Quality of Life (Banja Luka) 6(1-2): 25-31

THE INFLUENCE OF SODIUM REDUCTION ON THE QUALITY AND SAFETY OF HOT DOGS

ĐORĐE OKANOVIĆ¹, VLADIMIR KURĆUBIĆ², SLOBODAN LILIĆ³, JASMINA GUBIĆ¹, BRANKA BOROVIĆ^3
1Institute of Food Technology University of Novi Sad, Bul. cara Lazara 1,
Novi Sad, Serbia, e-mail: djordje.okanovic@fins.uns.ac.rs
²Faculty of Agronomy in Čačak University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
³Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia

Abstract: The aim of this study was to evaluate the effects of replacing of sodium nitrite curing salt with the mixture of sodium and potassium chloride (Na-max 27g/kg-min K 16g/kg) at a rate of 25%, 50%, 75% and 100% on the quality, microbiological stability and colour of the cooked sausages - hot dog. Five production batches (PB) were manufactured. The first C (control) was prepared according to the manufacturer’s original recipe. Experimental PB I was made by adding 50g of mixed sodium-potassium salt (25%) and 150g nitrite curing salt into 10kg of stuffing, in PB II was replaced 50%, in PB III 75% nitrite salt. Hot-dogs of PB IV were made by adding 200g (100%) of combined sodium-potassium salt into 10kg of mass.

The results obtained clearly indicate a continuous decrease of sodium content in samples originating from the control group to the experimental samples PB IV, in which the nitrite salt was fully replaced with a mixture of potassium-sodium salt. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined chemical parameters (content of moisture, proteins, fat, ash) of experimentally prepared hot-dogs. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined colour (CIE L*, a*, b*) of experimentally prepared hot-dogs.

Keywords: sodium content reduction, potassium chloride salt, hot dogs quality