Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat

Weigel I, Nistler S, Pichner R, Budday S, Gensberger-Reigl S (2023)

Publication Type: Journal article

Publication year: 2023

Journal

Foods MDPI

Book Volume: 12

Article Number: 1960

Journal Issue: 10

DOI: 10.3390/foods12101960

Abstract

While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on water holding capacity, consumer acceptance, color, softness, and tenderness. Six freeze-dried vegetables with a pH above 6.0 were added to sausage meat on a laboratory scale. Adding 1.6% freeze-dried Brussels sprouts or Red Kuri squash resulted in a similar weight gain (7.0%) as the positive control of 0.6% commercial phosphate additive. Higher vegetable concentrations (2.2–4.0%) caused a significant increase in weight (p ≤ 0.05, 10.4–18.4% weight gain). Similar stress was needed to compress sausages containing 1.6/4.0% Brussels sprouts (14.2/11.2 kPa) and the positive control (13.2 kPa). Indentation tests also led to similar softness results for the sausages prepared with 1.6/4.0% Brussels sprouts (15.5 kPa/16.6 kPa) and the positive control (16.5 kPa). A force of 1.25 N was needed to shear the positive control, while 1.60 N/1.30 N was needed for the samples (1.6/4% Brussels sprouts). In summary, the present study indicates that freeze-dried vegetables have the potential to effectively replace phosphate in meat products.

Authors with CRIS profile

Sarah Nistler Lehrstuhl für Technische Mechanik Silvia Budday Lehrstuhl für Technische Mechanik Sabrina Gensberger-Reigl Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Involved external institutions

Fachhochschule Münster DE Germany (DE)

How to cite

APA:

Weigel, I., Nistler, S., Pichner, R., Budday, S., & Gensberger-Reigl, S. (2023). Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat. Foods, 12(10). https://dx.doi.org/10.3390/foods12101960

MLA:

Weigel, Ingrid, et al. "Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat." Foods 12.10 (2023).

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