EFFECT OF NaCl REDUCTION AND SUBSTITUTION WITH KCl ON BEHAVIOUR AND FUNCTIONAL CHARACTERISTICS OF LACTOBACILLUS RHAMNOSUS FERM P-15120 IN FERMENTED BEEF SAUSAGE

Authors: Reda Abdallah, Nader Y. Moustafa, Ghada A.K. Kirrella, Ibrahim I. Al-Hawary, Yusuke Komiya, Keizo Arihara
Journal: Journal of Animal and Plant Sciences (JAPS)
ISSN: 1018-7081 (Print), 2309-8694 (Online)
Volume: 28  Issue: 3  Pages: 744-753
Year: 2018
DOI: NA
URL: https://doi.org/NA
Publisher: Pakistan Agricultural Scientists Forum

Abstract:
The effect of NaCl reduction or using KCl as a salt substitute on some physicochemical and functional properties of fermented sausage with Lactobacillus rhamnosus FERM P-15120 at high and low temperature was evaluated. Sausage samples with 50 % salt reduction showed higher viable counts of probiotic cells than the other treatments with a slow growth rate at low temperature. The reduction of salt or addition of KCl did not exert a bad influence on pH value and taste parameters with some color differences. The 50 % salt reduction and/or substitution with 50 % KCl increased the angiotensin -I- converting enzyme inhibitory activity and tyrosine concentration compared with sausage containing the high percent of sodium chloride either at low or high fermentation temperature. The effect of reduction and/or substitution of salt on fermented sausage is of interest because this may help to increase the functional bioactive peptides and counteract the adverse effect of NaCl on the product, thus helping to serve the problem of hypertension and maintaining good human health. inhibitory activity. these enzymes, resulting in higher degradation of

Keywords: Salt reduction, NaCl, KCl, Lactobacillus rhamnosus FERM P-15120, angiotensin -I- converting enzyme