Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Junju-si, Gyeongsangnam-do 52725, Republic of Korea.
Food Chem. 2018 Jun 1;250:197-203. doi: 10.1016/j.foodchem.2018.01.065. Epub 2018 Jan 8.
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.
研究了生物聚合物包埋和钠替代组合技术对猪肉香肠质量特性（即苦味）和抑制小鼠钠吸收的影响。将香肠分为三个不同的钠替代组（无、40%和 50%）和三个不同的生物聚合物包埋组（无、纤维素和壳聚糖）。在由 KCl 和 MgCl 替代 50%钠的组中，T8（壳聚糖包埋）显示出最高的钠吸收率抑制率。然而，壳聚糖包埋组（T2、T5 和 T8）的苦味较高，整体可接受性低于其他处理组。相比之下，在由 KCl 替代 40%钠的组中，T4（纤维素包埋）表现出最高的钠吸收抑制作用，且无苦味。这是首次报道表明，3%纤维素包埋结合 40-50%的钠替代可将香肠中的钠吸收减少 60%，而不会产生苦味。
