Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride. (March 2018)

• Record Type: Journal Article
• Authors: Kim, Gap-Don; Hur, Sun Jin; Park, Tae Seon; Jin, Sang-Keun
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 89(2018)
• Page Start: 140
• Page End: 147
• Publication Date: 2018-03
• Subjects: Sodium substitution -- Chloride salts -- Emulsion-type sausage -- Fat-reduced -- Pork; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.10.033
• Languages: English
• ISSNs: 0023-6438

Abstract

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. Highlights: Other chloride salts were substituted NaCl in fat-reduced emulsion-type pork sausages. KCl at up to 50% substitution level did not affect quality characteristics of sausages. Better quality of pork sausages could be expected at up to 25% of MgCl2 substitution. Replacement of NaCl with CaCl2 at below 5% is acceptable without causing quality degradation.