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Saturday, June 30, 2012

Reducing sodium levels in frankfurters using naturally brewed soy sauce

 Posted by Chantel M. Contributed by US National Library of Medicine National Institutes of Health

In the study to investigate  consumer sensory and quality impacts from replacement of normally added NaCl (flake salt) with naturally brewed soy sauce (SS),  posted in US National Library of Medicine National Institutes of Health, indicated that varying levels of SS were used with NaCl and/or potassium chloride (KCl) to comprise treatments (TRT) which investigated flake salt replacement (Phase I) and sodium reduction (Phases II and III). Phase I identified a 50% replacement of NaCl with SS as the baseline for subsequent phases. Phase II indicated that the inclusion of SS could allow for a 20% NaCl reduction without adverse effects on quality or sensory attributes. Phase III results demonstrated that it was feasible to reduce NaCl by 35% via the inclusion of KCl in SS containing frankfurters without major quality or sensory changes.

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