Effect of Low-Sodium Salt Utilization on some Characteristics of Ground Beef Patties (in English)

Year 2011, Volume: 36 Issue: 2, 63 - 69, 01.04.2011

Onur Ketenoğlu Kezban Candoğan

Abstract

Effectiveness of a commercial low-sodium salt, PanSalt® (PS), on initial instrumental color [CIE lightness (L*), redness (a*) and yellowness (b*) values], cooking loss and diameter reduction after cooking, and pH value and water holding capacity during refrigerated storage at 4 °C for 2 days was evaluated as compared to regular commercial NaCl (RS) and control (C) without addition of any salt. Furthermore, a sensory triangle test was conducted at Day 1 to determine if RS and PS added samples differed. There was no significant difference in L*, a* and b* values between PS and RS added groups. However, RS and PS addition resulted in lower a* (11.51 and 11.00, respectively) and b* (5.09 and 4.21, respectively) values than the C (a*=14.26, b*=6.87). The pH values of samples ranging from 5.85 to 6.03 during storage did not show significant change due to salt treatments and storage time (P>0.05). PS incorporation resulted in lower cooking loss (15.9%) and diameter reduction (13.2%) after cooking than RS (30.26% and 17.79%, respectively). Initial water holding capacity of ground beef patties incorporated with PS was significantly higher (P<0.05) than the C and RS treated patties at Day 1 and Day 2 however, PS and RS incorporated groups had similar and both higher (P<0.05) water holding capacity than the C. In sensory triangle test, no significant difference (P>0.05) wasdetermined between the RS and PS ground beef patties.

Keywords

Sodium reduction, ground beef patties, technological characteristics, color, sensory analyses

Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce)

Abstract

Ticari düşük sodyumlu tuz (PanSalt®) ilavesinin sığır kıymadan yapılan köftelerde başlangıç enstrümental renk değerleri [CIE açıklık-koyuluk (L*), kırmızılık (a*) ve sarılık (b*)], pişirme kaybı ve pişirme sonrası çap azalışı ile 4 °C’de 2 gün depolama süresince pH değeri ve su tutma kapasitesi üzerine etkisi, 4 °C’de 2 gün depolama süresince tuz ilave edilmemiş kontrol (K) ve normal ticari NaCl (NT) ilave edilmiş köftelerle kıyaslanarak belirlenmiştir. Ayrıca, ticari düşük sodyumlu tuz (PS) ve NT ilave edilmiş örnekler arasında duyusal yönden fark olup olmadığı depolamanın 1. gününde, üçgen test ile saptanmıştır. Ticari düşük sodyumlu tuz (PS) ve NT ilave edilen gruplar arasında L*, a* ve b* değerleri açısından önemli bir fark bulunmamıştır (P>0.05). Bununla birlikte, NT ve PS ilave edilmiş örneklerin a* (sırasıyla 11.51 ve 11.00) ve b* (sırasıyla 5.09 ve 4.21) değerlerinin, K grubunun a* (14.26) ve b* (6.87) değerlerinden önemli ölçüde (P<0.05) düşük olduğu saptanmıştır. Örneklerin depolama süresince 5.85 ve 6.03 arasında belirlenen pH değerleri tuz ilavesinden ya da depolama süresinden dolayı önemli bir değişim göstermemiştir (P>0.05). PS ilave edilmiş gruplarda sırasıyla %15.9 ve %13.2 olarak belirlenen pişirme kaybı ve çap azalışı değerleri NT ilave edilmiş gruba göre daha düşük bulunmuştur (sırasıyla %30.26 ve %17.79). Başlangıçta belirlenen su tutma kapasitesi PS ilave edilmiş grupta NT ilave edilen gruptan daha yüksek olsa da, depolamanın 1. ve 2. günlerinde her iki grup benzer, ancak, K’dan daha yüksek su tutma kapasitesi göstermiştir. Duyusal değerlendirmede üçgen test sonuçlarına göre, PS ve NT ilave edilen gruplar arasında önemli bir farklılık bulunmamıştır (P>0,05).

Keywords

Sodyum azaltılması, sığır köftesi, teknolojik özellikler, renk, duyusal analiz

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