Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration
- Jin, Sang-Keun; Hwang, Jin-Won; Hur, Sun Jin; Kim, Gap-Don
- Issue Date
- Sodium substitution; Chloride salts; Emulsified sausage
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.97, pp.818 - 824
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Start Page
- End Page
- This study was conducted to estimate the effect of partially replacing NaCl by blends of CaCl2, MgCl2 and KCl on quality changes in fat-reduced emulsified pork sausages. All blends of salts increased redness (P < 0.001) and decreased yellowness (P < 0.001) over storage time. MgCl2 at 15% replacement of NaCl strongly affected texture and chewiness, however negatively affected lipid oxidation at five weeks of refrigeration. Sausages partially replaced NaCl with 5% CaCl2 did not reveal improved quality despite having the highest ionic strength. Sausages formulated with a blend of all chloride salts (replacing 70% NaCl: 5% CaCl2, 15% MgCl2 and 50% KCl) were not acceptable for sensory properties at initial refrigeration (P < 0.01) and were worse at three weeks of storage (P < 0.05). Except for this formulation, blends with one or two other NaCI substitutes (CaCl2, MgCl2, and KCl) are acceptable for partial replacement of NaCl for processing fat-reduced emulsified sausages without impairing quality property.
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