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- Title
THE INFLUENCE OF SODIUM REDUCTION ON THE QUALITY AND SAFETY OF HOT DOGS.
- Authors
OKANOVIĆ, ĐORĐE; KURĆUBIĆ, VLADIMIR; LILIĆ, SLOBODAN; GUBIĆ, JASMINA; BOROVIĆ, BRANKA
- Abstract
The aim of this study was to evaluate the effects of replacing of sodium nitrite curing salt with the mixture of sodium and potassium chloride (Na-max 27g/kg-min K 16g/kg) at a rate of 25%, 50%, 75% and 100% on the quality, microbiological stability and colour of the cooked sausages - hot dog. Five production batches (PB) were manufactured. The first C (control) was prepared according to the manufacturer's original recipe. Experimental PB I was made by adding 50g of mixed sodium-potassium salt (25%) and 150g nitrite curing salt into 10kg of stuffing, in PB II was replaced 50%, in PB III 75% nitrite salt. Hot-dogs of PB IV were made by adding 200g (100%) of combined sodium-potassium salt into 10kg of mass. The results obtained clearly indicate a continuous decrease of sodium content in samples originating from the control group to the experimental samples PB IV, in which the nitrite salt was fully replaced with a mixture of potassium-sodium salt. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined chemical parameters (content of moisture, proteins, fat, ash) of experimentally prepared hot-dogs. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined colour (CIE L*, a*, b*) of experimentally prepared hot-dogs.
- Subjects
FRANKFURTER sausages; SODIUM nitrites; POTASSIUM chloride; SAUSAGES; SALT
- Publication
Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2015, Vol 6, Issue 1/2, p25
- ISSN
1986-602X
- Publication type
Article
- DOI
10.7251/QOL1501025O