Effects of Chloride Salts on Physical, Chemical and Sensory Properties of Frankfurters

Abstract

ABSTRACT 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 (MgCl 2 ) or lithium chloride (LiCl). Regardless of storage period or formulation, replacing all of the NaCl with either KCl or MgCl 2 was detrimental to flavor. This same replacement with LiCl was not detrimental to flavor in pork/beef formulations. Data suggest that MgCl 2 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 MgCl 2 .