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

The impacts of adding calcium chloride (CaCl<sub>2</sub>) 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...

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Autores principales:	Xiaoyin Yang, Joseph G. Sebranek, Xin Luo, Wangang Zhang, Mengmeng Zhang, Baochen Xu, Yimin Zhang, Rongrong Liang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	beef sausages manufacturing and storage calcium chloride calcium lactate meat color Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/6b0f145909fb4858bc4f97953aadb341
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spelling	oai:doaj.org-article:6b0f145909fb4858bc4f97953aadb3412021-11-25T17:35:33ZEffects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings10.3390/foods101127832304-8158https://doaj.org/article/6b0f145909fb4858bc4f97953aadb3412021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2783https://doaj.org/toc/2304-8158The impacts of adding calcium chloride (CaCl<sub>2</sub>) 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 CaCl<sub>2</sub> 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.Xiaoyin YangJoseph G. SebranekXin LuoWangang ZhangMengmeng ZhangBaochen XuYimin ZhangRongrong LiangMDPI AGarticlebeef sausagesmanufacturing and storagecalcium chloridecalcium lactatemeat colorChemical technologyTP1-1185ENFoods, Vol 10, Iss 2783, p 2783 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	beef sausages manufacturing and storage calcium chloride calcium lactate meat color Chemical technology TP1-1185
spellingShingle	beef sausages manufacturing and storage calcium chloride calcium lactate meat color Chemical technology TP1-1185 Xiaoyin Yang Joseph G. Sebranek Xin Luo Wangang Zhang Mengmeng Zhang Baochen Xu Yimin Zhang Rongrong Liang 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
description	The impacts of adding calcium chloride (CaCl<sub>2</sub>) 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 CaCl<sub>2</sub> 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.
format	article
author	Xiaoyin Yang Joseph G. Sebranek Xin Luo Wangang Zhang Mengmeng Zhang Baochen Xu Yimin Zhang Rongrong Liang
author_facet	Xiaoyin Yang Joseph G. Sebranek Xin Luo Wangang Zhang Mengmeng Zhang Baochen Xu Yimin Zhang Rongrong Liang
author_sort	Xiaoyin Yang
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6b0f145909fb4858bc4f97953aadb341
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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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