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.
TY - 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 . .
