Reducing fat and sodium content in pork sausage

  • Jonhny De Azevedo Maia Junior
  • Fábio Da Costa Henry
  • Felipe Roberto Ferreira Amaral Do Valle
  • Meire Lelis Leal Martins
  • Célia Raquel Quirino
  • Rafael Dos Santos Costa

Abstract

This work aimed to prepare pork sausage using xanthan gum and light salt (NaCl/KCl) to replace the fat and common salt (NaCl), respectively, and to assess the impact of the changes in the chemical and sensory characteristics of the product. The consumers evaluated sensory acceptance with respect to flavor, odor, texture and appearance (mixed 9-point structured hedonic scale). The use of xanthan gum resulted in a decrease of 27.27% in fat content, 19.54% in the energy value and an increase in the percentage of moisture, thus giving a higher industrial yield. With the use of light salt, there was a reduction of 71.77% in sodium and an increase of 124.73% in potassium content. Formulation 1 scored the highest means for acceptance of appearance. On the other hand, formulation 2 scored the highest means for acceptance for the other attributes.

Keywords: Meat products, light salt, sensory acceptance.

African Journal of Biotechnology Vol. 12(24), pp. 3847-3853

Author Biographies

Jonhny De Azevedo Maia Junior
Post-graduate Student in Animal Science, State University of North Fluminense, Darcy Ribeiro, Brazil.
Fábio Da Costa Henry
Food Technology Laboratory/Center for Agricultural Sciences and Technology/State University of North Fluminense, Darcy Ribeiro, Brazil
Felipe Roberto Ferreira Amaral Do Valle
Post-graduate Student in Plant Production, State University of North Fluminense, Darcy Ribeiro, Brazil.
Meire Lelis Leal Martins
Food Technology Laboratory/Center for Agricultural Sciences and Technology/State University of North Fluminense, Darcy Ribeiro, Brazil
Célia Raquel Quirino
Animal Reproduction and Genetic Improvement Laboratory/Center for Agricultural Sciences and Technology/State University of North Fluminense, Darcy Ribeiro, Brazil
Rafael Dos Santos Costa
Rio de Janeiro Agriculture Department, RJ, Post-graduate in Animal Science, State University of North Fluminense, Darcy Ribeiro, Brazil
Published
2016-03-16
Section
Articles

Journal Identifiers


eISSN: 1684-5315