Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion-type chicken sausages

In this study, the production of emulsion-type sausage by replacement of 20% to 40% KCl plus 1% or 2% yeast extract instead of NaCl was studied. The physical, chemical, microbiological, and sensory properties of the samples were analyzed up to 28 days of storage. The sample sausages were approved by the panelists. The physical, chemical, and microbiological properties of emulsion--type sausages were not considerably influenced by these changes. The 40% replaced salt by KCl showed a similar property rather than the regular sausages. The aroma and taste of the sausages improved by using yeast extract. In addition, the adverse flavors resulted from adding KCl were excluded by adding the yeast extract. As a result, production of healthy emulsion-type sausages (having 40% lower NaCl) with acceptable sensory qualities was introduced.

Automated summary

The study focused on replacing NaCl with KCl in the production of emulsion-type sausages. It was found that the addition of KCl and yeast extract did not significantly impact the physical, chemical, and microbiological properties of the sausages, and actually improved the taste. Therefore, it is possible to produce healthier emulsion-type sausages with appealing sensory qualities.