T.A. 17503 from the Texas Agricultural Experiment Station. This research contributed to project HM-6267.
Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 47, Issue 6, pages 1800–1802, November 1982
How to Cite
HAND, L. W., TERRELL, R. N. and SMITH, G. C. (1982), Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters. Journal of Food Science, 47: 1800–1802. doi: 10.1111/j.1365-2621.1982.tb12886.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 3/24/82; revised 7/16/82; accepted 7/26/82.
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.