Use of artificial sweeteners in cured meat products

摘要

Three experiments were conducted to determine the effects of saccharin and aspartame on selected physical, chemical, and sensory traits, yield, and energy content of cured ham, tocino, and fresh pork sausages. Ham, tocino, and fresh pork sausages were processed using aspartame, saccharin, and sucrose as sweetener. Products were evaluated for proximate composition, energy content, physical traits, and sensory characteristics right after processing and after two weeks of storage. Amount of aspartame and saccharin was adjusted to give the same degree of sweetness as the products sweetened with sucrose. Five replications arranged in a split-plot fashion for each product were prepared. Hams sweetened with aspartame and saccharin had consistently lower free water contents before and after two weeks of storage and lower energy contents after two weeks of storage than hams sweetened with sucrose. The processing and cooking shrinkages, and sensory traits of the hams were not significantly different amongtreatments. These results indicate that aspartame and saccharin may be used to substitute sucrose to lower energy and free water without sacrificing the sensory, processing, and cooking traits. Sausages with aspartame and saccharin had lower energy content than the control right after manufacture. Saccharin-sweetened sausages had consistently higher protein and lower penetrometer readings than the aspartame- and sucrose-sweetened sausages. No significant interaction of sweetener and storage was observed. The energy content of the tocino with aspartame and saccharin was significantly lower than that of the control right after manufacture or after two weeks of storage. The protein and the penetrometer readings of the tocino were not significantly different among treatments. The nitrogen-free extract of those with artificial sweeteners were always significantly lower than the control regardless of the kind of product and the time of analysis. Common comments by the panelists were that the hams and the sausages sweetened with aspartame were quite salty and that the tocino and the sausage sweetened with saccharin had bitter aftertastes. However, all products were given slightly acceptable to acceptable evaluation. Moreover, the products sweetened with aspartame and saccharin were easier to handle while cooking since the meat did not stick to the pan. Results showed that ham, tocino, and fresh pork sausage can be processed with the use of aspartame and saccharin as sweetener.