Salt reduction possibility in marinated chicken meat

Branka Borović; Vesna Đorđević; Slobodan Lilić; Ivana Branković Lazić; Ognjen Krnjaja; Aleksandar Bajčić; Nikola Betić

doi:10.18485/meattech.2026.67.1.4

Branka Borović Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0000-0003-0371-0991
Vesna Đorđević Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0009-0008-5187-4089
Slobodan Lilić Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0009-0004-9452-0361
Ivana Branković Lazić Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0009-0005-5844-9278
Ognjen Krnjaja Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0009-0005-2242-0457
Aleksandar Bajčić Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0000-0003-2923-4137
Nikola Betić Institute of Meat Hygiene and Technology-Belgrade https://orcid.org/0000-0002-7375-6752

DOI: https://doi.org/10.18485/meattech.2026.67.1.4

Keywords: Chicken thigh, Marinade, Salt reduction

Abstract

In this study, the possibility of NaCl reduction and its partial replacement with KCl in marinated, grilled chicken thighs was investigated. In the control group, 20 g of NaCl per kg of meat was added to the marinade, while in experimental group 1, that amount of NaCl was reduced by 25%. In experimental group 2, one-third of the NaCl was replaced with KCl; in group 3, one-half (both related to the control group); and in group 4, one-third of the NaCl was replaced with KCl, as related to group 1. Sensory properties, the sodium content and the sodium/potassium ratio were analysed for the grilled chicken thighs. Sensory evaluation was performed by ten trained assessors using numerical-descriptive scales. Sensory evaluation showed the mean intensity of saltiness score was statistically significantly lower (p < 0.1) in the chicken thighs from experimental group 4 compared with the control group and experimental groups 1 and 2. The mean overall acceptability score of the chicken thighs from experimental group 3 was lower than the scores of the control and groups 1 and 2 (p < 0.01), as well as lower than the score of group 4 (p < 0.05).