Influence of the Partial Replacement of Sodium Chloride by Potassium Chloride, Monosodium Glutamate Salts and Their Combination on the Physiochemical Properties, Color, and Sensory Aspects of Beef Burger

Abstract

This study aimed to evaluate the effect of replacing NaCl with KCl and monosodium glutamate in beef burgers. The effect of this reformulation on physicochemical properties, salt content, color, sensory aspect, and consumers’ acceptance was mainly examined. The findings of this study indicated that all treatments did not significantly differ in terms of moisture, color, and cooking loss. The presence of KCl induced little impact on pH. Furthermore, the replacement of NaCl with KCl did not affect the perceived saltiness and bitterness of the products. On the other hand, concerning overall acceptance, burgers with monosodium glutamate were mostly preferred by consumers. It was concluded that lowering sodium content by partially replacing NaCl with KCl and monosodium glutamate is possible even in beef burgers