Effect of Sodium-Alternative Curing Salts on Physicochemical
                    Properties during Salami Manufacture

Yim, Dong-Gyun; Shin, Dong-Jin; Jo, Cheorun; Nam, Ki-Chang

doi:10.5851/kosfa.2020.e65

Cited by 11 publications

(7 citation statements)

References 29 publications

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“…(2013) reported higher pH in chicken meat prepared by addition of salt replaced with potassium chloride. The higher pH with KCl and lower pH with MgCl 2 were also reported by Yim et al . (2020) in low-sodium salami.…”

Section: Resultssupporting

confidence: 83%

Development and quality assessment of low-sodium functional chevon patties

Nayak

Pathak

2021

BFJ

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PurposeThe study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.Design/methodology/approachEfficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.FindingsSignificant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.Practical implicationsBased on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.Originality/valueInnovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

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Section: Resultssupporting

confidence: 83%

Development and quality assessment of low-sodium functional chevon patties

Nayak

Pathak

2021

BFJ

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“…However, an increase was detected when the diffusion distance was enhanced. In addition, the NaCl content in the slices of meat at a 2 mm thickness was very close to that in the whole cured tenderloin, which was due to the high surface-NaCl content, and the penetration of NaCl was mainly concentrated on the surface of the meat [ 34 ]. Therefore, the results indicate that when the distance of the meat was increased, a decrease in the NaCl content was observed.…”

Section: Resultsmentioning

confidence: 99%

Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin

Chen

Zhu

Wan

et al. 2023

Foods

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Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermore, Fick’s second law determined the NaCl diffusion coefficient (De) of xylitol-mediated cured pork tenderloin. The results demonstrated that adding xylitol could reduce the De of NaCl. The De of NaCl, calculated using the one-way model, was 1.29 × 10−9 m2·s−1, 1.22 × 10−9 m2·s−1, 1.2 × 10−9 m2·s−1, and 1.15 × 10−9 m2·s−1 when the amount of xylitol added was 0%, 4%, 8%, and 12% (w/w), respectively. This result agrees with the predicted values from the power function time-varying model. Moreover, a three-dimensional simulating model of mass transfers constructed using COMSOL Multiphysics was developed to evaluate the NaCl diffusion in pork tenderloin during the curing process. This model has high accuracy and can be used to describe the diffusion of NaCl in curing. Overall, this study provided a foundation for NaCl diffusion and distribution during the curing process.

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“…Pork sousvide ham was prepared by curing trimmed pork via immersion in a curing solution and applying low-temperature heat for a long time. As the curing solution penetrates the meat, the trace components in the solution interact with the meat and change its physicochemical state (Yim et al, 2020).…”

Section: Introductionmentioning

confidence: 99%