Published 2013

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Publication details

Journal : Journal of Agricultural and Food Chemistry , vol. 61 , p. 3219–3228 , 2013

Publisher : American Chemical Society (ACS)

International Standard Numbers :
Printed : 0021-8561
Electronic : 1520-5118

Publication type : Academic article

Contributors : Perisic, Nebojsa; Afseth, Nils Kristian; Ofstad, Ragni; Scheel, Jan; Kohler, Achim

Issue : 13

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Kjetil Aune
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In this study, the effects of NaCl, KCl, and MgSO4 in various concentrations on structural and sensory properties of frankfurter sausages were investigated. FTIR was used to analyze the overall homogeneousness of the sausages by simultaneously following the distribution of main sausage ingredients, i.e., proteins, fats, and starch. A more homogeneous distribution of the main ingredients was observed with higher concentration of added salts, while it was most pronounced for the MgSO4 recipe. Furthermore, FTIR imaging was used in order to follow the distribution of protein secondary structure motifs throughout the sausage matrix. It was confirmed that KCl inhibited the partial denaturation of proteins, unlike that observed for MgSO4 recipes, where an additional increase in protein hydration was detected. These findings were unequivocally supported by WHC measurements. However, the sensory analysis clearly distinguished the sausages prepared with MgSO4 due to undesired sensory attributes, which underlines the necessity for using taste masking agents.