Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings.

Xiaoyin Yang,Mengmeng Zhang,Rongrong Liang,Baochen Xu,Joseph G Sebranek,Yimin Zhang,Xin Luo,Wangang Zhang

doi:10.3390/foods10112783

Abstract

The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

Highlights

Meat manufacturers are continuously developing new technologies to improve the quality and productivity of their products
Given that the final color of cooked meat products primarily depends on the state of myoglobin and myoglobin thermal stability [4], factors that influence the biochemical changes in myoglobin may account for this phenomenon
The addition of various concentrations of CaCl2 and calcium lactate (CaLac) led to substantial changes in the physicochemical quality of beef sausages during the manufacturing and storage, which should be of interest to sausage manufacturers who may be considering alginate casing for co-extruded sausages where Ca salts are used

Summary

Introduction

Meat manufacturers are continuously developing new technologies to improve the quality and productivity of their products. As an emerging substitute for traditional casings, co-extruded casings formed from collagen or alginate are becoming popular [1,2]. This technology can be used in the production of various sausage types, such as frankfurters, grilling sausages, and dry fermented sausages, and it has been employed for one third of small-diameter sausages in the U.S [1,2]. Co-extrusion technology is widely used for continuous sausage production lines with extremely low yield loss and high labor cost savings [2]. In the actual manufacturing of alginate-based co-extruded sausages, there have been concerns about the reduced intensity of surface color compared to other casing systems for cured meat products. Given that the final color of cooked meat products primarily depends on the state of myoglobin and myoglobin thermal stability [4], factors that influence the biochemical changes in myoglobin may account for this phenomenon

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