Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

Chimenes D.L. de Araújo, Monique M. Krauskopf, João A.S. Manzi, José A.L. Barbosa, Cecylyana L. Cavalcante, Gabriela Feltre, Juan D. Rios-Mera, Erick Saldaña, Carmen J. Contreras Castillo

Research output: Contribution to journalArticlepeer-review

Abstract

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on most technological, chemical, and textural parameters, which did not differ from the control treatment (C). Conversely, “chewiness” decreased in M2.0% compared to the control (C) due to mixing micronized salt with the fat. The sodium reduction did not impact the temporal sensory profile and overall liking. Therefore, using micronized salt in fresh sausages reduces sodium content without affecting sensory traits and product stability.

Original languageEnglish
Article number459
JournalFoods
Volume13
Issue number3
DOIs
StatePublished - Feb 2024
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2024 by the authors.

Keywords

  • consumers
  • healthy meat products
  • TCATA
  • texture profile

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