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

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    69 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)21-25
    Number of pages5
    JournalMeat Science
    Volume96
    Issue number1
    DOIs
    Publication statusPublished - 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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