Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics.
Meat
Salt reduction
Sausage
Sodium lactate
Sodium phosphate
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Aug 2020
Aug 2020
Historique:
revised:
08
01
2020
accepted:
11
03
2020
entrez:
7
7
2020
pubmed:
7
7
2020
medline:
7
7
2020
Statut:
ppublish
Résumé
Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous reduction of salt (2.2% and 1.8%), Na-lactate (2.8% and 1.5%) and sodium tripolyphosphate (STPP) (0.4% and 0.2%). Salt and STPP reduction affected cooking loss, while no significant differences (
Identifiants
pubmed: 32624607
doi: 10.1007/s13197-020-04338-0
pii: 4338
pmc: PMC7316924
doi:
Types de publication
Journal Article
Langues
eng
Pagination
3051-3059Informations de copyright
© Association of Food Scientists & Technologists (India) 2020.
Déclaration de conflit d'intérêts
Conflict of interestThe authors confirm there is no conflicts of interest with respect to the work described in this manuscript.
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