title: Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties.
abstract: This study investigated the effects of NaCl replacers (KCl, CaSO4, and MgSO4) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile CaSO4 treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork patties manufactured by varying level of Na replacers, MgSO4 treatment exhibited low cooking loss comparing to control (p<0.05). Textural properties of KCl and MgSO4 treatments showed similar pattern, i.e., low level of the replacers caused harder and less adhesive texture than those of control (p<0.05), whereas the hardness of these products was not different with control when the replacers were added more than 1.0%. The addition of CaSO4 also manifested harder and less adhesive than control (p<0.05), but the textural properties of CaSO4 treatment was not affected by level of Ca-salt. Eventually, sensorial properties indicated that KCl and CaSO4 influenced negative effects on pork patties. In contrast, MgSO4 showed better sensorial properties in juiciness intensity, tenderness intensity as well as overall acceptability than control, reflecting that MgSO4 was an effective Na-replacer in meat product formulation.
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea.
authors.forename: Munkhtugs
authors.initials: M
authors.lastname: Davaatseren
authors.affiliation: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.
authors.forename: Ji-Yeon
authors.initials: JY
authors.lastname: Chun
authors.affiliation: Department of Food Science and Biotechnology, CHA University, Seongnam 463-836, Korea.
authors.forename: Hyung-Yong
authors.initials: HY
authors.lastname: Cho
authors.affiliation: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.
authors.forename: Sang-Gi
authors.initials: SG
authors.lastname: Min
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea.
authors.forename: Mi-Jung
authors.initials: MJ
authors.lastname: Choi
keywords: calcium; magnesium; porcine-patty; potassium; sodium-replacements