Original Article

Effect of Partial Substitution of Sodium Chloride with Potassium Chloride on Quality Characteristics of Buffalo Calf Meat Rolls

Year: 2021 | Month: February | Volume 11 | Issue 1

References (32)

1.Alves, L.A.A.D.S., Lorenzo, J.M., Goncalves, C.A.A., Santos, B.A.D., Heck, R.T., Cichoski, A.J. and Campagnol, P.C.B. 2017. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50 % replacement of NaCl by KCl. Meat Sci., 123: 50–56.

View at Google Scholar

2.Anon. 1980. Dietary salt, a scientific status summary by the institute of Food Technologists expert panel on food safety and nutrition and the committee on public information. Food Technol., 34(1): 85-91.

View at Google Scholar

3.AOAC. 2005. Official Methods of Analysis, 16th edition, Association of Official Analytical Chemists, Washington, DC.

View at Google Scholar

4.APEDA. 2019. Agricultural and Processed Food Products Export Development Authority. http://agriexchange.apeda. gov.in/indexp/exportstatemen t.aspx.

View at Google Scholar

5.Babu, N.P., Kowale, B.N., Rao, V.K. and Bisht, G.S. 1994. Effect of cooking and storage on lipid oxidation and development of cholesterol oxides in chicken meat. Ind. J. Poult. Sci., 29: 254-262.

View at Google Scholar

6.Baliga, B.R., and Madaiah, N. 1970. Quality of sausage emulsion prepared from mutton. J. Food Sci., 35(4): 383-385.

View at Google Scholar

7.Bidlas, E. and Lambert, R.J.W. 2008. Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement. Int. J. Food Microbiol., 124(1): 98- 102.

View at Google Scholar

8.Bourne, M.C. 1978. Texture profile analysis. Food Technol., 33: 62-62, 72.

View at Google Scholar

9.Campagnol, P.C.B., Dos-Santos, B.A., Morgano, M.A., Terra, N.N. and Pollonio, M.A.R. 2011. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50 % replacement of NaCl by KCl. Meat Sci., 87(3): 239–243.

View at Google Scholar

10.Choi, Y.M., Jung, K.C., Jo, H.M., Nam, K.W., Choe, J.H., Rhee, M.S. and Kim, B.C. 2014. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of lowsodium frankfurter sausage. Meat Sci., 96(1): 21–25.

View at Google Scholar

11.Dos Santos, B.A., Bastianello Campagnol, P.C., Da Cruz, A.G., Galvao, M.T.E.L., Monteiro, R.A., Wagner, R. and Pollonio, M.A.R. 2014. Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel. Food Res. Int., 76: 725–734.

View at Google Scholar

12.Gimeno, O., Astiasaran, I. and Bello, J. 1998. A mixture of potassium, magnesium and calcium chlorides as a partial replacement of sodium chloride in dry fermented sausages. J. Agric. Food Chem., 46(10): 4372-4375.

View at Google Scholar

13.Hand, L.W., Terrell, R.N. and Smith G.C. 1982. Effect of complete or partial replacement of sodium chloride on processing and sensory properties of hams. J. Food Sci., 47: 1776-1778, 1782.

View at Google Scholar

14.Horita, C.N., Morgano, M.A., Celeghini, R.M.S. and Pollonio, M.A.R. 2011. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci., 89(4): 426–433.

View at Google Scholar

15.Kandeepan, G., Anjaneyulu, A.S.R., Kondaiah, N., Mendiratta, S.K. and Lakshmanan, V. 2009. Effect of age and gender on the processing characteristics of buffalo meat. Meat Sci., 83(1): 10-14.

View at Google Scholar

16.Keeton, J.T. 1983. Effect of fat, NaCl and phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci., 48: 878-881.

View at Google Scholar

17.Lim, S.S., Vos, T., Flaxman, A.D., Danaei, G., Shibuya, K., Adair, R.H. and Memish, Z.A. 2012. A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990-2010: A systematic analysis for the global burden of disease study, 2012. The Lancet, 380(9859): 2224-2260.

View at Google Scholar

18.Lorenzo, J.M., Bermudez, R., Dominguez, R., Guiotto, A., Franco, D. and Purrinos, L. 2015a. Physicochemical and microbial changes during the manufacturing process of drycured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Control, 50: 763–769.

View at Google Scholar

19.Lorenzo, J.M., Cittadini, A., Bermudez, R., Munekata, P.E. and Dominguez, R. 2015b. Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacon. Food Control, 55: 90–96.

View at Google Scholar

20.Maltin, C.A., Sinclair, K.D., Warriss, P.D., Grant, C.M., Porter, A.D. and Delday, M.I. 1998. The effects of age at slaughter, genotype and finishing system on the biochemical properties, muscle fibre type characteristics and eating quality of bull beef from suckled calves. Anim. Sci. J., 66(2): 341–348.

View at Google Scholar

21.Nath, R.L., Mahapatra, C.M., Kondiah, N. and Singh, J.N. 1996. Quality of chicken meat patties as influenced by microwave and conventional oven cooking. J. Food Sci. Technol., 33(2): 162-164.

View at Google Scholar

22.Naveena, B.M., Sen, A.R., Muthukumar, M., Babji, Y. and Kondaiah, N. 2011. Effects of salt and ammonium hydroxide on the quality of ground buffalo meat. Meat Sci., 87: 315– 320.

View at Google Scholar

23.Pietrasik, Z. and Gaudette, N.J. 2015. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of Turkey sausages. J. Sci. Food Agric., 95(9): 1845–1851.

View at Google Scholar

24.Puolanne, E., Saarela, E. and Ruusunen, M. 1988. The effect of NaCl– KCl–MgSO4 -mixture (Pan) on the quality of cooked sausage. In Proceedings of the 34th international congress of meat science and technology. Part B (pp. 302–304). Brisbane, Australia.

View at Google Scholar

25.Sloan, A.E. 2010. Top 10 functional food trends. Food Technol., 64(4): 22.

View at Google Scholar

26.Tiwari, R., Sharma, M.C. and Singh, B.P. 2007. Buffalo calf health care in commercial dairy farms: a field study in Uttar Pradesh (India). Livest. Res. Rural., 19(3): 38.

View at Google Scholar

27.Tobin, B.D., O’Sullivan, M.G., Hamill, R.M. and Kerry, J.P. 2013. The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages. Meat Sci., 93(2): 145–152.

View at Google Scholar

28.Trout, E.S., Hunt, M.C., Johson, D.E., Clans, J.R., Castner, C.L. and Kroff, D.H. 1992. Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci., 57: 19-24.

View at Google Scholar

29.Wardlaw, F.R., McCaskill, L.H. and Acton, J.C. 1973. Effects of postmortem changes on poultry meat loaf properties. J. Food Sci., 38: 421-423.

View at Google Scholar

30.Wettasinghe, M. and Shahidi, F. 1997. Oxidative stability, cooking yield and texture of pork treated with a low-sodium salt. J. Muscle Foods, 8: 373–382.

View at Google Scholar

31.WHO (world health organization). 2003. Diet, nutrition and the prevention of chronic diseases. WHO Technical Report Series 916. Geneva, World Health Organization.

View at Google Scholar

32.Yang, H.S., Choi, S.G., Jeon, J.T., Park, G.B. and Joo, S.T. 2007. Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture modifying agents. Meat Sci., 75(2): 283–289.

View at Google Scholar

@ Journal of Animal Research | In Association with Association of Mastitis

8526785 - Visitors since March 23, 2019