Technological, sensory and microbiological impacts of sodium reduction in frankfurters

Abstract

Initially, meat emulsions were studied in a model system to optimize phosphate and potassium chloride concentrations. In the second step, frankfurters containing 1.00%, 1.30% and 1.75% sodium chloride (NaCl) were processed and their stability was monitored over 56 days. In the emulsion tests, the best levels in relation to shear force found in model system were 0.85% and 0.25% of potassium chloride and phosphate, respectively. In the second step, treatments with 1.30% and 1.75% NaCl performed better in most of the analysis, particularly the sensory analysis. Consumers could identify the levels of salt, but this was not the factor that determined the overall acceptability. In some technological parameters, frankfurters with 1.30% NaCl were better than those with 1.75%. This represents a reduction of approximately 25% sodium chloride, or 18% reduction in sodium (916 mg/100g to 750 mg/100g), and it appears to be feasible from a technological, microbiological and sensory point of view.

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

“…The similar values of weight loss were reported in different studies with frankfurters stuffed into cellulose casings (Delgado-Pando et al, 2010;Salcedo-Sandoval et al, 2013). Purge loss (Table 1) was also unaffected by frankfurter formulation on both Days 21 and 42, the values were within those reported for frankfurters stuffed in cellulose casings and vacuum stored (Salcedo-Sandoval et al, 2013;Yotsuyanagi et al, 2016). Storage had a significant impact on purge loss and significantly higher purge loss was found in G25, G50 and G75 at the end of storage.…”

“…The progressive increase in goat meat content influenced the progressive and significant increase in pH values (Table ). However, this did not influence the water‐holding properties of frankfurters, probably due to small differences which were up to 0.2. pH values were within those for the emulsified type of sausages and were similar to those reported for pork (Pintado et al ., ), pork/beef (Yotsuyanagi et al ., ) and beef (Vural & Javidipour, ) frankfurters, goat meat mortadella (Guerra et al ., ) and goat meat patties (Das et al ., ). The pH values declined during storage in all frankfurters, which can also be considered normal for this type of products (Özvural & Vural, ).…”

Sodium content in foods: Brazilian consumers’ opinions, subjective knowledge and purchase intent

“…Salt (sodium chloride, NaCl) is a common ingredient in processed foods used to enhance flavour, create texture and preserve food (Desmond, ; Yotsuyanagi et al, ). It is primarily consumed through purchase foods, and to a smaller extent through natural sources, discretionary salt (via cooking or at the table) and tap water.…”

Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers

“…However, excessive sodium intake can lead to hypertension and the incidence of cardiovascular diseases (Perry & Beevers, 1992;Desmond, 2006), hypertrophy of the heart's left chamber (Schmieder & Messerli, 2000), sodium retention in extracellular fluid, decrease in the elasticity of blood vessels, risk of stomach cancer (Tsugane, Sasazuki, Kobayashi, & Sasaki, 2004), proteinuria resulting in increased risk of kidney diseases (Du Cailar, Ribstein, & Mimran, 2002), increase of calcium in urinary excretion, risk of kidney stones (Cappuccio, Kalaitzidis, Duneclift, & Eastwood, 2000), and susceptibility to bone fractures (osteoporosis), especially for menopausal women (Devine, Criddle, Dick, Kerr, & Prince, 1995). Currently, sodium chloride consumption has been established at 5 to 6 g day -1 person -1 , however the recommendation for consumption is 1 to 3 g day -1 person -1 (Yotsuyanagi et al, 2016).…”