28 research outputs found
Cost-effectiveness of endovenous laser ablation of the great saphenous vein in patients with uncomplicated primary varicosis
Epigenetics and male reproduction: the consequences of paternal lifestyle on fertility, embryo development, and children lifetime health
Potential loss of nutrients, carbon and metals in simulated runoff associated with dairy processing sludge application
Chemistry and Application of Industrial By-products to Animal Manure for Reducing Phosphorus Losses to Surface Waters
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous reduction of salt (2.2% and 1.8%), Na-lactate (2.8% and 1.5%) and sodium tripolyphosphate (STPP) (0.4% and 0.2%). Salt and STPP reduction affected cooking loss, while no significant differences (P > 0.05) were obtained in instrumental and sensory texture for all factors. Discrimination tests showed significant perceived differences between some pairs, however, d′ values were below 0.55 in all comparisons, meaning consumer awareness of the reduction might be irrelevant in a real-life scenario. A simultaneous reduction of Na-lactate and salt did not affect microbial stability (psychrotrophic and LAB counts) of the product. Reducing sodium-containing additives might be a low cost, promising strategy to reduce total sodium content in cooked sausages with no detrimental of their physicochemical, sensory and microbiological characteristics.Universidad de Costa Rica/[735-B6-118]/UCR/Costa RicaCITAUCR::VicerrectorĂa de InvestigaciĂłn::Unidades de InvestigaciĂłn::Ciencias Agroalimentarias::Centro Nacional de Ciencia y TecnologĂa de Alimentos (CITA)UCR::VicerrectorĂa de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de TecnologĂa de AlimentosUCR::VicerrectorĂa de InvestigaciĂłn::Unidades de InvestigaciĂłn::Ciencias de la Salud::Centro de InvestigaciĂłn en Enfermedades Tropicales (CIET