Reduced‐sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale‐up production

Abstract

Sodium reduction influences the quality of processed meat products that, in turn, affect consumer acceptance. The objective of this study was to develop and evaluate the texture, color, and sensory acceptability of reducedsodium Vienna sausage. A three-component mixture design (0-65% NaCl; 35-100% KCl; 0-20% glycine [Gly]) was performed to obtain an optimal salt mixture based on 14 sausage formulations. Mixture response surface plots revealed the optimal reduced-sodium Vienna sausage containing 20.13-65.00% NaCl, 35.00-60.15% KCl, and 0.00-20.00% Gly (this salt mixture constituted 1.35% of the formulation). One optimal laboratory-scale sausage, formulated with 21.43% NaCl, 59.71% KCl, and 18.86% Gly, was further selected for commercial scale-up production (a 25-kg batch). Both laboratory-scale and scale-up products were comparably acceptable (5.9-6.6 vs. 5.9-6.7) for overall liking, flavor, saltiness, and texture, and contained 315.4-333.5 mg sodium/100 g, hence having >25% sodium reduction compared to the control (569.5 mg/100 g) according to US Food and DrugsAdministration regulation. This study demonstrated the feasibility of a scale-up production of acceptable reduced-sodium Vienna sausage formulated with a salt mixture of NaCl/KCl/Gly. Practical Application: Processed meat products are one of the major sources of daily dietary sodium in the form of sodium chloride. Recently, there is an increased demand by consumers for healthier meat products. Of particular interest is finding solutions for sodium reduction in meat products while maintaining sensory properties and consumer acceptance. This study demonstrated that a mixture of KCl and Gly could be used as partial NaCl substitution in the commercial scale-up of Vienna sausages without drastically compromising sensory acceptability.

Reduced‐sodium roasted chicken: Physical/technological characteristics, optimized KCl‐seasoning mixture, consumer perception, liking, emotions, and purchase intent

“…The optimal KCl‐seasoning mixture can maximize color, flavor, texture, aroma, and OL perception (color of 7.02, aroma of 6.88, texture of 7.22, flavor of 6.75, and OL of 6.58). When replacing NaCl with KCl in meat products, the 100% KCl usage in frankfurter and Vienna sausages could lead to an OL of 4.6 and 5.9, respectively (Sriwattana et al., 2021; Wilailux et al., 2020). A similar tendency was observed for liking scores of sensory characteristics where increasing KCl decreased sensory liking scores (Wilailux et al., 2020).…”

Inorganic additives in meat production and processing

“…It suggests a possible means of lowering sodium chloride levels without compromising the desired textural qualities for consumers [11]. Although methods involving salt replacement and HPP could reduce these effects, sodium chloride may still have an overall effect on the texture and juiciness of meat products [12][13].…”

The use of salt substitutes to replace sodium chloride in food products: a review

“…Besides that, salted meat products with replacement of NaCl by KCl showed similar quality characteristics. Sriwattana et al (2021) selected reduced-sodium Vienna sausage with the formulation of 20.13%-65% NaCl, 35%-60.15% KCl, and 0%-20% glycine (Gly) as laboratory-scale sausage and formulation of 21.43% NaCl, 59.71% KCl, and 18.86% Gly as commercial scale-up production. These formulations reduced >25% sodium and showed comparable sensory acceptability in overall liking, flavour, saltiness, and texture as control.…”