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DC Field | Value | Language |
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dc.contributor.author | Ojangba, T. | - |
dc.contributor.author | Zhang, L. | - |
dc.contributor.author | Boamah, S. | - |
dc.contributor.author | Gao, Y. | - |
dc.contributor.author | Wang, Z. | - |
dc.contributor.author | Amagloh, F. K. | - |
dc.date.accessioned | 2024-07-26T11:49:24Z | - |
dc.date.available | 2024-07-26T11:49:24Z | - |
dc.date.issued | 2022 | - |
dc.identifier.issn | 2227-9717 | - |
dc.identifier.uri | http://hdl.handle.net/123456789/4250 | - |
dc.description.abstract | This study aimed to evaluate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) in combination with high-pressure processing (HPP) on the physico chemical properties and volatile compounds of beef sausage during cold storage at 4 ◦C. Significant differences were found in the volatile compounds of beef sausages with 0%, 25%, and 50% NaCl contents partially substituted with KCl subjected to 28 days of storage and were well-visualized by heat map analysis. A total of 75 volatile compounds were identified and quantified in the beef sausages at the end of 28 days of storage, including 12 aldehydes, 4 phenols, 2 ketones, 18 alcohols, 8 acids, 3 esters, 14 terpenes, and 14 alkanes. Thirteen compounds had low odor activity values (OAV) (OAV < 1); however, high OAV (OAV > 1) were obtained after partial substitution of NaCl by KCl at 25% and 50% with HPP treatment compared to the non-HPP treated samples. In addition, 50% NaCl substitution with KCl in conjunction with HPP treatments increased thiobarbituric acid reactive substances (TBARS) by (0.46 ± 0.03 mg/MDA) compared with no HPP treatments. Replacement of 25% and 50% NaCl with KCl decreased TBARS by an average of 10.8% and 11.10%, respectively, compared to 100% NaCl coupled with HPP beef sausages. In summary, HPP and partial substitution of NaCl with KCl at 25% and 50% can be used to compensate for the reduction of NaCl in beef sausage by keeping the physical and flavor fraction at required levels. | en_US |
dc.language.iso | en | en_US |
dc.publisher | MDPI | en_US |
dc.relation.ispartofseries | Vol.10;Issue 2 | - |
dc.subject | Beef Sausage | en_US |
dc.subject | Salt-Replacement | en_US |
dc.subject | High-Pressure Processing | en_US |
dc.subject | Protein Digestion | en_US |
dc.subject | Protein and Lipid Oxidation | en_US |
dc.subject | Physicochemical Characteristics | en_US |
dc.subject | Volatile Compounds | en_US |
dc.title | EFFECT OF PARTIAL SUBSTITUTION OF SODIUM CHLORIDE (NACL) WITH POTASSIUM CHLORIDE (KCL) COUPLED WITH HIGH-PRESSURE PROCESSING (HPP) ON PHYSICOCHEMICAL PROPERTIES AND VOLATILE COMPOUNDS OF BEEF SAUSAGE UNDER COLD STORAGE AT 4 ◦C | en_US |
dc.type | Article | en_US |
Appears in Collections: | Faculty of Agriculture, Food and Consumer Sciences |
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