CHARACTERISTICS OF REDUCED-SALT BEEF PATTIES AS AFFECTED BY REDUCTION AND SUBSTITUTION OF NA | ||
| Egyptian Journal of Agricultural Research | ||
| Article 20, Volume 80, Issue 2, July 2002, Pages 787-802 PDF (3.52 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2002.311346 | ||
| Author | ||
| ELSHAHAT A. MOGHAZY | ||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| Hypertension is a major contributor to heart attack, heart failure and kidney failure , and there is a complete relation between sodium consumption and hypertension, specially where level of sodium consumption exceeds the recommended safe level . Therefore reduction and / or substitution of sodium in processed foods, specially meat products, are important while retaining their optimum properties with normal salt content. In the present work , beef patties were manufactured as control (100% Na CI), A (65% Na Cl), 13 (50% NaCI + 50% KCI) , C (100% KCI) , D (the same of B + treatment with citric acid ), E ( the same of B + treatment with liquid smoke ) and F (( the same of B + treatment with a special blend of spices and herbs ) Samples were stored at - 18°c for 3 months . Sodium and Potassium contents , physico-chemical properties and microbial attributes of samples were determined . Also , sensory evaluation of samples and testing the significance between the samples were investigated . The effect of frozen storage for 3 months on some physico • chemical and microbial properties for testing the shell life and safety of samples were studied. The results indicated that no single solution may exist for optimization of all the properties when Na CI levels in beef patties are reduced, and a multiple solution of replacement 50% NaCI with KCI, using a special blend of spices and herbs and using potassium pyrophosphate and ascorbic acid may provide the best solution at present. This solution is presented in the Ftreatment and is suggested for commercial production. | ||
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