Araya-Quesada Yorleny, Araya-Morice Adriana, Araya-Vargas Stephanie, Redondo-Solano Mauricio, Madrigal-Arias Ericka, Cubero-Castillo Elba
Escuela Tecnología de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San José, 11501-2060 Costa Rica.
Centro de Investigación en Enfermedades Tropicales (CIET) and Sección de Microbiología de Alimentos, Departamento de Microbiología e Inmunología, Facultad de Microbiología, Universidad de Costa Rica, San José, 11501-2060 Costa Rica.
J Food Sci Technol. 2020 Aug;57(8):3051-3059. doi: 10.1007/s13197-020-04338-0. Epub 2020 Mar 17.
Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous reduction of salt (2.2% and 1.8%), Na-lactate (2.8% and 1.5%) and sodium tripolyphosphate (STPP) (0.4% and 0.2%). Salt and STPP reduction affected cooking loss, while no significant differences ( > 0.05) were obtained in instrumental and sensory texture for all factors. Discrimination tests showed significant perceived differences between some pairs, however, d' values were below 0.55 in all comparisons, meaning consumer awareness of the reduction might be irrelevant in a real-life scenario. A simultaneous reduction of Na-lactate and salt did not affect microbial stability (psychrotrophic and LAB counts) of the product. Reducing sodium-containing additives might be a low cost, promising strategy to reduce total sodium content in cooked sausages with no detrimental of their physicochemical, sensory and microbiological characteristics.
由于已证实钠对健康有负面影响，人们已做出多项努力来减少肉类产品中的钠含量。本研究评估了同时减少盐（从2.2%降至1.8%）、乳酸钠（从2.8%降至1.5%）和三聚磷酸钠（STPP，从0.4%降至0.2%）后对熟香肠理化、感官和微生物特性的影响。盐和STPP的减少影响了煮制损失，而所有因素在仪器测定和感官质地方面均未获得显著差异（>0.05）。辨别测试表明某些配对之间存在显著的感知差异，然而，所有比较中的d'值均低于0.55，这意味着在实际场景中消费者可能并未意识到这种减少。同时减少乳酸钠和盐对产品的微生物稳定性（嗜冷菌和乳酸菌计数）没有影响。减少含钠添加剂可能是一种低成本且有前景的策略，可在不损害熟香肠理化、感官和微生物特性的情况下降低其总钠含量。
