Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages-Reference-Cited by-同舟云学术

Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

Published:2019-04-01 Issue:209 Volume:86 Page:17-24
ISSN:2346-2183
Container-title:DYNA
language:
Short-container-title:DYNA

Author:

González Rodríguez Diana Marcela^ORCID,Restrepo Molina Diego Alonso^ORCID,Ciro Velásquez Héctor José^ORCID,Arroyave-Maya- William^ORCID,Sepúlveda Valencia Jose Uriel^ORCID

Abstract

High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables

Publisher

Universidad Nacional de Colombia

Subject

General Engineering

Reference63 articles.

1. J. C. Geerling and A. D. Loewy, “Central regulation of sodium appetite.,” Exp. Physiol., vol. 93, no. 2, pp. 177–209, 2008.

2. B. M. Popkin, “Contemporary nutritional transition: determinants of diet and its impact on body composition.,” Proc. Nutr. Soc., vol. 70, no. 01, pp. 82–91, 2011.

3. D. Guzek, D. Głąbska, M. Brodowska, J. Godziszewska, E. Górska-Horczyczak, E. Pogorzelska, I. Wojtasik-Kalinowska, and A. Wierzbicka, “The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage,” J. Sci. Food Agric., vol. 97, no. 15, pp. 5327–5334, Dec. 2017.

4. R. Jaenke, F. Barzi, E. McMahon, J. Webster, and J. Brimblecombe, “Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods,” Crit. Rev. Food Sci. Nutr., vol. 57, no. 16, pp. 3357–3372, Nov. 2017.

5. M. Armenteros, M. C. Aristoy, J. M. Barat, and F. Toldrá, “Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl,” Food Chem., vol. 117, no. 4, pp. 627–633, 2009.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers;Journal of Sensory Studies;2023-07-27

2. Healthier Meat Products Are Fashionable—Consumers Love Fashion;Applied Sciences;2022-10-09

3. Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis;Foods;2021-08-20