Sodium reduction in emulsion-type sausage
Sodium chloride (salt) is consumed in varying amounts between individuals and popula-tions worldwide, but the consumption is generally higher than the recommended intake in many parts of the world. Research has shown that high sodium consumption is associated with increased blood pressure and we are...
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| Formato: | H2 |
| Lenguaje: | Inglés sueco |
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SLU/Dept. of Food Science
2016
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| Materias: |
| _version_ | 1855571637115551744 |
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| author | Skogsberg, Lisa |
| author_browse | Skogsberg, Lisa |
| author_facet | Skogsberg, Lisa |
| author_sort | Skogsberg, Lisa |
| collection | Epsilon Archive for Student Projects |
| description | Sodium chloride (salt) is consumed in varying amounts between individuals and popula-tions worldwide, but the consumption is generally higher than the recommended intake in many parts of the world. Research has shown that high sodium consumption is associated with increased blood pressure and we are therefore recommended to consume less sodium. Meat and meat products are a group of products that contribute to a large amount of sodium in the diet. Therefore it is relevant to develop low sodium alternatives in this product segments.
Two batches of three emulsion-type sausages with different level of substitution from sodium chloride to potassium chloride were manufactured in cooperation with a local company specialized in meat products (Andersson & Tillman, Uppsala, Sweden). The sausages produced had 0%, 15% and 30% degree of substitution with KCl on molar basis from the total of 2 g NaCl / 100g sausage.
No difference could be observed between product types for moisture content, water ac-tivity, yield, color, pH and texture after Benjamini-Hochberg adjustment for false discov-ery rate. Consumer acceptance was lower for the 30% substitution sausage compared to the other sausage types. These results are however confounded by the fact that the 30% substitution batch used for sensory evaluation had softer texture, most likely due to production variability. It is likely that parameters other than the sodium content, such as variation in ingredients, temperature of production or pH have bigger impact on the sausage properties than the substitution of sodium chloride to potassium chloride. Consumers also showed great interest in buying low-sodium sausages if available on the market.
There is market potential for the product segment of low-sodium sausages and there is technological potential of producing a sausage with low sodium content by replacing 30% of sodium chloride with potassium chloride, however, the sensory aspects need further studies. |
| format | H2 |
| id | RepoSLU10097 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2016 |
| publishDateSort | 2016 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU100972017-04-11T11:37:08Z Sodium reduction in emulsion-type sausage Reduktion av natrium i emulsionskorv Skogsberg, Lisa salt sodium reduction potassium chloride substitution sausage Sodium chloride (salt) is consumed in varying amounts between individuals and popula-tions worldwide, but the consumption is generally higher than the recommended intake in many parts of the world. Research has shown that high sodium consumption is associated with increased blood pressure and we are therefore recommended to consume less sodium. Meat and meat products are a group of products that contribute to a large amount of sodium in the diet. Therefore it is relevant to develop low sodium alternatives in this product segments. Two batches of three emulsion-type sausages with different level of substitution from sodium chloride to potassium chloride were manufactured in cooperation with a local company specialized in meat products (Andersson & Tillman, Uppsala, Sweden). The sausages produced had 0%, 15% and 30% degree of substitution with KCl on molar basis from the total of 2 g NaCl / 100g sausage. No difference could be observed between product types for moisture content, water ac-tivity, yield, color, pH and texture after Benjamini-Hochberg adjustment for false discov-ery rate. Consumer acceptance was lower for the 30% substitution sausage compared to the other sausage types. These results are however confounded by the fact that the 30% substitution batch used for sensory evaluation had softer texture, most likely due to production variability. It is likely that parameters other than the sodium content, such as variation in ingredients, temperature of production or pH have bigger impact on the sausage properties than the substitution of sodium chloride to potassium chloride. Consumers also showed great interest in buying low-sodium sausages if available on the market. There is market potential for the product segment of low-sodium sausages and there is technological potential of producing a sausage with low sodium content by replacing 30% of sodium chloride with potassium chloride, however, the sensory aspects need further studies. Natriumklorid (salt) konsumeras i varierande mängder mellan olika individer och populat-ioner och konsumtionen är generellt högre än det rekommenderade intaget i många delar av världen. Forskning har visat att hög natriumkonsumtion kan förknippas med förhöjt blodtryck och därför rekommenderas vi konsumera mindre natrium. Kött och charkpro-dukter är en grupp produkter som bidrar med en stor mängd natrium i kosten och det är därför relevant att utveckla alternativ med låg natriumhalt för detta produktsegment. Tillsammans med det lokala charkuteriet Andersson & Tillman (Uppsala, Sverige) till-verkades två batcher av tre emulsionskorvar med reducerad natriumhalt där 0%, 15% och 30% av natriumkloriden (totalt 2g natriumklorid/100g korv) ersattes med kaliumklorid. Substitutionen gjordes på molar basis för att erhålla samma tekniska egenskaper av saltet. Ingen skillnad kunde observeras mellan produkternas vattenhalt, vattenaktivitet, utbyte, färg, pH eller textur efter ’Benjamini-Hochberg false discovery rate’ justering. Konsumenternas acceptans var lägre för korven med 30% substitution jämfört med de andra. Detta är troligen relaterat till att proverna för denna korv (från den andra tillverkningsomgången som användes vid den sensoriska bedömningen) hade en mjukare konsistens. Det är emellertid troligt att andra parametrar än natriumhalten, såsom variation i ingredienser, temperatur vid produktion eller pH har större inverkan på korvens egenskaper än substitution av natriumklorid till kaliumklorid. Konsumenterna visade också stort intresse av att köpa korv med reducerad natriumhalt om det skulle finnas på marknaden. Det finns därmed marknadspotential för detta produktsegment och det finns potential att producera en korv med låg natriumhalt genom att ersätta 30% av natriumklorid med kaliumklorid dock behöver de sensoriska aspekterna studeras ytterligare. SLU/Dept. of Food Science 2016 H2 eng swe https://stud.epsilon.slu.se/10097/ |
| spellingShingle | salt sodium reduction potassium chloride substitution sausage Skogsberg, Lisa Sodium reduction in emulsion-type sausage |
| title | Sodium reduction in emulsion-type sausage |
| title_full | Sodium reduction in emulsion-type sausage |
| title_fullStr | Sodium reduction in emulsion-type sausage |
| title_full_unstemmed | Sodium reduction in emulsion-type sausage |
| title_short | Sodium reduction in emulsion-type sausage |
| title_sort | sodium reduction in emulsion-type sausage |
| topic | salt sodium reduction potassium chloride substitution sausage |