Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin

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 a...

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Bibliographic Details
Published in:Meat science 1996, Vol.42 (1), p.37-48
Main Authors: Gou, P., Guerrero, L., Gelabert, J., Arnau, J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
color
flavor
Food industries
Fundamental and applied biological sciences. Psychology
glycine (amino acid)
lactates
Meat and meat product industries
pork
potassium chloride
sausages
sodium chloride
texture
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Summary: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.
ISSN:0309-1740
1873-4138
DOI:10.1016/0309-1740(95)00017-8