Izvorni znanstveni članak
https://doi.org/10.31727/m.23.5.2
Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin
Ivica Kos
orcid.org/0000-0002-2126-2566
; Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Croatia
Andrija Škrlec
; Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Croatia
Zlatko Janječić
; Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Croatia
Dalibor Bedeković
; Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Croatia
Darija Bendelja Ljoljić
; Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Croatia
Goran Kiš
; Department of Animal Nutrition, Faculty of Agriculture, University of Zagreb, Croatia
Ivan Vnučec
; Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Croatia
Puni tekst: engleski pdf 528 Kb
str. 389-399
preuzimanja: 221
citiraj
APA 6th Edition
Kos, I., Škrlec, A., Janječić, Z., Bedeković, D., Bendelja Ljoljić, D., Kiš, G. i Vnučec, I. (2021). Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin. MESO: Prvi hrvatski časopis o mesu, 23. (5.), 389-399. https://doi.org/10.31727/m.23.5.2
MLA 8th Edition
Kos, Ivica, et al. "Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin." MESO: Prvi hrvatski časopis o mesu, vol. 23., br. 5., 2021, str. 389-399. https://doi.org/10.31727/m.23.5.2. Citirano 12.09.2024.
Chicago 17th Edition
Kos, Ivica, Andrija Škrlec, Zlatko Janječić, Dalibor Bedeković, Darija Bendelja Ljoljić, Goran Kiš i Ivan Vnučec. "Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin." MESO: Prvi hrvatski časopis o mesu 23., br. 5. (2021): 389-399. https://doi.org/10.31727/m.23.5.2
Harvard
Kos, I., et al. (2021). 'Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin', MESO: Prvi hrvatski časopis o mesu, 23.(5.), str. 389-399. https://doi.org/10.31727/m.23.5.2
Vancouver
Kos I, Škrlec A, Janječić Z, Bedeković D, Bendelja Ljoljić D, Kiš G i sur. Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin. MESO: Prvi hrvatski časopis o mesu [Internet]. 2021 [pristupljeno 12.09.2024.];23.(5.):389-399. https://doi.org/10.31727/m.23.5.2
IEEE
I. Kos, et al., "Effect of partial replacement of NaCl with KCl on physical and sensory traits of dry-cured loin", MESO: Prvi hrvatski časopis o mesu, vol.23., br. 5., str. 389-399, 2021. [Online]. https://doi.org/10.31727/m.23.5.2
Preuzmi JATS datoteku
Sažetak
The aim of this study was to investigate the effect of partial replacement of NaCl with KCl on the physical and sensory properties of dry-cured loin. The dry-cured loins were prepared after three treatments, where treatment C served as a control without NaCl replacement, while in treatments F1 and F2, 25 and 37.5 % NaCl was replaced by KCl, respectively. A significant difference (P<0.05) was found in the water activity of the dry-cured loins at all stages between treatments C and F2 and at most stages between treatments C and F1. The study revealed a significantly higher (P<0.05) pH after salting in treatment F2 (5.79) compared to control treatment C (5.58), but no significant differences were found between treatments during the rest of production until the end of storage in vacuum. It was found that there were no significant differences in color values between treatments at all stages of production and storage in vacuum. Among the 17 descriptive sensory traits, significant differences were found only for color uniformity, salty taste and aromatic plant aroma intensity. In contrast, likeability sensory traits like texture and taste likeability, maturity impression, aroma richness and overall likeability were significantly better rated in the control treatment. Considering the adverse effects on likeability sensory traits, replacing NaCl with KCl does not seem to be sufficiently justified. Therefore, further studies are needed as taste improvement could also be achieved by mixing substitutes with a more favourable effect on flavor and other technological indicators, still resulting in lower sodium content.
Ključne riječi
sodium reduction; dry-cured loin; sodium chloride; potassium chloride; sensory traits; physical properties
Hrčak ID:
265015
URI
https://hrcak.srce.hr/265015
Datum izdavanja:
15.10.2021.
Podaci na drugim jezicima:
talijanski
španjolski
njemački
hrvatski
Posjeta: 1.765
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