Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

Authors

Regan E. Stanley, University of Nebraska-Lincoln
Chad G. Bower, University of Nebraska-LincolnFollow
Gary A. Sullivan, University of Nebraska-LincolnFollow

Date of this Version

2017

Citation

Meat Science 133 (2017) 36–42.

Comments

© 2017 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license.

Abstract

This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physicochemical properties of pork sausage patties. Three independent replications of pork sausage patties were manufactured to compare five treatments: full sodium, reduced sodium, modified potassium chloride weight based replacement, modified potassium chloride molar based replacement, and standard potassium chloride weight based replacement. Salt replacement did not affect (P > 0.05) moisture, protein, fat, textural properties, lipid oxidation, or redness. Sausage patties with modified potassium chloride were more acceptable than those with standard potassium chloride (P < 0.001). Using modified potassium chloride replaced on a molar equivalent basis resulted in samples with more similar sensory characteristics to the full sodium control than replacement on a weight equivalent basis. The use of modified potassium chloride reduced sodium and improved sodium:potassium ratios while other changes in composition or physico-chemical characteristics were minimal.