This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride with potassium chloride up to 45% in the presence of sodium bicarbonate did not affect negatively several quality traits (sensory traits, composition, and texture, etc.).

Title

Brazilian Journal of Poultry Science

Publisher

Universitat Politécnica de Valéncia

Publisher Country

Brazil

Indexing

Thomson Reuters

Impact Factor

0.6

Publication Type

Both (Printed and Online)

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Year

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Pages

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