Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics

Abstract

High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amount of sodium added. The aim of this study was to reduce the sodium content in Toscana sausages by partial replacement of sodium chloride with PuraQ Arome NA4 substitute, and to evaluate the effect on physico-chemical and microbiological parameters and sensory acceptability. Three formulations – one control (T1), and one with 20% (T2) and another with 30% (T3) sodium reduction compared with the control – were produced. For comparative purposes, the physico-chemical, microbiological and sensory parameters were determined. In the proposed formulations with 20% and 30% reduction, the sodium contents were 857.3 mg 100 g-1 (T2) and 790.3 mg 100 g-1 (T3), compared with 926.7 mg 100 g-1 in T1. The produced samples were in accordance with the physico-chemical (moisture, lipid, protein and calcium) and microbiological (Salmonella, coagulase-positive Staphylococcus, and sulphite-reducing Clostridium and Coliforms at 45°C) parameters stipulated by Brazilian law. The analysis of lightness and hue indicated that the sample T3 had a more intense red colour, while T1 had a less intense red colour. In the shear force evaluation, no difference was observed between the samples. The sample T2 was the most preferred in the ordering of preference test; however, in the hedonic scale, there was no difference between the means of sensory values for roast colour, aroma, texture, flavour and overall impression, indicating that all samples had adequate sensory acceptance. Acceptability levels were greater than 74.6% for all attributes evaluated in T1, T2 and T3.

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

“…This situation allowed to emulsify more fat, which is expressed in the uniformity of the physical structure of the product [38,44]. Several authors have related the effect of the increase in values of textural variables in meat products to the increase in the amount of phosphate [60][61] Considering the behavior of each response surface and that T4 treatment represents the typical addition values of NaCl and TPPNa for standard frankfurter sausages, it was found that T6 treatment was similar in the variables of cooking losses and textural characteristics (represented by hardness, cohesiveness and chewiness), and it had lower sodium concentrations. However, it will be necessary to perform a sensory analysis with a trained panel to complete the study and corroborate public acceptance; it is recommended including treatments T2, T3 and T4 in this analysis.…”

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

“…No presente estudo verificou-se que substituir parcialmente NaCl por KCl nas proporções de 50 e 60% adicionada de potenciador de sabor em hambúrguer bovino pode ser uma alternativa viável e suficiente para adiar o crescimento microbiano. Os resultados deste estudo corroboram com estudos anteriores, ao verificarem que a substituição do NaCl por KCl em hambúrguer (Ketenoglu e Candogan, 2011), por especiarias como orégano em hambúrguer (Carvalho et al, 2019) e por potenciador de sabor em linguiça toscana (Seganfredo et al, 2016) foram suficientes para manter adequadamente as características microbiológicas dos produtos.…”

“…Tais resultados sugerem que a quantidade de NaCl substituído por KCl não afetou a cor de produtos cárneos. Em contrapartida, Seganfredo et al (2016) identificaram que a substituição de 30% do NaCl por um potenciador de sabor intensificou a cor vermelha na tonalidade (h*) e luminosidade (L*). Contudo, o presente estudo não verificou alteração nestes parâmetros quando substituiu o NaCl pelo potenciador de sabor aroma IFF adicionado de KCl.…”

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

“…In Tuscan sausage sodium reduction was less expressive. The reduction and partial replacement of 30 % of NaCl by KCl resulted in sodium reduction of 14.7 % (Seganfredo et al, 2016). These results agree with our study, which obtained a reduction of 40 % in the sodium content in T3 and confirm that the percentage of KCl used directly influences the reduction in sodium content ( Table 2) 0.80 ± 0.00 bC 0.85 ± 0.00 bA 0.85 ± 0.00 aA 0.85 ± 0.00 aA 0.82 ± 0.00 bB Microbiological analysis Thermotolerant coliforms UFC g --1 0 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 1.0 × 10 <10² 30 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 1.0 × 10 60 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 90 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 < 1.0 × 10 < 1.…”