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Asian Journal of Dairy and Food Research, volume 40 issue 2 (june 2021) : 206-212

Studies on the Impact of Partial Replacement of Sodium Chloride with Potassium Lactate on Quality Attributes of Buffalo Calf Meat Rolls

Surender Kumar, Sanjay Yadav, Ankita Pal, Vaquil
1Department of Livestock Products Technology, College of Veterinary Sciences, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125 004, Haryana, India.
Cite article:- Kumar Surender, Yadav Sanjay, Pal Ankita, Vaquil (2021). Studies on the Impact of Partial Replacement of Sodium Chloride with Potassium Lactate on Quality Attributes of Buffalo Calf Meat Rolls. Asian Journal of Dairy and Food Research. 40(2): 206-212. doi: 10.18805/ajdfr.DR-1630.

ABSTRACT

Background: Because of low utility, feeding of male buffalo calves is ignored in India leading to high mortality and poor growth in surviving calves. However, the meat of buffalo calves has considerable collagen solubility and serves as a remarkable source for meat products. As the addition of potassium chloride in meat products is restricted owing to its bitter taste and metallic flavor, potassium lactate can serve as a potential source for sodium chloride and it also alleviates the function of sodium chloride in meat processing.
Methods: Low salt buffalo calf meat rolls were prepared by partially substituting sodium chloride with potassium lactate at 10%, 20%, 30%, 40% and 50% levels maintaining equivalent ionic strength. Sensory quality, physico-chemical attributes, proximate composition, instrumental texture, firmness, toughness and color were evaluated.
Result: Substitution up to 30% level did not cause any significant alteration in sensory quality but further enhancement in potassium lactate level resulted in a significant decrease in flavor, texture, juiciness, tenderness and overall acceptability. The replacement did not cause any significant decline in proximate composition, water holding capacity and emulsion stability of developed meat rolls. An increase in pH and decrease in cooking yield was noticed with an increase in the level of potassium lactate but a significant impact was noticed only at 50% substitution. Texture profile and instrumental color of potassium lactate treated rolls were comparable with control samples. Firmness and toughness decreased with enhancing the level of potassium lactate but the significant impact was recorded only at 50% level.

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