Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax
Type de document
journalArticle
Langue source
-- Langue source --
Titre
Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax
Titre français
Titre anglais
Auteur(s)
- BECK Pedro Henrique Barreiros
- MATIUCCI Marcos Antônio
- NETO André Alvares Monge
- FEIHRMANN Andresa Carla
Editeur(s)
Autre(s)
Id
4APSLGYF
Version
2965
Date ajout
10 mars 2021 22:07
Date modification
10 mars 2021 22:07
Résumé
Carnauba wax was used in salt encapsulation, allowing sodium reduction in fresh sausages while maintaining the salty taste due to the inhomogeneous salt distribution. Four treatments were made, as follows: treatment C containing 2% non-encapsulated salt, and the treatments S2.0%, S1.5%, and S1.0% containing 2, 1.5, and 1% encapsulated salt, respectively. The physicochemical parameters were within the standard regulations for all treatments, with the lower hardness and cohesiveness observed for S1.0%. The treatments and the storage period (90 days) had no effect on aw and instrumental color. Although a decrease in pH and an increase in lipid oxidation were observed during storage, the results were within acceptable levels. Concerning the consumers' perception of saltiness, the assessors reported no differences among the treatments C, S2.0%, and S1.5%. Thus, it is possible to reduce 25% salt in fresh sausages using the taste contrast technology.
Note
None
CRAW tags
- AB - Utile à l'AB
- FREDO conservation des productions
- FREDO transformation et valorisation
- sel nitrité
WEB tags
- instrumental color
- lipid oxidation
- taste contrast
Titre de la publication
Meat Science
Volume
175
Pages
108462
Date caractères
May 1, 2021
Date publication
1 mai 2021
Doi
10.1016/j.meatsci.2021.108462
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Issn
0309-1740
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