Effects of NaCl substitution with KCl on quality properties of heat-treated sucuk during the production stages

• Published in: Journal of food and nutrition research Vol. 61; no. 1; p. 43
• Main Authors: Kaban, G, Bayraktar, F, Jaberi, R, Fettahoğlu, K, Kaya, M
• Format: Journal Article
• Language: English
• Published: Bratislava Vyskumny Ustav Potravinarsky 01.01.2022
• Subjects: Bacteria; Chemical properties; Heat; Heat treatment; Lactic acid; Lactic acid bacteria; Physicochemical properties; Potassium chloride; Principal components analysis; Quality management; Sensory evaluation; Sensory properties; Sodium chloride; Substitutes; Thiobarbituric acid; Water activity
• ISSN: 1336-8672; 1338-4260

In the study, the effects of the degree of NaCl substitution by KCl (NaCl-KCl combinations of 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100) on microbiological and physico-chemical properties of heat-treated sucuk were investigated during production stages. In addition, the final product was analysed for sensory properties. NaCl-KCl combination, production stage and interactions of these two factors showed very important effects (P < 0.01) on water activity, pH and thiobarbituric acid reactive substances, as well as lactic acid bacteria and Micrococcus or Staphylococcus. The production stage had very significant (P < 0.01) effect on L*, a* and b* values, while NaCl-KCl combination had no effect on colour values. By sensory analysis, it was determined that odour and taste scores decreased considerably in the case of using only KCl (100 %; P < 0.01). The combinations of 25 : 75 and 0 : 100 showed lower values than the control group (100 : 0) in terms of texture and general acceptability scores. Principal component analysis was also applied to determine relation the between NaCl-KCl combination and sensory properties. The results of the study showed that 50 % of NaCl could be replaced with KCl in the production of heat-treated sucuk.