Effect of sodium chloride and sugar reduction on the quality of ready-to-eat- healthy chinese fish sausage
Article Sidebar
Main Article Content
Abstract
The replacement of sodium chloride with potassium chloride in the ratio of 50:50 was not affected the physical properties in the term of hardness and toughness but significantly reduced the free water content of product. The acceptability sensorial score of 50% sodium chloride replaced with potassium chloride was 7.41+0.84. For the replacement of sugar by using sweeteners, it was found that using maltitol and adjustment the sweetness by sucralose that replaced 100 % of sugar and showed the most comparable quality to the control without affected the sensorial quality. For the final product, total microorganism found was to be <10 CFU/g for Staphylococcus aureus, < 10 CFU/g for Salmonella spp. and Esherichia coli were not found. The microbiological quality of product had met Thai community product standard of dried fish sausage product (TPCS107/2555). The ready-to-eat- healthy chinese fish sausage is presented to be 25.24% which lower sodium content than control formula, and sugar content was not detected.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
AOAC (2019). Official Methods of Analysis of the Association of Official Analytical Chemists: Official Methods of Analysis of AOAC International. 21st Edition, AOAC, Washington DC.
Härtl, G. (2013). WHO issues new guidance on dietary salt and potassium. Retrieved from https://www.who.int/news/item/31-01-2013-who-issues-new-guidance-on-dietary-salt-and-potassium.
Mahannopkul, W. and Yossaksri, J. (2018). Development of salt substitute for reduction of sodium in ready to eat mushroom soup and snack foods. Bulletin of Applied Sciences, 7:77-88.
Phukasmas, U. (2013). The important role of sweeteners. Food, 43:33-39.
Sa-adchom, P. and Swasdisevi, T. (2014). Pork slices drying using a combined vacuum and far-infrared radiation technique. Industrial Technology Lampang Rajabhat University Journal, 7:83-97.
Sloyjalung, T. (2017). Production and Storage of Reduced Fat Ready to Eat Chinese Fish Sausage. (Master Thesis). RMUTP Rajamangala University of Technology Phra Nakhon, Thailand.
Tanaviyutpakdee, P. and Srianujata, S. (2018). Intense sweeteners for health and weight control. Thai Journal of Science and Technology, 8:93-104.
Thumthanaruk, B. and Teerapornkittikul, T. (2018). Quality of reduced sodium steamed mackerel during chilled storage. The Journal of Applied Science, 17:125-139.
Vidal, V. A. S., Lorenzo, J. M. M., Munekata, P. E. S. and Pollonio, M. A. R. (2020). Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces a review. Critical Reviews in Food Science and Nutrition, 4:1-13.
Wilailux, C. and Sriwattana, S. (2010). Effects of sodium chloride replacement with potassium chloride on qualities of frankfurter. 48th Kasetsart University Annual Conference, Bangkok, 648 p.
