title: Technological, sensory and microbiological impacts of sodium reduction in frankfurters.
abstract: Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was monitored over 56 days. In the emulsion tests, the best levels in relation to shear force found in model system were 0.85% and 0.25% of potassium chloride and phosphate, respectively. In the second step, treatments with 1.30% and 1.75% NaCl performed better in most of the analysis, particularly the sensory analysis. Consumers could identify the levels of salt, but this was not the factor that determined the overall acceptability. In some technological parameters, frankfurters with 1.30% NaCl were better than those with 1.75%. This represents a reduction of approximately 25% sodium chloride, or 18% reduction in sodium (916 mg/100g to 750 mg/100g), and it appears to be feasible from a technological, microbiological and sensory point of view.
authors: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, Brasil.
authors: Suzana E
authors: SE
authors: Yotsuyanagi
authors: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição, Piracicaba, Brasil. Electronic address: ccastill@usp.br.
authors: Carmen J
authors: CJ
authors: Contreras-Castillo
authors: Instituto de Tecnologia de Alimentos, Campinas, Brasil.
authors: Marcia M H
authors: MM
authors: Haguiwara
authors: Instituto de Tecnologia de Alimentos, Campinas, Brasil.
authors: Kátia M V A B
authors: KM
authors: Cipolli
authors: Instituto de Tecnologia de Alimentos, Campinas, Brasil.
authors: Ana L S C
authors: AL
authors: Lemos
authors: Instituto de Tecnologia de Alimentos, Campinas, Brasil.
authors: Marcelo A
authors: MA
authors: Morgano
authors: Instituto de Tecnologia de Alimentos, Campinas, Brasil.
authors: Eunice A
authors: EA
authors: Yamada
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D055598:Chemical Phenomena; D003258:Consumer Behavior; D004655:Emulsions; D005260:Female; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D008875:Middle Aged; D009573:Nitrites / Q000032:analysis; D011189:Potassium Chloride / Q000032:analysis*; D012965:Sodium Chloride / Q000032:analysis*; D013552:Swine; D013649:Taste; D055815:Young Adult
chemical_list: D004655:Emulsions; D009573:Nitrites; D012965:Sodium Chloride; D011189:Potassium Chloride
keywords: Emulsion forming ability; Phosphate; Potassium chloride; Sensory analysis; Shear force; Sodium; Sodium reduction; Technological aspects