Reducting sodium in frankfurters with high levels of mechanically deboned chicken meat: effect of chloride potassium, calcium chloride and potassium lactate

• Grant number: 12/25163-7
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• Start date: May 01, 2013
• End date: February 29, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Marise Aparecida Rodrigues Pollonio
• Grantee: Vanessa Cristina Messias
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Emulsified meat products are widely consumed due to convenience, acceptance and nutritional value added. However, they are characterized by high levels of sodium, and therefore various public health agencies have recommended its significant consumption reduction. There has been a well established correlation between excessive sodium intake and hypertension. In frankfurters, the high sodium content results from the addition of high levels of sodium chloride and sodium lactate cooperating to ensure a stable physiochemical and microbiological formulations that exhibit high levels of mechanically deboned chicken meat (MDCM). This study aims to evaluate frankfurters formulations containing blends of salt substitutes to sodium chloride (NaCl) performed by potassium chloride (KCl) and calcium chloride (CaCl2), and the replacement of sodium lactate by lactate potassium in commercial formulations with 60% of MDCM. The study will be divided into three steps. At the first, there will be evaluated the effect of substitutes salts (KCl and CaCl2) in formulations containing 3% of potassium lactate with two reduction levels of NaCl (25 and 50%). Considering the best results for salt substitutes at the first step, the second step is going to study the effect of replacing sodium lactate by potassium lactate in formulations with 50% NaCl reduced. Finally, in the third step, there will be evaluated the influence of other preservatives compounds (potassium sorbate, sodium diacetate) on the microbiological stability of formulations containing frankfurters reduction of 50% NaCl and high content of CMS. The present work aims to contribute with consistent technological recommendations for reducing sodium in frankfurters formulations without harming the sensorial, physicochemical and microbiological properties. (AU)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MESSIAS, Vanessa Cristina. Effect of potassium lactate and salts substitutes on the physicochemical, microbiological and sensory quality of frankfurters with high mechanically deboned poultry meat with reduced sodium. 2016. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.