Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages
Fuente:
Redalyc
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artículo científico |
| Sprache: | en |
| Veröffentlicht: |
Universidad Nacional de Colombia
2019
|
| Schlagworte: | |
| Online-Zugang: | |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| _version_ | 1876473226122493952 |
|---|---|
| author | Diego A. Restrepo-Molina |
| author_facet | Diego A. Restrepo-Molina |
| contents | Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages Diego A. Restrepo-Molina William Arroyave-Maya Diana M. González-Rodríguez José U. Sepúlveda-Valencia Héctor J. Ciro-Velásquez Ingeniería Meat products sodium reduction sausage emulsion instrumental texture High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables 2019 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49662418002 https://www.redalyc.org/journal/496/49662418002/ https://www.redalyc.org/journal/496/49662418002/html/ https://www.redalyc.org/journal/496/49662418002/49662418002.epub https://www.redalyc.org/journal/496/49662418002/movil 10.15446/dyna.v86n209.73329 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.209 Vol.86 |
| format | Artículo científico |
| id | redalyc_49662418002 |
| institution | Redalyc |
| language | en |
| publishDate | 2019 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages Diego A. Restrepo-Molina Ingeniería Meat products sodium reduction sausage emulsion instrumental texture Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages Diego A. Restrepo-Molina William Arroyave-Maya Diana M. González-Rodríguez José U. Sepúlveda-Valencia Héctor J. Ciro-Velásquez Ingeniería Meat products sodium reduction sausage emulsion instrumental texture High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables 2019 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49662418002 https://www.redalyc.org/journal/496/49662418002/ https://www.redalyc.org/journal/496/49662418002/html/ https://www.redalyc.org/journal/496/49662418002/49662418002.epub https://www.redalyc.org/journal/496/49662418002/movil 10.15446/dyna.v86n209.73329 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.209 Vol.86 |
| title | Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages |
| topic | Ingeniería Meat products sodium reduction sausage emulsion instrumental texture |
| url | https://www.redalyc.org/articulo.oa?id=49662418002 https://www.redalyc.org/journal/496/49662418002/ https://www.redalyc.org/journal/496/49662418002/html/ https://www.redalyc.org/journal/496/49662418002/49662418002.epub https://www.redalyc.org/journal/496/49662418002/movil |