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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0707    [Accepted] Published online January 2, 2019.
Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage
Sang-Keun Jin1, Sun-Jin Hur2, Dong-Gyun Yim3,*
1Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, 52725, Korea
2Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, Korea
3Department of Animal Science, Sangji University, Wonju 26339, Korea
Correspondence:  Dong-Gyun Yim, Tel: +82-33-730-0537, Fax: +82-33-730-0503, Email: elpollo9@snu.ac.kr
Received: 13 September 2018   • Revised: 2 November 2018   • Accepted: 6 December 2018
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 (TBARS) than T2 at 2 weeks (p<0.05). The volatile basic nitrogen (VBN) 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; MgCl2; Meat Quality


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