High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased (P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

中文翻译：

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了解减脂热狗香肠的减盐：网络结构、乳液稳定性和消费者接受度

高钠和脂肪含量引起肉类产品行业和消费者的关注。直接减少 NaCl 和脂肪是了解这些成分如何干扰乳化肉制品的质量参数以及如何在不显着改变原始产品的情况下减少它们的有用策略。这项工作的目的是了解减脂（10 克脂肪/100 克产品）热狗香肠的减盐量。测试了五种 NaCl 浓度：1% (F1)、1.25% (F1.25)、1.50% (F1.50)、1.75% (F1.75) 和 2% (F2 – 对照)。评估了近似组成、钠含量、水活性、pH 值、乳液稳定性、颜色、质地、扫描电子显微镜结果和感官属性（恰到好处和验收测试）。随着盐的减少，乳液稳定性降低（P < 0.05）。盐的减少增加了水分活度。显微图像显示，随着盐含量的降低，基质更加致密。具有最低（F1）和最高（F2）盐量的香肠不太被消费者接受。可以获得 26.8% 的钠减少（使用配方 F1.25），允许标记低钠香肠并获得消费者的认可。