Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
2015
Authors
Lilić, SlobodanBranković, Ivana
Koricanac, Vladimir
Vranić, Danijela
Spalević, Ljiljana
Pavlović, Miloš
Lakićević, Brankica
Conference object (Published version)
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The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.
Keywords:
meat burgers / sodium chloride / potassium chlorideSource:
58th International Meat Industry Conference (MEATCON2015), 2015, 5, 164-167Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Reducing of sodium content in meat products - technological possibilities, quality parameters and health aspects (RS-MESTD-Technological Development (TD or TR)-31083)
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
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Institution/Community
Fakultet veterinarske medicineTY - CONF AU - Lilić, Slobodan AU - Branković, Ivana AU - Koricanac, Vladimir AU - Vranić, Danijela AU - Spalević, Ljiljana AU - Pavlović, Miloš AU - Lakićević, Brankica PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1269 AB - The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (MEATCON2015) T1 - Reducing sodium chloride content in meat burgers by adding potassium chloride and onion VL - 5 SP - 164 EP - 167 DO - 10.1016/j.profoo.2015.09.047 ER -
@conference{ author = "Lilić, Slobodan and Branković, Ivana and Koricanac, Vladimir and Vranić, Danijela and Spalević, Ljiljana and Pavlović, Miloš and Lakićević, Brankica", year = "2015", abstract = "The goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (MEATCON2015)", title = "Reducing sodium chloride content in meat burgers by adding potassium chloride and onion", volume = "5", pages = "164-167", doi = "10.1016/j.profoo.2015.09.047" }
Lilić, S., Branković, I., Koricanac, V., Vranić, D., Spalević, L., Pavlović, M.,& Lakićević, B.. (2015). Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. in 58th International Meat Industry Conference (MEATCON2015) Elsevier Science Bv, Amsterdam., 5, 164-167. https://doi.org/10.1016/j.profoo.2015.09.047
Lilić S, Branković I, Koricanac V, Vranić D, Spalević L, Pavlović M, Lakićević B. Reducing sodium chloride content in meat burgers by adding potassium chloride and onion. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:164-167. doi:10.1016/j.profoo.2015.09.047 .
Lilić, Slobodan, Branković, Ivana, Koricanac, Vladimir, Vranić, Danijela, Spalević, Ljiljana, Pavlović, Miloš, Lakićević, Brankica, "Reducing sodium chloride content in meat burgers by adding potassium chloride and onion" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):164-167, https://doi.org/10.1016/j.profoo.2015.09.047 . .