Effects Of Chloride Salts Research Articles

Effect of Chloride Salts and Antioxidants on Sensory and Storage Traits of Restructured Beef Steaks

ABSTRACTThe effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 × 2 × 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no salt (pooled across antioxidant levels) had lower TBA values than steaks with any salt type after 85 days storage or either level of salt after 155 days storage. Steaks with either level of added salt resulted in higher ratings for juiciness, saltiness and overall palatability than steaks with no added salt. Juiciness, flavor desirability, saltiness and overall palatability ratings generally were higher for restructured steaks made with NaCl or NaCl + KCl compared to those made with KCl. KCl at 35% of total salt could serve as a NaCl substitute in restructured beef steaks.

The deflocculating effect of chloride salts (ions) on Clostridium acetobutylicum grown in continuous cultures

The stability of continuous fermentations of Clostridium acetobutylicum can be limited by cell flocculation under conditions of high solvent production. The addition of chloride salts to a synthetic medium prevents the flocculation of the bacteria, and thus results in stable continuous cultures.

Effects of Chloride Salts on Appearance, Palatability, and Storage Traits of Flaked and Formed Beef Bullock Restructured Steaks

ABSTRACTRestructured steaks made with 0.5 or 1.0% KCl, 0.5% MgCl2 and 0.5% CaCl2 were more desirable and darker red in raw color than blends formulated with 0.5 or 1.0% NaCl. Visual properties of raw steaks containing 0.5 or 1.0% chloride salt were scored higher than the control (no salt added) in 14 of 16 orthogonal contrast mean comparisons. Steaks made with 1.0% CaCl2 or MgCl2 were rated lower than the control in flavor desirability and overall satisfaction ratings. Control, 0.5 or 1.0% NaCl or 0.5 and 1.0% KCl steaks were not different in juiciness, tenderness, flavor desirability or overall satisfaction ratings. Steaks made with chloride salts were rancid after 70 days frozen storage. Results showed steaks made with KCl were superior to steaks formulated with CaCl2 or MgCl2.

Effect of chloride salts on the fermentative activity of meat lactic acid bacteria

The effects of NaCl and KCl (ionic strength, μ, of 0·51), CaCl 2 (μ = 0·51 and 0·75), and mixtures of these salts (μ = 0·51), at different molar ratios, were examined on the lactic acid bacteria Pediococcus pentosaceus and Lactobacillus plantarum in meat. P. pentosaceus was more sensitive to the individual chloride salts than L. plantarum . At μ = 0·51 KCl was the most inhibitory single salt to the fermentative activity of both organisms. The mixture NaCl: KCl (1 : 2) was most inhibitory to P. pentosaceus while L. plantarum was most sensitive to the mixture NaCl : KCl (1 : 1).

GROWTH AND MOLYBDENUM CONCENTRATION OF BURLEY TOBACCO AS INFLUENCED BY POTASSIUM, MOLYBDENUM, AND CHLORIDE IN TRANSPLANT FERTILIZER SOLUTIONS

Burley tobacco (Nicotiana tabacum L. ’Ky 14’) was grown in greenhouse and field experiments at Lexington, Kentucky, on Maury silt loam soil (Typic Paleu-dalf) during 1979 and 1980. The purposes of the investigation were to evaluate the effect of liquid fertilizer (grade 10-34-0) with varying sources and amounts of K on growth and Mo uptake by tobacco, and to obtain information useful in developing a transplant fertilizer solution for tobacco production systems. In the field, plants were set by hand and 175 mL of fertilizer solution were applied directly to the root zone of each plant. An increase in dry weight of 19% over the water control was obtained at 50 days from additions of the N-P solution containing a total of 2.77 kg N and P in 378 L of transplant solution. An additional 19% increase in dry weight above the control was obtained from adding KCl (1.76 kg) and Mo (0.026 kg) to 378 L of the above N-P transplant solution. Application of transplant fertilizer markedly affected the Mo concentration of tobacco. Solutions containing KCl and KH2PO4 resulted in highest plant Mo concentrations and those containing K2SO4 had lowest Mo concentration. In the greenhouse, plant Mo concentration increased as rate of CaCl2∙2H2O fertilizer increased and the effect of CaCl2∙2H2O was greater at high than low additions of Na2MoO4∙2H2O fertilizer. The mechanism for the positive effect of chloride salts on Mo uptake by plants is unknown.Key words: Tobacco, fertilizer solution, molybdenum, potassium chloride, transplanting

Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters

ABSTRACTTriplicate 4.5 kg batches of frankfurters formulated with either pork/beef or mechanically deboned turkey (MDT) were made to replace all (100%) or part (35%) of the sodium chloride (NaCl) with either potassium chloride (KCl), magnesium chloride (MgCl2) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl2 would not be a satisfactory substitute for NaCl in these formulations; however, replacing 35% of the NaCl with KCl may be possible. Because of its toxicity, LiCl is not GRAS‐approved and we do not recommend its use but, its use in this study more closely approximated the sensory properties of NaCl than either KCl or MgCl2.

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

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.

Effect of Chloride Salts, Acid Phosphate and Electrical Stimulation on pH and Moisture Loss from Beef Clod Muscles

Effect of Chloride Salts, Acid Phosphate and Electrical Stimulation on pH and Moisture Loss from Beef Clod Muscles

Effects of Chloride Salts at High Concentrations on Glycolysisin vitro

Effects of Chloride Salts at High Concentrations on Glycolysis<i>in vitro</i>

Salt and Abscisic Acid Effects on 2,4,5-T Translocation

The effects of chloride salts of potassium, sodium, ammonium, and lithium and abscisic acid (ABA) on the translocation of 2,4,5-T [(2,4,5-trichlorophenoxy)acetic acid] in bean (Phaseolus vulgarisL. Var. Stringless Green-pod) seedlings were determined.14C-labeled 2,4,5-T was injected in the stem tissue at the cotyledonary node in a 1-μl volume along with ABA. The salts were added to the nutrient solution at 20 mM concentrations at the time of 2,4,5-T treatment. Sodium chloride inhibited 2,4,5-T accumulation in the upper portion of the plant; and except for LiCl, the salts tended to increase accumulation in the nutrient solution. LiCl increased 2,4,5-T accumulation in the young shoots and primary leaves and decreased accumulation in the roots and nutrient solution. The effects of ABA on 2,4,5-T translocation were similar to the effects of NaCl but were more pronounced. ABA caused large decreases in 2,4,5-T translocation to the young shoots and primary leaves and increased accumulation in the nutrient solution.

Effect of Chloride Salts on Ammonium Nitrogen Release in Two Hawaiian Soils

AbstractAkaka silty clay and Wahiawa silty clay were treated with the chloride salts of mono‐, di‐, and trivalent cations. Carbon dioxide production in salt‐treated samples was slightly less than in the control. NH4‐N release was a direct function of salt concentration and length of incubation. Once the NH43 ions were formed from soil organic‐inorganic complexes, the different cations had a second and larger effect on the exchange reaction which transferred the NH4 ions from surface sites to the soil solution. The equilibrium state of the exchange reaction was largely dependent on the nature and concentration of cations in the soil solution, as well as on the length of incubation.A consideration of the overall effect of cations on NH4 release in the two soils led to the series, Al &gt; Fe &gt; Ca &gt; Mg &gt; K &gt; Na, in order of decreasing NH4 replacing power. However, the series was applicable only to a concentration of 0.1M. At higher concentrations, Al and Fe ions were believed to be complexed in the soil and were thereby inactivated. The added salts had little or no effect on NO3‐N content of the two soils.