Densities of aqueous sodium chloride, potassium chloride, magnesium chloride, and calcium chloride binary solutions in the concentration range 0.5-6.1 m at 25, 30, 35, 40, and 45.degree.C

1983 ◽  
Vol 28 (3) ◽  
pp. 300-305 ◽  
Author(s):  
Lisa A. Romankiw ◽  
I Ming Chou
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Magnesium Chloride ◽  
Binary Solutions ◽  
Aqueous Sodium

Effect of Chloride Salts and Nitrite on Survival of Trichina Larvae and Other Properties of Pork Sausages

1982 ◽  
Vol 45 (3) ◽  
pp. 281-284 ◽  
Author(s):  
R. N. TERRELL ◽  
A. B. CHILDERS ◽  
T. J. KAYFUS ◽  
C. G. MING ◽  
G. C. SMITH ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Calcium Chloride ◽  
Sodium Nitrite ◽  
Magnesium Chloride ◽  
Plate Count ◽  
Pork Sausage ◽  
Ground Pork ◽  
Plate Counts ◽  
Chloride Salts

Two experiments were conducted using trichinae-infected pork shoulders. In the first experiment, samples of ground pork shoulder were allocated to the following treatments: (a) sodium nitrite levels of 0, 75 or 150 ppm, and (b) chloride salt levels of 2.5% sodium chloride, 3.18% potassium chloride, 1.35% magnesium chloride and 1.58% calcium chloride (for the latter three chloride salts, ionic strengths equivalent to that of 2.5% sodium chloride were used). In the second experiment, samples of ground pork shoulder were allocated to treatments in which 0, 25, 50, 75 or 100% of the sodium chloride was replaced with a 70:30 mixture of magnesium chloride: potassium chloride. Pork sausage links were made and stored for 12 d in a refrigerated display case. All chloride salts numerically reduced total plate counts compared to controls (no added salts) and calcium chloride or magnesium chloride significantly reduced total plate counts (P<.05). However, addition of sodium nitrite (75 or 150 ppm) did not affect total plate counts. Percentages of dead trichina larvae (visually determined) were greater (P<.05) for potassium chloride and sodium chloride than for magnesium or calcium chloride. However, in the second study when salts of equivalent ionic strengths were not used, replacement of sodium chloride with a 70:30 mixture of magnesium chloride: potassium chloride did not affect (increase or decrease) pH, total plate count or juice-loss during cooking. Percentages of dead trichina larvae increased for the 75 and 100% replacement levels when compared to controls.

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.

Sign in / Sign up

Export Citation Format

Share Document