Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax

Beck, Pedro Henrique Barreiros; Matiucci, Marcos Antônio; Neto, André Álvares Monge; Feihrmann, Andresa Carla

doi:10.1016/j.meatsci.2021.108462

Cited by 19 publications

(16 citation statements)

References 38 publications

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“…Nowadays, there are increasing demands from consumers for healthier and less processed food with a longer shelf‐life. Hence, despite the usage of salt mixtures with low‐sodium content, there are various alternative processing methods that have been developed to reduce NaCl, such as encapsulation of NaCl in sausages (Beck et al ., 2021), high‐pressure processing (Zhu et al ., 2022), the inhomogeneous spatial distribution of NaCl in food matrix (Sun et al ., 2020), and others. For instance, Lee et al .…”

Section: Processing Methods To Maintain Qualities Of Healthy Food Pro...mentioning

confidence: 99%

“…Processing methods to maintain qualities of healthy food products Nowadays, there are increasing demands from consumers for healthier and less processed food with a longer shelf-life. Hence, despite the usage of salt mixtures with low-sodium content, there are various alternative processing methods that have been developed to reduce NaCl, such as encapsulation of NaCl in sausages (Beck et al, 2021), high-pressure processing (Zhu et al, 2022), the inhomogeneous spatial distribution of NaCl in food matrix (Sun et al, 2020), and others. For instance, Lee et al (2016) employed inhomogeneous salt localization into white pan bread, and they successfully proved that the addition of 2% liposome-encapsulated salt into the formulation improved the salty taste while at the same time did not affect the hardness of bread.…”

Section: Salt Substitutes and Human Healthmentioning

confidence: 99%

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The use of salt substitutes to replace sodium chloride in food products: a review

Tan

Easa

2022

Int J of Food Sci Tech

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Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The increasing consumption of foods with high amounts of NaCl leads to life-threatening pathologies. Salt reduction was a cost-effective strategy. Recent publications on sodium reductions were on fish products, seafoods, meat products, and Asian foods. However, there are no previous reviews on the application effects of salt substitutes (SS) on staple foods. This review article aimed to analyse current application of SS in food products, recent advancements to increase SS intake via food formulation, findings from published literature on various food products, and latest innovations to aid NaCl reduction approach. Approaches that are taken including NaCl reduction based on sensory acceptability of foods, replacing NaCl with low-sodium blends, and usage of flavour enhancers. The usage of cross-linking agents, hydrocolloids, and NaCl coating are innovations that reduce NaCl and maintain qualities of food products.

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Section: Processing Methods To Maintain Qualities Of Healthy Food Pro...mentioning

confidence: 99%

Section: Salt Substitutes and Human Healthmentioning

confidence: 99%

The use of salt substitutes to replace sodium chloride in food products: a review

Tan

Easa

2022

Int J of Food Sci Tech

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“…These initial strategies have been gradually evolving and interesting strategies and ingredients have been studied in other types of sausages and could be considered in the reformulation of dry fermented sausages. For instance, Beck et al [88] obtained a 25% reduction in sodium content in fresh sausage with encapsulated sodium chloride in carnauba wax in order to explore the concept of taste contrast (consist in the heterogeneous distribution of an ingredient that leads to multiple temporal stimulation of taste).…”

Section: Fermented Meat Product Evolutionmentioning

confidence: 99%

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Sirini

Munekata

Lorenzo

et al. 2022

Foods

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In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.

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“…Uma maneira de agregar valor a esses resíduos é a sua utilização em produtos alimentícios, como por exemplo, em linguiça que é um produto muito consumido pela população brasileira e que atende a crescente demanda por alimentos de fácil preparo (Beck et al, 2021).…”

Section: Introductionunclassified

Comparação de linguiças defumadas elaboradas com aparas (corte em “V” do filé) de tilápia em relação as de carne de bovino, de suíno e de aves

Pereira

Silva

Rocha

et al. 2021

RSD

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O presente trabalho teve como objetivo elaborar linguiças defumadas com utilização da matéria prima de diferentes espécies animais (Tilápia, bovino, suíno e aves) e analisar as características químicas, microbiológica e sensorial das mesmas. Foram elaborados quatro tipos de linguiças: sendo uma delas a partir de resíduos de filetagem (corte em “V” do filé) de tilápia, de peito de aves, pernil suína e de carne bovina. Os dados obtidos nas diferentes análises foram submetidos à análise de variância (ANOVA) e aplicado teste de Tukey a 5% de significância. Foi observada diferença significativa para todos os nutrientes analisados. A linguiça à base de aparas de peixe apresentou valor calórico (67,14 kcal/100g) e baixos teores de lipídios (4,21%), proteína (15,52%) e altos teores de umidade (66,84%) e minerais (3,80%), quando comparado com as demais linguiças, porém foi utilizada um resíduo de filetagem e não a parte nobre da carne de peixe (filé). Pela análise sensorial a linguiça à base de aparas de tilápia obteve boa avaliação nos atributos cor, aroma, sabor e textura, demonstrando boa aceitação por parte dos consumidores. Todas as linguiças estavam dentro dos padrões exigidos pela legislação, portanto aptas para serem consumidas.

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Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax

Cited by 19 publications

References 38 publications

The use of salt substitutes to replace sodium chloride in food products: a review

The use of salt substitutes to replace sodium chloride in food products: a review

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Comparação de linguiças defumadas elaboradas com aparas (corte em “V” do filé) de tilápia em relação as de carne de bovino, de suíno e de aves

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