Effect of Sodium Reduction on Emulsion Stability and Microstructure of Bologna-Type Sausages

M.A. Pires; J.C. Barros; P.E.S. Munekata; L.T. Carvalho; J.C. Baldin; Y.J. Polizer-Rocha; I. Rodrigues; M.A. Trindade

Effect of Sodium Reduction on Emulsion Stability and Microstructure of Bologna-Type Sausages

In: 63rd International Congress of Meat Science and Technology

Authors:

M.A. Pires

M.A. Pires Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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J.C. Barros

J.C. Barros Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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P.E.S. Munekata

P.E.S. Munekata Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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L.T. Carvalho

L.T. Carvalho Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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J.C. Baldin

J.C. Baldin Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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Y.J. Polizer-Rocha

Y.J. Polizer-Rocha Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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I. Rodrigues

I. Rodrigues Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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, and

M.A. Trindade

M.A. Trindade Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; manoela.pires@usp.br

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Type:: Chapter

Pages:: 608–609

DOI:: https://doi.org/10.3920/9789086868605_270

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The aim of this study was to evaluate the effects of different levels of sodium chloride reduction on the sodium content, emulsion stability and microstructure of Bologna-type sausages. Four different treatments were processed: Control (2% NaCl), T20, T40 and T60 (sausages with 20, 40 and 60% replacement of NaCl with a commercial substitute PuraQ^®Arome Na4, respectively). The results showed that up to 40% sodium chloride reduction did not affect samples characteristics. However, replacement of 60% sodium chloride with PuraQ^®Arome Na4 reduced (P<0.05) the emulsion stability, also affecting Bologna microstructure. One can conclude that a 40% replacement of salt in the tested conditions could be indicated, in order to obtain a healthier product with lower sodium content.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Effect of Sodium Reduction on Emulsion Stability and Microstructure of Bologna-Type Sausages

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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