Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Meat Science

Volumn 96, Issue 1, 2014, Pages 21-25

  Choi, Y M ^a   Jung, K C ^a   Jo, H M ^a   Nam, K W ^b   Choe, J H ^a   Rhee, M S ^a   Kim, B C ^a  

^a Korea University   (South Korea)

^b Food Research Institute   (South Korea)

Author keywords

Calcium ascorbate; Frankfurter; Physicochemical and sensory quality; Potassium lactate; Sodium chloride substitute

Indexed keywords

COMBINED EFFECT; FRANKFURTER; ORGANOLEPTIC CHARACTERISTICS; SENSORY CHARACTERISTICS; SENSORY QUALITIES; SODIUM CHLORIDE (NACL); TEXTURAL PROPERTIES; WATER HOLDING CAPACITY;

CALCIUM; MEATS; POTASSIUM; SODIUM;

SODIUM CHLORIDE;

ASCORBIC ACID; CALCIUM ASCORBATE; FOOD ADDITIVE; LACTATE POTASSIUM; LACTIC ACID; POTASSIUM; SODIUM CHLORIDE;

ADULT; ANIMAL; ARTICLE; COLOR; FEMALE; FOOD HANDLING; FRANKFURTER; HUMAN; MALE; MEAT; PH; PHYSICAL CHEMISTRY; PHYSICOCHEMICAL AND SENSORY QUALITY; SODIUM CHLORIDE SUBSTITUTE; STATISTICAL MODEL; SWINE; TASTE; YOUNG ADULT;

CALCIUM ASCORBATE; FRANKFURTER; PHYSICOCHEMICAL AND SENSORY QUALITY; POTASSIUM LACTATE; SODIUM CHLORIDE SUBSTITUTE;

ADULT; ANIMALS; ASCORBIC ACID; COLOR; FEMALE; FOOD ADDITIVES; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LINEAR MODELS; MALE; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; POTASSIUM; SODIUM CHLORIDE; SWINE; TASTE; YOUNG ADULT;

EID: 84880988248     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.022     Document Type: Article

References (39)

1. Armenteros M., Aristoy M.C., Barat J.M., Toldra F. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl. Food Chemistry 2009, 117:627-633.
2. Astruc T., Labas R., Vendeuvre J.L., Martin J.L., Taylor R.G. Beef sausage structure affected by sodium chloride and potassium lactate. Meat Science 2008, 80:1092-1099.
3. Bourne M.C. Texture profile analysis. Food Technology 1978, 32:62-66.
4. Campagnol P.C.B., dos Santos B.A., Morgano M.A., Terra N.N., Pollonio M.A.R. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Meat Science 2011, 87:239-243.
5. Cerveny J.G. Effects of changes in the production and marketing of cured meats on the risk of botulism. Food Technology 1980, 34:240-243.
6. Choi Y.M., Lee S.H., Choe J.H., Rhee M.S., Lee S.K., Kim B.C. Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. Livestock Science 2010, 127:183-191.
7. Commission Internationale de l'Eclairage Recommendations on uniform color spaces - Color differences equations, psychrometric color terms (Supplement No. 2). CIE Publication No. 15 1978, E1.3.1.
8. Desmond E. Reducing salt: A challenge for the meat industry. Meat Science 2006, 74:188-196.
9. FDA Food Safety Modernization Act (FSMA) Available at:, (Accessed 18 April 2013). http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/SCOGS/ucm084104.htm.
10. FSA Salt reduction targets Available from, (Accessed 25 September 2009). http://www.food.gov.uk/healthiereating/salt/saltreduction.
11. Fulladosa E., Serra X., Gou P., Arnau J. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content. Meat Science 2009, 82:213-218.
12. Gelabert J., Gou P., Guerrero L., Arnau J. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Science 2003, 65:833-839.
13. Gillette M. Flavor effects of sodium chloride. Food Technology 1985, 36:47-56.
14. Gimeno O., Astiasaran I., Bello J. Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations. Meat Science 2001, 57:23-29.
15. Girard J.P., Culioli J., Maillard T., Denoyer C., Touraille C. Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages. Meat Science 1990, 27:13-28.
16. Gou P., Guerrero L., Gelabert J., Arnau J. Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin. Meat Science 1996, 42:37-48.
17. Guardia M.D., Guerrero L., Gelabert J., Gou P., Arnau J. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Science 2008, 80:1225-1230.
18. He F.J., MacGregor G.A. Reducing population salt intake worldwide: from evidence to implementation. Progress in Cardiovascular Diseases 2010, 52:363-382.
19. Hermansen K. Diet blood pressure and hypertension. British Journal of Nutrition 2000, 83:113-1119.
20. Lynch N.M. In search of the salty taste. Food Technology 1987, 41:82-86.
21. Marsh A.C. Processes and formulations that affect the sodium content of food. Food Technology 1983, 37:45-49.
22. Meilgaard M., Civille G.V., Carr B.T. Sensory evaluation techniques 1991, CRC Press Inc., Boca Ranton, FL, (Chapter 11). 3rd ed.
23. Obarzanek E., Proschan M.A., Vollmer W.M., Moore T.J., Sacks F.M., Appel L.J., Svetkey L.P., Most-Windhauser M.M., Cutler J.A. Individual blood pressure responses to changes in salt intake: Results from the DASH-Sodium trial. Hypertension 2003, 42:459-467.
24. Olson D.G. Salt for processing probably can be cut by only one quarter. The National Provisioner 1982, 17:7-10.
25. Perez-Juan M., Flores M., Toldra F. Effect of ionic strength of different salts on the binding of volatile compounds to porcine soluble protein extracts in model systems. Food Research International 2007, 40:687-693.
26. Pipek P., Sikulova M., Jelenikova J., Izumimoto M. Colour changes after carcasses decontamination by steam and lactic acid. Meat Science 2005, 69:673-680.
27. Pouttu P., Puolanne E. A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation. Meat Science 2004, 66:329-334.
28. Puolanne E., Ruusunen M. Die Wirkung von Kartoffelmehl und Milchpulver auf das Wasserbindungsvermogen und die Konsistenz bei Bruhwurst. Fleischwirtschaft 1983, 63:631-633.
29. Quilo S.A., Pohlman F.W., Brown A.H., Crandall P.G., Dias-Morse P.N., Baublits R.T., Aparicio J.L. Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties. Meat Science 2009, 82:44-52.
30. Ruusunen M., Puolanne E. Reducing sodium intake from meat products. Meat Science 2005, 70:531-541.
31. SAS Institute SAS user's guide, version 9.1.3 2004, SAS Institute Inc., Cary, NC.
32. Shand P.J. Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. Journal of Food Science 2000, 65:101-107.
33. Sloan A.E. Top 10 functional food trends. Food Technology 2010, 64:23-41.
34. Sofos J.N. Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of frankfurters. Journal of Food Science 1983, 48:1692-1696.
35. Sofos J.N. Antimicrobial effects of sodium and other ions in foods: A review. Journal of Food Safety 1984, 6:45-78.
36. Sofos J.N. Use of phosphate in low-sodium meat products. Food Technology 1986, 40:52-69.
37. Terrell R.N. Reducing the sodium content of processed meats. Food Technology 1983, 37:66-71.
38. Whiting R.C. Addition of phosphates, proteins and gums to reduced-salt frankfurter batters. Journal of Food Science 1984, 49:1355-1357.
39. WHO Diet, nutrition and the prevention of chronic diseases. WHO Technical report series 2003, World Health Organization, Geneva.