Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride
- Authors
- Kim, Gap-Don; Hur, Sun Jin; Park, Tae Seon; Jin, Sang-Keun
- Issue Date
- Mar-2018
- Publisher
- ELSEVIER SCIENCE BV
- Keywords
- Sodium substitution; Chloride salts; Emulsion-type sausage; Fat-reduced; Pork
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY, v.89, pp 140 - 147
- Pages
- 8
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- Volume
- 89
- Start Page
- 140
- End Page
- 147
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/1096
- DOI
- 10.1016/j.lwt.2017.10.033
- ISSN
- 0023-6438
1096-1127
- 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.
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