Reducing sodium chloride (nacl) by using potassium chloride (kcl) and flavor enhancers as replacer in chicken nugget

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

Reducing sodium chloride (nacl) by using potassium chloride (kcl) and flavor enhancers as replacer in chicken nugget

Ayu, Rakhma - Personal Name; Wijaya, Christofora Hanny - Personal Name;

Experiments were developed to evaluate the effect of sodium chloride (NaCl) reduction through the use of potassium chloride (KCl), disodium ribonucleotides (IMP and GMP, or I+G) and yeast extract. Assessments were conducted for the physicochemical characteristics and sensory quality of the chicken nuggets. Results of statistical analyses indicated that the replacement of NaCl with KCl and I+G or yeast extract did not give significant effect to the sensory quality, hardness and water content. However, the water holding capacity decreased significantly. All samples were recognized to be similar by the panelists of sensory analysis. According to the calculation of total sodium reduction, replacement of NaCl with 40% KCl and I+G could reduced the total sodium up to 41.7%.

Availability

B00440 (wh) Available

Detail Information

Series Title: -
Call Number: 440
Publisher: : Swiss German University., 2008
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Specific Detail Info: -
Statement of Responsibility: -

Other version/related

No other version available

File Attachment

No Data

Comments

You must be logged in to post a comment