Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model.
J Sci Food Agric
; 100(2): 794-802, 2020 Jan 30.
Article
en En
| MEDLINE
| ID: mdl-31612484
ABSTRACT
BACKGROUND:
Low-sodium sausages were manufactured using sodium substitution and biopolymer encapsulation. A diet comprising 10% treatment sausages (six treatment groups C (100% NaCl), T1 (55% sodium substitute + 45% saltwort salt), T2 (55% sodium substitute + 45% saltwort salt with chitosan), T3 (55% sodium substitute + 45% saltwort salt with cellulose), T4 (55% sodium substitute + 45% saltwort salt with dextrin), and T5 (55% sodium substitute + 45% saltwort salt with pectin)) was added to a 90% commercial mouse diet for 4 weeks.RESULTS:
Subacute toxicity, hematology, liver function, and organ weight tests in low-sodium sausage groups showed results similar to those of the control group, and all toxicity test levels were within normal ranges.CONCLUSIONS:
All low-sodium sausage types tested are suggested to be safe in terms of subacute toxicity. Moreover, low-sodium sausages can be manufactured by biopolymer encapsulation of saltwort using pectin, chitosan, cellulose, and dextrin without toxicity. © 2019 Society of Chemical Industry.Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Sodio
/
Biopolímeros
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Salsola
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Aditivos Alimentarios
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Manipulación de Alimentos
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Productos de la Carne
Idioma:
En
Revista:
J Sci Food Agric
Año:
2020
Tipo del documento:
Article