Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storageopen access
- Jin, Sang-Keun; Hur, Sun-Jin; Yim, Dong-Gyun
- Issue Date
- ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
- Sodium Substitution; NaCl; KCl; MgCl2; Meat Quality
- ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.33, no.10, pp.1666 - 1673
- Journal Title
- ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Start Page
- End Page
- Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C*) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.
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- 농업생명과학대학 > 축산과학부 > Journal Articles
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