Marçal Catarina, Pinto Carlos A, Silva Artur M S, Monteiro Carla, Saraiva Jorge A, Cardoso Susana M
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Irmãos Monteiro, S.A., Rua 5, Zona Industrial da Mota, Gafanha de Encarnação, 3830-527 Aveiro, Portugal.
Foods. 2021 Jan 20;10(2):209. doi: 10.3390/foods10020209.
The present work evaluated the nutritional impact of macroalgae flours used as new ingredients in fermented sausages and the feasibility of using high-pressure processing (HPP) as a non-thermal pasteurization methodology to keep the quality attributes of the new food products. A commercial macroalgae mix was used in the formulation of new macroalgae-fortified meat frankfurter sausages (F-MFS), macroalgae-fortified vegetable frankfurter sausages (F-VFS) and in macroalgae-fortified traditional Portuguese sausage "chouriço" (F-TPS), overall incrementing the contents of Mg, K, Ca, Mn and Fe and decreasing the Na/K ratio. The application of HPP allowed extending the shelf-life of frankfurters by about 3-fold and improved the safety of "chouriço" along 180 days of storage, keeping its microbial load below the detection limit. The prevention of microbial growth in F-MFS and F-VFS was accompanied by pH stability of the products. In addition, no significant detriment on surface color and fatty acids was observed between pressurized and non-pressurized sausages, allowing consolidating the suitability of HPP in seaweed-fortified fermented sausages.
本研究评估了用作发酵香肠新成分的大型海藻粉的营养影响，以及使用高压处理（HPP）作为非热巴氏杀菌方法来保持新食品质量属性的可行性。一种商业大型海藻混合物被用于新的强化大型海藻肉法兰克福香肠（F-MFS）、强化大型海藻蔬菜法兰克福香肠（F-VFS）以及强化大型海藻的传统葡萄牙香肠“chouriço”（F-TPS）的配方中，总体上增加了镁、钾、钙、锰和铁的含量，并降低了钠/钾比。HPP的应用使法兰克福香肠的保质期延长了约3倍，并在180天的储存期内提高了“chouriço”的安全性，使其微生物负荷保持在检测限以下。F-MFS和F-VFS中微生物生长的抑制伴随着产品pH值的稳定性。此外，在加压和未加压的香肠之间，未观察到对表面颜色和脂肪酸有显著损害，这使得HPP在强化海藻发酵香肠中的适用性得到了巩固。
