Excessive sodium intake is associated with chronic diseases such as hypertensions, renal failure, and cardiovascular disease. There is growing interest in lowering the level of sodium in foods. Accordingly, the aim of this study was to evaluate the impact of the substitution of sodium chloride with potassium chloride on the microbiological and physical properties of beef burgers during refrigerated storage at 4°C for 9 days. Microbiological parameters (aerobic bacteria, psychrotrophic bacteria, and yeasts/molds), colour traits (L*a*b*), and sensory properties were assessed. The study included four treatments: the control group (0% sodium substitution), R15 (15% sodium substitution), R30 (30% sodium substitution), and R50 (50% sodium substitution). At the end of storage, L* values of the control group significantly increased, while those of the low-sodium group slightly increased. Moreover, sodium chloride substitution with potassium chloride had no effect on the redness index (a*). All groups showed a significant (p 0.05) between the treatments. In conclusion, the study revealed that sodium chloride substitution with potassium chloride had no impact on the stability and the quality of the product during storage, and the changes observed were attributed to the effect of storage.

Keywords : Beef Burger, Sodium Substitution, Microbiological, Sensory, Colour .

العنوان

The future of food journal

الناشر

University of Kassel

بلد الناشر

ألمانيا

Indexing

Scopus

معامل التأثير

None

نوع المنشور

مطبوع فقط

المجلد

13

السنة

2025

الصفحات

78-88