Abstract
The purpose of this study was to evaluate the combined effects of sodium chloride (NaCl) substitutes, including potassium lactate (K-lactate) and calcium ascorbate (Ca-ascorbate), on the physicochemical and sensory characteristics of low-sodium frankfurter sausage (1.2% content of NaCl). Sausages produced with 40% substitution of NaCl with combined K-lactate and Ca-ascorbate showed a higher value of lightness (P<. 0.001) than sausages containing 2.0% content of NaCl (control). However, the sensory panels were unable to distinguish a difference in color intensity between the control and treatment groups. Frankfurter sausages produced with 30% K-lactate and 10% Ca-ascorbate exhibited similar water-holding capacity, textural properties, and organoleptic characteristics (P>. 0.05) when compared to control sausages. Thus, the use of these salt mixtures is a good way to reduce the NaCl content in meat products while maintaining the quality of meat products. These results may be useful in developing low-sodium meat products.
| Original language | English |
|---|---|
| Pages (from-to) | 21-25 |
| Number of pages | 5 |
| Journal | Meat Science |
| Volume | 96 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2014 Jan |
Bibliographical note
Funding Information:This research was funded by iPET (the Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry, and Fisheries) . The authors thank the Korea University Food Safety Center for the use of their equipment and facilities.
Keywords
- Calcium ascorbate
- Frankfurter
- Physicochemical and sensory quality
- Potassium lactate
- Sodium chloride substitute
ASJC Scopus subject areas
- Food Science