Effect of Chloride Salts and Nitrite on Survival of Trichina Larvae and Other Properties of Pork Sausages

Abstract

Two experiments were conducted using trichinae-infected pork shoulders. In the first experiment, samples of ground pork shoulder were allocated to the following treatments: (a) sodium nitrite levels of 0, 75 or 150 ppm, and (b) chloride salt levels of 2.5% sodium chloride, 3.18% potassium chloride, 1.35% magnesium chloride and 1.58% calcium chloride (for the latter three chloride salts, ionic strengths equivalent to that of 2.5% sodium chloride were used). In the second experiment, samples of ground pork shoulder were allocated to treatments in which 0, 25, 50, 75 or 100% of the sodium chloride was replaced with a 70:30 mixture of magnesium chloride: potassium chloride. Pork sausage links were made and stored for 12 d in a refrigerated display case. All chloride salts numerically reduced total plate counts compared to controls (no added salts) and calcium chloride or magnesium chloride significantly reduced total plate counts (P<.05). However, addition of sodium nitrite (75 or 150 ppm) did not affect total plate counts. Percentages of dead trichina larvae (visually determined) were greater (P<.05) for potassium chloride and sodium chloride than for magnesium or calcium chloride. However, in the second study when salts of equivalent ionic strengths were not used, replacement of sodium chloride with a 70:30 mixture of magnesium chloride: potassium chloride did not affect (increase or decrease) pH, total plate count or juice-loss during cooking. Percentages of dead trichina larvae increased for the 75 and 100% replacement levels when compared to controls.