Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage.

IF 2.2 2区农林科学

Asian-Australasian Journal of Animal Sciences Pub Date : 2020-10-01 Epub Date: 2019-01-02 DOI:10.5713/ajas.18.0707

Sang-Keun Jin, Sun-Jin Hur, Dong-Gyun Yim

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引用次数: 1

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&lt;0.05). Control and T1 had less thiobarbituric acid reactive substances (TBARS) than T2 at 2 weeks (p&lt;0.05). The volatile basic nitrogen (VBN) levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p&lt;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&lt;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.

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KCl和MgCl2部分取代NaCl对熟香肠贮藏过程中理化和感官特性的影响

目的:研究3种腌制处理(对照:100% NaCl、T1: 60% NaCl、40% KCl、T2: 50% NaCl、40% KCl、10% MgCl2)对香肠贮藏期间肉质的影响。方法:采用不同类型的腌制盐进行腊肠加工。在4周的成熟过程中，对香肠的理化和感官评价进行了分析。结果:对照组pH值和盐度最高，第4周T2时pH值和盐度最低(p<0.05)。对照组和T1在2周时的硫代巴比妥酸活性物质(TBARS)少于T2 (p < 0.05)。T1期挥发性碱性氮(VBN)水平与对照相似，在第2周和第4周低于T2期(p<0.05)。与其他样品相比，T1样品颜色更红，饱和度指数(C*)值更高。与对照组相比，T2的硬度、黏性和咀嚼性均有所提高(p<0.05)。对照组的感官属性与T1相当。结论:氯化钠可以部分取代氯化钾，而不会对香肠的肉质产生负面影响，最长可保存4周。这些结果可能有助于开发低钠香肠。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Asian-Australasian Journal of Animal Sciences AGRICULTURE, DAIRY & ANIMAL SCIENCE-

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Asian-Australasian Journal of Animal Sciences (AJAS) aims to publish original and cutting-edge research results and reviews on animal-related aspects of the life sciences. Emphasis will be placed on studies involving farm animals such as cattle, buffaloes, sheep, goats, pigs, horses, and poultry. Studies for the improvement of human health using animal models may also be publishable. AJAS will encompass all areas of animal production and fundamental aspects of animal sciences: breeding and genetics, reproduction and physiology, nutrition, meat and milk science, biotechnology, behavior, welfare, health, and livestock farming systems.