Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

• Autor(a) principal: Horita, C.N.; et al.
• Data de Publicação: 2011
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/613
• topic: Low-sodium; Salt reduction; Mortadella; Emulsion stability; Texture; Sensory properties

Blends of calcium, magnesium and potassium chloride were used to partially replace sodium chloride (50– 75%) in reduced-fat mortadella formulations. The presence of calcium chloride reduced the emulsion stability, cooking yield, elasticity and cohesiveness and increased hardness; however, it yielded the best sensory acceptance when 50% NaCl was replaced by 25% CaCl2 and 25% KCl. There was no effect of the salt substitutes on mortadella color, appearance and aroma. All salt combinations studied showed stable lipid oxidation during its shelf life. The use of a blend with 1% NaCl, 0.5% KCl and 0.5% MgCl2 resulted in the best emulsion stability, but the worst scores for flavor. This study suggests that it is possible to reduce the sodium chloride concentration by 50% in reduced-fat mortadella using the studied salt combinations with necessary adjustments to optimize the sensory properties (MgCl2 25%; KCl 25%) or emulsion stability (CaCl2 25%; KCl 25%).