EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY

Journal of Food Science - Tập 45 Số 5 - Trang 1116-1121 - 1980
Dennis L. Seman1, Dawn M. Olson1, Roger W. Mandigo1
1Authors Olson and Mandigo are with the Dept. of Animal Science, Univ. of Nebraska‐Lincoln, Lincoln, NE 68583. Author Seman is affiliated with the Cooperative Extension Service, Ohio State Univ., Upper Sandusky, OH 43351.

Tóm tắt

ABSTRACTNine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl2,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K3PO4) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl‐MgCl2 had significantly (P < 0.05) less stable and firm emulsion and compression hardness than NaCl or NaCl‐KCl treatments. Low IS treatments had significantly less stable and firm emulsions and lower compression hardness than high IS treatments. Adding PO4 to low IS treatments produced products similar to high IS treatments. Only slight textural changes occurred in products after 14 days of cooler (1°C) storage. High IS NaCl and NaCl‐KCl and low IS NaCl‐PO4, NaCl‐MgCl2 ‐PO4 and NaCl‐KCl‐PO4 were found acceptable for flavor, texture, and color by consumer panels.

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Thông tin xuất bản

Journal of Food Science

Tập 45 Số 5

1116-1121

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