Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

Author:

de Araújo Chimenes D. L.1ORCID,Krauskopf Monique M.1,Manzi João A. S.1,Barbosa José A. L.2,Cavalcante Cecylyana L.1,Feltre Gabriela1,Rios-Mera Juan D.3ORCID,Saldaña Erick4,Contreras Castillo Carmen J.1ORCID

Affiliation:

1. Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, Brazil

2. Departamento de Zootecnia, Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, Brazil

3. Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru

4. Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru

Abstract

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on most technological, chemical, and textural parameters, which did not differ from the control treatment (C). Conversely, “chewiness” decreased in M2.0% compared to the control (C) due to mixing micronized salt with the fat. The sodium reduction did not impact the temporal sensory profile and overall liking. Therefore, using micronized salt in fresh sausages reduces sodium content without affecting sensory traits and product stability.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference42 articles.

1. Grillo, A., Salvi, L., Coruzzi, P., Salvi, P., and Parati, G. (2019). Sodium Intake and Hypertension. Nutrients, 11.

2. Salt Reduction to Prevent Hypertension and cardiovascular disease;He;J. Am. Coll. Cardiol.,2020

3. Inclusion of seaweeds as healthy approach to formulate new low-salt meat products;Astray;Curr. Opin. Food Sci.,2021

4. ABIPECS (2023, June 07). SUÍNA-ABIPECS, A.C. Relatório Annual. Available online: https://abcs.org.br/.

5. Reducing sodium intake from meat products;Ruusunen;Meat Sci.,2005

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3