title: Reducing sodium levels in frankfurters using naturally brewed soy sauce.
abstract: Sodium chloride (NaCl; salt) serves important functions in processed meats, contributing to desirable quality and food safety characteristics; however, renewed interest exists in reducing sodium in the human diet despite sodium being a required component of the diet for physiological regulation. This study investigated consumer sensory and quality impacts from replacement of normally added NaCl (flake salt) with naturally brewed soy sauce (SS). Varying levels of SS were used with NaCl and/or potassium chloride (KCl) to comprise treatments (TRT) which investigated flake salt replacement (Phase I) and sodium reduction (Phases II and III). Phase I identified a 50% replacement of NaCl with SS as the baseline for subsequent phases. Phase II indicated that the inclusion of SS could allow for a 20% NaCl reduction without adverse effects on quality or sensory attributes. Phase III results demonstrated that it was feasible to reduce NaCl by 35% via the inclusion of KCl in SS containing frankfurters without major quality or sensory changes.
authors.affiliation: University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA.
authors.forename: Megan M
authors.initials: MM
authors.lastname: McGough
authors.forename: Takuya
authors.initials: T
authors.lastname: Sato
authors.forename: Scott A
authors.initials: SA
authors.lastname: Rankin
authors.forename: Jeffrey J
authors.initials: JJ
authors.lastname: Sindelar
mesh_terms: D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D003212:Condiments / Q000032:analysis*; D004039:Diet, Sodium-Restricted; D004655:Emulsions; D057140:Fast Foods / Q000032:analysis; D005240:Feasibility Studies; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry*; D005518:Food Preferences; D006801:Humans; D008461:Meat Products / Q000032:analysis*; D055595:Mechanical Phenomena; D011189:Potassium Chloride / Q000737:chemistry; D012677:Sensation; D012982:Sodium, Dietary / Q000032:analysis*; D045730:Soy Foods / Q000032:analysis*; D034421:Sus scrofa; D014867:Water / Q000032:analysis; D014922:Wisconsin
chemical_list: D004655:Emulsions; D005421:Flavoring Agents; D012982:Sodium, Dietary; D014867:Water; D011189:Potassium Chloride