Abstract
ABSTRACTSubstitution of a portion of the sodium chloride by potassium chloride in frankfurter formulations in order to decrease dietary sodium intake had little effect on the physical characteristics of the frankfurter or its sensory evaluation. Replacements of up to 50% of added sodium chloride with potassium chloride provided an acceptable flavor without excessive bitterness, and reduced total sodium content by 37%. The commercial spice mixture contributed substantially to the sodium levels in the frankfurters.
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