Abstract
This study evaluated the combination of high-power ultrasound (HPU), micronized salt (MS), and low KCl levels as a strategy to produce reduced sodium Bologna-type sausages. Samples with 50% NaCl reduction were produced with regular salt (RS) or MS and 0.5% KCl. The sausages were sonicated for 0 or 27 min in an ultrasonic bath (25 kHz, 60% amplitude, normal mode, 20 °C) immediately after filling. The sodium reformulation strategy was effective in compensating for the defects in the emulsion stability and texture profile caused by the NaCl reduction. Besides, the combination of HPU, MS, and KCl did not cause major impacts on the evolution of pH, Eh, and TBARS values of the sausages during storage (21 days at 4 °C). The use of MS and KCl also allowed a reduction by 50% of the NaCl content (< 42% Na; Na/K ratio: 1.2 to 1.3) of the samples without affecting the salty taste, which was enhanced by the HPU treatment.
Original language | English |
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Article number | 109012 |
Journal | Meat Science |
Volume | 195 |
DOIs | |
State | Published - Jan 2023 |
Externally published | Yes |
Bibliographical note
Funding Information:This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. A.J. Cichoski, C.J.C. Castillo, J.M. Lorenzo and P.C·B Campagnol are members of the HealthyMeat network, funded by CYTED (ref. 119RT0568).
Publisher Copyright:
© 2022 Elsevier Ltd
Keywords
- Emerging technologies
- Healthier meat products
- Reduced sodium
- Salt replacer
- Salty taste
- Technological properties
- Ultrasound