Reducing salt content in beef frankfurter by edible coating to achieve inhomogeneous salt distribution
Yun Xiong, Borui Deng, Robyn D. Warner, Zhongxiang Fang
Abstract
Summary High dietary salt (NaCl) intake is a global health concern which leads to various chronic diseases; hence, the reduction of salt content in foods has been a high demand in the food industry. Inhomogeneous salt distribution is a promising strategy for salt reduction. This study investigated the effect of inhomogeneous salt distribution using salt edible coating on the physiochemical and sensory attributes of beef frankfurter sausages. Results demonstrated that this method significantly reduced the salt content in frankfurter sausages by 60–81% without affecting the consumers’ perception of saltiness intensity. Among the coated samples, 7.5% and 10% salt coating samples showed the best performance on the product quality. However, the problems associated with high cooking loss and hard texture of the salt‐coated sausages need to be further addressed. This research has potentially developed a new method for manufacture of salt‐reduced food.