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Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E

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Abstract

The effect of salt reduction and vitamin E (α-tocopherol) fortification, at a level in excess of that required for a European Food Safety Authority (EFSA) health claim, on the quality of chicken sausages was investigated. Four formulations of chicken sausages were prepared: C (control, 1.3% NaCl, 0 mg/kg added α-tocopherol), L (low salt, 0.47% NaCl, 0 mg/kg added α-tocopherol), CE (1.3% NaCl, 200 mg/kg added α-tocopherol), LE (0.47% NaCl, 200 mg/kg added α-tocopherol). Salt or α-tocopherol level did not significantly affect the fat content, protein content, moisture content, lipid oxidation, microbial growth, cook loss or texture profile analysis values of raw or cooked sausages. There was a significant effect of salt level on the ash content of raw and cooked sausages. Colour of cooked sausages was affected by salt reduction, with fried low salt sausages being darker and yellower than control, while grilled low salt sausages were lighter and redder than control. Cooking and storage did not significantly affect α-tocopherol retention, and enough was retained to meet both the EFSA nutrient and health claims. The sensory properties of the sausages were unaffected by the reduction in salt, and by fortification with α-tocopherol.

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Acknowledgements

Funding for the research was provided by the Irish Department of Agriculture, Food and the Marine under the National Development Plan 2007–2013 and as part of the Strategy for Science, Technology and Innovation (SSTI), Food Institutional Research Measure (Project 11/F/035). The authors wish to acknowledge Dr. Alan Fahey for his assistance with the statistical analysis in the study. The authors also acknowledge Manor Farm Chicken, for providing chicken thigh meat and skin, and All-in-All Ingredients, for providing the dry ingredients used in the sausage manufacture.

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  1. UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

    Zara Bolger, Nigel P. Brunton, James G. Lyng & Frank J. Monahan

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  1. Zara Bolger
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  2. Nigel P. Brunton
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  3. James G. Lyng
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  4. Frank J. Monahan
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Correspondence to Frank J. Monahan.

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Bolger, Z., Brunton, N.P., Lyng, J.G. et al. Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E. J Food Sci Technol 53, 3948–3959 (2016). https://doi.org/10.1007/s13197-016-2385-7

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