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Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat
Provedor de dados: 89
Autores: Mudalal,S; Petracci,M.
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...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chemical composition; Water activity; Texture; Sensory.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300316