Paper No. 5866. Journal Series, Nebraska Agricultural Experiment Station.
EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 45, Issue 5, pages 1116–1121, September 1980
How to Cite
SEMAN, D. L., OLSON, D. G. and MANDIGO, R. W. (1980), EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY. Journal of Food Science, 45: 1116–1121. doi: 10.1111/j.1365-2621.1980.tb06500.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/29/79: revised 3/10/80: accepted 3/18/80.
Nine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl2,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K3PO4) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl-MgCl2 had significantly (P < 0.05) less stable and firm emulsion and compression hardness than NaCl or NaCl-KCl treatments. Low IS treatments had significantly less stable and firm emulsions and lower compression hardness than high IS treatments. Adding PO4 to low IS treatments produced products similar to high IS treatments. Only slight textural changes occurred in products after 14 days of cooler (1°C) storage. High IS NaCl and NaCl-KCl and low IS NaCl-PO4, NaCl-MgCl2 -PO4 and NaCl-KCl-PO4 were found acceptable for flavor, texture, and color by consumer panels.