Abstract
ABSTRACTThis study evaluated the effect of substituting of NaCl with varying amounts of a combination of KCl, L-histidine (L-his), and L-lysine (L-lys) on the instrumental characteristics of cooked loin. Fifteen cooked loins were produced by replacing 0%, 25%, 50%, 75% and 100% of NaCl with the salt substitute. Experiments were conducted in triplicate to determine the water-holding capacity (WHC), and T2 relaxation time, and a texture profile analysis (TPA) and color determination test were also performed. T2 relaxation time analysis indicated that substitution affected the distribution of water by increasing the proportion of immobilized water and improving the WHC. results of TPA and color tests showed no adverse effect from using the experimental treatments. Results showed that 50% was the most suitable substitution ratio (actual 30.15% subsitution level of NaCl), for which the Na content was approximately 27% lower than that of the control for cooked loin.
Highlights
Almost 20% of dietary sodium comes from meat and meat products (Desmond, 2006)
In Lee et al.’s study (2012), no significant changes were observed for sensory characteristics below 50% KCl substitution in marinated broiler, replacement at greater than 50% of NaCl with KCl resulted in significant decreases in tenderness and water-holding capacity (WHC)
Compared to the 100% NaCl treatment, the WHC was 6.79%, 8.64% and 4.94% higher when NaCl was substituted with salt substitute at levels of 25%, 50% and 75%, respectively (P < 0.05), while no significant difference was found among these three treatments (P> 0.05)
Summary
Almost 20% of dietary sodium comes from meat and meat products (Desmond, 2006). The demand for low-sodium foods, especially meat products, continues to increase (Pietrasik & Gaudette, 2014; Ruusunen & Puolanne, 2005) due to increasing awareness that excessive sodium intake can increase the risk of hypertension and cardiovascular disease (Cook et al, 2007; Dickinson & Havas, 2007; Paik, Wendel, & Freeman, 2005). An effective approach for reducing the amount of sodium in meat products is to substitute NaCl with other salts that have similar functionalities, such as KCl, MgCl2, CaCl2, or K-lactate (Aliño, Grau, Toldrá, & Barat, 2010; Costa-Corredor, Muñoz, Arnau, & Gou, 2010; Horita, Morgano, Celeghini, & Pollonio, 2011; Lorenzo et al, 2015) In the study of Gou, Guerrero, Gelabert, and Arnau (1996), substitution of NaCl with KCl at levels of 10%-60% did not affect the texture and colour of dry-cured loin, but a noticeable bitter taste was detected in substitution levels of 50% and 60%. It was suggested that substitution NaCl with other salts caused flavour defects or meat product quality deterioration
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