The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage

Pires, Manoela Alves; Munekata, Paulo E.S.; Baldin, Juliana Cristina; Rocha, Yana Jorge Polizer; Carvalho, Larissa Tátero; Santos, Isabela Rodrigues dos; Barros, Julliane Carvalho; Trindade, Marco Antônio

doi:10.1016/j.foostr.2017.05.002

Cited by 43 publications

(35 citation statements)

References 23 publications

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“…It can increase CY (Zhang et al, 2013). CY of MP gel with or without cornstarch was increased when salt level was increased from 0.15 M to 0.30 M. However, no further differences in CY were observed between salt concentrations of 0.30 M and 0.45 M. Pires et al (2017) reported that soluble MPs and ionic strength are reduced in proportion to decreasing salt concentrations, resulting in low water holding ability and gel strength of MPs. Electrostatic interaction between salt and hydroxyl group of cornstarch can induce gelatinization of starch and increase CY (Jane, 1993).…”

Section: Experiments 2 Comparison Of Characteristics At Different Salmentioning

confidence: 96%

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Lee¹,

Chin²

2020

Food Sci Anim Resour

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The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

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Section: Experiments 2 Comparison Of Characteristics At Different Salmentioning

confidence: 96%

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Lee¹,

Chin²

2020

Food Sci Anim Resour

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“…The quantity of salt intake exceeds the World Health Organization recommendations in Brazil, and as such, it is the biggest source of sodium in processed foods, such as meat products (ABIA, ). Some studies have been carried out to reduce the amount of sodium in processed meat products (Carraro, Machado, Espindola, Campagnol, & Pollonio, ; Cluff, Kobane, Bothma, Hugo, & Hugo, ; Pires et al, ; Ruusunen & Puolanne, ). On the other hand, several studies have been carried out in order to improve the lipid profile, reducing the amount of saturated fatty acids in meat products such as salami (Muguerza, Gimeno, Ansorena, & Astiasarán, ), mortadella (Berasategi et al, ; Câmara & Pollonio, ; Prestes et al, ; Saldaña et al, ), hamburger (Martínez et al, ), sausages (Guillevic, Kouba, & Mourot, ), and nuggets (Anjum, Haider, Khan, Sohaib, & Arshad, ).…”

Section: Introductionmentioning

confidence: 99%

“…In this context, the main objective of this study was to evaluate consumer's perception of traditional bologna sausages and concepts associated with bologna products in different healthiness categories: sodium content and lipid profile, as well as the two factors combined. This research was based on previous work using bologna with sodium reduction (Pires et al, ) and bologna with less sodium that had pork backfat replaced by oil rich in omega‐3 (not published). The idea was to evaluate and understand the consumer's perception of bologna sausages from this previous work, and for this reason, the consumer research methods were chosen based on Moskowitz, Gofman, and Beckley ().…”

Section: Introductionmentioning

confidence: 99%

“…This research was based on previous work using bologna with sodium reduction (Pires et al, 2017) and bologna with less sodium that had pork backfat replaced by oil rich in omega-3 (not published). The idea was to evaluate and understand the consumer's perception of bologna sausages from this previous work, and for this reason, the consumer research methods were chosen based on Moskowitz, Gofman, and Beckley (2006).…”

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confidence: 99%

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Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

Pires

Noronha²,

Trindade³

2019

Journal of Sensory Studies

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The objective was to evaluate consumer's perceptions of bologna with reduced sodium content and/or enriched with omega‐3. Two factors were selected, each one with two levels: sodium content (“more” or “less”) and omega‐3 addition (“with” or “without”). Four stimuli of bologna sausages were evaluated by 263 consumers in conjoint analysis (CA). The same stimuli were evaluated by focus group with two groups of eight participants in each one. CA showed that consumers attributed more relative importance to sodium content than omega‐3 addition. In fact, it was also observed in the focus group that consumers demonstrated lower knowledge about health benefits of omega‐3. Both techniques demonstrated that consumers approved and could consume the product with the claims: “less sodium and containing omega‐3.” Furthermore, the different consumer research techniques applied showed similar results regarding consumer's perception and acceptance about healthier meat products. Practical applications Bologna sausage is an emulsified processed meat and has high acceptability among Brazilian people, but many consumers believe that it is not healthy. Understanding the perception of healthier bologna sausages is important information to industries that can drive production based on the consumer expectation.

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“…When replacing sodium ions with potassium ions, the extracted proteins and the stability of the formed emulsion will be lower [33,34]. It is difficult to reduce the amount of sodium obtained from NaCl and sodium phosphate, while still maintaining the physical properties of the product; this presents a challenge to food formulators [35]. Texture is one of the functional properties that determines the quality of meat derivatives; it can be measured in terms of hardness, juiciness, cohesiveness, gumminess, elasticity, adhesiveness, and chewiness.…”

Section: Introductionmentioning

confidence: 99%

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

Rodríguez

Restrepo-Molina

Velásquez

et al. 2019

DYNA

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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

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The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage

Cited by 43 publications

References 23 publications

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Understanding consumer's perception and acceptance of bologna sausages with reduced sodium content and/or omega‐3 addition through conjoint analysis and focus group

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

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