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Publication
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| Title of Article |
The effect of salt replacement as seasoning from herbals on the quality of Vietnamese sausage. |
| Date of Acceptance |
28 September 2023 |
| Journal |
| Title of Journal |
Journal of University of Shanghai for Science and Technology" |
| Standard |
SCOPUS |
| Institute of Journal |
University of Shanghai |
| ISBN/ISSN |
1007-6735 |
| Volume |
25 |
| Issue |
9 |
| Month |
September |
| Year of Publication |
2023 |
| Page |
- |
| Abstract |
This study investigates the impact of salt replacement with herbal seasonings on the quality attributes of Vietnamese sausages. Traditional seasoning in processed meats often relies heavily on sodium chloride (salt), which raises health concerns related to excessive sodium intake. In response to the growing demand for healthier food options, this study explores the potential of herbal extracts as a viable alternative to sodium chloride in Vietnamese sausage seasoning. The research evaluation of both physical properties and sensory test. Precise texture-measuring instruments assessed physical quality, including parameters like Hardness, Springiness, Chewiness, and Cohesiveness. The sensory evaluation involved a diverse panel of consumers aged 25 to 65, using a 5-point Hedonic Scale to assess attributes like flavor and overall acceptance. The results of this study, the physical quality evaluation demonstrates that all formulations with herbal seasonings exhibit consistent texture characteristics compared to the control group, with no statistically significant differences (p>0.05). The suggestion is that herbal extracts can successfully replace sodium chloride without compromising essential textural properties in Vietnamese sausages. Moreover, the sensory evaluation reveals that consumers consistently prefer the flavor attribute of sausages seasoned with herbal extracts, aligning with the broader trend of seeking healthier and more natural food options. Despite variations in flavor, texture attributes exhibit no statistically significant differences, further emphasizing the viability of herbal-based seasonings. In conclusion, this study underscores the potential of herbal extracts to replace salt in Vietnamese sausages, offering healthier and more natural seasoning alternatives without sacrificing product quality. These findings contribute to the ongoing efforts in the food industry to cater to evolving consumer preferences for nutritious and flavorful food products. |
| Keyword |
salt replacement, herbal, Vietnamese sausage. |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ได้รับการตอบรับให้ตีพิมพ์ |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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