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.
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.
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钙盐对腌制牛肉香肠制造和储存过程中理化品质的影响：海藻酸盐肠衣香肠的潜在钙应用
DOI：
10.3390/foods10112783
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发表时间：
2021-11-12
期刊：
影响因子：
--
通讯作者：
Liang R
中科院分区：
文献类型：
--
作者：
Yang X;Sebranek JG;Luo X;Zhang W;Zhang M;Xu B;Zhang Y;Liang R
研究了添加不同浓度(0%、0.2%、0.4%、0.7%)的氯化钙(CaCl2)和乳酸钙(CaLac)对腌制牛肉香肠理化特性的影响。在不同的生产阶段(碎牛肉、生碎面糊和烹调后)测量了肉类的颜色、pH、脂肪氧化和烹饪损失。此外，对真空包装香肠的肉色、pH值、脂肪氧化、亚硝基色素、残留亚硝酸盐和质构特征进行了7天的评估。与对照(不加钙)相比，两种钙盐都会导致香肠颜色和质构的劣化，并促进香肠在生产和储存过程中的pH下降、蒸煮损失和脂肪氧化。然而，随着时间的推移，钙盐添加量的增加会导致残留亚硝酸盐的减少。与CaCl2添加量相比，0.2-0.4%CaLac的红度更大，氧化稳定性更好，质地更柔软。当考虑在香肠中添加钙盐时，这些结果可能是有用的，目的是为了用海藻酸盐涂层共挤压香肠，其中在香肠的共挤压过程中使用钙盐来形成肠衣。
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.
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影响因子：
1.6
作者：
Irshad A;Sharma BD;Ahmed SR;Talukder S;Malav OP;Kumar A
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