Reducing sodium levels in frankfurters using a natural flavor enhancer

Meat Science
Megan M McGoughJeffrey J Sindelar

Abstract

Sodium chloride (NaCl; salt) contributes to important quality and food safety properties of processed meats. However, renewed interest exists in reducing sodium in the human diet. This study investigated quality and sensory impacts associated with partial replacement and/or reduction of normally added NaCl using a natural flavor enhancer (NFE) in frankfurters. Varying levels of NFE were used with NaCl and/or potassium chloride (KCl) to comprise treatments (TRT) which investigated flake salt replacement (Phase I) and sodium reduction (Phases II and III). Phase I sensory and quality results identified a 50% replacement of NaCl with NFE as the baseline for subsequent phases. Phase II indicated that the inclusion of NFE could allow for a 20% NaCl reduction without adverse effects on quality or sensory attributes. Phase III results demonstrated that it was feasible to reduce NaCl by 35% via the inclusion of KCl in NFE containing frankfurters without major quality or sensory changes.

References

Sep 3, 2009·Journal of Food Science·Stefanie KremerRyo Shimojo
Jan 17, 2012·Meat Science·Megan M McGoughJeffrey J Sindelar

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Citations

Jan 1, 1983·Critical Reviews in Food Science and Nutrition·J A Maga
Jun 25, 2014·Meat Science·Morten T PaulsenMargrethe Hersleth
Feb 9, 2016·Meat Science·Suzana E YotsuyanagiEunice A Yamada
Nov 24, 2019·Foods·Fabiane M NachtigallLeonardo S Santos
Sep 13, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Isabela RodriguesMarco A Trindade
Dec 1, 2017·Food Science & Nutrition·Hellen D B MalulyFelix G R Reyes
Jun 17, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Marielle Maria de Oliveira PaulaEduardo Mendes Ramos

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