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|Title:||The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages||Authors:||Cluff, MacDonald
Hugo, Celia J
|Keywords:||oxidative stability;pork sausage;sensory stability;shelf-life;sodium reduction;technological stability||Issue Date:||2016||Publisher:||Wiley||Source:||Cluff, M., Steyn, H., Charimba, G., Bothma, C., Hugo, C.J. and Hugo, A. 2016. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages. Journal of the Science of Food and Agriculture, 96(12): 4048-4055.||Abstract:||The reduction of sodium in processed meat products is synonymous with the use of salt replacers. Rarely has there been an assessment of the use of intermediate salt levels as a sodium reduction strategy in itself. In this study, 1 and 1.5% salt levels were compared with 0 and 2% controls in fresh pork sausages for effects on chemical, microbial, sensory and technological stability. RESULTS: Although significant (P < 0.001 to P < 0.01) differences were found between the 0 and 2% controls, no significant differences could be detected between the 2, 1.5 and 1% added NaCl treatments for the following: total bacteria counts on days 3, 6 and 9; TBARS of pork sausages stored at 4 °C on days 6 and 9 and stored at −18 °C on days 90 and 180; taste, texture and overall liking during sensory evaluation; and % cooking loss, % total loss and % refrigeration loss. Consumers were able to differentiate between the 2 and 1% added NaCl treatments in terms of saltiness. CONCLUSION: This study indicated that salt reduction to intermediate levels can be considered a sodium reduction strategy in itself but that further research with regards to product safety is needed.||URI:||http://dx.doi.org/10.1002/jsfa.7602
|Appears in Collections:||Dr. George Charimba|
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