Lyoner ohne Zusatzstoffe mit E-Nummern - Agroscope - admin.ch

Diplomarbeit Suter Michael
Abstract
Most additives in boiled sausages have to be labelled as e-numbers. More and more consumers
refuse e-numbered additives in food products not knowing that many of them are natural substances.
The following study deals with the production of boiled sausages containing additives which are not
labelled with e-numbers. Two methods were chosen to approach the problem. First, the manufacturing
process was modified, making it possible to do without additives such as stabilisers or flavour
enhancers. Second, natural substances which do not require a declaration as e-numbers were used
(nitrate from lyophilisated vegetables, ascorbic acid from acerola cherries). Further research dealt with
the question to what extent the salt content of boiled sausages could be lowered without reducing
technological and organoleptic properties of sodium chloride.
For this purpose, Lyoners (calibre: 90 millimetres, weight: 1.5 kilograms) containing five different
compositions of additives (cooking salt + acerola, sea salt + acerola, cooking salt + mixture of
vegetables I + starter culture I + acerola, cooking salt + mixture of vegetables II + starter culture II +
acerola, nitrite curing salt + ascorbic acid + sodium ascorbate) and three different curing terms (90’ +
45°C, 240’ + 19°C, 1440’ + 2°C) were produced. The curing terms were carried out between filling and
boiling of the sausages.
24 samples were analysed as follows: 1. Physico-chemical analysis (peelability, cut resistance, colour
and brightness, pH-value, jelly fraction), 2. Chemical analysis (dry substance, content of water, crude
protein, crude ash, fat, total saccharide, chloride, sodium, calcium, magnesium, potassium, nitrate and
nitrite), 3. Microbiological analysis (aerobic mesophile germs, Enterobacteriaceae, Clostridium
perfringens, Salmonella spp.). In addition, an organoleptic test and a visual assessment were made.
Except those of colorimetry, all results showed that the choice of nitrate/nitrite had a significant
influence on the gelation only whereas the other conditions were not affected. A complete cure could
not be obtained because too less time was allowed for the process. However, using the mixture of
vegetables I which contains enough nitrate (40mg NaNO3/kg sausage meat), a complete cure of the
sausage meat could have been achieved. Accordingly, colorimetry results would have been as good
as those achieved in Lyoner containing nitrite curing salt.
For technological reasons a reduction of sodium chloride is not appropriate (gelation and ductility of
the sausage meat). Production of boiled sausages without stabilisers is practically impossible because
a high percentage of percolating water leaks from the sausage in the form of jelly and inside the
sausage accumulations of jelly are formed, deteriorating the cut view.
The substitution of ascorbic acid and sodium ascorbate by lyophilisate containing ascorbic acid
represented no problem. The desired biochemical transformations in the meat sausage could be
achieved without influence on the organoleptic attributes.