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

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Resumen

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.

Idioma originalInglés
Número de artículo109012
PublicaciónMeat Science
Volumen195
DOI
EstadoPublicada - ene. 2023
Publicado de forma externa

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© 2022 Elsevier Ltd

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