Abstract
Replacement of sodium chloride (NaCl) with potassium chloride (KCl) and potassium lactate (KLact) in restructured chicken jerky was studied. The experiment was conducted considering three levels of each NaCl (1%, 1.5%, 2%), KCl (0%, 0.5%, 1%) and KLact (0%, 0.5%, 1%) resulting in six treatments with a total salt content of 2% in the product. Physico-chemical and sensory properties of the jerky containing salt replacers were examined and the most suitable NaCl replacement was to be identified. The jerky samples had moisture content below 25%, more than 60% protein and about 5-6% fat. All samples attained a water activity level below 0.8 after 5 hours of drying. Reduction of NaCl in jerky led to increased shrinkage and shear force values. Significant difference was also observed in the hunter color values especially in the case of L* values which increased as the NaCl content in the samples decreased. Scanning electron microscopy images showed that replacing NaCl reduced the structural density and compactness in jerky. Sensory panelists preferred treatments with only KCl. According to principal component analysis carried out and from sensory point of view, 50% replacement of NaCl with KCl was found to be most suitable strategy for developing low sodium jerky without compromising the product quality. (Key words: Restructured jerky, salt replacement, Sensory analysis, JAR profile, Microstructure, Dried meat).
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