Sodium chloride replacement with other chloride salts in chicken burgers

Branka Borović; Slobodan Lilić; Danijela Vranić; Dragan Milićević; Slavica Vesković-Moračanin; Jelena Babić-Milijašević; Tamara Gerić

doi:10.18485/meattech.2023.64.2.70

Branka Borović Institute of meat hygiene and technology
Slobodan Lilić Institute of meat hygiene and technology
Danijela Vranić Institute of meat hygiene and technology
Dragan Milićević Institute of meat hygiene and technology
Slavica Vesković-Moračanin Institute of meat hygiene and technology
Jelena Babić-Milijašević Institute of meat hygiene and technology
Tamara Gerić Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2023.64.2.70

Keywords: chicken burgers, sodium chloride reduction, potassium chloride, ammonium chloride

Abstract

The aim of this paper was to investigate the influence of reducing the sodium chloride content in chicken burgers by partial replacement of the normal level of sodium chloride with potassium chloride or ammonium chloride. The experiment consisted of five groups. In the control group of chicken burgers, only the normal level of sodium chloride was added. One third of sodium chloride was replaced with potassium chloride in group 1; One half of the sodium chloride was replaced with potassium chloride in group 2; One third of the sodium chloride was replaced with ammonium chloride in group 3. In group 4, sodium chloride was reduced by one half and one quarter of ammonium chloride was added in relation to the control group. Burgers in all experimental groups had acceptable sensory attributes. A bitter taste was the most expressed in group 2, in which one half of the added sodium chloride was replaced with potassium chloride. The most expressed saltiness acceptability and taste acceptability were in control and group 1 burgers, without statistically significant differences (p > 0.05).