Cheese powder as an ingredient in emulsion sausages: Effect on sensory properties and volatile compounds.
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.
Wageningen University, Food Technology, 6708 Wageningen, The Netherlands; Dept. Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Chen
C
Xiang
Dept. Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark. Electronic address: jorgeruiz@food.ku.dk.
Jorge
J
Ruiz-Carrascal
Dept. Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Mikael A
MA
Petersen
Dept. Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
Anders H
AH
Karlsson
D000818:Animals; D002611:Cheese; D004655:Emulsions; D005524:Food Technology; D006801:Humans; D008461:Meat Products; D017673:Sodium Chloride, Dietary; D013552:Swine; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*
D004655:Emulsions; D017673:Sodium Chloride, Dietary; D055549:Volatile Organic Compounds
Aroma; Cooked sausages; Flavour enhancer; Salt reduction; Umami