The study was carried out to develop low salt buffalo calf meat rolls partially substituting sodium chloride with potassium chloride (maintaining equivalent ionic strength) at the levels of 10% to 50%. Substitution up to 30% level did not result in any significant variations in sensory attributes but further increase in potassium chloride level caused significant decline in flavor, tenderness, juiciness, texture and overall acceptability. The replacement did not cause any significant difference in proximate composition, water holding capacity, emulsion stability of developed meat rolls. Increase in pH and decrease in cooking yield values was observed with enhancement in level of potassium chloride but significant effect was noticed only at 50% replacement. Texture profile and instrumental color of KCL treated rolls were comparable to control. Firmness and toughness declined with increasing incorporation of KCl but significant impact was noticed only at 50% level. The replacement up to 30 % was optimum to develop low salt buffalo calf meat rolls.
To develop low salt buffalo calf meat rolls partially substituting sodium chloride with potassium chloride.
Texture profile and instrumental color of KCL treated rolls were comparable to control.
India exported 1.23 million tonnes of buffalo meat, worth ` 25091 crores in financial year 2018-2019 (
Total dietary salt intake by Americans is 10 to 12 g per day (
Healthy male buffalo calves (10 months of age) reared under similar feeding and managemental conditions were procured from nearby market and slaughtered and dressed as per the standard procedure. The dressed carcasses were washed thoroughly and deboned manually after trimming of visible fat and connective tissue. Deboned meat was packed in colorless low density polyethylene (LDPE) bags at−18±2°C. The frozen chunks were drawn and thawed overnight at 4±2°C and used for development of meat rolls.
Sodium chloride, STPP, sodium nitrite, citric acid, sugar (used in powder form), groundnut oil, bread crumbs powder and eggs were purchased from the local market. Water was used in chilled form. Potassium chloride was procured from reputed firms for use as salt substitute. The condiment mix was prepared by mixing onion and garlic paste (ratio 2:1) and packed in LDPE bags and stored at−18±2 ºC till further use.
For preparation of control meat rolls, sodium chloride (2%), sodium tripolyphosphate (0.5 %), sodium nitrite (150 ppm), spice mix (2 %), condiments paste (3 %), chilled water (10 %), groundnut oil (7 %), bread crumbs powder (4 %), whole egg liquid (8 %), sugar (1 %) and citric acid (0.05 %) were mixed with double minced meat. Stable emulsion was prepared in a meat chopper. The prepared emulsion was stuffed manually in autoclavable beakers and distributed uniformly. The beakers were covered with aluminium foil and steam cooked in a closed container for 35 minutes. After cooking, rolls were taken out and cooled to room temperature, packaged in polythene bags and stored at 4 ±2 °C for further evaluation.
For preparation of low salt meat rolls, sodium chloride was partially substituted with potassium chloride maintaining equivalent ionic strength (IS) to that of 2 % Sodium chloride (0.342). Substitution of 10 %, 20 %, 30 %, 40 % and 50 % of sodium chloride was done with salt substitute.
Ionic strength was calculated as follows:
Where,
An semi trained panel consisting faculty and research fellows evaluated the meat rolls for the sensory attributes of color and appearance, flavor, texture, tenderness, juiciness and overall acceptability using 8-point descriptive scale (
The pH of meat emulsion and cooked meat rolls was determined following method of
The textural properties (hardness, springiness, cohesiveness, gumminess and chewiness) of meat rolls were determined by Texture Analyser (TA.HD plus), Stable Micro Systems Ltd., Surrey, England with the Texture Exponent Program. A compression platform of 70 mm diameter was employed as a probe. The analysis of textured TPA was executed according to the method designed by
The force required to shear a 1 cm3 size sample of meat rolls transversely was determined using Warner-Bratzler shear probe of texture analyser and indicated as firmness (Kg/cm3) and toughness (Kg-sec).
Instrumental color of meat rolls was evaluated using a Konica Minolta chroma meter CR-400 (Konica Minolta Sensing, Inc., Japan) with 8 mm aperture after calibrating with a white standard plate. Color was represented as CIE Lab, L* (lightness), a* (redness) and b* (yellowness).
No significant difference was noticed in color and appearance scores even up to 50 % substitution of sodium chloride with potassium chloride (by maintaining equivalent ionic strength) in comparison to control meat rolls containing 100 % sodium chloride (
Effect of partial replacement of sodium chloride with potassium chloride on sensory scores of buffalo calf meat rolls (Mean ± SD) (n=12)
The scores for texture, juiciness and tenderness were also comparable up to 30 % substitution. Further substitution of Sodium chloride with potassium chloride at 40 % and 50 % resulted in significant decline in texture, juiciness and tenderness scores.
The overall acceptability score was highest for control which decreased with each substitution level but did not significantly declined up to 30 % replacement. Overall acceptability scores reduced significantly at 40 % and 50 % levels in comparison to control which might be due to decline in scores of flavor and other sensory attributes at these levels of replacement. The mean overall acceptability score was around 6.0 at 50 % level of replacement which indicates moderate acceptable on 8 point descriptive scale. Replacement of sodium chloride with potassium chloride beyond a certain limit results in sensory denial which is attributed to perception of bitter and metallic taste (
No significant difference was noticed in the pH of raw emulsion among control, 10 %, 20 %, 30 % and 40 % replacement level but pH was significantly elevated when 50 % of sodium chloride was substituted with potassium chloride (
No significant difference in WHC was observed between control and substituted samples although a decreasing trend with increased potassium chloride level was noticed. The results were in conformance with findings of
Emulsion stability also gradually decreased with increasing substitution level but no significant effect was noticed between control and treated rolls.
Effect of partial replacement of sodium chloride with potassium chloride on physico-chemical properties of emulsion and buffalo calf meat rolls (Mean ± SD) (n=6)
Cooking yield also declined with enhancement in potassium chloride level in treated rolls and significant decrease in comparison to control was noticed at 50 % incorporation. This might be due to marginal decrease in water holding capacity and emulsion stability which resulted in significant decrease in cooking yield at highest level of substitution. Substitution of sodium chloride with potassium chloride at 50 % level did not result in significant differences in cooking loss in comparison to control samples (
Replacement of sodium chloride with potassium chloride did not influence the moisture content of meat rolls significantly (
Effect of partial replacement of sodium chloride with potassium chloride on proximate composition of buffalo calf meat rolls (Mean ± SD) (n=6)
Effect of partial replacement of sodium chloride with potassium chloride on texture profile of buffalo calf meat rolls (Mean ± SD) (n=6)
No significant difference in hardness was observed between control and treatments although a decreasing trend in hardness with increased KCl level was noticed (
Similarly,
Replacement of NaCl with KCl up to 40% level did not result in any significant effect on firmness and toughness of meat rolls although a decreasing trend for firmness and toughness was noticed (
Effect of partial replacement of sodium chloride with potassium chloride on firmness (Kg/cm3) and toughness (Kg-sec) of buffalo calf meat rolls (Mean ± SD) (n = 6)
Effect of partial replacement of sodium chloride with potassium chloride on instrumental color values of buffalo calf meat rolls (Mean ± SD) (n = 12)
The L* (lightness) values did not change significantly with substitution of NaCl with KCl. Similarly no significant effect was observed on a* (redness) and b* (yellowness) values. The results revealed that substitution of NaCl with either KCl did not impart any negative influence on instrumental color values of buffalo calf meat rolls.
The results were in conformance with the findings of
The study revealed that replacement of sodium chloride up to 30 % did not result in any significant variation in sensory quality but further increase in potassium chloride level caused significant decline in sensory quality buffalo calf meat rolls. Partial substitution did not result in any significant variation in proximate composition, water holding capacity and emulsion stability, instrumental texture profile and color. Increase in pH and decrease in cooking yield, firmness and toughness values was observed with enhancement in level of potassium chloride but significant effect was noticed only at 50 % replacement. It was concluded that buffalo calf meat rolls replacing 30 % sodium chloride with potassium chloride (maintaining equivalent ionic strength) were comparable with control in terms of sensory quality, physico-chemical properties, proximate composition and instrumental attributes.
The authors are thankful to Head of Department, Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar for providing necessary facilities.