ArticleFoods (Basel, Switzerland)2021
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review.Gels (Basel, Switzerland) · 2025Review
- Recent insights into bonding technologies in restructured meat production: A review.Food chemistry: X · 2024Review
- Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages.Foods (Basel, Switzerland) · 2024Article
- Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
5 authors.
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Abstract
The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (
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