Abstract

The results of researches on functional and technological properties of meat raw materials depending on the level of sodium chloride replacement by salt substitutes and their kind are given in the article. Calcium chloride, potassium chloride combinations have been studied as salt substitutes. The level of salt substitutes replacement was 20-50 % and 100 %. The amount of added curing mixture was 3 % to the mass of raw materials. Dependences of pH, water binding ability and the solubility of muscular tissue proteins have been established. The curing mixture has a stabilizing effect on the functional properties. In the curing mixture 30 % of sodium chloride are replaced with the «potassium chloride+calcium chloride» composition that corresponds to the reduction of sodium by 30 %.

Keywords

Curing mixture, sodium, salt, functional and technological properties of meat raw materials, sarcoplasmic and myofibrillar proteins solubility

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