Addition of salt microcapsules as strategy for sodium reduction: A case study in chicken burgers

The study aims to evaluate the effect of adding salt microcapsules with different types of wall materials (maltodextrin, chitosan, double emulsions, alginates, liposomes) on the physico-chemical and sensory characteristics of meat products. It was found the stability of the salt microcapsule in the burgers, allowing the salt to be released in the oral cavity. The addition of salt microcapsules mainly influenced sensory attributes, increasing the saltiness perception, decreasing the hardness of the product. However, the use of microcapsules with alginates and chitosan influence negatively on some sensory attributes and/or their acceptance. Most physico-chemical parameters of chicken burgers were not affected by the addition of salt microcapsules, except for pH (lower in burgers added with chitosan microcapsules) and instrumental texture (lower hardness and chewiness were found in salt microcapsules added batches). These findings corroborated the influence of the wall material or type of microcapsules on the sensory perception of the added products, and point out the possibility of using salt microcapsules, preferably with maltodextrine, double emulsions and liposomes, in combination with usual salt, as strategy to reduce the amount of sodium without influencing the sensory quality of the added products. • Different types of salt microcapsules were prepared and added to burgers • Salt microcapsules were stable after elaboration and cooking of burgers • Most encapsulated salt were released at oral in vitro digestion phase • Most salt microcapsules increased the saltiness perception in burgers • Alginate and chitosan salt microcapsule negatively influence the sensory perception of burgers