Development of smoked chicken product with lowsodium content

Alex Augusto Gonçalves, Ana Paula Hauschildt, Jean Philippe Palma Révillion

Abstract


Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride, which affects the flavor, texture and shelf life of meat products. Product development and studies concerning the reduction of salt content for public who intend to reduce sodium consumption were the goal of this study. The required salt content was achieved in accordance to national legislation (30% of sodium reduction). Five treatments were done: control (NaCl), NaCl + KCl, NaCl + KCl (flavored), NaCl + KCl + Condiments, NaCl + KCl (flavored) + Condiments. Sensorial evaluation showed that the reduction of NaCl and replacement with KCl did not affect taste and acceptability. Furthermore, consumers showed a behavioral intention to consume low salt meat products, which is indicated to produce in industrial field.

Key words: salt reduction, sodium reduction, reduced salt meat product, smoked product.

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ISSN: 1808-7310 - Best viewed in Mozilla Firefox

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