Reduction of sodium in sausages by a colloidal approach
The purpose of this research is to achieve a deeper insight of the emulsifying, suspending, and gelling properties of the meat proteins and see the possibility to use them to produce reduced-salt emulsion-type sausages. Sarcoplasmic and myofibrillar proteins were extracted from pork (longissimus dorsi, LD). Firstly, their aggregation behaviors in different salt concentrations – namely, 0.15 M, 0.4