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http://dx.doi.org/10.5187/JAST.2005.47.6.1009

Effects of Replacement Sodium Chloride on the Quality Characteristices of Emulsion-type Sausages  

Lee, J.R. (Gyeongnam Province Advanced Swine Research Institute)
Kwack, S.C. (Gyeongnam Province Advanced Swine Research Institute)
Jung, J.D. (Gyeongnam Province Advanced Swine Research Institute)
Hah, Y.J. (Gyeongnam Province Advanced Swine Research Institute)
Park, K.H. (Department of Animal Resources Technology, Jinju National University)
Cho, H.S. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Sung, N.J. (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
Park, G.B. (Division of Animal Science, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.47, no.6, 2005 , pp. 1009-1016 More about this Journal
Abstract
This study was carried out to investigate the effects of substituting NaCl by sodium citrate, potassium lactate and calcium ascorbate (40%) on the quality characteristics of emulsion-type sausages. The pH of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE L* value emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The CIE a* value emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other, but CIE b* value were lower(P<0.05). The hardness and gumminess of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other. The Na content of emulsion-type sausage of substitution NaCl with calcium ascorbate were lower than those of control and the other, but Ca content were higher(P<0.05). The K and Fe content of emulsion-type sausage of the substitution NaCl with potassium lactate were higher than those of control and the other(P<0.05). The saltiness of emulsion-type sausage of the substitution NaCl with sodium citrate were higher than those of control and the other(P<0.05). The flavor of emulsion-type sausage of the substitution NaCl with calcium ascorbate were higher than those of control(P<0.05).
Keywords
Sodium citrate; Potassium lactate; Calcium ascorbate; Quality characteristics; Emulsion-type sausage;
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