Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage

Chen, Jiaxin; Hu, Yingying; Wen, Rongxin; Liu, Qian; Chen, Qian; Kong, Baohua

doi:10.1016/j.meatsci.2019.05.035

Cited by 74 publications

(47 citation statements)

References 67 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Neves et al (2020) não observaram alterações nos parâmetros L*, C* e h* em presuntos com substituição de 40% de NaCl por KCl. Já Chen et al (2019) também não verificaram alteração nos parâmetros L*, a* e b* devido a 30% de substituição de NaCl por KCl em salsicha. Tais resultados sugerem que a quantidade de NaCl substituído por KCl não afetou a cor de produtos cárneos.…”

Section: Características Sensoriais Do Hambúrguerunclassified

“…Investigações recentes tem sido performadas para substituir parcialmente o NaCl por outros ingredientes como a lisina (Alves et al, 2017), glutamato monossódico (Mitterer-Daltoé et al, 2017), cloreto de cálcio (Vidal et al, 2019), condimentos e especiarias (Lilic et al, 2015;Carvalho et al, 2017) e KCl (Silva et al, 2020;Gan et al, 2021). Bernabe-Ortiz et al(2020) mostraram que a substituição de NaCl por KCl na alimentação de indivíduos promoveu a diminuição da pressão arterial e da incidência de hipertensão, o que reforça sua adição na elaboração de produtos cárneos como bacon (Gan et al, 2021), presunto (Neves et al, 2020), salsicha (Chen et al, 2019), hambúrgueres de peixe (Mitterer-Daltoé et al, 2017), de frango (Campos et al, 2015) e bovino (Lilic et al, 2015;Carvalho et al, 2017;Silva et al, 2020). O emprego do KCl tem variado em níveis de 25 a 50% de substituição do NaCl e mostrado resultados positivos ou não exibem efeitos negativos em hambúrguer nas análises microbiológicas (Campos et al, 2015), tecnológicas (Ketenoglu e Candogan, 2011) e de cor (Carvalho et al, 2017), porém, para as análises sensoriais os achados são inconclusivos (Lilic et al, 2015;Carvalho et al, 2017), além de não identificar estudos com análise de textura e níveis maiores de 50% de KCl na substituição do NaCl.…”

Section: Introductionunclassified

See 1 more Smart Citation

Desenvolvimento De Hambúrguer Bovino Substituindo Teores De Cloreto De Sódio Por Cloreto De Potássio Adicionando Potenciador De Sabor / Development Beef Burger Levels Substituting Sodium Chloride by Potassium Chloride Adding Flavor Enhancer

Oliveira

Gomes

Silva

et al. 2021

BJD

View full text Add to dashboard Cite

A ingestão elevada de sódio tem aumentado o risco de hipertensão. Tendo por meta combater esse risco à saúde, a ANVISA elaborou um acordo com as indústrias alimentícias para reduzir o sódio em alimentos. Esta investigação objetivou desenvolver hambúrguer substituindo 50 e 60% do cloreto de sódio por cloreto de potássio adicionando um potenciador de sabor. Foram confeccionadas 4 formulações: Controle (100% de NaCl), Teste 1 (50% de NaCl), Teste 2 (50% NaCl + 50% KCl + potenciador de sabor IFF) e Teste 3 (40% de NaCl + 60% KCl + potenciador de sabor IFF). Após a confecção dos hambúrgueres, analisou-se os parâmetros tecnológicos (rendimento, encolhimento, espessura e capacidade de retenção de água), análise de cor, textura e sensoriais (aparência, aroma, sabor, textura e impressão global) das formulações experimentais. A substituição de 50 e 60% de NaCl por KCl e potenciador de sabor reduziu a capacidade de retenção de água e rendimento, elevando o encolhimento, porém, aumentou a espessura dos hambúrgueres. A adição de 50 e 60% de KCl e potenciador de sabor reduziu a dureza na textura das formulações. Os parâmetros cor e avaliação sensorial não alteraram em função das formulações experimentais, no entanto, o hambúrguer com 50% de substituição de NaCl por KCl e potenciador de sabor exibiu maior índice de aceitabilidade. Conclui-se que a substituição por 50% de KCl adicionado do potenciador de sabor mostrou ser a alternativa mais viável no desenvolvimento de hambúrguer bovino com redução de sódio, sendo estratégia promissora para as metas da ANVISA.

show abstract

Section: Características Sensoriais Do Hambúrguerunclassified

Section: Introductionunclassified

Desenvolvimento De Hambúrguer Bovino Substituindo Teores De Cloreto De Sódio Por Cloreto De Potássio Adicionando Potenciador De Sabor / Development Beef Burger Levels Substituting Sodium Chloride by Potassium Chloride Adding Flavor Enhancer

Oliveira

Gomes

Silva

et al. 2021

BJD

View full text Add to dashboard Cite

show abstract

“…Sodium chloride possesses an important role in processed meat products, both for sensory and technological purposes [117]. It is widely recognized that salt plays a role in enhancing the texture and flavor of food, providing specific processing characteristics through the water-binding properties and solubilization of myofibrillar proteins (actin and myosin), ensuring at the same time microbiological safety by inhibition of spoilage microorganisms [118,119].…”

Section: Salt Reductionmentioning

confidence: 99%

Strategies to Improve Meat Products’ Quality

Ursachi

Perța-Crișan

Munteanu

2020

Foods

View full text Add to dashboard Cite

Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.

show abstract

“…Natural casings are favoured by various sausage manufacturers due to their special cracking bite and tenderness [17,18]: the consumption of natural casings is double that of artificial casings and still dominates in the global casing market [19]. In addition to effective package [20][21][22][23][24] and cooling methods [17,[25][26][27][28][29][30] to extend the shelf-lives of foodstuffs, as an efficient method for food preservation, drying is also widely employed in the food industry [31,32]. In this case, casings should be not only strong enough to hold the sausage batter, but also permeable to render water evaporation during drying [29].…”

Section: Introductionmentioning

confidence: 99%

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

Feng

Makino

García‐Martín

2020

Foods

View full text Add to dashboard Cite

A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt. Yellowness of sausages stuffed in natural hog casings (control group, 20.26 ± 4.81) was significantly higher than that of sausages stuffed in casings modified by submersion for 90 min in a solution containing 1:30 (w/w) soy lecithin:distilled water, 2.5% wt. soy oil, and 21 mL lactic acid per kg NaCl (17.66 ± 2.89) (p < 0.05). When predicting the lightness and redness of the sausage core, a partial least squares regression model developed from spectra pre-treated with a second derivative showed calibration coefficients of determination (Rc2) of 0.73 and 0.76, respectively. Ten, ten, and seven wavelengths were selected as the important optimal wavelengths for lightness, redness, and yellowness, respectively. Those wavelengths provide meaningful information for developing a simple, cost-effective multispectral system to rapidly differentiate sausages based on their core colour. According to the canonical discriminant analysis, lightness possessed the highest discriminant power with which to differentiate sausages stuffed in different casings.

show abstract

Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage

Cited by 74 publications

References 67 publications

Desenvolvimento De Hambúrguer Bovino Substituindo Teores De Cloreto De Sódio Por Cloreto De Potássio Adicionando Potenciador De Sabor / Development Beef Burger Levels Substituting Sodium Chloride by Potassium Chloride Adding Flavor Enhancer

Desenvolvimento De Hambúrguer Bovino Substituindo Teores De Cloreto De Sódio Por Cloreto De Potássio Adicionando Potenciador De Sabor / Development Beef Burger Levels Substituting Sodium Chloride by Potassium Chloride Adding Flavor Enhancer

Strategies to Improve Meat Products’ Quality

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

Contact Info

Product

Resources

About