Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties
| Autor: | Gary A. Sullivan, Regan E. Stanley, Chad G. Bower |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Molar
Adult Male Adolescent Swine Potassium Sodium chemistry.chemical_element Salt (chemistry) Color Potassium Chloride 0404 agricultural biotechnology Lipid oxidation Animals Humans Food science Cooking Sodium Chloride Dietary Pork sausage chemistry.chemical_classification 04 agricultural and veterinary sciences Middle Aged 040401 food science Lipids Meat Products Red Meat chemistry Food Storage Taste Composition (visual arts) Female Weight based dosing Food Science |
| Zdroj: | Meat science. 133 |
| ISSN: | 1873-4138 |
| Popis: | This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physico-chemical properties of pork sausage patties. Three independent replications of pork sausage patties were manufactured to compare five treatments: full sodium, reduced sodium, modified potassium chloride weight based replacement, modified potassium chloride molar based replacement, and standard potassium chloride weight based replacement. Salt replacement did not affect (P>0.05) moisture, protein, fat, textural properties, lipid oxidation, or redness. Sausage patties with modified potassium chloride were more acceptable than those with standard potassium chloride (P |
| Databáze: | OpenAIRE |
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