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http://dx.doi.org/10.5713/ajas.18.0707

Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage  

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Hur, Sun-Jin (Department of Animal Science and Technology, Chung-Ang University)
Yim, Dong-Gyun (Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.33, no.10, 2020 , pp. 1666-1673 More about this Journal
Abstract
Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.
Keywords
Sodium Substitution; NaCl; KCl; $MgCl_2$; Meat Quality;
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Times Cited By KSCI : 4  (Citation Analysis)
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