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Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Food and Nutrition Sciences 2017年第4期8卷 419-443页

作者： Hassan Safa stéphane portanguen Pierre-Sylvain Mirade QuaPA INRA St-Genès-Champanelle France

The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

关键词： Sodium Saturated Fatty Acids Nitrite Dry-Fermented Sausage Dry-Cured Ham

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The Impact of Cooking of Beef on the Supply of Heme and Non-Heme Iron for Humans

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Food and Nutrition Sciences 2020年第7期11卷 629-648页

作者： Gille Gandemer Valérie Scislowski stéphane portanguen Alain Kondjoyan Division Sciences and Process Engineering of Agricultural Products INRAE (Institut National de Recherche Pour l’Agriculture l’Alimentation et l’Environnement) Nantes France ADIV (Viande Performance) Clermont-Ferrand France UR370 QuaPA INRAE (Institut National de Recherche Pour l’Agriculture l’Alimentation et l’Environnement) Saint-Genès-Champanelle France

Red meat contains a high proportion of heme iron (HI) which is absorbed at a far higher extent into the blood than the non-heme iron (NHI) found in plants. However, HI and NHI are expelled in the juice during cooking while a fraction of HI is converted into NHI, thus decreasing iron bioavailability. This paper relies on experiments and the use of modeling. The kinetics of the conversion of HI into NHI was measured and modeled in juice extracted from uncooked beef meat, and beef cubes were cooked to measure the variations of HI/NHI contents. In meat, HI/NHI ratio decreased from 2.0 when it was raw to less than 1.0 for the longest heat treatments and highest temperatures. The model was used to predict the effect of cooking conditions on the variations of the iron supplied by beef meat. The lowest contribution of meat to iron supply was found for under-pressure cooking at temperatures above 100°style="font-family:Verdana;">style="font-family:Verdana;">style="font-family:Verdana;">C.

关键词： Iron Model Meat Transfer Reaction

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Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

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Food and Nutrition Sciences 2016年第14期7卷 1297-1314页

作者： Hassan Safa Philippe Gatellier Jean-Louis Berdagué Nathalie Kondjoyan Frédéric Mercier stéphane portanguen Raphaël Favier Pierre-Sylvain Mirade QuaPA INRA Saint-Genès-Champanelle France

We performed 6 fabrications of dry-fermented sausages to investigate, at laboratory scale, the effects of combined partial substitutions of sodium chloride by potassium chloride and pork backfat by sunflower oil on key physical-chemical and biochemical parameters, instrumental colour and texture measurements, and the consumer acceptability of the end-products. Regarding the physical-chemical parameters, statistical analysis of results showed that final product weight loss was impacted by fat content and use of sunflower oil;final mean water activity value was only affected by salt level;and animal fat content impacted pH values, only at the end of drying. Regarding the biochemical parameters investigated, we statistically found a marked impact of partial substitution of NaCl by KCl on the proteolysis evolution, of fat level and sodium content on the end-product lipolysis, and finally, a significant effect of animal fat level and incorporation of sunflower oil on both protein and lipid oxidations. However, the new product formulations combining salt and fat substitutions lead to globally acceptable water loss and water activity values and similar rates of proteolysis, lipolysis and lipid oxidation, but less protein oxidation. From a practical point of view, the results clearly showed that sodium and animal fat contents in dryfermented sausages can be drastically reduced with no too marked adverse effect on colour, final textural properties or consumer acceptability. On the basis of these laboratory results, new healthier dry-fermented products can be manufactured by an industrial company in the near future.

关键词： Dry-Fermented Sausage Combined Partial Substitutions KCl Sunflower Oil Oxidation

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