Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort (Salicornia herbacea) in a mouse model

• Published in: Journal of the science of food and agriculture 2020-01, Vol.100 (2), p.794-802
• Main Authors: Jung, Eun Young, Lee, Da Young, Kim, On You, Lee, Seung Yun, Yim, Dong Gyun, Hur, Sun Jin
• Format: Article
• Language: English
• Subjects: Animals; Batis maritima; biopolymer; Biopolymers; Biopolymers - analysis; Biopolymers - metabolism; Biopolymers - toxicity; Cellulose; Cellulose - analysis; Cellulose - metabolism; Cellulose - toxicity; Chitosan; Chitosan - analysis; Chitosan - metabolism; Chitosan - toxicity; Dextrin; Diet; Encapsulation; Female; Food Additives - analysis; Food Additives - metabolism; Food Additives - toxicity; Food Handling - instrumentation; Food Handling - methods; Hematology; low‐sodium sausage; Male; Meat Products - analysis; Meat Products - toxicity; Mice; Mice, Inbred ICR; Organ weight; Organic chemistry; Pectin; Salsola - chemistry; Salsola - metabolism; Salsola - toxicity; Salt; Salts; Sausages; Sodium; Sodium - analysis; Sodium - metabolism; Sodium - toxicity; Sodium chloride; sodium substitute; Subacute toxicity; Substitutes; Swine; Toxicity testing
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10087

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