1516-635X.  http://dx.doi.org/10.1590/1806-9061-2019-0996.

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

Av. Andrade Neves, 2501 - Castelo 13070-001 Campinas SP - Brazil

Publisher Country

Brazil

Indexing

Thomson Reuters

Impact Factor

0.463

Publication Type

Both (Printed and Online)

Volume

--

Year

--

Pages

--