Food Science Division, Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
Food Science Division, Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, Bloemfontein, South Africa.
Meat Sci. 2017 Nov;133:143-150. doi: 10.1016/j.meatsci.2017.06.014. Epub 2017 Jun 28.
The purpose of this study was to evaluate the use of intermediate added salt levels (1.33% w/w and 1.84% w/w) as a strategy for reducing the total sodium content of polony, an emulsified, heat-treated meat product, which is reliant on the various functions of salt normally included at a 2.5% (w/w) level. Chemical, microbial, and textural stability over 180days as well as sensory quality were evaluated. At 1.84% (w/w) added salt content, the product was indistinguishable from the positive control except for a slightly wetter cutting surface. A level of 1.33% (w/w) added salt showed similar results, except for a slight variation in initial moisture content and a much wetter cutting surface. The hardest texture was achieved at 1.33% (w/w) added salt up to 90days of shelf-life. Consumers had a slight preference for a lower salt content. From this research it can be recommended that salt reduction as sole approach in sodium reduction should be evaluated for meat products in limiting the possibly costly and negatively perceived use of sodium replacers.
本研究旨在评估添加中等盐水平（1.33%w/w 和 1.84%w/w）作为降低乳化、热处理肉产品——波兰特肠的总钠含量的策略，因为波兰特肠依赖于通常包含在 2.5%（w/w）水平的各种盐的功能。在 180 天内对化学、微生物和质地稳定性以及感官质量进行了评估。在添加 1.84%（w/w）盐的水平下，该产品除了切割面稍湿外，与阳性对照物无法区分。添加 1.33%（w/w）盐的水平显示出类似的结果，但初始水分含量略有差异，切割面更湿。在保质期内 90 天，添加 1.33%（w/w）盐可达到最硬的质地。消费者更喜欢低盐含量。从这项研究可以得出结论，在限制使用昂贵且被负面感知的钠替代品方面，应评估作为减少钠的单一方法的盐减少，以适用于肉类产品。
