title: Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.
abstract: Blends of calcium, magnesium and potassium chloride were used to partially replace sodium chloride (50-75%) in reduced-fat mortadella formulations. The presence of calcium chloride reduced the emulsion stability, cooking yield, elasticity and cohesiveness and increased hardness; however, it yielded the best sensory acceptance when 50% NaCl was replaced by 25% CaCl(2) and 25% KCl. There was no effect of the salt substitutes on mortadella color, appearance and aroma. All salt combinations studied showed stable lipid oxidation during its shelf life. The use of a blend with 1% NaCl, 0.5% KCl and 0.5% MgCl(2) resulted in the best emulsion stability, but the worst scores for flavor. This study suggests that it is possible to reduce the sodium chloride concentration by 50% in reduced-fat mortadella using the studied salt combinations with necessary adjustments to optimize the sensory properties (MgCl(2) 25%; KCl 25%) or emulsion stability (CaCl(2) 25%; KCl 25%).
authors.affiliation: Department of Food Technology, Faculty of Food Engineering of State University of Campinas, UNICAMP, Cidade Universitária Zeferino Vaz, ZIP 13083-862, CP 6121, Campinas, SP, Brazil.
authors.forename: C N
authors.initials: CN
authors.lastname: Horita
authors.forename: M A
authors.initials: MA
authors.lastname: Morgano
authors.forename: R M S
authors.initials: RM
authors.lastname: Celeghini
authors.forename: M A R
authors.initials: MA
authors.lastname: Pollonio
mesh_terms: D000818:Animals; D002122:Calcium Chloride / Q000032:analysis; D055598:Chemical Phenomena; D003116:Color; D005223:Fats / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005520:Food Preservatives / Q000737:chemistry; D050356:Lipid Metabolism; D015636:Magnesium Chloride / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D011189:Potassium Chloride / Q000032:analysis*; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D005223:Fats; D005520:Food Preservatives; D017673:Sodium Chloride, Dietary; D017392:Thiobarbituric Acid Reactive Substances; D015636:Magnesium Chloride; D011189:Potassium Chloride; D002122:Calcium Chloride