Effects of sodium chloride replacement with potassium chloride on qualities of frankfurter
2010
Chartchai Wilailux(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology) E-mail:[email protected] | Sujinda Sriwattana(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Product Development Technology)
Five frankfurters were replaced sodium chloride (NaCl) with potassium chloride (KCl) at 0, 25, 50, 75 and 100 percent. Mixture design with 2 replications was performed. Sensory characteristics on saltiness and bitterness and physicochemical characteristics were investigated. Results revealed that NaCl and KCl had effects on saltiness, bitterness, hardness, cohesiveness, gumminess, chewiness and moisture content. As the level of KCl substituted increased, the moisture content of frankfurter significantly decreased (p LT 0.05). This resulted in increasing of hardness, cohesiveness, gumminess, chewiness and firmness of the products. In addition, increasing level of KCl substituted resulted in decreasing of saltiness but increasing of bitterness of the products. Saltiness of frankfurter with replacement levels of 50, 75 and 100 percent KCl differed when compared to that of 0 percent KCl. Bitterness of frankfurter with replacement levels of 75 and 100 percent KCl differed when compared to that of 0 percent KCl.
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