Partial substitution of sodium chloride (NaCl) for potassium chloride (KCl) and its effect on the processing of chicken sausage
DOI:
https://doi.org/10.18779/cyt.v16i1.606Keywords:
meat products, formulation, sensory characteristics, healthfulAbstract
An efficient proposal for reducing sodium levels in meat
products and developing healthy formulations is to
reduce the amount of sodium chloride (NaCl) by substituting it with products that do not alter the proximate and sensory characteristics. The main objective of this research was to evaluate the partial substitution of NaCl for KCl and its effect on the preparation of chicken sausage. The evaluation of proximal characteristics (pH, moisture, fat and protein) was carried out according to NTE INEN standards: 783; 1338; 778 and sensory characterization: odor, color, flavor, texture
and acceptability was performed by a tasting panel composed of 10 people, according to the requirements of NTE INEN 1217. As for the results, it was determined that the partial substitution of NaCl for KCl did not influence the proximal characteristics, obtaining values for: pH between 5.40 - 6.10; humidity 58.33 - 61.55; fat 1.50 - 3.85 and protein between 3.90 - 6.25. In relation to the organoleptic characteristics, it was found that T1 = 1% KCl and 1.4% NaCl + 0.93% carrot + 10 days of storage + 4 oC had the highest values for the categories studied. Thus, it is mentioned that KCl can be used as a partial substitute, contributing favorably to the reduction of sodium in meat derivatives.
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Copyright (c) 2023 Erick Caballero Noboa, Andrea Cortez Espinoza, Jhonnatan Aldas Morejon, Karol Revilla Escobar
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