Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants
Loading...
Date
2025-01-07
Journal Title
Journal ISSN
Volume Title
Publisher
Heliyon
Abstract
This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial
profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages
(CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydrox
yanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1
% KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K3C6H5O7 + 0.25 % OSE, CS-5 or 1 % NaCl + 1 %
K3C6H5O7 + 0.5 % OSE, CS-6, cooked, and refrigerated for 45 d. The Na content in CS-1 and CS-2
(1185 ± 21 mg/100 g) was greater than that in the other CS (640 ± 18 mg/100 g). The 19-hy
droxy cholesterol, 7α-hydroxycholesterol, 25-hydroxycholesterol, 5,6β-epoxycholesterol, 7β-
hydroxycholesterol and carbonyl content were greater in CS-1 than in the other sausages. The
OSE-treated CS group had lower levels of 7β-hydroxycholesterol and 7α-hydroxycholesterol than
did the CS-2 group. CS-1 and CS-2 were lighter than the other CS. Malondialdehyde, pH, chemical
composition, textural profile, microbial counts, cook loss and sensorial quality were unaffected by
additives. The partial replacement of NaCl with KCl and K3C6H5O7, along with the addition of
BHA and OSE, decreased the Na and cholesterol oxide contents without affecting the organoleptic
qualities of low-fat CS.