Optimization of Low-sodium Compound Salt Formula for Fermented Sausages by Response Surface Methodology

WANG Ningning; FENG Meiqin; SUN Jian

doi:10.13386/j.issn1002-0306.2021020239

Volume 42 Issue 22

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(22): 169-177. > DOI: 10.13386/j.issn1002-0306.2021020239

WANG Ningning, FENG Meiqin, SUN Jian. Optimization of Low-sodium Compound Salt Formula for Fermented Sausages by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(22): 169−177. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020239.

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Optimization of Low-sodium Compound Salt Formula for Fermented Sausages by Response Surface Methodology

1.
National Center of Meat Quality and Safety Control, Collage of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Collage of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China

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Received Date: February 28, 2021
Available Online: September 09, 2021

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Abstract

Abstract

In order to develop a processing technology for fermented sausages with low-sodium complex salty agent, using fermented sausages as raw material, the effects of different combinations of potassium chloride, calcium chloride and glycine on sensory scores, texture characteristics and moisture content of fermented sausages were investigated by single factor experiments. On the results of single factor experiments, the sensory evalution were used as the response value, and the optimal formulation parameters of the low-sodium compels salty agent optimized by the response surface methodology was: Potassium chloride 30%, calcium chloride 7% and glycine 5%. Under the optimal conditions, the sensory scores of fermented sausages were 85.37, salinity value was 2.90, agreeing with the model predicted value. The sodium content was 35.89% lower than that of the control group. The fermented sausages had reduced sodium content and good quality with moderate texture, good taste and rich and pure aroma.
- fermented sausages,
- low-sodium compound salty agent,
- response surface methodology,
- formula,
- potassium chloride,
- calcium chloride,
- glycine

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References

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