Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps

Abstract

The objective of this study was to evaluate the effects of different chloride salts (NaCl, KCl, and CaCl2) on the characteristics of salted meat products through the determination of moisture, pH, aw, chloride, ash levels, cooking loss, and instrumental color during the processing steps. Four salted meat treatments were elaborate using the following salts in the wet and dry salting stepsI: FC1I: 100% NaCl; F1I: 50% NaCl + 50% KCl; F2I: 50% NaCl + 25% CaCl2; F3I: 50% NaCl + 25% KCl + 25% CaCl2. The addition of CaCl2 led to the lowest pH and changes in aw, moisture, ash levels, and instrumental color when compared to the other treatments, which was different from the control (100% NaCl) and F1 (50% NaCl + 50% KCl), thus evidencing the great effect of CaCl2 on the characteristics of salted meat products during the whole processing. The partial replacement of NaCl by KCl and/or CaCl2 greatly increased the cooking loss of salted meat products. The replacement of NaCl by KCl promoted similar quality parameters.

The use of salt substitutes to replace sodium chloride in food products: a review

“…On the contrary, reduction of 30% NaCl by 20% KCl, 3.5% maltodextrin, 4% L-Lysine, 1% L-Alanine, 0.5% citric acid, and 1% calcium-lactate was chosen by (Chen et al, 2019a) as it showed higher L* value, lower hardness and chewiness texture, better sensory acceptability, and decrement in microbial diversity during the fermentation process of Harbin dry sausage. Vidal et al (2019) also reported that by replacing NaCl partially with KCl and CaCl 2 improved cooking loss of salted meat products. Besides that, salted meat products with replacement of NaCl by KCl showed similar quality characteristics.…”

“…Vidal et al . (2019) also reported that by replacing NaCl partially with KCl and CaCl 2 improved cooking loss of salted meat products. Besides that, salted meat products with replacement of NaCl by KCl showed similar quality characteristics.…”