Abstract

Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue cheese increased some ketones, alcohols, and esters, while brown cheese brought typical Maillard reaction compounds. Overall, addition of cheese powders to sausages enhanced the intensity of flavour traits. A mixture of hard and blue cheese powder showed the highest effect on boosting saltiness, while brown cheese powder showed the strongest umami and meat flavour boosting effect, and sausages with added blue cheese powder showed a more intense aftertaste. Hardness significantly increased due to the addition of blue cheese powder. Addition of cheese powder to emulsion sausages might be an interesting tool to boost flavour and reduce salt content in cooked sausages with no negative effect on saltiness or overall flavour.

Keywords

Salt reduction; Cooked sausages; Aroma; Flavour enhancer; Umami

Published in

Meat Science
2017, Volume: 130, pages: 1-6

UKÄ Subject classification

Public Health, Global Health, Social Medicine and Epidemiology


Publication identifier

DOI: https://doi.org/10.1016/j.meatsci.2017.03.009

Permanent link to this page (URI)

https://res.slu.se/id/publ/84210