Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Marita Ruusunen (Corresponding Author), Jukka Vainionpää, Eero Puolanne, Marika Lyly, Liisa Lähteenmäki, Markku Niemistö, Raija Ahvenainen

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Abstract

Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill. Firmness, juiciness, saltiness and flavour intensity of the sausages were sensorically evaluated. Altogether 20 separate sausage batches were prepared. In low-salt sausages containing less than 1.4% NaCl, the use of NAC, CAR and CMC decreased frying loss and increased saltiness. NAC and CAR also increased flavour intensity, but CMC did not. Furthermore, NAC, CAR and CMC increased the firmness of the low-salt sausage, while only NAC increased juiciness when the NaCl content was below 1.4%. NAC increases, however, the sodium content of the product. Therefore, it can be concluded that in low-salt sausages no additive alone is suitable. A mixture of NAC and CAR appears to be the best combination.
Original languageEnglish
Pages (from-to)371-381
JournalMeat Science
Volume64
Issue number4
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

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Keywords

  • Low-salt sausage
  • Citrate
  • Carboxymethyl cellulose
  • Carrageenan

Cite this

Ruusunen, M., Vainionpää, J., Puolanne, E., Lyly, M., Lähteenmäki, L., Niemistö, M., & Ahvenainen, R. (2003). Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages. Meat Science, 64(4), 371-381. https://doi.org/10.1016/S0309-1740(02)00178-X