Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Y. M. Choi, K. C. Jung, H. M. Jo, K. W. Nam, J. H. Choe, M. S. Rhee, B. C. Kim

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

The purpose of this study was to evaluate the combined effects of sodium chloride (NaCl) substitutes, including potassium lactate (K-lactate) and calcium ascorbate (Ca-ascorbate), on the physicochemical and sensory characteristics of low-sodium frankfurter sausage (1.2% content of NaCl). Sausages produced with 40% substitution of NaCl with combined K-lactate and Ca-ascorbate showed a higher value of lightness (P<. 0.001) than sausages containing 2.0% content of NaCl (control). However, the sensory panels were unable to distinguish a difference in color intensity between the control and treatment groups. Frankfurter sausages produced with 30% K-lactate and 10% Ca-ascorbate exhibited similar water-holding capacity, textural properties, and organoleptic characteristics (P>. 0.05) when compared to control sausages. Thus, the use of these salt mixtures is a good way to reduce the NaCl content in meat products while maintaining the quality of meat products. These results may be useful in developing low-sodium meat products.

Original languageEnglish
Pages (from-to)21-25
Number of pages5
JournalMeat Science
Volume96
Issue number1
DOIs
Publication statusPublished - 2014 Jan 1

Keywords

  • Calcium ascorbate
  • Frankfurter
  • Physicochemical and sensory quality
  • Potassium lactate
  • Sodium chloride substitute

ASJC Scopus subject areas

  • Food Science

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