A. J. Maurer

Effects of Partial Sodium Chloride Replacement with Other Chloride Salts on the Physical and Sensory Properties of Turkey Frankfurters

Abstract Turkey frankfurters containing lower than usual sodium chloride levels were evaluated to determine the effects of decreasing or partially replacing salt in the formula on physical and sensory properties of the product. Replacement of half the NaCl with KCl in turkey frankfurters containing various total salt levels (2.5%, 2.0%, and 1.5%) generally maintained product qualities. However, replacement of half the NaCl with MgCl 2 significantly decreased emulsion stability and frankfurter firmness, plumpness, juiciness, and overall preference. Turkey frankfurters with 0.75% NaCl (70% NaCl reduction below the usual 2.5%), 0.75% KCl, and 0.4% phosphate were found to be as acceptable as the 2.5% NaCl reference product by a sensory evaluation panel.

Low dose gamma irradiation effects on Clostridium botulinum inoculated turkey frankfurters containing various sodium chloride levels

Abstract Low dose gamma irradiation (0, 0·5 and 1·0 Mrad) at two irradiation temperatures (+ 1°C and −30°C) of turkey frankfurters containing various levels of sodium chloride (NaCl; 3·25%, 2·5% or 1·5%) or 1·5% NaCl plus 0·4% sodium tripolyphosphate (TPP) was evaluated for its effect on C. botulinum toxin production in frankfurters held at 27°C. A radiation dose of 0·5 Mrad or greater was sufficient to inhibit botulinal toxin production for 40 days in inoculated frankfurters containing 2·5% or greater concentrations of NaCl, regardless of the irradiation temperature. Neither 0·5 Mrad nor 1·0 Mrad inhibited toxin production in products containing 1·5% NaCl with or without TPP. NaCl should be reduced in processed meats with care; gamma radiation treatments cannot totally compensate for NaCl reduction.