Physicochemical properties of low sodium goat kafta

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Highlights

  • Physicochemical changes of goat kafta depend on the level of NaCl substitution.

  • Sodium reduction reached maximum value of 45.6% in goat kafta.

  • NaCl promotes a greater texture quality in goat kafta samples than KCl.

  • The presence of low concentrations of KCl reduced cooking loss.

  • High percentages of NaCl substitution by KCl induced lipid oxidation.

Abstract

The effect of partial replacement (25 and 50%) of sodium chloride (NaCl) by potassium chloride (KCl) on physicochemical parameters of kafta prepared with goat meat was assessed. It was observed that the influence of sodium reduction on the physicochemical traits of goat kafta depends on the percentage of NaCl substitution. As expected, the partial substitution of NaCl by KCl in goat kafta formulations caused a reduction in sodium levels and increased potassium values. The percentage of NaCl substitution by KCl also had an influence (p < 0.05) on increased water activity, pH and shear-force of kafta samples. Although there was no modification in water-holding capacity between treatments (p < 0.05), it was observed an increasing trend of cooking loss with the percentage of NaCl substitution. Low-sodium samples showed low values of lightness and redness. Goat kafta prepared with 25% NaCl substitution had lower TBARs value compared to other treatments (p < 0.05). In conclusion, considering the occurrence of minor changes in the physicochemical characteristics of samples and the low sodium content, 25% substitution of NaCl by KCl in goat kafta formulations seems to be feasible.

Introduction

Sodium chloride (NaCl) is highly important to the human organism and is widely used both to enhance salty taste and to increase food preservation. In fact, NaCl plays an important role in the processing of meat products, increasing the water-holding capacity and decreasing cooking loss, which guarantees a better juiciness and tenderness of the product (Lawrie, 2005, Vandendriessche, 2008). On the other hand, excessive sodium intake can result in health problems, in particular cardiovascular diseases (CVD), such as arterial hypertension. According to the World Health Organization (WHO), arterial hypertension is one of the ten leading causes of human death worldwide (Ministério da Saúde, 2002). Overall, the reduction of sodium intake by the population has been one of public health priorities. In Brazil, the Ministry of Health together with the National Health Surveillance Agency (ANVISA) has established an agreement with the food industry to reduce the sodium content in processed foods (Ministério da Saúde, 2002).

Several studies have demonstrated strategies to reduce the sodium content in meat products such as dry-cured lacón (Lorenzo et al., 2015), marinated rabbit meat (Soglia et al., 2014), dry-cured loin (Aliño et al., 2010), and dry-cured ham (Armenteros, Aristoy, Barat, & Toldrá, 2012). The partial replacement of NaCl by non-sodium salts such as potassium chloride (KCl) is one of the most applied methods to reduce sodium content in meat products (Gelabert, Gou, Guerrero, & Arnau, 2003). Potassium chloride has antimicrobial efficiency equivalent to NaCl and its consumption is inversely proportional to the level of blood pressure, consequently reducing the risk of arterial hypertension (Bidlas and Lambert, 2008, Campagnol et al., 2011, Kawano et al., 1998, Ruusunen and Puolanne, 2005). However, it has been postulated that high KCl concentrations in meat products formulation provide bitter taste (Armenteros et al., 2012), being necessary to control its concentration in meat products formulations.

The intake of low-sodium products reduces the risk of arterial hypertension, bringing benefits to consumer’s health. At the same time, some studies have shown that potassium intake is inversely proportional to blood pressure levels and, consequently, the risk of cardiovascular diseases is reduced (Campagnol et al., 2011, Kawano et al., 1998, Ruusunen and Puolanne, 2005). However, high potassium intake may cause toxic effects in addition to cardiac arrhythmia (Kes, 2001, Sood et al., 2007, IOM, 2004).

Goat meat has a great market potential and has been considered as a protein source of high biological value, with 97% digestibility (Webb, Casey, & Simela, 2005). In addition, quality of goat meat is also directly related to its sensory characteristics, particularly aroma and flavor, which have a great impact on consumer acceptability (Rodrigues & Teixeira, 2009). These advantageous characteristics of goat meat promoted an increase of original research articles focusing on the use of goat components to developing differentiated meat products such as smoked blood sausage (Silva et al., 2013), mortadella (Guerra et al., 2011), salted meat (Costa et al., 2011) and pâté (Dalmás, Bezerra, Morgano, Milani, & Madruga, 2011). However, the technological use of goat meat has been little explored and the supply of goat-origin meat products in the open market has not been satisfactory compared to beef, pork and poultry products (Cosenza, Williams, Johnson, Sims, & McGowan, 2003) requiring greater investment in meat processing plants. Kafta is a typical Arab restructured meat product prepared with minced meat and formulated with salt and a variety of spices (Souza et al., 2015). In Brazil, consuming kafta is relatively common in southern cities. Therefore, preparation of kafta from goat meat may be a viable alternative to improve goat industry.

Considering the importance of producing meat products from goat origin to meat industry, and the lack of studies that emphasizes the effect of sodium reduction on the quality parameters of goat meat products, the aim of this study was to develop a new meat product from goats (kafta) and evaluate the effect of partial replacement of sodium chloride by potassium chloride on the physicochemical parameters of the final product.

Section snippets

Experimental design

The effect of partial replacement of sodium chloride (NaCl) by potassium chloride (KCl) on the physicochemical properties of goat kafta was performed using a completely randomized design (CRD). Three formulations were processed: T1 (3.0% NaCl and 0.0% KCl); T2 (2.25% NaCl and 0.75% KCl) and T3 (1.5% NaCl and 1.5% KCl). All kafta samples were processed in three different batches and the experimental procedure in laboratory was conducted in triplicate, totaling 27 samples.

Production of goat kafta

The meat was obtained

Chemical composition

Results for chemical composition of goat kafta are shown in Table 2. No significant differences (p > 0.05) were observed among goat kafta treatments for moisture, protein and lipid content, which presented a mean concentration of 68.12, 18.15 and 5.45 g/100 g, respectively. According to Seganfredo, Rodrigues, Kalschne, Sarmento, and Canan (2016), variations in moisture, lipid and protein content are related with variations in the raw material. Cofrades, López-López, Ruiz-Capillas, Triki, and

Conclusions

According to results, it is clear that the physicochemical changes of goat kafta depend on the level (percentage) of NaCl substitution. It is noteworthy that the addition of 25% of KCl in goat kafta formulations promote minor changes on their physicochemical parameters, causing a decrease in lipid oxidation values (TBARs). Considering this stability, 25% substitution of NaCl by KCl in goat kafta formulations seems to be more suitable for low-sodium goat kafta preparation in order to minimize

Acknowledgements

The authors are thankful to the Federal Rural University of Pernambuco and the Center for Humanities, Social and Agrarian Sciences, Federal University of Paraiba (CCHSA/UFPB, Bananeiras, Brazil) for the analysis support.

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