Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers
Autor: | Eun Young Jung, Sun Jin Hur |
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Rok vydání: | 2017 |
Předmět: |
0301 basic medicine
food.ingredient Pectin Sodium Potassium chemistry.chemical_element engineering.material Industrial and Manufacturing Engineering Chitosan 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Food science Cellulose Safety Risk Reliability and Quality chemistry.chemical_classification 030109 nutrition & dietetics Chemistry Magnesium Process Chemistry and Technology 04 agricultural and veterinary sciences 040401 food science engineering Biopolymer Dextrin Food Science |
Zdroj: | Food and Bioprocess Technology. 11:407-416 |
ISSN: | 1935-5149 1935-5130 |
Popis: | To develop sausage with inhibition of 60% sodium intake, using biopolymer encapsulation technology and sodium replacer, the sausages were subdivided into five treatment groups: control was the normal sodium amount without sodium substitution and biopolymers; and four treatments involved encapsulation with four different biopolymers (T1: pectin, T2: chitosan, T3: cellulose, T4: dextrin), with sodium substituted by 55% with sodium replacers (a mixture of potassium, magnesium, and calcium chlorides). The experimental sausages were fed to mice for 48 h, and sodium absorption and its inhibition were measured. T2 sausage (3% chitosan with a sodium replacer) and T3 sausage (3% cellulose with a sodium replacer) showed the highest rates of inhibition of sodium absorption: 69.65 and 67.34%, respectively. These results indicated that the final goal of 60% inhibition of sodium intake was accomplished by 55% sodium replacement and more than 15% inhibition of sodium absorption with minimal deterioration of sausage quality. |
Databáze: | OpenAIRE |
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