Document Detail


Reducing sodium levels in frankfurters using a natural flavor enhancer.
MedLine Citation:
PMID:  22330943     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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.
Authors:
Megan M McGough; Takuya Sato; Scott A Rankin; Jeffrey J Sindelar
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Publication Detail:
Type:  Journal Article     Date:  2012-01-27
Journal Detail:
Title:  Meat science     Volume:  91     ISSN:  1873-4138     ISO Abbreviation:  Meat Sci.     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-03-02     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  185-94     Citation Subset:  IM    
Copyright Information:
Published by Elsevier Ltd.
Affiliation:
University of Wisconsin, Department of Animal Sciences, Meat Science & Muscle Biology Laboratory, 1805 Linden Drive, Madison, WI 53706, USA.
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