Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

LWT ◽  
2020 ◽  
Vol 124 ◽  
pp. 109061 ◽  
Author(s):  
Yingying Hu ◽  
Lang Zhang ◽  
Huan Zhang ◽  
Yan Wang ◽  
Qian Chen ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Physicochemical Properties ◽  
Flavour Profile ◽  
Dry Sausages

Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases

Meat Science ◽  
1993 ◽  
Vol 34 (2) ◽  
pp. 255-264 ◽  
Author(s):  
I. Astiasarán ◽  
R. Redin ◽  
C. Cid ◽  
J. Iriarte ◽  
J. Bello
Keyword(s):  
Sodium Chloride ◽  
Nitrate Salts ◽  
Nitrite Nitrate ◽  
Dry Sausages

scholarly journals SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS

2013 ◽  
Vol 6 (1) ◽  
pp. 71-79
Author(s):  
Nadežda Prica ◽  
Milica Živkov Baloš ◽  
Željko Mihaljev ◽  
Sandra Jakšić ◽  
Igor Stojanov
Keyword(s):  
Sodium Chloride ◽  
Salt Intake ◽  
Sodium Intake ◽  
Meat Products ◽  
Chloride Content ◽  
World Health ◽  
Ground Meat ◽  
Table Salt ◽  
Canned Meat ◽  
Dry Sausages

Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”. However, it was established that excessive salt intake, i.e. sodium intake, is frequently associated with hypertension and development of a range of other diseases. Sodium chloride affects sensory and microbiological properties of meat products; however, it aff ects the human health as well. Since the current Regulation (Offi cial Gazette of the Republic of Serbia No. 31/2012) did not define the sodium chloride content of in meat products as a quality parameter, the aim of our study was to determine levels of sodium chloride in diverse meat products available at the market in Novi Sad. A total of 260 samples of meat products were examined, including: shaped ground (minced) meat, vegetarian spreads, smoked products, fermented dry sausages, fi nely minced boiled sausages, canned meat chop and cooked sausages. The content of sodium chloride was determined by using volumetric method. The lowest average sodium chloride content was established in samples of shaped ground meat, being 2.53%. Average level of sodium chloride in vegetarian spreads was 3.55%, in cooked sausages 2.95% and in canned meat chop and smoked products 3.44%. Sodium chloride content in boiled sausages was 3.06%, whereas highest value was established in fermented dry sausages, being 3.71%. According to the guidelines of the World Health Organization, daily salt intake for healthy adults should not exceed 5-6 g. Since the obtained results indicated that sodium chloride contents in some samples were close to the upper recommended limits, continuous and systematic monitoring is of paramount importance in a view of obtaining accurate and reliable information on the content of sodium chloride in relevant meat products.

scholarly journals Solid-Liquid Phase Equilibria of the Ternary System (NaCl + CH3OH + H2O) at 298.15, 308.15, 318.15 K, and 0.1 MPa

2018 ◽  
Vol 2018 ◽  
pp. 1-8
Author(s):  
Jian Shi ◽  
Jiayin Hu ◽  
Long Li ◽  
Yafei Guo ◽  
Xiaoping Yu ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Ternary System ◽  
Physicochemical Properties ◽  
Solid Phase ◽  
Chloride Concentration ◽  
Experimental Results ◽  
Dissolution Process ◽  
Sodium Chloride Concentration ◽  
Solid Liquid ◽  
Nacl Dissolution

The phase equilibrium of the ternary system (NaCl + CH3OH + H2O) at 298.15, 308.15, 318.15 K, and 0.1 MPa has been investigated by the isothermal dissolution equilibrium method. Solubilities and physicochemical properties including refractive index (nD) and density (ρ) in the ternary system were determined experimentally. According to the experimental data, the phase diagrams and diagrams of physicochemical properties versus sodium chloride concentration in the solvents at 298.15, 308.15, and 318.15 K were plotted, respectively. The experimental results showed that the system did not cause stratification and the equilibrium solid phase was anhydrous sodium chloride. Neither double salt nor solid solution was found at the three temperatures. The physicochemical properties of the ternary system change regularly with the increase of sodium chloride concentration in the solution, and the solvation effect of CH3OH on NaCl was significant. Moreover, the calculated values of NaCl solubility data based on the CNIBS/R-K equations agreed well with the experimental results, and the thermodynamic functions in the dissolution process of NaCl in the CH3OH-H2O binary system were also calculated for further investigation of NaCl dissolution process.

Effect of the porous structure of sodium chloride granules on their physicochemical properties

2009 ◽  
Vol 82 (11) ◽  
pp. 2061-2064
Author(s):  
T. G. Rudakovskaya ◽  
I. B. Zhdanovich ◽  
V. V. Shevchuk
Keyword(s):  
Sodium Chloride ◽  
Physicochemical Properties ◽  
Porous Structure

scholarly journals Physicochemical Properties of Edible Chitosan/Hydroxypropyl Methylcellulose/Lysozyme Films Incorporated with Acidic Electrolyzed Water

2015 ◽  
Vol 2015 ◽  
pp. 1-10 ◽  
Author(s):  
Ewa Brychcy ◽  
Dominika Kulig ◽  
Anna Zimoch-Korzycka ◽  
Krzysztof Marycz ◽  
Andrzej Jarmoluk
Keyword(s):  
Sodium Chloride ◽  
Physicochemical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Composite Films ◽  
Food Product ◽  
Thermomechanical Properties ◽  
Film Structure ◽  
Electrolyzed Water ◽  
Electrolysis Process ◽  
H Nmr

The treatment with acidic electrolyzed water (AEW) is a promising disinfection method due to its effectiveness in reducing microbial population. The aim of the study was to evaluate physicochemical properties of chitosan/HPMC films incorporated with lysozyme and acidic electrolyzed water. In the composite films, decreasing film solubility and increasing concentration of sodium chloride solution and prolongation of electrolysis time were observed. Electrolysis process with sodium chloride induces spongy network of film structure. The use of AEW has not changed chemical composition of films which was proved by1H NMR, MALDI-TOF, and FT-IR spectroscopy. The research confirmed that electrolysis significantly improved thermomechanical properties of the examined films. The contact angle values of the films were quite similar and ranged between 56° and 73°. The increase of salt concentration used in the electrolysis process had an impact on increasing flexibility of samples. Application of electrolyzed water in commonly used food processing systems is possible. Fusion of AEW and biopolymers may provide better integration with coated food product and multidirectional protecting effect.

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