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. 2019 Aug;39(4):555-564.
doi: 10.5851/kosfa.2019.e36. Epub 2019 Aug 31.

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

Sang Keun Jin  1 , Sun Jin Hur  2 , Dong Gyun Yim  3
Affiliations

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

Sang Keun Jin et al. Food Sci Anim Resour. 2019 Aug.

Abstract

The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p<0.05), while the use of cellulose increased these values. Biopolymer addition reduced lipid oxidation (p<0.05). In sausages containing cellulose, volatile basic nitrogen (VBN) in T1 was lower than that in T2 (p<0.05). The use of cellulose increased L*-, a*-, and W color values in T1 (p<0.05). Furthermore, cellulose addition was associated with lower hardness (p<0.05). Cellulose addition contributed to better overall acceptability (p<0.05). Consequently, a combined mixture containing T1 and cellulose appears to be the best combination, indicating a possible synergistic effect.

Keywords: cellulose; chitosan; meat quality; sodium substitution.

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Conflict of interest statement

Conflicts of Interest The authors declare no potential conflict of interest.

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