Year: 2021 | Month: February | Volume 11 | Issue 1
Effect of Partial Substitution of Sodium Chloride with Potassium Chloride on Quality Characteristics of Buffalo Calf Meat Rolls
Surender Kumar
Sanjay Yadav
Ankita Pal
Vaquil
DOI:10.30954/2277-940X.01.2021.15
Abstract:
The study was carried out to develop low salt buffalo calf meat rolls partially substituting sodium chloride with potassium chloride (maintaining equivalent ionic strength) at the levels of 10% to 50%. Substitution up to 30% level did not result in any significant variations in sensory attributes but further increase in potassium chloride level caused significant decline in flavor, tenderness, juiciness, texture and overall acceptability. The replacement did not cause any significant difference in proximate composition, water holding capacity, emulsion stability of developed meat rolls. Increase in pH and decrease in cooking yield values was observed with enhancement in level of potassium chloride but significant effect was noticed only at 50% replacement. Texture profile and instrumental color of KCL treated rolls were comparable to control. Firmness and toughness declined with increasing incorporation of KCl but significant impact was noticed only at 50% level. The replacement up to 30 % was optimum to develop low salt buffalo calf meat rolls.
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