| Registro completo |
| Provedor de dados: |
Rev. Bras. Ciênc. Avic.
|
| 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
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
