High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

Jordana Lima da Rosa; Juan Dario Rios-Mera; Carmen Josefina Contreras Castillo; José Manuel Lorenzo; Mariana Basso Pinton; Bibiana Alves dos Santos; Leticia Pereira Correa; Alessandra Schneider Henn; Alexandre José Cichoski; Erico Marlon Moraes Flores; Paulo Cezar Bastianello Campagnol

doi:10.1016/j.meatsci.2022.109012

High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

Jordana Lima da Rosa, Juan Dario Rios-Mera, Carmen Josefina Contreras Castillo, José Manuel Lorenzo, Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Alessandra Schneider Henn, Alexandre José Cichoski, Erico Marlon Moraes Flores, Paulo Cezar Bastianello Campagnol

Research output: Contribution to journal › Review article › peer-review

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
Article number	109012
Journal	Meat Science
Volume	195
DOIs	https://doi.org/10.1016/j.meatsci.2022.109012
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

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10.1016/j.meatsci.2022.109012

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da Rosa, J. L., Rios-Mera, J. D., Castillo, C. J. C., Lorenzo, J. M., Pinton, M. B., dos Santos, B. A., Correa, L. P., Henn, A. S., Cichoski, A. J., Flores, E. M. M., & Campagnol, P. C. B. (2023). High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%. Meat Science, 195, [109012]. https://doi.org/10.1016/j.meatsci.2022.109012

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title = "High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%",

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.",

keywords = "Emerging technologies, Healthier meat products, Reduced sodium, Salt replacer, Salty taste, Technological properties, Ultrasound",

author = "{da Rosa}, {Jordana Lima} and Rios-Mera, {Juan Dario} and Castillo, {Carmen Josefina Contreras} and Lorenzo, {Jos{\'e} Manuel} and Pinton, {Mariana Basso} and {dos Santos}, {Bibiana Alves} and Correa, {Leticia Pereira} and Henn, {Alessandra Schneider} and Cichoski, {Alexandre Jos{\'e}} and Flores, {Erico Marlon Moraes} and Campagnol, {Paulo Cezar Bastianello}",

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year = "2023",

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doi = "10.1016/j.meatsci.2022.109012",

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da Rosa, JL, Rios-Mera, JD, Castillo, CJC, Lorenzo, JM, Pinton, MB, dos Santos, BA, Correa, LP, Henn, AS, Cichoski, AJ, Flores, EMM & Campagnol, PCB 2023, 'High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%', Meat Science, vol. 195, 109012. https://doi.org/10.1016/j.meatsci.2022.109012

TY - JOUR

T1 - High-power ultrasound, micronized salt, and low KCl level

T2 - An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

AU - da Rosa, Jordana Lima

AU - Rios-Mera, Juan Dario

AU - Castillo, Carmen Josefina Contreras

AU - Lorenzo, José Manuel

AU - Pinton, Mariana Basso

AU - dos Santos, Bibiana Alves

AU - Correa, Leticia Pereira

AU - Henn, Alessandra Schneider

AU - Cichoski, Alexandre José

AU - Flores, Erico Marlon Moraes

AU - Campagnol, Paulo Cezar Bastianello

PY - 2023/1

Y1 - 2023/1

N2 - 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.

AB - 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.

KW - Emerging technologies

KW - Healthier meat products

KW - Reduced sodium

KW - Salt replacer

KW - Salty taste

KW - Technological properties

KW - Ultrasound

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U2 - 10.1016/j.meatsci.2022.109012

DO - 10.1016/j.meatsci.2022.109012

M3 - Artículo de revisión

AN - SCOPUS:85140086288

SN - 0309-1740

VL - 195

JO - Meat Science

JF - Meat Science

M1 - 109012

ER -

High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

Abstract

Bibliographical note

Keywords

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