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Glucono-delta-lactone (GDL) addition to fermented sausages rapidly lowers pH and enhances nitric oxide heme pigment formation. This improves color development without affecting pigment loss during drying.

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Area of Science:

  • Food Science
  • Meat Science
  • Fermentation Technology

Background:

  • Fermented sausages rely on acid development for characteristic flavor and preservation.
  • Controlling pH is crucial for pigment development and color stability in cured meats.

Purpose of the Study:

  • To investigate the impact of glucono-delta-lactone (GDL) on the pH, pigment conversion, and color of fermented sausages.
  • To evaluate the efficacy of GDL as an acidulant in meat fermentation.

Main Methods:

  • Addition of 0.41% GDL to meat mixtures for fermented sausages.
  • Monitoring pH changes throughout fermentation, heat processing, and drying.
  • Analyzing heme pigment conversion to nitric oxide heme pigment.
  • Measuring color values (L, aL, bL) at different processing stages.

Main Results:

  • GDL addition caused immediate pH drop from 6.0 to 5.4, with final pH of 4.8, remaining stable.
  • GDL significantly increased nitric oxide heme pigment formation (P < 0.05).
  • Sausages with GDL showed faster 'aL' color value increases; L and 'bL' values were comparable.

Conclusions:

  • GDL effectively acidulates fermented sausage mixtures, stabilizing pH post-fermentation.
  • GDL enhances nitric oxide heme pigment development, contributing to desirable color.
  • GDL shows potential for improving color characteristics in fermented sausage production.