EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITY

Abstract

ABSTRACT Nine combinations of sodium chloride (NaCl), potassium chloride (KCI), and magnesium chloride (MgCl 2 ,) at high and low ionic strengths (IS) (0.42 and 0.21 respectively) and low IS with 0.13% tripotassium phosphate (K 3 PO 4 ) were used to determine the effects of a reduction or partial replacement of sodium on bologna characteristics and acceptability. The NaCl‐MgCl 2 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 PO 4 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‐PO 4 , NaCl‐MgCl 2 ‐PO 4 and NaCl‐KCl‐PO 4 were found acceptable for flavor, texture, and color by consumer panels.