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Changes in sugars during storage of sausages
R Mendiolea1, I Guerrero, A J Taylor
1Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington Campus, Loughborough, UK, LE 12 5RD.
Meat Science
|November 9, 2011
Summary
Fresh sausage spoilage is linked to microbial sugar use. Sugar levels change during storage due to enzyme activity, impacting microbial growth and sausage quality. This study investigates these sugar dynamics.
Area of Science:
- Food Science
- Microbiology
- Analytical Chemistry
Background:
- Sausage shelf-life is limited by microbial spoilage, including off-odours and color changes.
- The primary spoilage microorganism, Brochothrix thermosphacta, utilizes carbohydrates, and its metabolism is influenced by the available carbon source.
Purpose of the Study:
- To investigate the changes in reducing sugar content in fresh British sausages during storage at 4°C.
- To understand the role of enzyme hydrolysis in altering available sugars.
- To assess the impact of sulphite on sugar assays and utilization.
Main Methods:
- Determination of reducing sugar content using dinitrophenol phenolate (DNP) assay.
- Analysis of sugar content immediately after manufacture and during storage at 4°C.
- Measurement of sulphite's effect on the DNP assay and sugar utilization.
Main Results:
- Reducing sugar content initially increased due to hydrolysis of rusk components (oligo- or polysaccharides) by meat or microbial enzymes, then decreased.
- Sulphite interfered with the DNP reducing sugar assay, causing increased absorbance.
- Sulphite addition to sausage formulations altered reducing sugar content dynamics during storage.
Conclusions:
- The availability of sugars for microbial growth in sausages changes dynamically during storage.
- Enzymatic hydrolysis of rusk components significantly contributes to these sugar changes.
- Sulphite exhibits interference in sugar assays and affects sugar availability in sausages.
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