Green technologies applied to low-NaCl fresh sausages production: Impact on oxidative stability, color formation, microbiological properties, volatile compounds, and sensory profile

• Published in: Meat science 2024-03, Vol.209, p.109418-109418, Article 109418
• Main Authors: Seibt, Ana Carolina Mendes Dias, Nerhing, Priscila, Pinton, Mariana Basso, Santos, Suelen Priscila, Leães, Yasmim Sena Vaz, De Oliveira, Fernanda De Candido, Robalo, Silvino Sasso, Casarin, Bianca Campos, Dos Santos, Bibiana Alves, Barin, Juliano Smanioto, Wagner, Roger, De Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello, Cichoski, Alexandre José
• Format: Article
• Language: English
• Subjects: color; Electrolyzed water; Healthier meat products; industry; lipid content; Lipid oxidation; meat; meat science; oxidative stability; protein content; saltiness; sausages; sensory evaluation; sodium; ultrasonics; Ultrasound
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2023.109418

The influence of different concentrations of NaCl (2.5% and 1.75%), basic electrolyzed water (BEW), and ultrasound (US, 25 kHz, 159 W) on the quality of fresh sausages was studied. During storage at 5 °C, TBARS, pH, Eh, aw, nitrous pigments, and bacterial evolution were evaluated at three specific time intervals: 1d, 15d, and 30d. At the same time, the volatile compounds and sensory profile were specifically assessed on both the 1d and 30d. Notably, sausages with 1.75% NaCl and BEW displayed higher pH values (up to 6.30) and nitrous pigment formation, alongside reduced Eh (as low as 40.55 mV) and TBARS values (ranging from 0.016 to 0.134 mg MDA/kg sample), compared to the 2.5% NaCl variants. Protein content ranged between 13.01% and 13.75%, while lipid content was between 18.23% and 18.86%, consistent across all treatments. Psychrotrophic lactic bacteria showed a significant increase in low-NaCl sausages, ranging from 5.77 to 7.59 log CFU/g, indicative of potential preservative benefits. The sensory analysis favored the TUSBEW70 treatment for its salty flavor on the 30th day, reflecting a positive sensory acceptance. The study highlights that employing US and BEW in sausage preparation with reduced NaCl content (1.75%) maintains quality comparable to higher salt (2.5%) counterparts. These findings are crucial for meat processing, presenting a viable approach to producing healthier sausages with reduced sodium content without compromising quality, aligning with consumer health preferences and industry standards. •US and BEW stimulated the formation of nitrous pigments.•US and BEW did not affect the lipolytic bacteria and enterobacteria counts.•US and BEW stimulated the growth of psychrotrophic lactic acid bacteria.•US and BEW increased the salty taste of low-salt sausages.•US and BEW decreased the volatile compounds from lipid oxidation.