Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. (November 2018)

• Record Type: Journal Article
• Authors: Jin, Sang-Keun; Hwang, Jin-won; Hur, Sun Jin; Kim, Gap-Don
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 97(2018)
• Page Start: 818
• Page End: 824
• Publication Date: 2018-11
• Subjects: Sodium substitution -- Chloride salts -- Emulsified sausage; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.08.004
• Languages: English
• ISSNs: 0023-6438

Abstract

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 NaCl substitutes (CaCl2, MgCl2, and KCl) are acceptable for partial replacement of NaCl for processing fat-reduced emulsified sausages without impairing quality property. Highlights: All blends of other salts changed fat-reduced sausage color during refrigeration. MgCl2 strongly affected texture but negatively affected lipid oxidation of sausage. Ionic strength of salt blends did not affect quality changes of fat-reduced emulsified sausages. A blend of all salts was not acceptable for processing fat-reduced emulsified sausages.