Evaluation of Calcium Chloride, Potassium Chloride and Magnesium Chloride for Sodium Reduction in Emulsion-Type Pork Sausage

H.-J. Jeong; G.-D. Kim; J.-S. Choi; S.-K. Jin

Evaluation of Calcium Chloride, Potassium Chloride and Magnesium Chloride for Sodium Reduction in Emulsion-Type Pork Sausage

In: 63rd International Congress of Meat Science and Technology

Authors:

H.-J. Jeong

H.-J. Jeong ¹Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

Search for other papers by H.-J. Jeong in
Current site
Google Scholar
PubMed

G.-D. Kim

G.-D. Kim ³Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
⁴Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; skjin@gntech.ac.kr

Search for other papers by G.-D. Kim in
Current site
Google Scholar
PubMed

J.-S. Choi

J.-S. Choi ²Swine Science and Technology Center, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

Search for other papers by J.-S. Choi in
Current site
Google Scholar
PubMed

, and

S.-K. Jin

S.-K. Jin ¹Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea

Search for other papers by S.-K. Jin in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 344–345

DOI:: https://doi.org/10.3920/9789086868605_148

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The effects of substitution of sodium chloride (NaCl) by other chloride salts, such as calcium chloride (CaCl₂), potassium chloride (KCl) and magnesium chloride (MgCl₂) on quality characteristics of emulsion-type pork sausages were investigated. The pH, cooking loss, lightness and overall acceptability of sausages were gradually worse by substitution of CaCl₂ (P<0.01), whereas MgCl2 raised water-holding capacity and instrumental colors except for redness by its substitution level (P<0.05). KCl did not affect quality characteristics of emulsion-type sausages. The partial replacements of NaCl with KCl up to 50% and with MgCl₂ up to 25% are acceptable for processing of emulsion-type pork sausages without quality degradation, however CaCl₂ at small amount (below 5%) could be available for NaCl substitution in emulsion-type sausages due to gradual degradation in water-holding capacity and color at over 5% substitution level.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000148.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	217	97	2
Full Text Views	7	1	0
PDF Views & Downloads	2	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Evaluation of Calcium Chloride, Potassium Chloride and Magnesium Chloride for Sodium Reduction in Emulsion-Type Pork Sausage

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics