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KMID : 1024620140340040500
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Food Science of Animal Resources
2014 Volume.34 No. 4 p.500 ~ p.506
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Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties
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Davaatseren Munkhtugs
Chun Ji-Yeon
Cho Hyung-Yong
Min Sang-Gi
Choi Mi-Jung
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Abstract
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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.
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KEYWORD
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sodium-replacements, potassium, calcium, magnesium, porcine-patty
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