Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride
2018
Kim, Gap-Don | Hur, Sun Jin | Park, Tae Seon | Jin, Sang-Keun
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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