Resumen

PACHECO PEREZ, Waldir Augusto; ARIAS MUNOZ, Claudia Elena  y  RESTREPO MOLINA, Diego Alonso. EFFECT OF REDUCTION OF SODIUM CHLORIDE ON THE QUALITY CHARACTERISTICS OF A SAUSAGE TYPE SELECTED. Rev. Fac. Nac. Agron. Medellín [online]. 2012, vol.65, n.2, pp.6779-6787. ISSN 0304-2847.

Abstract. A proposal to reduce the sodium levels in meat products to develop healthier products is to reduce the amount of sodium chloride (NaCl) in the formulations. In this study, the effect of reducing NaCl and its substituting by modified KCl on sodium levels, sensory and microbiological characteristics in a selected type sausage was evaluated. The percentage of reduction and substitution of NaCl by modified KCl compared to control was 50 and 75%, respectively. The reduction of NaCl caused significant effects (P≤0.05) on the sodium content in the end product relative to the control, which would imply nutritional benefits. On the other hand, significant differences (P ≤0.05) in the instrumental and sensory texture properties were detected in the formulation with reduced 75% of NaCl. On the other microbiological stability and sensory attributes, it was not found significant differences between treatments and the control. This study suggests that is possible to reduce the NaCl concentration by 50% in a selected type sausage using modified KCl without adverse changes in the sensory and microbiological characteristic. Besides, this reduction would allow a decrease in sodium levels of 24% in the end product.

Palabras clave : Food aditives meat derivates; functional properties; healthy foods.

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