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

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 pr...

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Bibliographic Details
Published in:Meat science 2014-01, Vol.96 (1), p.21-25
Main Authors: Choi, Y.M., Jung, K.C., Jo, H.M., Nam, K.W., Choe, J.H., Rhee, M.S., Kim, B.C.
Format: Article
Language:English
Subjects:
Adult
Animals
Ascorbic Acid - analysis
Calcium ascorbate
Chemical Phenomena
Color
Female
Food Additives - analysis
Food Handling
Frankfurter
Humans
Hydrogen-Ion Concentration
Lactic Acid - analysis
Linear Models
Male
Meat Products - analysis
Physicochemical and sensory quality
Potassium - analysis
Potassium lactate
Sodium Chloride - analysis
Sodium chloride substitute
Swine
Taste
Young Adult
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Summary: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 (P0.05) 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.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.06.022