Analysis of the effects of biopolymer encapsulation and sodium replacement combination technology on the quality characteristics and inhibition of sodium absorption from sausage in mice
| Autor: | Sun Jin Hur, Sang Keun Jin, Eun Young Jung |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Swine Sodium chemistry.chemical_element Absorption (skin) engineering.material Analytical Chemistry Absorption rate Chitosan 03 medical and health sciences chemistry.chemical_compound Mice 0404 agricultural biotechnology Biopolymers Animals Food science Cellulose Quality characteristics Pork sausage 030109 nutrition & dietetics Chemistry Sodium Dietary 04 agricultural and veterinary sciences General Medicine 040401 food science Meat Products Taste engineering Biopolymer Food Science |
| Zdroj: | Food chemistry. 250 |
| ISSN: | 1873-7072 |
| Popis: | The effects of biopolymer encapsulation and sodium replacement combination technology on quality characteristics (i.e., bitter taste) and inhibition of sodium absorption from pork sausage in mice were evaluated. The sausages were divided into three different sodium replacement groups (none, 40%, and 50%) and three different biopolymer encapsulation groups (none, cellulose, and chitosan) in combination. In groups with 50% sodium replacement by KCl and MgCl2, T8 (chitosan encapsulation) showed the highest inhibition of the sodium absorption rate. However, chitosan encapsulation groups (T2, T5, and T8) had higher bitterness and lower overall acceptability than other treatment groups. In contrast, in the group with 40% sodium replacement by KCl, T4 (cellulose encapsulation) exhibited the highest inhibition of sodium absorption without a bitter taste. This is the first report showing that 40-50% sodium replacement combined with 3% cellulose encapsulation reduced sodium absorption from sausage by 60% without causing a bitter taste. |
| Databáze: | OpenAIRE |
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