Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration

Abstract

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.