Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion

Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Slobodan Lilic, Ivana Brankovic, Vladimir Koricanac, Danijela Vranic, Ljiljana Spalevic, Milos Pavlovic, Brankica Lakicevic The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.
Source: Procedia Food Science - Category: Food Science Source Type: research