USING OF POTASSIUM CHLORIDE WITH ULTRASOUND SONICATION TO ENHANCE THE HYGIENIC STATUS OF FROZEN SAUSAGE

Masoud A. S., Ebtisam M. A. Mesalam*, Amira A. Elokle and Asmaa E. Hassan

ABSTRACT

The meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. In the replacement of traditional techniques as meat tenderization and assisting of traditional techniques as freezing and thawing, ultrasound has been effectively utilized in various areas of food technology and yet further research demand is recommended. This research was applied to replace partially and totally sodium chloride salt with potassium chloride in union with ultrasound technique for improvement the hygienic status and quality of frozen sausage. Regarding to results demonstrated that partial replacement of sodium chloride with potassium chloride up to 80% did not effect on sensory, chemical and microbiological properties of frozen sausage. In addition, Ultrasonic processing is still in its infancy and requires a great deal of future research in order to develop the technology on an industrial scale, and to more fully elucidate the effect of ultrasound on the properties of foods.

Keywords: Potassium chloride – ultrasound sonication – frozen sausage.