The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

• Autor(a) principal: Carraro,Carla Ivone
• Data de Publicação: 2012
• Outros Autores: Machado,Roberta, Espindola,Viviane, Campagnol,Paulo Cezar Bastianello, Pollonio,Marise Aparecida Rodrigues
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013
• topic: sodium reduction; sodium chloride; potassium chloride; herbs; spices; bologna sausage

In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.