Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution

Storage stability of cooked meat sausages with 50 g marine oil/kg and two salt combinations: (1) 14.00 g NaCl/kg and 2.0 g sodium tripolyphosphate (TPP)/kg, (2) sodium reduced formulation with 6.08 g NaCl/kg, 4.92 g KCl/kg and 5.00 g TPP/kg were studied. In addition, effect of BHA or tocopherols as antioxidants was tested. Changes in process yield, purge loss, texture, color, microbial growth and pH during vacuum refrigerated storage were monitored. Partial substitution of sodium did not affect matrix stability, maintaining high process yields and low purge losses (≤5.5%). The products with marine oil used as fat source resulted in: high PUFA levels and lower risks indicators associated with cardiovascular events. Tocopherols prevented the oxidation process; n-6/n-3 ratio remained unchanged throughout the storage, establishing a natural alternative to BHA. Moreover, the consumption of 15–18 g of this product would cover the recommended daily intake of EPA + DHA. Practical Applications: In previous works, we developed formulations replacing the beef fat with preemulsified and deodorized marine oil. We also study an alternative formulation with low sodium content. These characteristics are a necessity for the consumers who are demanding better nutritional quality products, and the producers must attend that demand. Other authors have studied different low fat and/or low sodium meat systems or meat emulsions with different fat sources to enhance the nutritional quality. Nevertheless there is not much knowledge of the stability of these new meat systems, containing more water, and more PUFA. Thus, the aim of this research was to study the storage stability of different cooked meat sausages with fish oil from different approaches (microbial, physicochemical and oxidative). Assuring the stability of these products is essential to the producers to maximize the shelf-life.Fil: Marchetti, Lucas. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin