Effect of other salts (CaCl2, MgCl2 and KCl), fat and Gellan Gum on texture of sausage

In this study, the effect of low fat and low salt formulation by replacing with calcium chloride, magnesium chloride, potassium chloride and low acyl gellan gum on texture of sausage were simultaneously investigated. The results suggested that after reducing salt and fat content through replacing with the gellan gum and dicationic salts led to an improvement in the texture and moisture of the samples. By adding magnesium chloride, texture of the samples improved. On the other hand, by adding calcium chloride the texture of the samples was deteriorated. It seems the dicationic salts level in formula led to a decrease in water holding capacity of the low acyl gellan gum. It can be assumed that textural properties differences between the samples were due to the effect of the dicationic salt level on extracted myofibrillar protein and its solubility, and low acyl gellan gum gelation properties. By adding magnesium chloride and the gellan gum in low salt and fat meat product, negative effect of reducing salt level would be compensated.