Partial replacement of sodium chloride by potassium chloride and inclusion of oregano and thyme oils on consumer acceptability of beef hamburgers
DOI:
https://doi.org/10.31533/pubvet.v17n9e1445Keywords:
Essential oils, hypertension, meat products, potassium chloride, sensory evaluationAbstract
This work replaces sodium chloride (NaCl) by potassium chloride (KCl) at increasing levels, with the addition of essential oils from oregano and thyme to mitigate the effect of potassium chloride on consumers' sensory evaluation of beef hamburgers. Three levels of replacement of sodium by potassium were tested (KC20, KC40 and KC60 with 20%, 40% and 60% of replacement respectively) and compared to the control (CONT, 100% sodium chloride) how much initial microbiological characteristics and sensory evaluation by 112 consumers. The replacement of NaCl by KCl did not change (P > 0.05) the initial microbial population. Likewise, the levels of replacement of NaCl by KCl did not change (P > 0.05) the color, odor and texture acceptability of the beef hamburgers. Substitutions of 20% and 40% of NaCl by KCl improved (P < 0.05) the flavor and overall acceptability of beef hamburgers. Still, for 60% replacement levels, no difference was observed (P > 0.05) when compared to the CONT group. Different clusters of consumers were observed for flavor and overall acceptability (P < 0.05). In conclusion, it is possible to replace up to 60% of NaCl by KCl in beef hamburgers, with the inclusion of essential oils of oregano and thyme, in the sensory evaluation by consumers being 20% the most recommended level of replacement.
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