Open AccessReduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Author(s) -
Yorleny Araya-Quesada,
Adriana Araya-Morice,
Stephanie Araya-Vargas,
Mauricio Redondo-Solano,
Ericka Madrigal-Arias,
Elba Cubero-Castillo
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04338-0
Subject(s) - food science , chemistry , sodium , sodium lactate , low sodium , sensory system , salt (chemistry) , psychology , cognitive psychology , organic chemistry
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 ( P > 0.05) were obtained in instrumental and sensory texture for all factors. Discrimination tests showed significant perceived differences between some pairs, however, d' values were below 0.55 in all comparisons, meaning consumer awareness of the reduction might be irrelevant in a real-life scenario. A simultaneous reduction of Na-lactate and salt did not affect microbial stability (psychrotrophic and LAB counts) of the product. Reducing sodium-containing additives might be a low cost, promising strategy to reduce total sodium content in cooked sausages with no detrimental of their physicochemical, sensory and microbiological characteristics.