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  • 1
    Electronic Resource
    Electronic Resource
    Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fifteen bone-in hams were injected with curing solutions (five treatments) in which sodium chloride (NaCl) was completely (100%) or partially (50%) replaced with equivalent ionic strengths of either potassium chloride (KCl) or lithium chloride (LiCl). Sodium-containing additives were replaced with potassium-containing additives in four of the treatments. Curing solutions made with LiCl had the lowest pH value (P〈0.05); those made with KCl (100% or 50%) had the highest (P〈0.05) pH value. Use of KCI (100% or 50%) numerically increased salometer values of curing solutions about 5° above those values for controls. Curing solutions made with LiCl (100%) had salometer values that were about 11° to 14° lower than controls. Hams in which NaCl was completely (100%) or partially (50%) replaced by use of KCI had the most (P〈0.05) off-flavor. Because of its toxicity, LiCl is not GRAS approved and we do not recommend its use, but its use in this study resulted in sensory values that more closely approximated those achieved with NaCl than did use of KCl.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12880.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Triplicate 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.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12886.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork Roasts (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pork shoulders were used to make two replications of restructured roast by the following methods: (1) grinder with 3-hole “kidney shaped” plate and a conventional knife with four full-length arms; (2) grinder with 3-hole “kidney shaped” plate and a special knife with two half-length arms and; (3) Comitrol machine with a 6.35 mm headsize. Sodium chloride was replaced with an equivalent ionic strength of potassium chloride in one-half of the roasts made by each method. Frozen storage period (1 or 4 wk) did not (P7〉0.05) affect sensory properties of cooked roasts. However, roasts made with potassium chloride had more off-flavor than roasts made with sodium chloride (P〈0.05). Roasts made by the Comitrol method had more off-flavor and less whole muscle-like mouthfeel than those made by the grind-mix method using a knife with two half-length arms (P〈0.05).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12878.x
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  • 4
    Electronic Resource
    Electronic Resource
    Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product (1986)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 51 (1986), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Public concern over excess sodium in the diet has prompted investigation of sodium replacement in tumbled ham. Salt treatments consisted of a control (100% NaCl) and 50% or 100% ionic strength replacement with either KCl or MgCl2. Protein extraction was monitored during the 8 hr, discontinuous tumbling cycle, and reached a peak within 6 hr for all salt treatments. Control hams had the best overall sensory scores, while KCl/NaCl treatment gave the best physical bind and acceptable sensory scores (P〈0.05). Treatment with MgCl2 gave the lowest bind and sensory scores (P〈0.05). Partial replacement of Nacl ionic strength with 50% or less of KCl in tumbled ham can be accomplished while maintaining acceptable sensory and physical attributes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1986.tb13945.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Non-meat Protein Products on Properties of Fat-Batters and Mortadella Sausage (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fat-batters made from pork fatback, hot water, salt and each of four different nonmeat protein products were manufactured and subsequently used in making mortadella sausages. Fat-batters made with sodium caseinate (SC) had the highest (P 〈 0.05) percentage of total weight loss upon heating but the percentage of the entity as free liquid oil was lowest (P 〈 0.05) among all comparisons. Cooked mortadella made with fat-batters containing SC had less (P 〈 0.05) processing shrinkage than those made with isolated soy protein. Mortadella sausages made with diced pork fatback were more desirable (P 〈 0.05) in overall appearance, and contained pieces of diced fat that sustained less (P 〈 0.05) rendering, than sausages made with fat-batters extended with protein products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14802.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter Characteristics (1987)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 52 (1987), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Frankfurters were manufactured from preblended (PB) or nonpreblended (NPB) meats to contain traditional and reduced levels of salt (1.5, 2.0, or 2.5%) and/or fat (17%= low; 25%= high). Emulsions stability, color, Kramer shear and palatability were evaluated. Salt had a positive effect on emulsion stability (p〈0.05). Low-fat frankfurters were darker, redder, less blue in color, drier and more resistant to shear than high-fat frankfurters. Low-fat franks containing 1.5% salt had a softer texture than those containing 2.0 or 2.5% salt. Preblending did not affect textural properties. With modification of the formulations, low fat-low salt franks can be manufactured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb14030.x
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  • 7
    Electronic Resource
    Electronic Resource
    Effects of Wheat Gluten, Soy Isolate and Flavorings on Properties of Restructured Beef Steaks (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Restructured beef steaks were made in triplicate to contain the following ingredients; meat only, meat + vital wheat gluten (VWG) and meat + isolated soy protein (ISP). In addition, each treatment was made with and without flavorings (0.44% sodium chloride, 0.25% sodium tripolyphosphate and 0.31% hydrolyzed vegetable protein). Off-flavor scores were not different (P 〉 0.05) between meat and meat + VWG steaks made without flavorings; however, steaks made with meat + ISP alone had the highest (P 〈 0.05) off-flavor score. AU products made with flavorings were more cohesive, juicier, and required more effort to fragment than those made without flavorings. Instron rheological values increased (not significant among all comparisons) when flavorings were used. Steaks made with VWG or ISP were not different from each other in overall desirability scores but neither of these treatments (with or without flavorings) were as desirable as controls.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb02977.x
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