Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew

Branka Borovic; Slobodan Lilic; Danijela Vranic; Jelena Babic Milijasevic; Brankica Lakicevic; Branko Velebit; Aleksandra Nikolic

doi:10.18485/meattech.2018.59.2.5

Branka Borovic Institute of meat hygiene and technology
Slobodan Lilic Institute of meat hygiene and technology
Danijela Vranic Institute of meat hygiene and technology
Jelena Babic Milijasevic Institute of meat hygiene and technology
Brankica Lakicevic Institute of meat hygiene and technology
Branko Velebit Institute of meat hygiene and technology
Aleksandra Nikolic Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2018.59.2.5

Keywords: pork stew, sodium chloride reduction, potassium chloride, ammonium chloride

Abstract

The goal of this study was to investigate the influence of reducing sodium chloride content in pork stew by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with a target to achieve optimal salty taste. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one third of sodium chloride was replaced with potassium chloride; in group 2, one half of the sodium chloride was replaced with potassium chloride; in group 3, sodium chloride was reduced by half and one quarter of ammonium chloride was added compared to the control stew, and in group 4, sodium chloride was reduced by 62.5%, and the same weight of ammonium chloride as sodium chloride was added. Sensory evaluation was performed by ten trained assessors using numeric scales. Evaluations of colour acceptability and consistency were without statistical differences (P≥0.05). The most expressed saltiness was evaluated in group 1 due to it having the largest amount of added sodium chloride. Ammonium chloride added in the pork stew in group 3 intensified saltiness of the product, even though the sodium chloride level was a half that of the control group. Taste acceptability was directly correlated with saltiness acceptability and evaluated as better in group 2 and group 4 stews. Statistically significant differences in taste acceptability were established between group 2 and group 3 stews (P≤0.01), between control and group 2 stews (P≤0.05), and between group 3 and group 4 stews (P≤0.05).