Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew

  • Branka Borovic Institute of meat hygiene and technology
  • Slobodan Lilic Institute of meat hygiene and technology
  • Danijela Vranic Institute of meat hygiene and technology
  • Jelena Babic Milijasevic Institute of meat hygiene and technology
  • Brankica Lakicevic Institute of meat hygiene and technology
  • Branko Velebit Institute of meat hygiene and technology
  • Aleksandra Nikolic Institute of meat hygiene and technology
Keywords: pork stew, sodium chloride reduction, potassium chloride, ammonium chloride

Abstract

The goal of this study was to investigate the influence of reducing sodium chloride content in pork stew by partial replacement of sodium chloride with potassium chloride or ammonium chloride, with a target to achieve optimal salty taste. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one third of sodium chloride was replaced with potassium chloride; in group 2, one half of the sodium chloride was replaced with potassium chloride; in group 3, sodium chloride was reduced by half and one quarter of ammonium chloride was added compared to the control stew, and in group 4, sodium chloride was reduced by 62.5%, and the same weight of ammonium chloride as sodium chloride was added. Sensory evaluation was performed by ten trained assessors using numeric scales. Evaluations of colour acceptability and consistency were without statistical differences (P≥0.05). The most expressed saltiness was evaluated in group 1 due to it having the largest amount of added sodium chloride. Ammonium chloride added in the pork stew in group 3 intensified saltiness of the product, even though the sodium chloride level was a half that of the control group. Taste acceptability was directly correlated with saltiness acceptability and evaluated as better in group 2 and group 4 stews. Statistically significant differences in taste acceptability were established between group 2 and group 3 stews (P≤0.01), between control and group 2 stews (P≤0.05), and between group 3 and group 4 stews (P≤0.05).

Published
2018-12-12
How to Cite
Borovic, B., Lilic, S., Vranic, D., Babic Milijasevic, J., Lakicevic, B., Velebit, B., & Nikolic, A. (2018). Reducing sodium chloride content by partial replacement with potassium chloride or ammonium chloride in pork stew. Scientific Journal "Meat Technology", 59(2), 110-113. https://doi.org/10.18485/meattech.2018.59.2.5
Section
Original scientific paper