Volume 55, Issue 8 p. 2911-2919
Original Article

Reducing salt content in beef frankfurter by edible coating to achieve inhomogeneous salt distribution

Yun Xiong

Yun Xiong

Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville, Vic., 3010 Australia

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Borui Deng

Borui Deng

Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville, Vic., 3010 Australia

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Robyn Dorothy Warner

Robyn Dorothy Warner

Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville, Vic., 3010 Australia

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Zhongxiang Fang

Corresponding Author

Zhongxiang Fang

Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, University of Melbourne, Parkville, Vic., 3010 Australia

Correspondent: E-mail: [email protected]

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First published: 05 February 2020
Citations: 15
The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.14552

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.

Conflict of interest

None.

Data availability statement

The data that support the findings of this study are available from the corresponding author upon reasonable request.