AI Article Synopsis
- Low-sodium sausages were created using sodium substitutes and biopolymer encapsulation methods, with six treatment groups differing in their sodium sources.
- After a four-week diet incorporating these sausages, tests indicated that the low-sodium groups showed no significant toxicity, similar to the control group.
- The study concluded that these sausages are safe for consumption and that biopolymer encapsulation can effectively reduce sodium levels without introducing toxicity.
Article Abstract
Background: Low-sodium sausages were manufactured using sodium substitution and biopolymer encapsulation. A diet comprising 10% treatment sausages (six treatment groups: C (100% NaCl), T1 (55% sodium substitute + 45% saltwort salt), T2 (55% sodium substitute + 45% saltwort salt with chitosan), T3 (55% sodium substitute + 45% saltwort salt with cellulose), T4 (55% sodium substitute + 45% saltwort salt with dextrin), and T5 (55% sodium substitute + 45% saltwort salt with pectin)) was added to a 90% commercial mouse diet for 4 weeks.
Results: Subacute toxicity, hematology, liver function, and organ weight tests in low-sodium sausage groups showed results similar to those of the control group, and all toxicity test levels were within normal ranges.
Conclusions: All low-sodium sausage types tested are suggested to be safe in terms of subacute toxicity. Moreover, low-sodium sausages can be manufactured by biopolymer encapsulation of saltwort using pectin, chitosan, cellulose, and dextrin without toxicity. © 2019 Society of Chemical Industry.
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| http://dx.doi.org/10.1002/jsfa.10087 | DOI Listing |
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