Reducing sodium chloride (nacl) by using potassium chloride (kcl) and flavor enhancers as replacer in chicken nugget
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%.
B00440 | (wh) | Available |
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