Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production

Rümeysa Şahin; Sadettin Turhan

doi:10.53433/yyufbed.1808039

TR EN

Köfte Üretiminde Tuz İkamesi Olarak Deniz Börülcesi (Salicornia herbacea l.) Tozunun Kullanılabilirliğinin Değerlendirilmesi

Abstract

Bu çalışmanın amacı, sodyum klorürün (NaCl) kısmen deniz börülcesi (Salicornia herbacea L.) tozu ile değiştirilmesinin köftelerin fizikokimyasal, tekstürel ve duyusal özellikleri üzerindeki etkilerini araştırmaktır. Beş farklı köfte formülasyonu hazırlanmış ve NaCl (%0.5-1.0) yerine farklı oranlarda (%2-4) deniz börülcesi tozu eklenmiştir. Sonuçlar, NaCl’nin deniz börülcesi tozu ile değiştirilmesinin köftelerin nem içeriğini azalttığını, kül içeriğini artırdığını (p<0.05), protein ve yağ içeriği üzerine ise önemli bir etkisinin olmadığını göstermiştir (p>0.05). pH değerleri özellikle GP14 uygulamasında olmak üzere deniz börülcesi tozu ilavesiyle hafif artış göstermiştir. Deniz börülcesi içeren örneklerde pişirme kaybı önemli düzeyde azalmıştır (p<0.05). Renk parametreleri, açıklık (L*) ve kırmızılığın (a*) azaldığını, sarılığın (b*) ise arttığı ve ürün renginin koyulaştığını ortaya koymuştur. Tekstürel analizler, deniz börülcesi ilaveli örneklerin çoğunda, daha düşük nem içeriğine uygun olarak, daha yüksek sertlik değerleri olduğunu göstermiştir. Duyusal değerlendirme sonuçları, deniz börülcesi tozunun daha yüksek seviyelerinin, özellikle renk ve tat değişiklikleri nedeniyle genel kabul edilebilirlik puanlarını düşürdüğünü göstermiştir. Genel olarak çalışma, deniz börülcesi tozunun et ürünlerinde umut verici doğal bir tuz ikamesi olarak kullanılabileceğini, bazı özellikleri iyileştirirken sodyum azaltımı hedeflerini de desteklediğini göstermektedir.

Keywords

Deniz börülcesi, NaCl, Tuz ikamesi, Köfte

Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production

Abstract

This study aimed to investigate the effects of partial substitution of sodium chloride (NaCl) with glasswort (Salicornia herbacea L.) powder on the physicochemical, textural, and sensory properties of meatballs. Five formulations were prepared by replacing NaCl (0.5-1.0%) with varying levels of glasswort powder (2-4%). The results indicated that replacing NaCl with glasswort powder significantly decreased the moisture content and increased the ash content of meatballs (p<0.05), while protein and fat contents remained unaffected (p>0.05). The pH values increased slightly with the addition of glasswort powder, particularly in the GP14 treatment. Cooking loss was significantly reduced in samples containing glasswort (p<0.05). Color parameters revealed decreased lightness (L*) and redness (a*), and increased yellowness (b*) values, resulting in darker product color. Textural analysis showed higher hardness values in most glasswort-added samples, consistent with their lower moisture content. Sensory evaluation results demonstrated that higher levels of glasswort powder led to lower acceptability scores, mainly due to changes in color and flavor. Overall, the study suggests that glasswort powder can serve as a promising natural salt replacer in meat products, enhancing some properties while supporting sodium reduction goals.

Keywords

Glasswort, NaCl, Salt substitute, Meatball

Supporting Institution

The authors declare that no funds, grants, or other support were received during the preparation of this article. All experiments and analyses were carried out in the laboratories of the Department of Food Engineering at Ondokuz Mayis University.

Ethical Statement

The authors of this article declare that they adhere to research and publication ethics in their work. The authors of this article declare that the materials and methods used in this study do not require ethical committee approval and/or any legal or special permission.

Thanks

This study is derived from the master's thesis of Rümeysa ŞAHİN. The authors declare that no funds, grants, or other support were received during the preparation of this article. All experiments and analyses were carried out in the laboratories of the Department of Food Engineering at Ondokuz Mayis University. The authors would like to thank the Head of the Department of Food Engineering.

References

AOAC (2000). Official methods of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists. AOAC International.
Aykin Dinçer, E., Kiliç Büyükkurt, Ö., Candal, C., Bilgiç, B. F., & Erbaş, M. (2018). Investigation of the usability of retrograded flour in meatball production as a structure enhancer. Korean Journal for Food Science of Animal Resources, 38, 78-87. https://doi.org/10.5851/kosfa.2018.38.1.78
Bıyık, Ş., & Turhan, S. (2022). Evaluation of quality and storage stability of beef patties containing different levels of peanut (Arachis hypogaea L.) skin. GIDA, 47(3), 420-433. https://doi.org/10.15237/gida.GD21130
Choi, Y-S., Kum, J-S., Jeon, K-H., Park, J-D., Choi, H-W., Hwang, K-E., Jeong, T-J., Kim, Y-B., & Kim, C-J. (2015). Effects of edible seaweed on physicochemical and sensory characteristics of reduced-salt frankfurters. Korean Journal for Food Science of Animal Resources, 35(6), 748-756. http://doi.org/10.5851/kosfa.2015.35.6.748
Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Science, 74(1), 188-196. http://doi.org/10.1016/j.meatsci.2006.04.014
Ergezer, H., Akcan, T., & Serdaroğlu, M. (2014). The effects of potato puree and bread crumbs on some quality characteristics of low fat meatballs. Korean Journal for Food Science of Animal Resources, 34, 561-569. http://doi.org/10.5851/kosfa.2014.34.5.561
Fieira, C., Marchi, J. F., Marafão, D., & Alfaro, A. d. T. (2018). The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production. Brazilian Journal of Food Technology, 21, e2015036. http://doi.org/10.1590/1981-6723.03615
Gaudette, N. J. & Pietrasik, Z. (2017). The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent. Journal of Sensory Studies, 32, e12247. https://doi.org/10.1111/joss.12247
He, F. J., & MacGregor, G. A. (2009). A comprehensive review on salt and health and current experience of worldwide salt reduction programmes. Journal of Human Hypertension, 23(6), 363-384. http://doi.org/10.1038/jhh.2008.144
Jeon, M. R., & Choi, S. H. (2012). Quality characteristics of pork patties added with seaweed powder. Korean Journal for Food Science of Animal Resources, 32(1), 77-83. http://doi.org/10.5851/kosfa.2012.32.1.71

Jeong, T-J., Kim, T-K., Kim, H-W., & Choi, Y-S. (2020). Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham. Asian-Australasian Journal of Animal Sciences, 33(4), 662-669. https://doi.org/10.5713/ajas.19.0193
Jin, S-K., Cheng, H., & Kim, G-D. (2025). Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production. Food Science of Animal Resources, 45(5), 1478-1490. https://doi.org/10.5851/kosfa.2024.e119
Kim, H-W., Hwang, K-E., Song, D-H., Kim, Y-J., Lim, Y-B., Ham, Y-K., Yeo, E-J., Chang, S-J., Choi, Y-S., & Kim, C-J. (2014a). Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters. Meat Science, 97, 513-517. http://doi.org/10.1016/j.meatsci.2014.03.019
Kim, H-W., Hwang, K-E., Song, D-H., Kim, Y-J., Ham, Y-K., Yeo, I-J., Jeong, T-J., Choi, Y-S., & Kim, C-J. (2014b). Effects of red and green glassworts (Salicornia herbacea L.) on physicochemical and textural properties of reduced-salt cooked sausages. Korean Journal for Food Science of Animal Resources, 34(3), 378-386. http://doi.org/10.5851/kosfa.2014.34.3.378
Li, Y., Guo, J., Wang, Y., Zhang, F., Chen, S., Hu, Y., & Zhou, M. (2023). Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs. Meat Science, 204, 109280. https://doi.org/10.1016/j.meatsci.2023.109280
Lim, D-G., Choi, K-S., Kim, J-J., & Nam, K-C. (2013). Effects of Salicornia herbacea powder on quality traits of sun-dried Hanwoo beef jerky during storage. Korean Journal for Food Science of Animal Resources, 33(2), 205-213. https://doi.org/10.5851/kosfa.2013.33.2.205
Lim, Y-B., Kim, H-W., Hwang, K-E., Song, D-H., Kim, Y-J., Ham, Y-K., Jang, S-J., Lee, C-H., He, F-Y., Choi, Y-S., & Kim, C-J. (2015). Effects of glasswort (Salicornia herbacea L.) hydrates on quality characteristics of reduced-salt, reduced fat frankfurters. Korean Journal for Food Science of Animal Resources, 35(6), 783-792. http://doi.org/10.5851/kosfa.2015.35.6.783
Öztürk, T., & Turhan, S. (2020). Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. Journal of Food Processing and Preservation, 44(9), e14695. https://doi.org/10.1111/jfpp.14695
Öztan, A., & Vural, H. (1993). A study on the changes of water holding capacity and the free water proportion of beef. The Journal of Food, 18(1), 29-33.
Ruusunen, M., & Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Science, 70(3), 531-541. https://doi.org/10.1016/j.meatsci.2004.07.016
dos Santos Alves, L. A. A., Lorenzo, J. M., Goncalves, C. A. A., dos Santos, B. A., Heck, R. T., Cichoski, A. J., & Campagnol, P. C. B. (2017). Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat bologna-type sausages with 50% replacement of NaCl by KCl. Meat Science, 123, 50-56. https://doi.org/10.1016/j.meatsci.2016.09.001
Sarıcaoğlu, F. T., & Turhan, S. (2013). Chemical composition, colour and textural properties of Akçaabat Meatball: A traditional Turkish meat product. GIDA, 38(4), 191-198. https://doi.org/10.5505/gida.2013.58066
Seong, P-N., Seo, H-W., Cho, S-H., Kim, Y-S., Kang, S-M., Kim, J-H., Kang, G-H., Park, B-Y., Moon, S-S., & Hoa, V-B. (2017). Potential use of glasswort powder as a salt replacer for the production of healthier dry-cured ham products. Czech Journal of Food Sciences, 35(2), 149-159. https://doi.org/10.17221/152/2016-CJFS
Serdaroğlu, M., Yıldız-Turp, G., & Abrodimov, K. (2005). Quality of low-fat meatballs containing legume flours as extenders. Meat Science, 70, 99-105. https://doi.org/10.1016/j.meatsci.2004.12.015
Serdaroğlu, M., Kavuşan, H.S., İpek, G., & Öztürk, B. (2018). Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed. Korean Journal for Food Science of Animal Resources, 38(1), 1-13. https://doi.org/10.5851/kosfa.2018.38.1.001
Soyocak, H., Proestos, C., Brennan, C., Wahab, R., Oz, F., & Turhan, S. (2024). The preservative effect of the black rice’s cold, hot, and ultrasonic ethanol extracts on the storage quality of beef patties. International Journal of Food Science & Technology, 59(12), 9445-9458. https://doi.org/10.1111/ijfs.17593
TSE (2002). Turkish uncooked meatball standard, TSE 10581. Turkish Standards Institution, Ankara.
Turhan, S., Sagir, I., & Ustun, N. S. (2005). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science, 71, 312 316. https://doi.org/10.1016/j.meatsci.2005.03.027
Turhan, S., Temiz, H., & Sagir, I. (2009). Characteristics of beef patties using okara powder. Journal of Muscle Foods, 20(1), 89-100. https://doi.org/10.1111/j.1745-4573.2008.00138.x
Turhan, S., Yazici, F., Saricaoglu, F. T., Mortas, M., & Genccelep, H. (2014). Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean Journal for Food Science of Animal Resources, 34, 423 433. http://doi.org/10.5851/kosfa.2014.34.4.423
Turhan, S., Saricaoglu, F. T., Mortas, M., Yazici, F., & Genccelep, H. (2017). Evaluation of color, lipid oxidation and microbial quality in meatballs formulated with bee pollen during frozen storage. Journal of Food Processing and Preservation, 41, e12916. https://doi.org/10.1111/jfpp.12916
WHO (2023). WHO global report on sodium intake reduction. World Health Organization, Geneva, Switzerland.
Yeşilyurt, H. & Turhan, S. (2025). Potential use of fig peel powder as a fat replacer and functional ingredient in beef patties. Harran Tarım ve Gıda Bilimleri Dergisi, 29(4), 707-715. https://doi.org/10.29050/harranziraat.1777718

Details

Primary Language

English

Subjects

Meat Technology

Journal Section

Research Article

Authors

Rümeysa Şahin This is me
0009-0009-8354-5420
Türkiye

Sadettin Turhan ^*
0000-0002-3510-4382
Türkiye

Publication Date

April 29, 2026

Submission Date

October 22, 2025

Acceptance Date

December 23, 2025

Published in Issue

Year 2026 Volume: 31

DOI

https://doi.org/10.53433/yyufbed.1808039

IZ

https://izlik.org/JA56TE86ZM

APA

Şahin, R., & Turhan, S. (2026). Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 31, 44-54. https://doi.org/10.53433/yyufbed.1808039

AMA

1.Şahin R, Turhan S. Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production. YYU JINAS. 2026;31:44-54. doi:10.53433/yyufbed.1808039

Chicago

Şahin, Rümeysa, and Sadettin Turhan. 2026. “Evaluating the Feasibility of Using Glasswort (Salicornia Herbacea L.) Powder As a Salt Substitute in Meatball Production”. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 31 (April): 44-54. https://doi.org/10.53433/yyufbed.1808039.

EndNote

Şahin R, Turhan S (April 1, 2026) Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 31 44–54.

IEEE

[1]R. Şahin and S. Turhan, “Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production”, YYU JINAS, vol. 31, pp. 44–54, Apr. 2026, doi: 10.53433/yyufbed.1808039.

ISNAD

Şahin, Rümeysa - Turhan, Sadettin. “Evaluating the Feasibility of Using Glasswort (Salicornia Herbacea L.) Powder As a Salt Substitute in Meatball Production”. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi 31 (April 1, 2026): 44-54. https://doi.org/10.53433/yyufbed.1808039.

JAMA

1.Şahin R, Turhan S. Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production. YYU JINAS. 2026;31:44–54.

MLA

Şahin, Rümeysa, and Sadettin Turhan. “Evaluating the Feasibility of Using Glasswort (Salicornia Herbacea L.) Powder As a Salt Substitute in Meatball Production”. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 31, Apr. 2026, pp. 44-54, doi:10.53433/yyufbed.1808039.

Vancouver

1.Rümeysa Şahin, Sadettin Turhan. Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production. YYU JINAS. 2026 Apr. 1;31:44-5. doi:10.53433/yyufbed.1808039

Köfte Üretiminde Tuz İkamesi Olarak Deniz Börülcesi (Salicornia herbacea l.) Tozunun Kullanılabilirliğinin Değerlendirilmesi

Abstract

Keywords

Evaluating the Feasibility of Using Glasswort (Salicornia herbacea L.) Powder as a Salt Substitute in Meatball Production

Abstract

Keywords

Supporting Institution

Ethical Statement

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite