Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

Abstract

High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables

Healthier Meat Products Are Fashionable—Consumers Love Fashion

“…Partial replacement of NaCl with KCl and CaCl 2 had an effect on the reactions of lipolysis and lipid profile in salted meat with a reduced amount of Na [76]. Mixtures with reduced sodium applied in the production of hot dogs were designed [77]. They were made by combining four salts: NaCl, Na tripolyphosphate (TPPNa), KCl, and tetrapotassium pyrophosphate (TKPP), with ten formulations.…”

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

“…This group was classified as animal origin, bakery product, dairy frozen, fruit jelly, and vegetable origin according to careful analysis. In animal origin products, MDs have been used to formulate mortadella [80], poultry pâté [81], and beef patties [85] low-fat; sausage [79] and grilled beef [83] with aromatic herbal; sodium-reduced sausages [26,78]; prebiotic sausage formulation [84], gluten-free chicken nugget [82], and honeydew honey [86].…”

“…Other uses of the MDs were to try to reduce the fat or sodium content in these products. Such as formulating a low-fat mortadella using beef meat, pork meat, and pork back fat [80], formulation of sodium-reduced lean sausages with fish oil seeking partial replacement of NaCl by KCl and sodium tripolyphosphate [26,78], and the formulation of low-fat beef patties with the partial animal fat replacement by cold-pressed grape seed oil and pomegranate seed oil [85].…”

“…Thus, MDs can facilitate the development of novel products or techniques that seek to achieve these goals. Among some typical applications, we can list the development of foods and beverages with functional or nutraceutical properties [22,[24][25][26], while in the pharmaceutical health area, they are used to formulate drugs for several diseases [23,27,28]. In addition, MDs can also be used for many other applications [5,29,30].…”

Information on sodium reduction modifies how much sodium chloride level can be reduced without affecting the sensory acceptance of salty crackers

“…The challenge of processed foods is to reduce sodium levels without affecting the product's sensory acceptance and ensure consumers will continue buying these reformulated products. Several studies have been designed for this purpose (Araújo et al, 2021, 2022; Guzek et al, 2017; Lima Filho et al, 2019, 2020; Lobo & Ferreira, 2021; Restrepo‐Molina et al, 2019). It has already been verified that there is a significant reduction in acceptance (CAT) from the 27.32% reduction in the sodium content in hamburgers (Lima Filho et al, 2019); of 69.7% in the sodium content in hamburgers, when 0.96% of garlic powder is added (Lima Filho et al, 2020); of 42% in sodium content in bread loaves (Lobo & Ferreira); and 60% in NaCl content in cracker‐type biscuits (Araújo et al, 2021).…”