Abstract
The effect of partial replacement (25 and 50%) of sodium chloride (NaCl) by potassium chloride (KCl) on physicochemical parameters of kafta prepared with goat meat was assessed. It was observed that the influence of sodium reduction on the physicochemical traits of goat kafta depends on the percentage of NaCl substitution. As expected, the partial substitution of NaCl by KCl in goat kafta formulations caused a reduction in sodium levels and increased potassium values. The percentage of NaCl substitution by KCl also had an influence (p < 0.05) on increased water activity, pH and shear-force of kafta samples. Although there was no modification in water-holding capacity between treatments (p < 0.05), it was observed an increasing trend of cooking loss with the percentage of NaCl substitution. Low-sodium samples showed low values of lightness and redness. Goat kafta prepared with 25% NaCl substitution had lower TBARs value compared to other treatments (p < 0.05). In conclusion, considering the occurrence of minor changes in the physicochemical characteristics of samples and the low sodium content, 25% substitution of NaCl by KCl in goat kafta formulations seems to be feasible.
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