High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

Rosa, Jordana Lima da; Rios-Mera, Juan D.; Castillo, Carmen; Lorenzo, José M.; Pinton, Mariana Basso; Santos, Bibiana Alves dos; Correa, Leticia Pereira; Henn, Alessandra S.; Cichoski, Alexandre José; Flores, Érico M.M.; Campagnol, Paulo Cezar Bastianello

doi:10.1016/j.meatsci.2022.109012

Cited by 12 publications

(14 citation statements)

References 41 publications

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“…Similar trends were obtained by Da Rosa et al. (2023) for Bologna‐type sausages reduced in NaCl and treated with ultrasound. The authors observed that the application of 27 min of US increased water release in emulsions made with 2.5% NaCl.…”

Section: Resultssupporting

confidence: 88%

“…Da Rosa et al. (2023) noticed a related impact of US on pH in their study on Bologna‐type sausages treated with US. This was linked to the decrease in proteins’ acidic groups, as their side chains interacted with free radicals from ultrasonic waves.…”

Section: Resultsmentioning

confidence: 95%

“…(2019). It may be due to the ability of ultrasound to modify the protein, allowing its solubilization (Da Rosa et al., 2023) and, therefore, strong gelation. The US may be applied to improve the resistance to deformation of emulsions reduced in salt between 1 and 1.5% NaCl.…”

Section: Resultsmentioning

confidence: 99%

“…This can be caused by the cavitation produced by the ultrasonic waves, which generate mass transfer (Gómez‐Salazar et al., 2021) and, therefore, water mobility to interact with other compounds in meat emulsion. In addition, ultrasound can modify the structure of proteins (Da Rosa et al., 2023). Therefore, a greater binding of the water molecules could be caused.…”

Section: Resultsmentioning

confidence: 99%

“…The pH of meat emulsions was measured three times using a pH meter (Model pH120, Conductronic, Puebla, Mexico) on a 10 g sample mixed in 100 mL distilled water. The pH meter was calibrated using 7.0 and 4.0 buffers (Da Rosa et al., 2023; Rodrigues et al., 2020).…”

Section: Methodsmentioning

confidence: 99%

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Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions

Galván‐Navarro,

Sosa‐Morales,

Delgado‐García

et al. 2023

Journal of Food Science

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Power ultrasound and salt reduction effects on meat emulsions' physicochemical and rheological properties were determined. Therefore, meat emulsions with different NaCl concentrations (1, 1.5, 2, and 2.5%) were treated in an ultrasonic bath (40 kHz, 200 W, & 9.34 W/cm2) at different times (0, 15, and 45 min). Results showed that salt reduction and ultrasound time significantly (p < 0.05) affected the cooking loss, water holding capacity, water activity, pH, color, hardness, viscosity, storage modulus (G′), loss modulus (G″), and phase angle δ. Meat emulsions with low salt content (1 and 1.5% NaCl) showed significantly higher values of cooking loss than standard emulsions (2.5% NaCl), while ultrasound duration of 15 min reduced the cooking loss (12 to 27%). Hardness, color, pH, and water activity (aw) decreased with salt reduction. Ultrasounds increased the hardness, viscosity, G′, and G′′ values in reduced‐salt meat. The experimental data of apparent viscosity were properly fitted to the mathematical model of Ostwald‐de‐Waele. Ultrasound increased consistency (k) and decreased flow behavior index (n) in emulsions with 1.5 to 2.5% NaCl. Ultrasound at 15 min induced gelation in emulsions with 1.5 and 2.0% NaCl (40 and 20% NaCl reduction). The formulation with 2.0% NaCl was found to be the maximum concentration that did not sacrifice meat emulsion quality. When combined with 15 min of ultrasound, this formulation yielded results comparable to the standard formulation.Practical ApplicationResults contribute to developing reduced‐salt meat emulsions using power ultrasounds. Therefore, using ultrasounds allows for a 20% reduction in salt content while maintaining the quality of the meat emulsion.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 95%