Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States.
Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, United States..
Meat Sci. 2017 Nov;133:36-42. doi: 10.1016/j.meatsci.2017.05.021. Epub 2017 May 31.
This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physico-chemical properties of pork sausage patties. Three independent replications of pork sausage patties were manufactured to compare five treatments: full sodium, reduced sodium, modified potassium chloride weight based replacement, modified potassium chloride molar based replacement, and standard potassium chloride weight based replacement. Salt replacement did not affect (P>0.05) moisture, protein, fat, textural properties, lipid oxidation, or redness. Sausage patties with modified potassium chloride were more acceptable than those with standard potassium chloride (P<0.001). Using modified potassium chloride replaced on a molar equivalent basis resulted in samples with more similar sensory characteristics to the full sodium control than replacement on a weight equivalent basis. The use of modified potassium chloride reduced sodium and improved sodium:potassium ratios while other changes in composition or physico-chemical characteristics were minimal.
本研究评估了基于重量或摩尔当量的氯化钠减少和用氯化钾或改良氯化钾盐替代对猪肉香肠饼的感官和物理化学特性的影响。采用三种独立的猪肉香肠饼重复制造方法，比较了五种处理方法：全钠、减钠、基于改良氯化钾重量的替代、基于改良氯化钾摩尔的替代和基于标准氯化钾重量的替代。盐替代对水分、蛋白质、脂肪、质地特性、脂质氧化或红色度没有影响（P>0.05）。与标准氯化钾相比，用改良氯化钾替代的香肠饼更受欢迎（P<0.001）。基于摩尔当量的改良氯化钾替代的使用使样品与全钠对照品具有更相似的感官特征，而基于重量当量的替代则没有。使用改良氯化钾替代可减少钠并改善钠：钾比值，同时对组成或物理化学特性的其他变化最小。
