Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

2020 ◽  
Vol 26 (8) ◽  
pp. 676-684 ◽  
Author(s):  
Mariana P Neves ◽  
Marielle M de Oliveira Paula ◽  
Paulo R Fontes ◽  
Wellingta CA do Nascimento Benevenuto ◽  
Vanessa RO Silva ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Potassium Chloride ◽  
Sodium Content ◽  
Pork Quality ◽  
Water Losses ◽  
Texture Profile ◽  
Salty Taste ◽  
Exudative Meat

The aim of this study was to evaluate the effects of replacing sodium chloride (NaCl) by 40% of potassium chloride (KCl), combined to the use of different proportions (0, 50, and 100%) of pale, soft, and exudative meat, on the technological and sensorial characteristics of restructured cooked hams. NaCl replacement and pale, soft, and exudative proportion did not change ( P > 0.05) the products’ chemical composition, water losses, pH, and color. The ham texture profile was not affected by pale, soft, and exudative meat, but the chewiness reduced ( P < 0.05) with NaCl replacement. Pale, soft, and exudative meat reduced ( P < 0.05) the ham sliceability from 94 to 88%, regardless of the proportion used. NaCl replacement did not affect the perceived saltiness and the products’ acceptability, but pale, soft, and exudative products were more accepted, and consumers noticed a higher salty taste. It was concluded that reducing the sodium content by partially replacing NaCl with KCl is feasible even in restructured cooked hams made with high proportions of pale, soft, and exudative meat.

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 The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

2011 ◽  
Vol 94 (1) ◽  
pp. 37-42 ◽  
Author(s):  
M.M. Ayyash ◽  
F. Sherkat ◽  
P. Francis ◽  
R.P. W. Williams ◽  
N.P. Shah
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Texture Profile

scholarly journals Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit

2021 ◽  
Vol 10 (2) ◽  
pp. 371-382
Author(s):  
Karem Muraro ◽  
Jamile Zeni ◽  
Rogério Luis Cansian ◽  
Juliana Steffens ◽  
Eunice Valduga ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Protein Content ◽  
Water Activity ◽  
Total Protein ◽  
Sodium Content ◽  
Texture Profile ◽  
Brazilian Legislation ◽  
Technological Characteristics ◽  
Industrial Unit ◽  
Total Fat

The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2 to 3 %) on total protein, total fat, starch, moisture, water activity, sodium, pH and texture profile (hardness, adhesiveness, elasticity, cohesiveness and chewiness) were evaluated and compared to a mortadella formulation without swine skin addition. The mortadella formulations with addition of 3.5 to 5.5 % swine skin and 2 to 2.5 % sodium chloride are in accordance with Brazilian legislation and provided an increase of approximately 12 % in protein content, a decrease of 14 % in sodium content and a water activity less than 0.9488. The swine skin and sodium chloride provided stability to the mortadella and influenced its texture, mainly in hardness, elasticity and chewiness.

scholarly journals Impacts of sodium chloride reduction in tomato soup system using potassium chloride and amino acids

2019 ◽  
Vol 37 (No. 2) ◽  
pp. 93-98 ◽  
Author(s):  
Banu Akgün ◽  
Seda Genc ◽  
Qiaofen Cheng ◽  
Özlem Isik
Keyword(s):  
Sodium Chloride ◽  
Glutamic Acid ◽  
Potassium Chloride ◽  
Ph Value ◽  
Chemical Properties ◽  
Sodium Content ◽  
Partial Replacement ◽  
Physico Chemical ◽  
Tomato Soup ◽  
Salt Formulation

Five different salt mixtures were prepared for the aim of lowering the sodium content of tomato soup and effects of using these mixtures on sensory, rheological, microbiological and physico-chemical properties of the final products were evaluated. The results showed that the use of salt substitutes did not affect flow behaviour of soup samples. Sensory profiling revealed that any group could not manage to reach the same saltiness level with the regular salt tomato soup (reference); nevertheless, tomato soups with salt formulation D (60% NaCl, 28% KCl, 6% l-lysine hydrochloride and 6% l-glutamic acid) and E (60% NaCl, 28% KCl and 12% l-glutamic acid) had the most similar sensory evaluation with the reference. No differences were observed among groups in terms of a<sub>w</sub> (P &gt; 0.05). On the other hand, the lowest average pH value and the highest aerobic mesophilic counts (87 CFU/g) were observed in the soup with salt formulation E (P &lt; 0.05). The findings suggest that the partial replacement of 40% sodium chloride (NaCl) by 28% potassium chloride (KCl), 6% l-lysine hydrochloride and 6% l-glutamic acid (salt formulation D) seems an alternative approach for reducing the sodium content of tomato soups although it may cause a bit decrease in saltiness and an increase in the number of aerobic mesophilic bacteria (68 CFU/g).

Salt effect in hydrolysis of 3-acyl-1,3-diphenyltriazenes

1981 ◽  
Vol 46 (12) ◽  
pp. 3104-3109 ◽  
Author(s):  
Miroslav Ludwig ◽  
Oldřich Pytela ◽  
Miroslav Večeřa
Keyword(s):  
Sodium Chloride ◽  
Temperature Dependence ◽  
Potassium Chloride ◽  
Rate Constants ◽  
Zinc Sulphate ◽  
Salt Effect ◽  
Sodium Sulphate ◽  
Potassium Sulphate ◽  
Lithium Sulphate ◽  
Hydrolysis Of

Rate constants of non-catalyzed hydrolysis of 3-acetyl-1,3-diphenyltriazene (I) and 3-(N-methylcarbamoyl)-1,3-diphenyltriazene (II) have been measured in the presence of salts (ammonium chloride, potassium chloride, lithium chloride, sodium chloride and bromide, ammonium sulphate, potassium sulphate, lithium sulphate, sodium sulphate and zinc sulphate) within broad concentration ranges. Temperature dependence of the hydrolysis of the substrates studied has been measured in the presence of lithium sulphate within temperature range 20° to 55 °C. The results obtained have been interpreted by mechanisms of hydrolysis of the studied substances.

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

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