Risk analysis for the presence of sodium and phosphates salts in the model systems of organic cooked sausage
Organic cooked sausages are a complex dispersion system in which inorganic phosphate salts are completely replaced by natural ingredients, while the presence of sodium salt is reduced to an acceptably low value. Therefore, the main objective of this paper was to analyze the risks to the presence of sodium and phosphate salts in model systems of organic cooked sausages in which they are reduced or replaced entirely by using natural ingredients. Organic cooked sausage models have been developed in which the phosphate salts are replaced by a natural fiber, proteins and polysaccharides, while the presence of salt is reduced with KCl. Thus developed models were analyzed for the presence of sodium, Cl and phosphorus in the form of P2O5. Based on the results of chemical analysis was performed risk analysis for the presence of these salts in the tested models. The sodium content was determined by atomic absorption spectrophotometry (AAS), chloride by Vollhard method and phosphorus by spectrophotometry. A risk analysis was performed according to Health Safety Environment - HSE standard method. Data were subjected to analysis of variance (ANOVA) and means were separated by a T - Tukey multiple range test at (p ≤ 0.05); (p ≤ 0.01) and (p ≤ 0.001) significance level. It was found that the total sodium content significantly decreases (p≤0,01), and ranges from 0,74 ± 0,03% (M0) to 0,23 ± 0,01% (M12). In that way, the presence of sodium salt can be reduced by 40%, which leads to a decrease the risk to consumers’ health. The average phosphorus content ranged from 0,046 ± 0,003% to 0,097 ± 0,002%. The risk analysis showed that the probability of occurrence of such salts in these models can be characterized as possible to rare while the hazard seriousness was between minor to moderate.
Organic cooked sausage, Risk analysis, Sodium and phosphate salts.