title: Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin.
abstract: Salt is essential in the elaboration of dry meat products, contributing to their texture and flavour development. The effect brought about by substituting NaCl with KCl (0-60%), potassium lactate (0-100%) and glycine (0-100%) on the texture, flavour and colour characteristics of fermented sausages and dry-cured pork loins was evaluated. Texture profile analysis and a sensory analysis were performed. Important flavour defects were detected with substitutions above 40% for the three substituents in both products, and with substitutions above 30% for glycine in dry-cured loin. A loss of cohesiveness was detected by the sensory analysis in fermented sausages at substitution levels higher than 30% with potassium lactate (K-lactate) and higher than 50% with glycine. Although the instrumental analysis detected texture changes in dry-cured loin, the sensory analysis did not detect any substitution effect on texture.
authors: Institut de Recerca i Tecnologia Agroalimentàries, Centre de Tecnologia de la Carn, Granja Camps i Armet s/n, 17121, Monells, Spain.
authors: P
authors: P
authors: Gou
authors: L
authors: L
authors: Guerrero
authors: J
authors: J
authors: Gelabert
authors: J
authors: J
authors: Arnau