Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Impact of Micronized Salt in the Reducing the Sodium Content in Fresh Sausages

Chimenes Darlan Leal De Araújo
ORCID logo ,
Monique Marcondes Krauskopf
,
João Antônio Santos Manzi
,
José Andrew de Lira Barbosa
,
Cecylyana Leite Cavalcante
,
Gabriela Feltre
,
Juan D. Rios-Mera
ORCID logo ,
Erick Saldaña
,
Carmen Josefina Contreras-Castillo
* ORCID logo
Version 1 : Received: 29 December 2023 / Approved: 29 December 2023 / Online: 29 December 2023 (10:38:08 CET)

A peer-reviewed article of this Preprint also exists.

de Araújo, C.D.L.; Krauskopf, M.M.; Manzi, J.A.S.; Barbosa, J.A.L.; Cavalcante, C.L.; Feltre, G.; Rios-Mera, J.D.; Saldaña, E.; Contreras Castillo, C.J. Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages. Foods 2024, 13, 459. de Araújo, C.D.L.; Krauskopf, M.M.; Manzi, J.A.S.; Barbosa, J.A.L.; Cavalcante, C.L.; Feltre, G.; Rios-Mera, J.D.; Saldaña, E.; Contreras Castillo, C.J. Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages. Foods 2024, 13, 459.

Abstract

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1.5% with 1.5% micronized salt; and M1.0% with 1.0% micronized salt. Half of the micronized salt treatment was mixed with the fat during the processing of the fresh sausages. It was possible to achieve a 50% reduction in sodium (M1.0%) in the fresh sausages without negative effects on most technological, chemical, and textural parameters, which did not differ from the control treatment (C). Conversely, "chewiness" decreased in M2.0% compared to the control (C) due to mixing micronized salt with the fat. The sodium reduction did not impact the temporal sensory profile and overall liking. Therefore, using micronized salt in fresh sausages reduces sodium content without affecting sensory traits and product stability.

Keywords

TCATA; texture profile; consumers; healthy meat products

Subject

Chemistry and Materials Science, Other

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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