LAUSR

BACKGROUND Low-sodium sausages were manufactured by sodium substitution and biopolymer encapsulation, and a diet comprising 10% treatment sausages (6 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)) were 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. CONCLUSION Therefore, 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. This article is protected by copyright. All rights reserved.