National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
A study was conducted by aiming at reducing salt levels in pork sausages and curry without affecting the quality and shelf stability of the products. Low salt pork sausages and curry were standardized with 0.7% potassium chloride and 0.5% oregano (T1), T2 with 0.7% potassium chloride and 0.5% ajwain and T3 with oregano and ajwain without any salt incorporation and subjected to storage studies, under refrigerated temperature. The results of the study revealed that the replacement of sodium chloride with potassium chloride and herbal spices namely oregano and ajwain was proved effective and these spices successfully masked the bitter and astringent flavour of potassium chloride. T1 and T2 recorded good emulsion stability, lower pH and lower Thiobarbituric acid values. No significant difference was found between the treatments in terms of their microbiological and sensory quality. T3 was the least accepted formulation, though there was non-significant difference in overall acceptability. It can be concluded that, the replacement of 50% sodium chloride content by potassium chloride promoted healthier characteristics in pork sausages and curry without effecting the physico-chemical quality and the microbiological safety of the products.
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