Evaluating the Feasibility of Using Salicornia herbacea Powder as a Salt Substitute in Sausage Production

• 발행기관: 한국축산식품학회
• 저자명: Sang-Keun Jin Huilin Cheng Gap-Don Kim
• 간행물 정보: 『Food Science of Animal Resources』제45권 제5호, 1478~1490쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.09.15

국문 초록

This study was conducted to evaluate the potential use of Salicornia herbacea as a salt substitute in three types of sausages, namely: emulsion, semi-dried, and dried. Salicornia herbacea powder (SHP) was partially substituted with NaCl to prepare the sausages, offering a potential solution to the health concerns associated with excessive sodium intake. SHP is a natural halophyte known for its tolerance to saline conditions and rich nutritional profile, including various minerals and antioxidants. The use of SHP in food products has been limited, and this study aims to explore its feasibility as a salt substitute in sausage production. SHP decreased pH but increased CIE b* and hardness significantly (p<0.05), regardless of the sausage type. CIE a* was decreased by the addition of SHP to both emulsion-type and dried sausages (p<0.05). The yield of emulsion-type and dried-sausages increased with the addition of SHP (p<0.05), whereas that of semi-dried sausages was unaffected by addition of SHP (p>0.05). SHP addition affected the changes in adhesiveness of emulsion-type or semi-dried sausages (p<0.05), whereas all texture properties of semi-dried sausages were affected by SHP addition (p<0.05). Overall, SHP affected color change and increased hardness regardless of sausage type but could be used as a substitute for NaCl in emulsion-type, semi-dried, and dried sausages.

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

References

키워드

Salicornia herbacea salt substitute NaCl sausage