Substituição de cloreto de sódio por cloreto de potássio no desenvolvimento de linguiça frescal hipossódica

Abstract

The sodium consume is constantly growing and the systemic hypertension is directly associeted with this composite. One of the products with more concentration of sodium are the embedded, consumed even more because they have a easy and practical preparation. To change this situation industry have work in products wich sodium level can be reduced or totally replaced. The present work had as goal desenvolve a fresh sausage low-sodium, replacing partial or totally the sodium chloride for potassium chloride. Three formulations was desenvolved with differents levels of sodium chloride and potassium chloride, been divided in 100% NaCl, 100% KCl and 50% NaCl and KCl. The experiments were submitted throught physicochemical analysis of, by cooking weight loss (CWL) microbiological analysis sodium determination and sensory acceptance. To the CWLanalysis the sample with 50% NaCl and KCl presented a bigger weigh loss and to the microbiological analysis presented being able for human consumption in every pattern required by the law. To the sensory acceptance the samples didn’t present differences between them. About the sodium level the sample wich presented lower amount of sodium (mg) per 100g of sausage was the 100% KCl. Therefore the conclusion was the preparation of fresh sausage low-sodium presented good results for the sensory acceptance, however to human consumption the best formulation is 100% KCl.