Possibility of partial replacement of sodium chloride with potassium chloride and ammonium chloride in production of meatballs in tomato sauce
The aim of this study was to examine the influence of reducing the sodium chloride content in meatballs in tomato sauce. The trial consisted of five groups. In the control group of meatballs and sauce, only sodium chloride was added. In group 1, half of the sodium chloride was replaced with potassium chloride, while in group 2, one third 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 to half that of the control, and 1 g (0.25%) of ammonium chloride was also added. Partial replacement of sodium chloride with potassium chloride or ammonium chloride affected neither colour acceptability nor consistency of either meatballs or tomato sauce. The intensity of saltiness meatballs from group 4 was significantly lower than in the control and group 3 meatballs (P≤0.05). There was no statistical difference between saltiness acceptability of group 2 meatballs and that of groups 1 and 4 meatballs. All meatballs were acceptable and did not have so bitter a taste as to be sensorily rejected by assessors (P≤0.05). The bitterest sauces were the control and group 3 sauces, and they were significantly different from other groups; from groups 2 and 4 at the P≤0.01 level and from group 1 at the P≤0.05 level. The most acceptable saltiness and taste acceptability was achieved by group 4 meatballs, produced with 0.75% sodium chloride and 0.25% ammonium chloride, while the saltiness acceptability of tomato sauce was not influenced by partial replacement of sodium chloride with other chloride salts.