Development and quality assessment of low-sodium functional chevon patties

Abstract

PurposeThe study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.Design/methodology/approachEfficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.FindingsSignificant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.Practical implicationsBased on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.Originality/valueInnovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

The use of salt substitutes to replace sodium chloride in food products: a review

“…Similarly, the replacement of NaCl with 50% KCl or a mixture of 25% KCl, 20% MgCl 2 , and 5% CaCl 2 reduced sodium content by 17.6%, and did not affect the physicochemical, microbiological, and sensory properties of frozen goat sausage (da Silva Araujo et al ., 2021). Nayak & Pathak (2021) developed low‐sodium chevon patties by applying salt blend which constituted of 1% NaCl, 0.4% KCl, and 0.2% CaCl 2. This formulation was successfully reduced 37.5% NaCl and did not deteriorate quality and sensory acceptability.…”