TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
WP2 Reduction of fat and sodium in
cooked and dry-fermented sausages...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
WP2 Objectives
• Develop production procedures for nutritionally
imp...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Cooked sausages
• Meat raw materials:
– Pork 23 % fat
– Pork 6 % fat...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Cooked sausages
4
Salt < 1% unacceptable texture
Beef gave higher co...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Cooked sausages
• Mixed design:
– Salt 
• 1.0% NaCl
• 1.3% NaCl
• 1....
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Cooked sausages
6
Third phase: Pilot production, full scale
• 2 leve...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Cooked sausages
7
Sensory analysis, 6 different recipes
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Cooked sausages
8
Sensory analysis, 5 recipes
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Cooked sausages
• There are no technical problems to make sausages w...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
10
TeRiFiQ Annual Conference – Milan, Italy 26th Oct. 2015
60% redu...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
– To obtain the claims «reduce in salt» and «...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
12
• Part I : Industrial Technological tests ...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
• Part III, sensory test, industial scale, in...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
• Evaluation by 100 consumers
‐49% male
‐51% ...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
• Challenge test Snack of fuet, for bacterial...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
• Salmonella evolution during ripening proces...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
 More than 70% reduction in saturated fatty ...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
Dry fermented sausages
18
New products in the market developed in Te...
TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015
WP2
• Conclusions:
–Great reduction in salt and fat for new
sausage ...
Prochain SlideShare
Chargement dans…5
×

Less fat and sodium in sausages by Rune Rødbotten, NOFIMA

618 vues

Publié le

TeRiFiQ Conference
Reducing salt, fat and sugar in everyday foods – Results from TeRiFiQ EU project and opportunities for food industry
27 October 2015 ♦ Milan EXPO, Italy

Publié dans : Alimentation
0 commentaire
0 j’aime
Statistiques
Remarques
  • Soyez le premier à commenter

  • Soyez le premier à aimer ceci

Aucun téléchargement
Vues
Nombre de vues
618
Sur SlideShare
0
Issues des intégrations
0
Intégrations
216
Actions
Partages
0
Téléchargements
4
Commentaires
0
J’aime
0
Intégrations 0
Aucune incorporation

Aucune remarque pour cette diapositive

Less fat and sodium in sausages by Rune Rødbotten, NOFIMA

  1. 1. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 WP2 Reduction of fat and sodium in cooked and dry-fermented sausages Summary 1
  2. 2. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 WP2 Objectives • Develop production procedures for nutritionally improved cooked and dry fermented sausages while: – maintaining sensory perception and consumer acceptance  of the original products & – ensure food safety and quality • Reduction goal – cooked sausages: – 50% reduction in sodium and fat content • Reduction goal – dry fermented sausages: – 30% reduction in sodium and 60% reduction in fat content 2
  3. 3. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Cooked sausages • Meat raw materials: – Pork 23 % fat – Pork 6 % fat – Beef 14 % fat • Pre-salting (1 % NaCl): – None – 2 days • Salt concentration: – 0.9 % NaCl – 1.5 % NaCl • Emulsions 3 Initial phase: evaluate effects of different varables
  4. 4. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Cooked sausages 4 Salt < 1% unacceptable texture Beef gave higher cooking loss and increased hardness compared with pork Functional properties:
  5. 5. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Cooked sausages • Mixed design: – Salt  • 1.0% NaCl • 1.3% NaCl • 1.6% NaCl • 1.8% NaCl – Fat • 0.9%  • 1.2%  • 1.6% • 1.8% – Emulsion – Pre‐rigor salting 5 Second phase, pilot study: Sensory evaluation: Lowest level of fat and salt were discarded The assessors were not consistent when comparing with Standard sausage No effect of pri-rigor salting
  6. 6. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Cooked sausages 6 Third phase: Pilot production, full scale • 2 levels of fat • 3 levels of sodium 1) 18% fat, 2.2% NaCl (Standard product) 2) 18% fat, 1.4% NaCl + 0.4% KCl 3) 18% fat, 1.2% NaCl + 0.6% KCl 4) 14% fat, 1.8% NaCl 5) 14% fat, 1.4% NaCl + 0.4% KCl 6) 14% fat, 1.2% NaCl + 0.6% KCl Batter size 200kg
  7. 7. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Cooked sausages 7 Sensory analysis, 6 different recipes
  8. 8. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Cooked sausages 8 Sensory analysis, 5 recipes
  9. 9. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Cooked sausages • There are no technical problems to make sausages with 50% reduction in fat and sodium. However, it is questionable whether consumers will buy them. • We have achieved a decrease in fat by 22% and sodium by 45% without reducing sensory or functional quality significantly • A reduction by 50% seems not economical feasible 9 Conclusion cooked sausages:
  10. 10. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 10 TeRiFiQ Annual Conference – Milan, Italy 26th Oct. 2015 60% reduction in fat content ‐ saturated fatty acids (SFA) 30% reduction in sodium snacks of fuet chorizo extra Objective: Dry fermented sausages
  11. 11. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages – To obtain the claims «reduce in salt» and «reduce in fat» according to  the regulation (EC) N°1924/2006 : • ‐25% of salt • ‐30% of SFA 11 compared to reference nutritional composition in salt and SFA of similar products representative to Spain market Labeling has been a driving force
  12. 12. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages 12 • Part I : Industrial Technological tests at pilot scale before ADIV tests – Test of strategies to select the most suitable fat emulsions – Test of salt reduction using KCl and fat reduction using lean meat • Part II : Technological tests at pilot scale  – Reduction of salt content by 30% compared to Spanish current products by applying 3 strategies : • Partially substitution of NaCl by KCl and masking the bitter tastes by yeast extracts addition as flavour  enhancers • Using of dried meat as dehydrated pork meat powder • Sausage pre‐drying at low temperature – Reduction of SFA content by 60% compared to Spanish current products by applying 3 strategies : • Producing lean products  • Addition of vegetable oil and fibre • Using of fat emulsions (pork fat and/or oil / water / animal protein) • Part III : Industrial technological tests and sensory product quality and consumer  acceptance • Part IV : Challenge test – assess microbial status of the best technological strategies of combined salt and fat reduction  defined for snacks fuet. The safety of products and process was thus validated.
  13. 13. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages • Part III, sensory test, industial scale, in Spain – Trained sensory assessors 13 Snack of fuet Chorizo
  14. 14. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages • Evaluation by 100 consumers ‐49% male ‐51% female ‐between 18 and 65 years 14 Snack of fuet Chorizo • 99% of consumers affirm that they would buy the reduced snack fuet • 89% of consumers affirm that they would buy the reduced chorizo
  15. 15. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages • Challenge test Snack of fuet, for bacterial control • 3 different processes 15 Products Tests Snacks  fuet T : Control E1 Norm :  40% salt substitution by KCl + Sunflower oil + fibers+ Yeast  extract addition  E1 cold : Cold predrying + 40% salt substitution by KCl + Sunflower oil +  fibers+ Yeast extract addition 
  16. 16. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages • Salmonella evolution during ripening process 16 0.00 0.50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 4.50 5.00 5.50 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 42 44 46 48 50 52 54 56 58 60 62 64 66 68 70 72 74 76 78 80 82 log (cfu/g) Time (days) T Salmo E1 COLD Salmo E1 NORM Salmo * No statistical differences between Cold drying and Control during the  whole process and storage period * Statistical difference between Contol and E1 Norm at day 6 and day 9  Benefit of cold pre-drying to manage pathogen germ
  17. 17. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages  More than 70% reduction in saturated fatty acids (SFA) and more than 35% in sodium could be achieved  Sensorial attributes are very close to control on every criteria. Characteristic taste of snacks of fuet is achieved  With the pre‐dried process at low temperature we have efficient microbial results because the pH is lower than control  Yield of “reduced product” at industrial scale was a little bit lower than control, however it could be concluded that reduced products at industrial scale are affordable17 Conclusions snacks of fuet industrial scale
  18. 18. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 Dry fermented sausages 18 New products in the market developed in TeRiFiQ project
  19. 19. TeRiFiQ Final Conference – Milan, Italy, 27 Oct. 2015 WP2 • Conclusions: –Great reduction in salt and fat for new sausage products. –Mission accomplished! 19

×