in meat products are limited and more methods need to be developed. Based on the structuration effects of high pressure (HP), the use of HPP could contribute to NaCl reduction in meat products [1,2,3,4]. The objective of HPP is mostly used for shelf-life extension and cold-pasteurization, pressurization can be used for structuring and improving the functionality of meat products. It has been hypothesized that HPP could have analogous effects on the solubilization of myofibrillar proteins as salt and phosphates as a result of the reformation of protein spatial structure [5,6]. HPP enhanced the solubilization of myofibril at 150 MPa [7], and the reverse effects were observed with pressure above. Tamm et al [10] examined and developed iations

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