Abstract
Turkey frankfurters containing lower than usual sodium chloride levels were evaluated to determine the effects of decreasing or partially replacing salt in the formula on physical and sensory properties of the product. Replacement of half the NaCl with KCl in turkey frankfurters containing various total salt levels (2.5%, 2.0%, and 1.5%) generally maintained product qualities. However, replacement of half the NaCl with MgCl2 significantly decreased emulsion stability and frankfurter firmness, plumpness, juiciness, and overall preference. Turkey frankfurters with 0.75% NaCl (70% NaCl reduction below the usual 2.5%), 0.75% KCl, and 0.4% phosphate were found to be as acceptable as the 2.5% NaCl reference product by a sensory evaluation panel.
Published Version
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