Data/hora: 01/06/2024 16:39:10

Provedor de dados: | 89
País: | Brazil
Título: | Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat
Autores: | Mudalal,S; Petracci,M.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Chemical composition; Water activity; Texture; Sensory.
Resumo: | ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300316
Editor: | Fundação APINCO de Ciência e Tecnologia Avícolas
Relação: | 10.1590/1806-9061-2019-0996
Formato: | text/html
Fonte: | Brazilian Journal of Poultry Science  v.21 n.3 2019
Fonte: | info:eu-repo/semantics/openAccess