Effect of Direct Reduction of Sodium Chloride on Frankfurt Sausage

I. Rodrigues; L.A. Gonçalves; M. Pires; Y.J. Polizer; J. Barros; L.T. Carvalho; J.C. Baldin; M.A. Trindade

Effect of Direct Reduction of Sodium Chloride on Frankfurt Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

I. Rodrigues

I. Rodrigues ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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L.A. Gonçalves

L.A. Gonçalves ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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M. Pires

M. Pires ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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Y.J. Polizer

Y.J. Polizer ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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J. Barros

J. Barros ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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L.T. Carvalho

L.T. Carvalho ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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J.C. Baldin

J.C. Baldin ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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, and

M.A. Trindade

M.A. Trindade ¹Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil; isabelarodrigues@usp.br

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Type:: Chapter

Pages:: 966–967

DOI:: https://doi.org/10.3920/9789086868605_433

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Besides being desirable, because of health problems related to high sodium intake, salt (NaCl) reduction could has adverse effects on the quality and safety attributes of meat products. The objective of this study was to evaluate the main alterations in an emulsified meat product with different levels of NaCl without addition of other ingredients / processes. Five sausage formulations were produced with 1, 1.2, 1.50, 1.75 and 2% NaCl, respectively. The samples were evaluated for: water activity (Wa), yield, color, emulsion stability and hardness. The reduction of the salt content caused Wa and emulsion stability reduction, texture changes and red color loss.

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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

Subjects
- Life Sciences

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Effect of Direct Reduction of Sodium Chloride on Frankfurt Sausage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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