Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride

Abstract

Effects of substitution of sodium chloride (NaCl) by other chloride salts, such as calcium chloride (CaCl2), potassium chloride (KCl), and magnesium chloride (MgCl2) on quality characteristics of fat-reduced emulsion-type pork sausages were investigated in this study. The pH, cooking loss, lightness and overall acceptability of sausages were gradually worsened by substitution of NaCl with CaCl2 (P < 0.01). Substitution of NaCl with MgCl2 raised water-holding capacity and instrumental colors except redness depending on the substitution level (P < 0.05). However, substitution of NaCl with KCl did not affect quality characteristics of fat-reduced emulsion-type sausages. Substituting up to 25% of the NaCl with MgCl2 or 5% of the NaCl with CaCl2 resulted in better quality than the control. Therefore, NaCl substitutions up to 50% with KCl, up to 25% with MgCl2 or 5% with CaCl2 are acceptable for processing fat-reduced emulsion-type pork sausages without causing quality degradation. However, substitution levels over 5%, CaCl2 caused gradual degradation in water-holding capacity and color.