Physicochemical properties of low sodium goat kafta

Barbosa, Phillipe Thiago Leite; Santos, Isabel C.V.; Ferreira, Valquíria Cardoso da Silva; Fragoso, Sinara Pereira; Araújo, Íris Braz da Silva; Costa, Ana Caroliny Vieira da; Araújo, Luciares C.; Silva, Fábio Anderson Pereira da

doi:10.1016/j.lwt.2016.06.071

Cited by 8 publications

(9 citation statements)

References 45 publications

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“…Similarly, Barbosa et al (2017) found that partial replacement of NaCl with KCl in kafta prepared with goat meat caused higher pH values. Furthermore, Horita et al (2011) reported that the presence of CaCl2 in the salt mixture used in the production of reduced-fat mortadella decreased the pH value.…”

Section: Physicochemical Propertiesmentioning

confidence: 89%

“…Reducing the amount of NaCl or partial replacement of NaCl with other chloride salts such as potassium chloride (KCl) or calcium chloride (CaCl2) are possible alternative (Desmond, 2006;Pateiro et al, 2021;Aprilia and Kim, 2023). The replacement of NaCl with other chloride salts has been examined in hams (Armenteros et al, 2009;Alino et al, 2010;Lorenzo et al, 2015;Cittadini et al, 2020), sausages (Gimeno et al, 1998;Guàrdia et al, 2008;Zanardi et al, 2010;Horita et al, 2011;Campagnol et al, 2012;Schmidt et al, 2017;Araujo et al, 2021), and beef or goat meat patties and burgers (Ketenoğlu and Candoğan, 2011;Barbosa et al, 2017;Sousa et al, 2020). However, there are no studies on reducing or replacing NaCl with KCl and/or CaCl2 in chicken burgers that are widely consumed in fast-food restaurants.…”

Section: Introductionmentioning

confidence: 99%

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Effect of different chloride salts on chicken burger quality

İncesu,

Akköse

2024

IFRJ

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The effect of using different chloride salts on the quality of chicken burgers was evaluated by physicochemical, textural, and sensorial analyses. Chicken burgers were prepared with five different chloride salt amounts (T1: 2% NaCl, T2: 1% NaCl, T3: 1% NaCl + 1% KCl, T4: 1% NaCl + 1% CaCl2, and T5: 1% NaCl + 0.5% KCl + 0.5% CaCl2). The pH, moisture content, water activity, TBARS, cooking yield, moisture retention, and colour values were measured to determine the physicochemical properties of the burgers. Additionally, texture profile analysis and sensory evaluation were performed on the cooked samples. Reducing or partially replacing NaCl with KCl increased the pH level compared with the control, whereas using CaCl2 decreased the pH level. The highest moisture content and aw values were determined in burgers containing 1% NaCl. Partial substitution of NaCl with KCl and/or CaCl2 increased L* and b* values. A 50% reduction of NaCl or its replacement with 50% KCl did not affect the moisture retention and cooking yield compared with the control, but using CaCl2 caused a decrease. Also, the cooking process significantly affected the pH, moisture, aw, TBARS, and colour of the chicken burgers (p < 0.01). Reducing NaCl to 1% or partially replacing it with KCl and/or CaCl2, decreased the hardness, resilience, and chewiness of the samples, whereas the use of CaCl2 caused a greater decrease of these effects. In the preparation of chicken burgers, a 50% substitution of NaCl with CaCl2 reduced sensory scores for appearance, flavour, texture, and general acceptability, whereas a reduction of NaCl or 50% substitution with KCl had no effect.

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Section: Physicochemical Propertiesmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Effect of different chloride salts on chicken burger quality

İncesu,

Akköse

2024

IFRJ

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“…[13] Both C18:2 and C20:4 were oxidized to unsaturated aldehydes, which played an important role in the flavor of the meat. [48] C6-C9 aldehydes, such as hexanal, heptanal, octanal, and nonanal, contributed 'grassy, fatty and rancid' flavors. [49] Esters were the second major volatiles released from dry-cured beef, representing 13.84% and 16.27% of the total volatiles for SS and control group, respectively ( Table 5).…”

Section: Volatile Compoundsmentioning

confidence: 99%

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

Liu

Zhang

Zhou

et al. 2019

International Journal of Food Properties

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The high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% Llysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitute effects the physicochemical, lipolytic, and flavor characteristics of dry-cured beef by determining free fatty acids, lipase activity, volatile compounds, and water mobility. The results showed that the lipase activity and unsaturated fatty acids were significantly increased due to the present of L-lysine and L-histidine. In addition, the SS could also enhance the lipoxygenase activity and promoted the lipid oxidation and influenced volatile compounds. The changes of T 21 and T 22 showed that the water mobility in SS was higher (P < .05) than in the control group. Moreover, the cadaverine, histamine, and tyramine were detected in 57-day dry-cured beef, being below their toxic limits. The present study demonstrated that salt substitute by L-lysine and L-histidine alter the water distribution and mobility, improved the amounts and types of volatile compounds, while had no influence in the quality of product.

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“…As in KCl and NaCl co-−salting treatment, Na + with a higher hydration radius more effectively stabilized the system than K + at the same valency under high salt concentration [ 7 ]. According to the stabilization mechanism of the hydrophilic nature of the interface [ 12 ], more proteins absorbed by K + resulted in weaker hydration stability [ 13 ]. It seems reasonable to speculate that higher levels of KCl tend to change protein conformation, which could affect protein conformation and water loss.…”

Section: Introductionmentioning

confidence: 99%

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets

Jing

Xue

Jiang

et al. 2023

Foods

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The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigated. KCl replacements using optimal substitution (50% of KCl) contributed to maintaining desired quality properties. Further, KCl replacement (about 50~70% of KCl) led to the insolubilization and weakened stability of myofibrillar proteins, represented by the unfolding of the myofibrillar protein, increased surface hydrophilic points, and strengthened internal protein-protein interaction, resulting in the structurally reinforced hardness and lower water-holding capacity. Excessive replacement (more than 70% of KCl) showed apparent deterioration in taste quality, coloration, and hardness received by sensory sensation caused by immoderate hydrolysis and aggravated oxidation of the myofibrillar protein. In this sense, insights into KCl replacements on protein properties might be a positive approach to improving quality attributes of lightly salted tilapias fillets.

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Physicochemical properties of low sodium goat kafta

Cited by 8 publications

References 45 publications

Effect of different chloride salts on chicken burger quality

Effect of different chloride salts on chicken burger quality

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets

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