Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodium

Meat Science ◽  
2015 ◽  
Vol 101 ◽  
pp. 104-105 ◽  
Author(s):  
M.A. De Almeida ◽  
N.D.M. Villanueva ◽  
F.A. Ribeiro ◽  
S.G. Fadda ◽  
J.S.S. Pinto ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Partial Replacement ◽  
Sensory Acceptability ◽  
Low Sodium

scholarly journals Study of the effect of curing mixture compositions on oxidation of lipids in meat systems

2019 ◽  
Vol 48 (1) ◽  
pp. 31-40
Author(s):  
Галина Гуринович ◽  
Galina Gurinovich ◽  
Ирина Патракова ◽  
Irina Patrakova ◽  
Леонид Кудряшов ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Magnesium Chloride ◽  
Oxidation Process ◽  
Lipid Fraction ◽  
Meat Products ◽  
Sodium Content ◽  
Model Systems ◽  
Low Sodium

Lipids are the most unstable substances that take part in oxidation process in meat and meat products. Table salt (sodium chloride) which is considered as a pro-oxidant factor has significant effect on the development of meat products oxidative deterioration. The main objective of the research was to study the effect of curing mixture compositions which have low sodium content on the intensity and dynamics of lipids oxidation process in model systems, raw meat and final products during storage. Semi-smoked sausages were taken as an example. The author studied curing mixtures in which 30% of sodium chloride was replaced with one of the following components: potassium chloride, calcium chloride, magnesium chloride. Compositions included potassium chloride and calcium chloride at the ration of 1 to 1, mixture of sodium chloride with yeast extract. The results of the study of the oxidation process in model systems and meat systems with different curing mixtures conform to each other which shows that the mixtures which contain potassium chloride, magnesium chloride and composition of potassium chloride and calcium chloride help slow down oxidation process. According to the results of semi-smoked sausages organoleptic analysis, which were cooked using different curing compositions, the traditional characteristics of the product are obtained when one uses curing mixture which consists of 70% of sodium chloride and 30% of potassium chloride and calcium chloride composition. The dynamics of changes in acid-degree value, peroxide value and thiobarbituric value during semi-smoked sausage storage cooked using that curing mixture indicates that lipid fraction oxidation process stabilizes.

scholarly journals Development of Low Sodium Table Butter via Partial Replacement of Sodium Chloride with Potassium Chloride

2020 ◽  
Vol 10 (5) ◽  
pp. 6112-6118
Keyword(s):  
Blood Pressure ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Dairy Product ◽  
Sodium Content ◽  
Partial Replacement ◽  
Common Salt ◽  
Daily Consumption ◽  
Low Sodium ◽  
Daily Diet

Butter is a dairy product that is trendy among consumers because of its uncommon taste and aroma. Table butter involves the addition of common salt (NaCl) during its processing. Thus, its daily consumption leads to a high intake of sodium which is not good for health. Excessive sodium level in daily diet is associated with an increase in blood pressure of consumers which leads to certain heart disease including heart-stroke, cardiac-collapse and kidney disease. Hence, in the present study was designed to reduce the sodium content in the table butter via replacement of sodium chloride with potassium chloride. Potassium chloride not only replaces sodium but also provides the lowering of blood pressure (B.P.) in high B.P. patients. The present study reveals that low sodium butter made with potassium chloride is acceptable to consumer’s w.r.t. important sensory attributes. KCl in table butter can replace up to 30% of sodium chloride (NaCl) with acceptable sensory characteristics.

scholarly journals Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

2011 ◽  
Vol 94 (6) ◽  
pp. 2701-2706 ◽  
Author(s):  
A.P. Gomes ◽  
A.G. Cruz ◽  
R.S. Cadena ◽  
R.M.S. Celeghini ◽  
J.A.F. Faria ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Partial Replacement ◽  
Low Sodium ◽  
Fresh Cheese

The Influence of Agglomerators on Powdering of Chloroprene Rubber PCR-244

2015 ◽  
Vol 1119 ◽  
pp. 334-337
Author(s):  
Xu Ling Wei ◽  
Yu Li Wei ◽  
Guang Bi Gong ◽  
Tao Liang ◽  
Wen Jing Cai ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Magnesium Sulfate ◽  
Calcium Chloride ◽  
Aluminum Chloride ◽  
Adhesive Material ◽  
Monovalent Salt ◽  
Chloroprene Rubber ◽  
Direct Condensation

Powdered polychloroprene rubber (PCR-244) was prepared by the direct condensation, and the influence of agglomerator kinds and dosages on powdering of PCR-244 were investigated, including trivalent salt (aluminum chloride), divalent salt (magnesium sulfate, calcium chloride) and monovalent salt (sodium chloride, potassium chloride). The result showed that powder chloroprene rubber could be used as adhesive material that calcium chloride was used as agglomerator.

The Effect of Potassium and Bicarbonate Ions on the Rise in Blood Pressure Caused by Sodium Chloride

1982 ◽  
Vol 63 (s8) ◽  
pp. 407s-409s ◽  
Author(s):  
T. O. Morgan
Keyword(s):  
Blood Pressure ◽  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Potassium Chloride ◽  
Mild Hypertension ◽  
Sodium Intake ◽  
Reduce Blood Pressure ◽  
High Potassium ◽  
Bicarbonate Ions ◽  
Low Sodium

1. A group of eight patients with mild hypertension, sensitive to sodium intake, were studied. 2. Sodium chloride (70 mmol daily) caused their blood pressure to rise by 19/14 mmHg. 3. Sodium bicarbonate (70 mmol daily) caused their blood pressure to rise by 12/5 mmHg. 4. Sodium chloride given together with potassium chloride (70 mmol of each daily) caused their blood pressure to rise by 9.6 mmHg. 5. These results suggest that sodium bicarbonate causes a smaller rise in blood pressure than sodium chloride does and that potassium chloride reduces the blood pressure raising effect of sodium chloride. 6. A low sodium, high potassium and an alkaline diet may therefore be a more effective dietary method to reduce blood pressure than a diet low in sodium alone.

The Effect of Calcium on the Axoplasm of Giant Nerve Fibres

1949 ◽  
Vol 26 (3) ◽  
pp. 292-294
Author(s):  
A. L. HODGKIN ◽  
B. KATZ
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Nerve Fibre ◽  
Calcium Concentration ◽  
Sea Water ◽  
The Other ◽  
Nerve Fibres ◽  
Comparable Effect ◽  
Complete Disintegration

1. Observations are described which indicate that the axoplasm of the giant nerve fibre of the squid is normally in a gelatinized state and behaves iike a solid. 2. Extruded axoplasm disperses rapidly in sea water, but not in calcium-free solutions of 0.58M-sodium chloride or potassium chloride. 3. The addition of calcium chloride in concentrations of 1 mM. or more causes the axoplasm to disperse, the time for complete disintegration decreasing as the calcium concentration is raised. No comparable effect is produced by the other constituents of sea water.

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