Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat

This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).

Keywords:
Chemical composition; water activity; texture; sensory.

Authorship

S Mudalal

Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, P.O. Box 7, Nablus, Palestine.An-Najah National UniversityPalestineNablus, PalestineDepartment of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, P.O. Box 7, Nablus, Palestine.

http://orcid.org/0000-0002-6356-6891

M Petracci

Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy 47521.University of BolognaItalyCesena, ItalyDepartment of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy 47521.

http://orcid.org/0000-0002-5671-5676

Corresponding author e-mail address Samer Mudalal An-najah National University Faculty of Medicine and Health Sciences - Nutrition and food technology Nablus, P.O box 7, Palestine Nablus 401 Palestine. Phone: +97(0)597394807 Email:samer.mudalal@najah.edu

SCIMAGO INSTITUTIONS RANKINGS

Tables

Tables (6)

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Table
1 Marination conditions at 25% target level of marination. The added marinade solution was calculated based on 25% of the weight of meat for each group.

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Table 2
Quality parameters that were employed to evaluate marination performances.

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Table 3
Proximate chemical composition (mean ± standard error) for all treatments after cooking (n=15 for each group).

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Table 4
Impact of different levels of NaCl replacement with KCl on sensory traits (mean ± standard error) of marinated turkey breast meat (n. of panelists = 40).

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Table 5
Effect of different levels of NaCl replacement with KCl (100:0, 85:15, 70:30, and 55:45 NaCl: KCl ratio) on marination performances and quality traits (mean ± standard error) of marinated turkey breast meat (n=20/group).

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Table 6
Effect of the process and different levels of NaCl replacement with KCl (100:0, 85:15, 70:30, and 55:45 NaCl:KCl ratio) on color indexes (mean ± standard error) of marinated turkey breast meat.

Table 1 Marination conditions at 25% target level of marination. The added marinade solution was calculated based on 25% of the weight of meat for each group.

	Treatment groups
Ingredients	B1	B2	B3	B4
% sodium chloride*	1.8	1.53	1.26	0.9
% replacement by potassium chloride*	0	0.27	0.54	0.9
% sodium bicarbonate	0.5	0.5	0.5	0.5

*The percentage of sodium and potassium chloride was 1.8%, to achieve replacements 0, 15, 30, and 50% of sodium chloride by potassium chloride for B1, B2, B3, and B4 respectively.

Table 2 Quality parameters that were employed to evaluate marination performances.

No	Parameters	Formula
1.	Marinade uptake (%)	$= \frac{(W 2 - W 1)}{W 1} * 100$
2.	Purge loss (%)	$= \frac{(W 2 - W 3)}{W 2} * 100$
3.	Cooking loss (%)	$= \frac{(W 3 - W 4)}{W 3} * 100$
4.	Cooking yield (%)	$= \frac{W 4}{W 1} * 100$

Table 3 Proximate chemical composition (mean ± standard error) for all treatments after cooking (n=15 for each group).

Level of substitution (NaCl: KCl ratio)
B4 (55:45) Mean± SEM	B3(70:30) Mean± SEM	B2 (85:15) Mean± SEM	B1(100:0) Mean± SEM*		p-value
0.91±0.04	0.95±0.08	0.94±0.06	0.92±0.05	Collagen (%)	0.31
2.02±0.47	1.49±0.53	3.42±0.41	2.35±0.31	Fat (%)	0.43
71.45±0.73	71.89±0.54	70.25±0.62	71.27±0.49	Moisture (%)	0.25
26.11±0.69	26.37±0.81	25.81±0.64	25.99±0.73	Protein (%)	0.73

*Standard Error of Mean.

Table 4 Impact of different levels of NaCl replacement with KCl on sensory traits (mean ± standard error) of marinated turkey breast meat (n. of panelists = 40).

Level of substitution (NaCl: KCl ratio)
B4 (55:45) Mean± SEM	B3(70:30) Mean± SEM	B2 (85:15) Mean± SEM	B1(100:0) Mean± SEM		p-value
3.40 ±0.51	3.60±0.52	5.00±0.84	5.20 ± 1.31	Juiciness	0.11
4.60±0.68	5.00±1.05	5.40±0.81	5.00 ± 0.71	Saltiness	0.65
4.00±0.77	3.2 ±0.97	2.8 ±0.91	3.2 ±1.2	Degree of fatness	0.33
5.50±0.37	5.20±0.66	5.20 ±0.66	6.8 ±0.58	Texture	0.13
4.55±0.45	4.20±0.92	5.40±1.03	4.6 ± 1.03	Overall acceptance	0.42

Table 5 Effect of different levels of NaCl replacement with KCl (100:0, 85:15, 70:30, and 55:45 NaCl: KCl ratio) on marination performances and quality traits (mean ± standard error) of marinated turkey breast meat (n=20/group).

Level of substitution (NaCl: KCl ratio)
B4 (55:45) Mean± SEM	B3(70:30) Mean± SEM	B2 (85:15) Mean± SEM	B1(100:0) Mean± SEM	Parameters	p-value
			Lightness index
57.54±0.46	55.58±0.57	59.49±0.82	59.78±0.67	L_r	0.075
53.27^a±0.55	51.9^ab±0.52	50.8^ab±0.47	48.95^b±0.46	L_m	0.051
72.13^a±0.67	70.78^ab±0.75	69.77^bc±0.72	68.42^c±0.66	L_c	0.001
			Yellowness index
2.81±0.15	2.96±0.32	2.49±0.25	2.95±0.21	a_r	0.523
2.22±0.19	2.48±0.28	2.83±0.23	3.2±0.18	a_m	0.082
4.4±0.33	4.55±0.29	5.01±0.33	4.78±0.32	a_c	0.392
			Redness index
3.81±0.35	4.04±0.19	2.51±0.26	1.99±0.15	b_y	0.123
1.64±0.34	1.67±0.16	2.45±0.21	1.92±0.15	b_m	0.918
6.6^c±0.38	7.51^bc±0.56	8.57^ab±0.51	9.61^a±0.46	b_c	0.001
5.66±0.01	5.66±0.01	5.66±0.02	5.66±0.01	pH_r	0.947
6.29±0.02	6.31±0.03	6.26±0.04	6.25±0.03	pH_c	0.385
19.19±0.61	18.64±0.54	16.46±0.32	18.39±0.25	Marinade uptake %	0.647
1.52^c±0.10	4.01^b±0.18	5.72^a±0.11	6.06^a±0.21	Purge loss %	<0.001
17.83^a±0.18	16.15^b±0.21	15.46^b±0.33	16.4^ab±0.54	Cooking loss %	0.005
96.34±0.33	95.44±0.53	93.33±0.44	92.93±0.41	Yield %	0.144
2.97±0.33	3.11±0.40	2.78±0.27	2.66±0.19	Shear force (kg/g)	0.759
0.9862±0.001	0.9858±0.001	0.985±0.001	0.9842±0.001	Water activity	0.738

^a
^-c Means within a row followed by different superscript letters differ significantly (p<0.05). Lowercase letters in color indexes described as r: raw, m: marinated, and c: cooked.

Table 6 Effect of the process and different levels of NaCl replacement with KCl (100:0, 85:15, 70:30, and 55:45 NaCl:KCl ratio) on color indexes (mean ± standard error) of marinated turkey breast meat.

Color indexes
		L*	a*	b*
Process	Raw	58.10^b±0.51	2.80^b±0.13	3.09^b±0.36
	Marinated	51.22^c±0.51	2.68^b±0.13	1.92^c±0.36
	Cokeed	70.30^a±0.52	4.68^a±0.14	8.05^a±0.37
	Probability	<0.005	<0.005	<0.005
Treatment	B1	58.83±0.60	3.61±0.16	4.39±0.43
	B2	60.01±0.59	3.44±0.15	4.50±0.42
	B3	59.41±0.59	3.33±0.15	4.41±0.42
	B4	60.98±0.57	3.14±0.14	4.02±0.42
	Probability	0.146	0.819	0.114

Means with different letters (a-c) within in the same column indicate significant differences (p<0.05).

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Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat

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[1] Corresponding author e-mail address Samer Mudalal An-najah National University Faculty of Medicine and Health Sciences - Nutrition and food technology Nablus, P.O box 7, Palestine Nablus 401 Palestine. Phone: +97(0)597394807 Email:samer.mudalal@najah.edu