Salt Substitutes in Restructured Ham

Arganosa, G.C.; Marriott, Norman G.

doi:10.1111/j.1745-4573.1990.tb00358.x

Cited by 5 publications

(6 citation statements)

References 20 publications

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“…The trained panel considered that the color for this batch was very typical for this product ( Figure 5). MgCl 2 can improve color as previously mentioned, whereas the addition of KCl did not affect the color (instrumentally measured) in meat products (Negbenebor 1987;Arganosa and Marriott 1990). Nevertheless, to our knowledge, it is not known whether KCl (alone or in combination with MgCl 2 ) may affect the color of seafood.…”

Section: M: Food Microbiology and Safetysupporting

confidence: 51%

“…Soudan (1955) recommended the use of salt containing 0.15% to 0.3% of CaCl 2 and 0.05% to 0.15% of MgCl 2 . Later, Codex Alimentarius (1989) recommended using the same concentrations of CaCl 2 and a limit of 0.1% for Mg. On the other hand, sodium (50% concentration) has been substituted with potassium chloride (KCl) in many foodstuffs to overcome the negative image of products with a high sodium content (Balachandran and Vijayan 1988;Arganosa and Marriott 1990;Reddy and Marth 1991). MgCl 2 and KCl have also been used as a flavoring enhancer in foods (FDA 2003a(FDA , 2003b…”

Section: Introductionmentioning

confidence: 99%

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Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

Rodrigues¹,

Ho²,

López‐Caballero³

et al. 2005

Journal of Food Science

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: Studies were carried out on the effect of different brines containing high concentrations of calcium chloride (CaCl2, 0.8%w/w), magnesium chloride (MgCl2, 0.4%w/w), and potassium chloride (KCl, 50%) on the chemical (chloride and moisture contents), microbial (total viable counts, total coliforms, enterococci, and staphylococci), and sensory quality of salted cod. The brines were prepared from combinations of the Ca, Mg, and K ions and sodium chloride (NaCl) at pH 6.5 and 8.5. Additionally, 3 salts (one composed solely of NaCl, another commercial sea salt from the southern Europe and, finally, a natural salt from northern Europe) were also tested. Principal component analysis structured the chemical and microbiology data in 3 clusters: (1) an extreme cluster, formed by cod brined in the commercial sea salt, which achieved the highest microbiological counts, namely 4.1 log CFU/g on plate count agar (PCA) and 1250 coliforms/g; (2) an intermediate cluster composed of cod salted in brine containing 50% NaCl, 0.4% MgCl2, and 49.6% KCl (pH 6.5); and (3) a central cluster, including all the other treatments, which presented the lowest microbiological counts, namely 2.4 log CFU/g on PCA and 20 coliforms/g. Although the batches of the intermediate cluster presented slightly higher total viable and staphylococci counts than the central cluster, the presence of Mg and K ions improved the color of the salted product. In the assayed concentrations, CaCl2, MgCl2, and KCl can be used in the brining of cod without adversely affecting the microbiological and sensory quality of the salted cod.

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Section: M: Food Microbiology and Safetysupporting

confidence: 51%

Section: Introductionmentioning

confidence: 99%

Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

Rodrigues¹,

Ho²,

López‐Caballero³

et al. 2005

Journal of Food Science

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“…Treatments with potassium chloride and magnesium sulfate did not result in any significant changes in color. These results are in agreement with those found in a companion study (Arganosa and Marriott 1990).…”

Section: Resultssupporting

confidence: 93%

“…By decreasing this repulsion, the meat proteins could more easily form a matrix on the outer surface of the product that would minimize the exudation of both fat and water during the retorting process. Unlike our companion study (Arganosa and Marriott 1990) wherein the magnesium chloride treatment (M) resulted in a decreased the cook yield of restructured ham, the different outcome obtained in this experiment indicates that these salts behave differently when utilized in various meat systems. In addition, Hand et al (1982~) found that the cook yields of frankfurters made with either 100% sodium chloride or 65 % sodium chloride/35 % magnesium chloride were not significantly different.…”

Section: Resultscontrasting

confidence: 76%

Salt Substitutes in Canned Luncheon Meat

Arganosa

Marriott

1990

Journal of Muscle Foods

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Potassium chloride, magnesium chloride, calcium chloride and magnesium sulfate were used to replace 50% of the ionic strength of the sodium chloride in a luncheon meat product. l'he magnesium chloride treatment had a higher cook yield while all four treatments resulted in lower (P I 0.05) thiobarbituric acid (TBA) values than the control. Samples from the calcium chloride and magnesium chloride treatments were lighter ( P I 0.05) in color than the control, suggesting that these two adjuncts were detrimental to product color. Total lipid content of the magnesium chloride treatment, which had a correspondingly higher cook yield, was greater (P< 0.05) than the other treatments. Cholesterol content of the magnesium chloride, calcium chloride, and magnesium sulfate treatments was higher (P I 0.05) than the control. l'hese results suggest that potassium chloride is a viable replacement for up to 50% of the ionic strength of sodium chloride in luncheon meat without any deleterious efsects on product quality.

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“…Reduction of NaCl and/or partial replacement by salts such as KCl, MgCl, LiCl, CaCl 2 and phosphates have been assayed at different percentages by many authors, analysing the effects on sensorial quality and microbiological stability in cooked products (Seperich & Ashoor, 1983;Kraft, 1983;Hand, Terrel & Smith, 1982b,c;Whiting & Jenkins, 1981;Arganosa & Marriot, 1990;Seman , Olson & Mandigo, 1980), cured ham (Leak, Kemp & Fox, 1987;Hand, Terrel & Smith, 1982a;Pinedo, Polkington & Foegeding, 1987;Keeton, 1984;Terrel, Ming, Jacobs, Smith & Carpenter, 1981;Terrel, 1983) and other processed meats (Miller, Davis, Seideman & Ramsey, 1986;Sofos, 1985).…”

Section: Introductionmentioning

confidence: 99%

New formulations for healthier dry fermented sausages: a review

Muguerza

Gimeno

Ansorena

et al. 2004

Trends in Food Science & Technology

117

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SummaryAn excessive intake of meat products, particularly dry fermented sausages, is not recommended from a healthy point of view, at least for some groups of population, due to their high level of sodium and animal fat. Many efforts of the meat industry are focussed on the development of new products with better nutritional properties than traditional ones. KCl, CaCl 2 , and/or calcium ascorbate, among others, have been assayed as partial substitutes of NaCl, obtaining products with acceptable sensory quality, supplying smaller amounts of sodium and being sometimes a significant source of potassium or calcium. In relation to fat, last researches are focused on the use of different types of fibres and vegetable oils as partial substitutes of pork backfat. The use of fibres results in low-fat and low energetic products. The use of vegetable oils results in products with healthier fatty acid profiles. Aspects related with improving sensory properties and control of oxidation process should be taken into account in future researches.2

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Salt Substitutes in Restructured Ham

Cited by 5 publications

References 20 publications

Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines

Salt Substitutes in Canned Luncheon Meat

New formulations for healthier dry fermented sausages: a review

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