Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Y. M. Choi; K. C. Jung; H. M. Jo; K. W. Nam; J. H. Choe; M. S. Rhee; B. C. Kim

doi:10.1016/j.meatsci.2013.06.022

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Y. M. Choi, K. C. Jung, H. M. Jo, K. W. Nam, J. H. Choe, M. S. Rhee, B. C. Kim

Research output: Contribution to journal › Article › peer-review

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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	https://doi.org/10.1016/j.meatsci.2013.06.022
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

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10.1016/j.meatsci.2013.06.022

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title = "Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage",

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.",

keywords = "Calcium ascorbate, Frankfurter, Physicochemical and sensory quality, Potassium lactate, Sodium chloride substitute",

author = "Choi, {Y. M.} and Jung, {K. C.} and Jo, {H. M.} and Nam, {K. W.} and Choe, {J. H.} and Rhee, {M. S.} and Kim, {B. C.}",

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.",

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doi = "10.1016/j.meatsci.2013.06.022",

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AU - Choi, Y. M.

AU - Jung, K. C.

AU - Jo, H. M.

AU - Nam, K. W.

AU - Choe, J. H.

AU - Rhee, M. S.

AU - Kim, B. C.

N1 - 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.

PY - 2014/1

Y1 - 2014/1

N2 - 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.

AB - 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.

KW - Calcium ascorbate

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Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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