Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages.

• Autores: De Araújo, Chimenes D. L, Manzi, João A. S., Cavalcante, Cecylyana L., Rios-Mera, Juan D., Contreras Castillo, Carmen J., Krauskopf, Monique M, Barbosa, José A. L., Feltre, Gabriela, Saldaña Villa, Erick Manuel
• Formato: artículo
• Fecha de Publicación: 2024
• Institución: Universidad Nacional de Moquegua
• Repositorio: UNAM-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.unam.edu.pe:20.500.14655/588
• Enlace del recurso: https://hdl.handle.net/20.500.14655/588; https://doi.org/10.3390/foods13030459
• Nivel de acceso: acceso abierto
• Materia: https://purl.org/pe-repo/ocde/ford#2.00.00

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt, containing 1004, 1133, 860, and 525 mg of sodium/100 g of product, respectively. To characterize the samples, analyses of sodium content, cooking loss, relative myoglobin content, and instrumental color were carried out. The sensory analysis was performed using the Temporal-Check-All-That-Apply (TCATA) method. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on most technological, chemical, and textural parameters, which did not differ from the control treatment (C). Conversely, “chewiness” decreased in M2.0% compared to the control (C) due to mixing micronized salt with the fat. The sodium reduction did not impact the temporal sensory profile and overall liking. Therefore, using micronized salt in fresh sausages reduces sodium content without affecting sensory traits and product stability.