Effect of different chloride salts on chicken burger quality

Headnote

Abstract

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, TEARS, 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 CaCh 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, TEARS, 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 parameters. In the preparation of chicken burgers, a 50% substitution of NaCl with CaCh reduced sensory scores for appearance, flavour, texture, and general acceptability, whereas a reduction of NaCl or 50% substitution with KCl had no effect.

Keywords

chicken burger,

NaCl,

KCl,

CaCh

hardness

Article history

Received:

7 February 2023

Received in revised form:

13 September 2023

Accepted:

4 January 2024

© All Rights Reserved

(ProQuest: ... denotes formulae omitted.)

Introduction

Excessive sodium intake increases the risk of stroke and premature death due to cardiovascular diseases, by causing hypertension (Cook et al. 2016). Sodium intake exceeds dietary recommendations in many industrialised countries. Sodium chloride (NaCl) is the main source of sodium in the diet. The WHO recommends an intake of less than 5 g (approximately 2 g of sodium) per person per day of NaCl to prevent...