Naslov (eng)

Salt reduction in cooked sausages

Autor

Borović, Branka
Lilić, Slobodan
Babić-Milijašević, Jelena
Milijašević, Milan
Baltić, Tatjana
Silađi, Čaba
Gerić, Tamara

Publisher

Opis (eng)

In modern times, the daily intake of sodium chloride is relatively high, especially in industrially developed countries. Increased consumption of sodium chloride can lead to essential hyperten- sion, which is associated with other cardiovascular and renal diseases. Reducing the sodium content in meat products has become an increasingly important trend in contemporary nutrition due to the adverse health effects of excessive salt intake. In the production of cooked sausages, sodium chloride affects both the functional properties of meat products, such as water-binding capacity, and the sensory characteristics of the product, including tenderness, juiciness, and tex- tural attributes. Therefore, one of the main objectives in reducing sodium chloride in such prod- ucts is to maintain product stability during thermal processing, while preserving a sufficiently salty and desirable taste, as well as the mentioned textural properties.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

Salt reduction, Meat products, Cooked sausages

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa