Partial replacement of sodium chloride with potassium chloride or ammonium chloride in a prepared meal - cooked peas with pork burger

Mladen Raseta; Ivana Brankovic Lazic; Slobodan Lilic; Nenad Katanic; Nenad Parunovic; Vladimir Koricanac; Jelena Jovanovic

doi:10.18485/meattech.2018.59.2.6

Mladen Raseta Institute of meat hygiene and technology
Ivana Brankovic Lazic Institute of meat hygiene and technology
Slobodan Lilic Institute of meat hygiene and technology
Nenad Katanic Ministry of Agricultural, Forestry and Water Managamnet
Nenad Parunovic Institute of meat hygiene and technology
Vladimir Koricanac Institute of meat hygiene and technology
Jelena Jovanovic Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2018.59.2.6

Keywords: cooked peas, sodium chloride reduction, potassium chloride, ammonium chloride

Abstract

The aim of this study was to examine the influence of reducing the sodium content in a prepared meal – cooked peas with pork burger – by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with the target of achieving the same salty taste with less sodium content. In the control group of both cooked peas and pork burgers, only sodium chloride was added. In group 1, one third of sodium chloride was replaced with potassium chloride, while in group 2, one half of the sodium chloride was replaced with potassium chloride. In group 3, one third of the sodium chloride was replaced with ammonium chloride and in group 4, sodium chloride was reduced by one half, and one quarter of ammonium chloride was added compared to the control group. Saltiness was less acceptable in the cooked peas from the control group and from group 3 and can be connected with the too intense salty taste of both these pea groups and the appearance of a bitter taste in cooked peas from group 3. In the pork burgers, intensity of saltiness was higher in the control and group 3 burgers than in group 1 (P≤0.05) or in group 2 and group 4 (P≤0.01) products. The taste of cooked peas from group 3 was not acceptable due to their having the most intense saltiness. In the case of burgers, the taste was acceptable for products from all examined groups, and the only statistical difference was between the taste acceptability of control and group 3 burgers (P≤0.01).