Abstract
AbstractThe effect of partial replacement of NaCl (50%) with KCl in the presence of sodium tri‐polyphosphate (STPP) on the cooking loss (CL), water‐holding capacity (WHC), rheological and textural properties of salt soluble myofibrillar proteins (SSMP) gels was investigated. KCl substitution, either alone or in combination with STPP, was found worse than NaCl alone in terms of elasticity of the gels (G′). Both KCl and STPP reduced the CL of the gels. While the gels with replacement of NaCl with KCl had lower (P < 0.05) WHC, addition of STPP to this gels gave rise to similar (P > 0.05) WHC to only NaCl added gels. Substitution of NaCl with KCl resulted in a decrease in hardness of gels whereas STPP addition improved the hardness. Results obtained from the present study suggest that substitution 50% of NaCl with KCl in presence of STPP would be a sound salt reduction alternative in meat systems.Practical ApplicationsSalt is one of the most crucial ingredients affecting meat products functionality. However, recent research has focused on reducing salt in meat products due to its association with some health problems such as hypertension. Reducing sodium chloride (NaCl) decreases extractability of salt soluble myofibrillar proteins (SSMP), thus, negatively affects functional properties of the meat systems. One of the approaches in reducing salt is to replace NaCl with other chloride salts, the most common of which is potassium chloride (KCl). This study focused on determining the effect of partially substituting of NaCl with KCl in the presence of sodium tri‐polyphosphate (STPP) on some functional characteristics of meat SSMP gels. Results indicated that 50% NaCl reduction using KCl and STPP could be achieved with an improvement of textural and functional properties in meat gels. Future research should focus on combined effects of salt substitutes on the rheological and textural characteristics of meat gel systems.
Highlights
Interest in healthier foods by today’s consumers has led meat technologists to develop new functional products or to improve formulations of existing ones
This study focused on determining the effect of partially substituting of NaCl with KCl in the presence of sodium tri-polyphosphate (STPP) on some functional characteristics of meat salt soluble myofibrillar proteins (SSMP) gels
Results indicated that 50% NaCl reduction using KCl and STPP could be achieved with an improvement of textural and functional properties in meat gels
Summary
Interest in healthier foods by today’s consumers has led meat technologists to develop new functional products or to improve formulations of existing ones. It has been reported that approximately 20-30% of dietary sodium chloride intake in western countries arises from processed meats (Barbut and Mittal 1989; Ruusunen and Puolanne 2005). For this reason, various attempts have been made to develop reduced salt meat products with acceptable quality characteristics. When the content of sodium chloride is reduced to a certain level, the negative impact raises the sensory and microbiological properties of the products, but there is a decrease in extractability of myofibrillar proteins, resulting in poor functionality (Totosaus and Perez-Chabela 2009)
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