Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax.

Affiliation

Beck PHB(1), Matiucci MA(1), Neto AAM(2), Feihrmann AC(3).
Author information:
(1)Postgraduate Program in Food Science, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil.
(2)Department of Food Engineering, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil.
(3)Postgraduate Program in Food Science, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil; Department of Food Engineering, Maringa State University, CEP: 87020-900 Maringa, PR, Brazil. Electronic address: [Email]

Abstract

Carnauba wax was used in salt encapsulation, allowing sodium reduction in fresh sausages while maintaining the salty taste due to the inhomogeneous salt distribution. Four treatments were made, as follows: treatment C containing 2% non-encapsulated salt, and the treatments S2.0%, S1.5%, and S1.0% containing 2, 1.5, and 1% encapsulated salt, respectively. The physicochemical parameters were within the standard regulations for all treatments, with the lower hardness and cohesiveness observed for S1.0%. The treatments and the storage period (90 days) had no effect on aw and instrumental color. Although a decrease in pH and an increase in lipid oxidation were observed during storage, the results were within acceptable levels. Concerning the consumers' perception of saltiness, the assessors reported no differences among the treatments C, S2.0%, and S1.5%. Thus, it is possible to reduce 25% salt in fresh sausages using the taste contrast technology.