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Reduction of sodium content in frozen goat sausage using different types of salt
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NSTL
Elsevier
Sodium is essential for the production of meat derivatives. However, the relationship between sodium and health problems has driven the meat industry to seek alternatives to reducing sodium in its products. Alternative salts with lower sodium contents have been used for this purpose. The aim of this study was to evaluate the effect of using four different types of salt (100% NaCl, T1; 100% Himalayan salt, T2; 50% NaCl + 50% KCl, T3 or 50% NaCl + 25% KCl + 20% MgCl2 + 5% CaCl2, T-4) on physicochemical, textural, microbiological and sensory characteristics of frozen goat sausage. Sodium content was lower (17.6%) in T3 and T4 (P < 0.01). There was no treatment effect and no interaction between treatments and storage time (1, 30, 60 and 90 days) for instrumental color, pH and lipid oxidation (P > 0.05) was found in T2. There was no treatment effect (P < 0.05) on water activity, water holding capacity and sensory analysis. The reduction of sodium by replacing NaCl with chloride salts at the studied levels had no negative influence on the physicochemical, microbiological and sensory characteristics of frozen goat sausage.
Chloride saltsHimalayan saltMeat productsNaCl
da Costa, Mateus Matiuzzi、de Miranda, Juliana Oliveira、Cordeiro de Lira-Alencar, Nayara Reis、Avila Queiroz, Mario Adriano、de Alencar, Maria Gracileide、Ramos Oliveira, Thamys Polynne、Figueiredo Neto, Acacio、Bonfa, Hugo Colombarolli、Leandro de Carvalho, Francisco Allan、Gois, Glayciane Costa、da Silva Araujo, David Hans、de Souza Rodrigues, Rafael Torres
NSTL
Elsevier
