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Possibility of using potassium chloride and glycine as a substitutes for sodium chloride in homemade slavonian sausages


Kovačević, Dragan; Suman, Kristina; Pavlović, Hrvoje; Frece, Jadranka; Lenart, Lidija; Mastanjević, Krešimir; Keleković Snježana
Possibility of using potassium chloride and glycine as a substitutes for sodium chloride in homemade slavonian sausages // Proceedings of 6th Central European Congress on Food / Lević, J. (ur.).
Novi Sad: Univerity of Novi Sad, Institute of Food Technology, 2012. str. 1331-1337 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Possibility of using potassium chloride and glycine as a substitutes for sodium chloride in homemade slavonian sausages

Autori
Kovačević, Dragan ; Suman, Kristina ; Pavlović, Hrvoje ; Frece, Jadranka ; Lenart, Lidija ; Mastanjević, Krešimir ; Keleković Snježana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 6th Central European Congress on Food / Lević, J. - Novi Sad : Univerity of Novi Sad, Institute of Food Technology, 2012, 1331-1337

ISBN
978-86-7994-027-8

Skup
6TH CENTRAL EUROPEAN CONGRESS ON FOOD

Mjesto i datum
Novi Sad, Srbija, 23-26. 05 .2012.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Homemade Slavonian sausage; lowering level of NaCl; partially replacing NaCl; the effect on physicochemical; microbiological and sensory characteristics

Sažetak
The excessive intake of sodium (Na) has been linked to hypertension and consequently to the increased risk of stroke and premature death from cardiovascular diseases. The reduction of added NaCl in fermented meat products has been proposed in order to decrease the amount of sodium in the diet. The effect of partial replacement of NaCl by KCl and glycine to physicochemical, microbiological and sensory characteristics of homemade Slavonian sausages was analyzed. According to the results, the partial substitution of NaCl by KCl and glycine had no effect on basic composition, pH, aw, color coordinates and texture of the fermented sausage. The reduction of NaCl slightly increased the number of Enterobacteriaceae and Staphylococcus aureus, but all samples were still microbiologically safe, according to the EU legislation. According to the sensory scoring test the highest rated sausage was the one containing 1% NaCl, 0.9% KCl and 0.1% glycine, the second rated was the control sausage with 2% NaCl and the third one was the sausage with 1% NaCl and 1% KCl. According to these results, it is possible to achieve the reduction of 50% of NaCl in homemade Slavonian sausages by replacing it with KCl (substitution level between 30 and 50%), and glycine (substitution level between 10 and 20%) while still maintaining traditionally desirable sensory properties.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130471-0338 - Modeliranje i simuliranje procesa sušenja i ekstrakcije u proizvodnji hrane (Srećko Tomas, )
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Drago Šubarić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek