Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger
This study aimed to evaluate the effect of replacing NaCl with KCl and monosodium glutamate in beef burgers. The effect of this reformulation on physicochemical properties, salt content, color, sensory aspect, and consumers’ ac-ceptance was mainly examined. The findings of this study indicated that...
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| Format: | Article |
| Language: | English |
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An-Najah National University
2023-05-01
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| Series: | مجلة جامعة النجاح للأبحاث العلوم الطبيعية |
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| Online Access: | https://journals.najah.edu/media/journals/full_texts/5_CSxK4aY.pdf |
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| _version_ | 1849240096314753024 |
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| author | Siham Lebaini Basem Al-Sawalha Hadeel Ghazzawi |
| author_facet | Siham Lebaini Basem Al-Sawalha Hadeel Ghazzawi |
| author_sort | Siham Lebaini |
| collection | DOAJ |
| description | This study aimed to evaluate the effect of replacing NaCl with KCl and monosodium glutamate in beef burgers. The effect of this reformulation on physicochemical properties, salt content, color, sensory aspect, and consumers’ ac-ceptance was mainly examined. The findings of this study indicated that all treatments did not significantly differ in terms of moisture, color, and cooking loss. The presence of KCl induced little impact on pH. Furthermore, the re-placement of NaCl with KCl did not affect the perceived saltiness and bitterness of the products. On the other hand, concerning overall acceptance, burgers with monosodium glutamate were mostly preferred by consumers. It was concluded that lowering sodium content by partially replacing NaCl with KCl and monosodium glutamate is possi-ble even in beef burgers |
| format | Article |
| id | doaj-art-a1f8899853c343718bb325d98517a90e |
| institution | Kabale University |
| issn | 1727-2114 2311-8865 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | An-Najah National University |
| record_format | Article |
| series | مجلة جامعة النجاح للأبحاث العلوم الطبيعية |
| spelling | doaj-art-a1f8899853c343718bb325d98517a90e2025-08-20T04:00:44ZengAn-Najah National Universityمجلة جامعة النجاح للأبحاث العلوم الطبيعية1727-21142311-88652023-05-01372556010.35552/anujr.a.37.2.2112Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef BurgerSiham Lebaini0Basem Al-Sawalha1Hadeel Ghazzawi2Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman 11942, JordanDepartment of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman 11942, JordanDepartment of Nutrition and Food Science, Agriculture College, University of Jordan, Amman, Jordan.This study aimed to evaluate the effect of replacing NaCl with KCl and monosodium glutamate in beef burgers. The effect of this reformulation on physicochemical properties, salt content, color, sensory aspect, and consumers’ ac-ceptance was mainly examined. The findings of this study indicated that all treatments did not significantly differ in terms of moisture, color, and cooking loss. The presence of KCl induced little impact on pH. Furthermore, the re-placement of NaCl with KCl did not affect the perceived saltiness and bitterness of the products. On the other hand, concerning overall acceptance, burgers with monosodium glutamate were mostly preferred by consumers. It was concluded that lowering sodium content by partially replacing NaCl with KCl and monosodium glutamate is possi-ble even in beef burgershttps://journals.najah.edu/media/journals/full_texts/5_CSxK4aY.pdfbeef burgermonosodium glutamatesaltinesspotassium chloridesensory propertieslow sodium |
| spellingShingle | Siham Lebaini Basem Al-Sawalha Hadeel Ghazzawi Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger مجلة جامعة النجاح للأبحاث العلوم الطبيعية beef burger monosodium glutamate saltiness potassium chloride sensory properties low sodium |
| title | Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger |
| title_full | Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger |
| title_fullStr | Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger |
| title_full_unstemmed | Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger |
| title_short | Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger |
| title_sort | influence of the partial replacement of sodium chloride by potas sium chloride monosodium glutamate salts and their combina tion on the physiochemical properties color and sensory as pects of beef burger |
| topic | beef burger monosodium glutamate saltiness potassium chloride sensory properties low sodium |
| url | https://journals.najah.edu/media/journals/full_texts/5_CSxK4aY.pdf |
| work_keys_str_mv | AT sihamlebaini influenceofthepartialreplacementofsodiumchloridebypotassiumchloridemonosodiumglutamatesaltsandtheircombinationonthephysiochemicalpropertiescolorandsensoryaspectsofbeefburger AT basemalsawalha influenceofthepartialreplacementofsodiumchloridebypotassiumchloridemonosodiumglutamatesaltsandtheircombinationonthephysiochemicalpropertiescolorandsensoryaspectsofbeefburger AT hadeelghazzawi influenceofthepartialreplacementofsodiumchloridebypotassiumchloridemonosodiumglutamatesaltsandtheircombinationonthephysiochemicalpropertiescolorandsensoryaspectsofbeefburger |