Possibility of replacement of sodium chloride by potassium chloride in cooked sausages: Sensory characteristics and health aspects

Sodium is common cause of human hypertension. Large amount of sodium originate from meat products. Modern trends of nutrition prompt to low amount of sodium in these products. In this paper the possibility of substitution of sodium chloride with potassium chloride in amount of 20%, 40%, 60% and 80% in the model meat products, type of cooked sausages, is investigated. Taste acceptability of products by quantitive-descriptive scale was assessed. The data were analyzed for each product by variance analysis and by comparison of means. Products with 20% and 40% replacement of NaCl with KCl were acceptable, those with 60% were in the limit of acceptability and products with 80% KCl were unacceptable. There is the possibility of replacement sodium chloride by potassium chloride in meat products, but limited by its bitter taste.