Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat
ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Fundação APINCO de Ciência e Tecnologia Avícolas
2019-11-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/pdf/rbca/v21n3/1516-635X-rbca-21-03-eRBCA-2019-0996.pdf |
| _version_ | 1819006554869858304 |
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| author | S Mudalal M Petracci |
| author_facet | S Mudalal M Petracci |
| author_sort | S Mudalal |
| collection | DOAJ |
| description | ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.). |
| first_indexed | 2024-12-21T00:10:32Z |
| format | Article |
| id | doaj.art-52ed6bde1fba44dfbc851feda0b9f420 |
| institution | Directory Open Access Journal |
| issn | 1806-9061 |
| language | English |
| last_indexed | 2024-12-21T00:10:32Z |
| publishDate | 2019-11-01 |
| publisher | Fundação APINCO de Ciência e Tecnologia Avícolas |
| record_format | Article |
| series | Brazilian Journal of Poultry Science |
| spelling | doaj.art-52ed6bde1fba44dfbc851feda0b9f4202022-12-21T19:22:20ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1806-90612019-11-0121310.1590/1806-9061-2019-0996Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast MeatS Mudalalhttps://orcid.org/0000-0002-6356-6891M Petraccihttps://orcid.org/0000-0002-5671-5676ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).http://www.scielo.br/pdf/rbca/v21n3/1516-635X-rbca-21-03-eRBCA-2019-0996.pdfChemical compositionwater activitytexturesensory. |
| spellingShingle | S Mudalal M Petracci Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat Brazilian Journal of Poultry Science Chemical composition water activity texture sensory. |
| title | Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat |
| title_full | Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat |
| title_fullStr | Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat |
| title_full_unstemmed | Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat |
| title_short | Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat |
| title_sort | effect of sodium chloride replacement with potassium chloride on quality traits of bicarbonate marinated turkey breast meat |
| topic | Chemical composition water activity texture sensory. |
| url | http://www.scielo.br/pdf/rbca/v21n3/1516-635X-rbca-21-03-eRBCA-2019-0996.pdf |
| work_keys_str_mv | AT smudalal effectofsodiumchloridereplacementwithpotassiumchlorideonqualitytraitsofbicarbonatemarinatedturkeybreastmeat AT mpetracci effectofsodiumchloridereplacementwithpotassiumchlorideonqualitytraitsofbicarbonatemarinatedturkeybreastmeat |