Abstract

RESTREPO-MOLINA, Diego A. et al. Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages. Dyna rev.fac.nac.minas [online]. 2019, vol.86, n.209, pp.17-24. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v86n209.73329.

High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables

Keywords : meat products; sodium reduction; sausage emulsion; instrumental texture..

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