Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages
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...
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| Format: | Article |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/459 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Chimenes D. L. de Araújo |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-08T03:57:10Z |
| format | Article |
| id | doaj.art-e7f077206725420fa312295212b116c6 |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:57:10Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e7f077206725420fa312295212b116c62024-02-09T15:12:16ZengMDPI AGFoods2304-81582024-02-0113345910.3390/foods13030459Impact of Micronized Salt in Reducing the Sodium Content in Fresh SausagesChimenes D. L. de Araújo0Monique M. Krauskopf1João A. S. Manzi2José A. L. Barbosa3Cecylyana L. Cavalcante4Gabriela Feltre5Juan D. Rios-Mera6Erick Saldaña7Carmen J. Contreras Castillo8Departamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, BrazilDepartamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, BrazilDepartamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, BrazilDepartamento de Zootecnia, Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, BrazilDepartamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, BrazilDepartamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, BrazilInstituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, PeruSensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, PeruDepartamento de Agroindústria, Alimentos e Nutrição (LAN), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Universidade de São Paulo (USP), Piracicaba 13418-900, SP, BrazilThis 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.https://www.mdpi.com/2304-8158/13/3/459TCATAtexture profileconsumershealthy meat products |
| spellingShingle | 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 Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages Foods TCATA texture profile consumers healthy meat products |
| title | Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages |
| title_full | Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages |
| title_fullStr | Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages |
| title_full_unstemmed | Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages |
| title_short | Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages |
| title_sort | impact of micronized salt in reducing the sodium content in fresh sausages |
| topic | TCATA texture profile consumers healthy meat products |
| url | https://www.mdpi.com/2304-8158/13/3/459 |
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