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This study evaluated the combination of high-power ultrasound (HPU), micronized salt (MS), and low KCl levels as a strategy to produce reduced sodium Bologna-type sausages. Samples with 50% NaCl reduction were produced with regular salt (RS) or MS and 0.5% KCl. The sausages were sonicated for 0 or 27 min in an ultrasonic bath (25 kHz, 60% amplitude, normal mode, 20 °C) immediately after filling. The sodium reformulation strategy was effective in compensating for the defects in the emulsion stability and texture profile caused by the NaCl reduction. Besides, the combination of HPU, MS, and KCl did not cause major impacts on the evolution of pH, Eh, and TBARS values of the sausages during storage (21 days at 4 °C). The use of MS and KCl also allowed a reduction by 50% of the NaCl content (< 42% Na; Na/K ratio: 1.2 to 1.3) of the samples without affecting the salty taste, which was enhanced by the HPU treatment.
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| http://dx.doi.org/10.1016/j.meatsci.2022.109012 | DOI Listing |
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Article Synopsis
- This research compared the effects of two ultrasonic bleaching methods (bath and horn) on sunflower oil regarding degradation of beneficial compounds like tocopherols and sterols, as well as oxidation levels.
- The study found that both ultrasound methods led to greater reductions in these compounds compared to traditional bleaching methods, with the horn technique proving more effective.
- Despite having lower power output, the horn sonicator caused higher degradation of nutrients and increased oxidation indices, indicating a more pronounced impact on oil quality when compared to bath sonication and conventional bleaching.
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