Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers

作者：Jung Eun Young; Hur Sun Jin^*

来源：Food and Bioprocess Technology, 2018, 11(2): 407-416.

DOI：10.1007/s11947-017-2020-2

• Low-sodium sausage
• Sodium replacer
• Inhibition of sodium absorption
• Biopolymer encapsulation
• Mouse model

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.

• 出版日期2018-2