Reduced‐sodium roasted chicken: Physical/technological characteristics, optimized KCl‐seasoning mixture, consumer perception, liking, emotions, and purchase intent

Abstract

For thousands of years, sodium chloride (NaCl) has been used as a preservative and flavor enhancer. In the organism, NaCl plays a role in nerve functions, osmotic pressure, and nutrient absorption. However, high consumption of NaCl could lead to health issues, such as hypertension and heart-related problems.For these reasons, potassium chloride (KCl) has been considered a salt substitute in foods, but KCl could be limited to food matrixes because of its unwanted bitterness and metallic aftertaste. As a result, the objective of this study was to analyze KCl-reduced-sodium roasted chicken in physical/technological characteristics, KCl-seasoning mixture, consumer perception, liking, emotions, and purchase intent (PI). An extreme vertice mixture design decided granulated garlic (74.09%), black pepper (9.95%), smoked paprika (14.47%), and KCl (1.39%) ratio of good seasoning-KCl mixture for roasted chicken based on sensory attributes used on the desirability function methodology. After optimizing the KCl-seasoning blend, NaCl/KCl replacement levels (0%, 25%, 50%, 75%, and 100%) were established and evaluated consumer perception, liking, emotions, and PI. Adding 25% and 50% of KCl showed no significant (p > 0.05) impact on the sensory attributes. Likewise, PI significantly (p < 0.05) increased when utilizing 25% and 50% of KCl after panelists received information about sodium health risks (SHR). Regarding emotional responses, unsafe and worried significantly (p < 0.05) decreased among the highest KCl replacement levels (75% and 100%) after panelists obtained the SHR. Overall liking, gender, age, salt user, and positive emotional responses (satisfied and pleased) were decisive predictors concerning PI among panelists.

Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken

“…The roasted chicken was cooked by mixing two tablespoons of the seasoning mix per pound of chicken thigh. The product was heated in a MoTak convection oven (MoTak MCO-1 Single Full Size Convertible Gas Convection Oven, KaTom Drive Kodak, TN, USA) for 30 min at 200 • C [7].…”

“…X.T. plus, Surrey, England) with a shear probe (Warner-Bratzler knife) at a test speed of 200 mm/min [7]. Calibration was conducted with a height of 50 mm and a weight of 2 kg (N = 3).…”

“…was considered by tasting on a "yes/no" scale. Emotion terms good, happy, interested, pleased, satisfied, unsafe, and worried (chosen based on the study made by [7]) were evaluated on a 5-point scale. Consumers were provided with the subsequent health claims (H.C.): "KCl does not contain sodium, which is mainly associated with hypertension and heart diseases" (Table 2).…”

“…Replacing sodium ions with potassium, calcium, and magnesium ions is feasible, even though imitating NaCl flavor is challenging [6]. Potassium chloride (KCl) has been used in roasted chicken [7]. The major flaw of adding KCl to chicken is that it causes a bitter aftertaste [8].…”

“…Previous investigations have indicated that sodium reduction can affect food liking by altering sensory and physicochemical characteristics. They mainly involve sensory factors, since they contribute to the product's flavor characteristics [6,7]. However, more research is needed regarding the replacement of sodium in chicken.…”