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Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages
Diseño de una mezcla de conservantes reducida en sodio para la aplicación en salchichas tipo Frankfurt categoría estándar
DOI:
https://doi.org/10.15446/dyna.v86n209.73329Palabras clave:
meat products, sodium reduction, sausage emulsion, instrumental texture. (en)productos cárnicos, reducción de sodio, emulsión tipo salchicha, textura instrumental. (es)
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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
El alto consumo de sodio aumenta la presión arterial, así como el riesgo de enfermedad cardíaca y el accidente cerebrovascular. El objetivo de ésta investigación fue diseñar una mezcla reducida en sodio para la aplicación en salchichas tipo Frankfurt categoría estándar. Para ello se realizó un diseño de experimentos simplex con cuatro sales: cloruro sódico (NaCl), tripolifosfato de sodio (TPPNa), cloruro potásico (KCl) y pirofosfato tetrapotásico (TKPP), en diez puntos de mezcla. Se evaluaron las características texturales (TPA), la fuerza iónica y las pérdidas por cocción (PPC). Los resultados indicaron que al reducir el contenido de NaCl por los máximos niveles de TPPNa se encontraron las menores pérdidas por cocción (T2, T4, T6 y T9). Además, a mayor adición de TPPNa y PPTK (T2, T3 y T6), se obtuvieron los mayores valores para dureza, cohesividad y masticabilidad. Finalmente, el T2 mostró el mejor comportamiento para las variables de PPC y textura.
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