title: Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
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.
authors.affiliation: Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea.
authors.forename: Y M
authors.initials: YM
authors.lastname: Choi
authors.forename: K C
authors.initials: KC
authors.lastname: Jung
authors.forename: H M
authors.initials: HM
authors.lastname: Jo
authors.forename: K W
authors.initials: KW
authors.lastname: Nam
authors.forename: J H
authors.initials: JH
authors.lastname: Choe
authors.forename: M S
authors.initials: MS
authors.lastname: Rhee
authors.forename: B C
authors.initials: BC
authors.lastname: Kim
mesh_terms: D000328:Adult; D000818:Animals; D001205:Ascorbic Acid / Q000032:analysis*; D055598:Chemical Phenomena; D003116:Color; D005260:Female; D005503:Food Additives / Q000032:analysis; D005511:Food Handling; D006801:Humans; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D016014:Linear Models; D008297:Male; D008461:Meat Products / Q000032:analysis*; D011188:Potassium / Q000032:analysis*; D012965:Sodium Chloride / Q000032:analysis*; D013552:Swine; D013649:Taste; D055815:Young Adult
chemical_list: D005503:Food Additives; C069207:calcium ascorbate; D019344:Lactic Acid; D012965:Sodium Chloride; D001205:Ascorbic Acid; D011188:Potassium
keywords: Calcium ascorbate; Frankfurter; Physicochemical and sensory quality; Potassium lactate; Sodium chloride substitute