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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

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.

References

  • Cassens RG. 1994. Meat Preservation. Food & Nutrition Press, Trumbull, Connecticut, USA, 133 p. 2. Desmond E. 2006. Reducing salt: A challenge for the meat industry. Meat Sci, 74: 188–196.
  • Ruusunen M, Puolanne E. 2005. Reducing sodium intake from meat products. Meat Sci, 70 (3): 531-541.
  • Jaitovich A, Bertorello AM. 2010. Salt, Na+, K+- ATPase and hypertension. Life Sci, 86 (3-4): 73-78. 5. Doyle ME, Glass KA. 2010. Sodium reduction and its effect on food safety, food quality, and human health. Compr Rev Food Sci F, 9: 44-56.
  • Çakmak HA, Arslan E, Erdine S. 2009. Hiper- tansiyonda karflılanmamıfl gereksinimler. Türk Kardiyol Dern Arfl, 37 (7):1-4.
  • Arici M, Turgan C, Altun B, Sindel S, Erbay B, Derici U, Karatan O, Erdem Y, Hasanoglu E, Caglar S. 2010. Hypertension incidence in Turkey (HinT): a population-based study. J Hypertens, 28:240-4.
  • FSA. 2003. Programme of mini surveys: sausages survey. Available from <http://www.food. gov.uk/multimedia/pdfs/fsis41_03.PDF#page =11> (Accessed 22 November 2010).
  • Totosaus A, Alfaro-Rodríguez RH, Pérez-Chabela ML. 2004. Fat and sodium chloride reduction in sausages using K-carrageenan and other salts. Int J Food Sci Nutr, 55: 371–380.
  • Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. 2005. Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Sci, 69: 53–60.
  • Costa-Corredor A, Serra X, Arnau J, Gou P. 2009. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters. Meat Sci, 83: 390–397.
  • Alino M, Grau R, Toldra F, Blesa E, Pagan MJ, Barat JM. 2009. Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci, 83(3): 423-430.
  • Pinero MP, Para K, Huerta-Leidenz N, Arenas de Moreno L, Ferrer M, Araujo S, Barboza Y. 2008. Effect of oat’s soluble fibre (beta-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci, 80: 675–680.
  • Zayas JF, Lin CS. 1989. Corn germ protein in frankfurters: textural, color, and sensory characteristics and storage stability. J Food Quality, 12: 283–303.
  • Meilgard M, Civille GV, Carr BT. 1999. Overall difference Tests: Does a sensory difference exist between samples. In: Sensory Evaluation Tech- niques, Third Ed. CRC Pres, London, pp. 59-98.
  • SAS (1996). SAS/STAT User’s Guide. Release 6.12. Cary, NC: Statistical Analysis System Institute, Inc.
  • Gelabert J, Gou P, Guerrero L, Arnau J. 2003. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Sci, 65: 833–839.
  • Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. 2003. Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci, 63(1): 9-16.
  • Mc Carthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci, 57: 177-184.
  • Monin G, Hortos M, Diaz I, Rock E, Garcia- Regueiro JA. 2003. Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs. Meat Sci, 64: 7–12.
  • Shan B, Cai YZ, Brook JD, Corke H. 2009. Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. J Sci Food Agr, 89: 1879–1885.
  • Camo J, Beltrán JA, Roncalés P. 2008. Extension of the display life of lamb with an antioxidant active packaging. Meat Sci, 80: 1086–1091.
  • Ruusunen M, Tirkkonen MS, Puolanne E. 2001. Saltiness of coarsely ground cooked ham with reduced salt content. Agr Food Sci (Finland), 10: 27–32.
  • Colmenero FJ, Ayo MJ, Carballo J. 2005. Physicochemical properties of low sodium frank- furter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Sci, 69 (4): 781-788.
  • D’Souza DN, Warner RD, Dunshea FR, Leury BJ. 1999. Comparison of different dietary magnesium supplements on pork quality. Meat Sci, 51:221–225.
  • Hamilton DN, Ellis M, Hemann MD, McKeith FK, Miller KD, Purser KW. 2002. The impact of longissimus glycolytic potential and short-term feeding of magnesium sulfate heptahydrate prior to slaughter on carcass characteristics and pork quality. J Anim Sci, 80:1586-1592.
  • Hamilton DN, Ellis M, McKeith FK, Eggert JM. 2003. Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork quality. Meat Sci, 65 (2003): 853–857.
  • Puolanne E, Ruusunen M, Vainionpää J. 2001. Combined effects of NaCI and raw meat pH on water-holding in cooked sausage with and without added phosphate, Meat Sci, 58: 1–7.
  • Leak FW, Kemp JD, Fox JD, Langlois. 1987. Effects of boning time, mechanical tenderization and partial replacement of sodium chloride on the quality and microflora of boneless dry-cured ham. J Food Sci, 52: 263–266.
  • Armenteros M, Aristoy MC, Barat JM, Toldra F. 2009. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium and magnesium. J Agric Food Chem, 57: 9699–9705.

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

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

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&gt;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&lt;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&gt;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&gt;0,05).

References

  • Cassens RG. 1994. Meat Preservation. Food & Nutrition Press, Trumbull, Connecticut, USA, 133 p. 2. Desmond E. 2006. Reducing salt: A challenge for the meat industry. Meat Sci, 74: 188–196.
  • Ruusunen M, Puolanne E. 2005. Reducing sodium intake from meat products. Meat Sci, 70 (3): 531-541.
  • Jaitovich A, Bertorello AM. 2010. Salt, Na+, K+- ATPase and hypertension. Life Sci, 86 (3-4): 73-78. 5. Doyle ME, Glass KA. 2010. Sodium reduction and its effect on food safety, food quality, and human health. Compr Rev Food Sci F, 9: 44-56.
  • Çakmak HA, Arslan E, Erdine S. 2009. Hiper- tansiyonda karflılanmamıfl gereksinimler. Türk Kardiyol Dern Arfl, 37 (7):1-4.
  • Arici M, Turgan C, Altun B, Sindel S, Erbay B, Derici U, Karatan O, Erdem Y, Hasanoglu E, Caglar S. 2010. Hypertension incidence in Turkey (HinT): a population-based study. J Hypertens, 28:240-4.
  • FSA. 2003. Programme of mini surveys: sausages survey. Available from <http://www.food. gov.uk/multimedia/pdfs/fsis41_03.PDF#page =11> (Accessed 22 November 2010).
  • Totosaus A, Alfaro-Rodríguez RH, Pérez-Chabela ML. 2004. Fat and sodium chloride reduction in sausages using K-carrageenan and other salts. Int J Food Sci Nutr, 55: 371–380.
  • Ruusunen M, Vainionpää J, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. 2005. Reducing the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Sci, 69: 53–60.
  • Costa-Corredor A, Serra X, Arnau J, Gou P. 2009. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters. Meat Sci, 83: 390–397.
  • Alino M, Grau R, Toldra F, Blesa E, Pagan MJ, Barat JM. 2009. Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci, 83(3): 423-430.
  • Pinero MP, Para K, Huerta-Leidenz N, Arenas de Moreno L, Ferrer M, Araujo S, Barboza Y. 2008. Effect of oat’s soluble fibre (beta-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci, 80: 675–680.
  • Zayas JF, Lin CS. 1989. Corn germ protein in frankfurters: textural, color, and sensory characteristics and storage stability. J Food Quality, 12: 283–303.
  • Meilgard M, Civille GV, Carr BT. 1999. Overall difference Tests: Does a sensory difference exist between samples. In: Sensory Evaluation Tech- niques, Third Ed. CRC Pres, London, pp. 59-98.
  • SAS (1996). SAS/STAT User’s Guide. Release 6.12. Cary, NC: Statistical Analysis System Institute, Inc.
  • Gelabert J, Gou P, Guerrero L, Arnau J. 2003. Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Sci, 65: 833–839.
  • Ruusunen M, Vainionpää J, Puolanne E, Lyly M, Lähteenmäki L, Niemistö M, Ahvenainen R. 2003. Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci, 63(1): 9-16.
  • Mc Carthy TL, Kerry JP, Kerry JF, Lynch PB, Buckley DJ. 2001. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci, 57: 177-184.
  • Monin G, Hortos M, Diaz I, Rock E, Garcia- Regueiro JA. 2003. Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs. Meat Sci, 64: 7–12.
  • Shan B, Cai YZ, Brook JD, Corke H. 2009. Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. J Sci Food Agr, 89: 1879–1885.
  • Camo J, Beltrán JA, Roncalés P. 2008. Extension of the display life of lamb with an antioxidant active packaging. Meat Sci, 80: 1086–1091.
  • Ruusunen M, Tirkkonen MS, Puolanne E. 2001. Saltiness of coarsely ground cooked ham with reduced salt content. Agr Food Sci (Finland), 10: 27–32.
  • Colmenero FJ, Ayo MJ, Carballo J. 2005. Physicochemical properties of low sodium frank- furter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers. Meat Sci, 69 (4): 781-788.
  • D’Souza DN, Warner RD, Dunshea FR, Leury BJ. 1999. Comparison of different dietary magnesium supplements on pork quality. Meat Sci, 51:221–225.
  • Hamilton DN, Ellis M, Hemann MD, McKeith FK, Miller KD, Purser KW. 2002. The impact of longissimus glycolytic potential and short-term feeding of magnesium sulfate heptahydrate prior to slaughter on carcass characteristics and pork quality. J Anim Sci, 80:1586-1592.
  • Hamilton DN, Ellis M, McKeith FK, Eggert JM. 2003. Effect of level, source, and time of feeding prior to slaughter of supplementary dietary magnesium on pork quality. Meat Sci, 65 (2003): 853–857.
  • Puolanne E, Ruusunen M, Vainionpää J. 2001. Combined effects of NaCI and raw meat pH on water-holding in cooked sausage with and without added phosphate, Meat Sci, 58: 1–7.
  • Leak FW, Kemp JD, Fox JD, Langlois. 1987. Effects of boning time, mechanical tenderization and partial replacement of sodium chloride on the quality and microflora of boneless dry-cured ham. J Food Sci, 52: 263–266.
  • Armenteros M, Aristoy MC, Barat JM, Toldra F. 2009. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium and magnesium. J Agric Food Chem, 57: 9699–9705.
There are 28 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Onur Ketenoğlu This is me

Kezban Candoğan This is me

Publication Date April 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 2

Cite

APA Ketenoğlu, O. ., & Candoğan, K. . (2011). Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce). Gıda, 36(2), 63-69.
AMA Ketenoğlu O, Candoğan K. Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce). The Journal of Food. April 2011;36(2):63-69.
Chicago Ketenoğlu, Onur, and Kezban Candoğan. “Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce)”. Gıda 36, no. 2 (April 2011): 63-69.
EndNote Ketenoğlu O, Candoğan K (April 1, 2011) Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce). Gıda 36 2 63–69.
IEEE O. . Ketenoğlu and K. . Candoğan, “Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce)”, The Journal of Food, vol. 36, no. 2, pp. 63–69, 2011.
ISNAD Ketenoğlu, Onur - Candoğan, Kezban. “Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce)”. Gıda 36/2 (April 2011), 63-69.
JAMA Ketenoğlu O, Candoğan K. Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce). The Journal of Food. 2011;36:63–69.
MLA Ketenoğlu, Onur and Kezban Candoğan. “Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce)”. Gıda, vol. 36, no. 2, 2011, pp. 63-69.
Vancouver Ketenoğlu O, Candoğan K. Düşük Sodyumlu Tuz Kullanımının Köftelerin Bazı Özellikleri Üzerine Etkisi (İngilizce). The Journal of Food. 2011;36(2):63-9.

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