کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5792664 | 1109641 | 2011 | 8 صفحه PDF | دانلود رایگان |
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% CaCl2 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% MgCl2 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 (MgCl2 25%; KCl 25%) or emulsion stability (CaCl2 25%; KCl 25%).
⺠Blends of KCl, CaCl2, MgCl2 and NaCl can reduce sodium content in mortadellas. ⺠CaCl2 contributes to the best sensory acceptance of mortadellas with partial replacement of NaCl. ⺠Blends of KCl, CaCl2, MgCl2 and NaCl have no effect on the mortadella color, appearance and aroma. ⺠MgCl2 as a partial replacement of NaCl results in bitter taste, but does not reduce the cooking yield.
Journal: Meat Science - Volume 89, Issue 4, December 2011, Pages 426-433