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

Malco C Cruz-Romero; Claire C O'Flynn; Declan Troy; Anne M Mullen; Joe P Kerry

doi:10.3390/foods11010017

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

Foods. 2021 Dec 22;11(1):17. doi: 10.3390/foods11010017.

Authors

Malco C Cruz-Romero¹, Claire C O'Flynn², Declan Troy², Anne M Mullen², Joe P Kerry¹

Affiliations

¹ Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland.
² Teagasc, Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland.

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 (p < 0.05) total expressible fluid (%) and increasing water holding capacity (%). Overall, results indicated that the use of KCl\TS imparted some beneficial effects to salt-reduced low fat breakfast sausages and has the potential to reduce salt levels in the breakfast sausages to 1.0% while still maintaining the organoleptic and functional properties traditionally associated with these meat products.

Keywords: breakfast sausages; high pressure processing; potassium chloride; salt reduction; sensory evaluation; tapioca starch.