Analysis of the effects of biopolymer encapsulation and sodium replacement combination technology on the quality characteristics and inhibition of sodium absorption from sausage in mice.

The effects of biopolymer encapsulation and sodium replacement combination technology on quality characteristics (i.e., bitter taste) and inhibition of sodium absorption from pork sausage in mice were evaluated. The sausages were divided into three different sodium replacement groups (none, 40%, and 50%) and three different biopolymer encapsulation groups (none, cellulose, and chitosan) in combination. In groups with 50% sodium replacement by KCl and MgCl, T8 (chitosan encapsulation) showed the highest inhibition of the sodium absorption rate. However, chitosan encapsulation groups (T2, T5, and T8) had higher bitterness and lower overall acceptability than other treatment groups. In contrast, in the group with 40% sodium replacement by KCl, T4 (cellulose encapsulation) exhibited the highest inhibition of sodium absorption without a bitter taste. This is the first report showing that 40-50% sodium replacement combined with 3% cellulose encapsulation reduced sodium absorption from sausage by 60% without causing a bitter taste.