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Physicochemical properties of low sodium goat kafta
LWT - Food Science and Technology xxx (2016) 1e6
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Physicochemical properties of low sodium goat kafta Phillipe T. Barbosa a, Isabel C.V. Santos a, Valquíria C.S. Ferreira b, Sinara P. Fragoso b, Iris B.S. Araújo b, Ana C.V. Costa b, Luciares C. Araújo a, Fa bio A.P. Silva a, * a b
Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, CEP 55292-270, PE, Brazil Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, CEP 58051-900, PB, Brazil
a r t i c l e i n f o
a b s t r a c t
Article history: Received 20 January 2016 Received in revised form 29 June 2016 Accepted 30 June 2016 Available online xxx
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. © 2016 Elsevier Ltd. All rights reserved.
Keywords: Goat industry Sodium replacement Potassium chloride Arterial hypertension
1. 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 rio da Saúde, 2002). Overall, the human death worldwide (Ministe 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 rio da Saúde, 2002). sodium content in processed foods (Ministe Several studies have demonstrated strategies to reduce the so n (Lorenzo dium content in meat products such as dry-cured laco
* Corresponding author. E-mail address: [email protected] (F.A.P. Silva).
et al., 2015), marinated rabbit meat (Soglia et al., 2014), dry-cured ~ o et al., 2010), and dry-cured ham (Armenteros, Aristoy, loin (Alin , 2012). The partial replacement of NaCl by nonBarat, & Toldra 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 & Lambert, 2008; Campagnol, Santos, Morgano, Terra, & Pollonio, 2011; Kawano, Minami, Takishita, & Omae, 1998; Ruusunen & 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 & Puolanne, 2005). However, high potassium intake may cause toxic effects in addition to cardiac arrhythmia (Kes, 2001; Sood, Sood, & Richardson, 2007; IOM, 2004). Goat meat has a great market potential and has been considered
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Please cite this article in press as: Barbosa, P. T., et al., Physicochemical properties of low sodium goat kafta, LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2016.06.071
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P.T. Barbosa et al. / LWT - Food Science and Technology xxx (2016) 1e6
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 ^te (Dalma s, Bezerra, Morgano, Milani, & et al., 2011) and pa 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. 2. Material and methods 2.1. 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. 2.2. Production of goat kafta The meat was obtained from a native goat breed and purchased ~o Pessoa, Paraiba, Brazil. All inon a slaughterhouse located in Joa gredients and additives were obtained in local market. Goat kafta treatments were displayed in Table 1. Regarding to the processing of goat kafta, initially, all tendons, visible connective tissues and blood
Table 1 Description of goat kafta treatments according to their formulation. Raw material
Formulation T1 (%)
T1 (g)
T2 (%)
T2 (g)
T3 (%)
T3 (g)
Goat meat
100
1500
100
1500
100
1500
5.0 4.0 0.20 0.20 8.0 0.20 3.0 0.0
75.0 60.0 3.0 3.0 120.0 3.0 45.0 0.0
5.0 4.0 0.20 0.20 8.0 0.20 2.25 0.75
75.0 60.0 3.0 3.0 120.0 3 33.76 11.24
5.0 4.0 0.20 0.20 8.0 0.20 1.5 1.5
75.0 60.0 3.0 3.0 120.0 3.0 22.5 22.5
Ingredientsa Soy oil Starch Flavor enhancer Black pepper Onion powder Garlic powder Sodium Chloride Potassium Chloride a
The ingredients were added in relation to the total weight of goat meat.
clots were removed from fresh goat meat. Then, the meat was ground in a semi-industrial grinder (CAF, CAF10, Rio Claro, Brazil) and homogenized with the ingredients and additives according to the treatments designed in Table 1. Goat kafta were formed in plastic bags using a manual filler (SIEMSEN LTDA, ES-08, Santa Catarina, Brazil). All samples were stored at 18 C during 24 h before analysis. 2.3. Analytical methods 2.3.1. Chemical composition Moisture, protein, sodium and potassium were determined according to AOAC (2005) methods. Lipid content was measured by extraction with chloroform:methanol (2:1) following Folch, Less, & Stanley (1957) procedure. 2.3.2. Water activity and pH measurements The water activity (aw) was measured using a hygrometer aw analyzer (Decagon Devices, AquaLab PRE, Washington, USA). A digital pH meter (MARCONI, Mapa 200, Piracicaba, Brazil) was used to determine pH values. 2.3.3. Water-holding capacity (WHC) and cooking loss analysis The water-holding capacity (WHC) was determined by the method of Awad and Diehl (1975) with some modifications. Briefly, 1.0 g of ground kafta samples were weighed on a filter paper, which had been previously preconditioned by standing overnight in a drying chamber at 105 C. The filter paper with kafta samples were submitted to a 10.0 kg pressure for 1 min. The water-holding capacity results were expressed in percentage. The weight loss after cooking process of goat kafta samples was performed according to Cason, Lyon, and Papa (1997) method. The samples were placed in polyethylene bags and cooked in a water bath (90 C) until an internal temperature of 75 C. The percentage of cooking loss was calculated from differences in the weight of uncooked and cooked samples, expressed as percentage of initial weight, as follows: cooking loss [%] ¼ [(before cooking weight after cooking weight)/ (before cooking weight)] 100. 2.3.4. Color measurements The instrumental color of goat kafta samples was determined by measuring lightness (L*), redness (a*) and yellowness (b*) values, using a digital colorimeter (Konica Minolta, CR-400, Tokyo, Japan). Five measurements per sample were randomly made on the surface of the goat kafta using aperture size of 8 mm, illuminant source C at a 0 standard observer. 2.3.5. Shear-force (SF) measurements SF value was measured in goat kafta after cooking loss treatments. Goat kafta samples were cut in seven rectangular blocks (4.0 cm 3.0 cm 1.0 cm). SF was performed using a TA.XT plus Universal Texture Analyzer (Stable Micro Systems®, Surrey, England) equipped with a Warner-Bratzler rectangular shear blade (2.0 mm/s test speed), which cut the sample perpendicular to the fiber direction. The results were registered in Stable Micro Systems® software (Version 4.0, Surrey, England) and expressed in Newtons (N). 2.3.6. Determination of thiobarbituric acid-reactive substances (TBARs) Lipid oxidation was evaluated in fresh goat kafta (final product) by measuring thiobarbituric acid reactive substances (TBARs) according to Rosmini et al. (1996). Briefly, 5.0 g minced goat kafta were homogenized in 1.0 mL sulfanilamide 0.5%, 10 mL trichloroacetic (TCA) 10% and 5.0 mL distilled water using a Ultra Turrax
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homogenizer at 8000 g for 30 s. Afterwards, the mixture was agitated for 5 min to extract TBARs. The mixture was centrifuged at 2000 g and 4 C for 5 min and the supernatant was filtered and mixed with TBA 0.02 M solution. At the end of the analysis, the mixture was heated at 100 C for 35 min in water bath and after cooling, the absorbance was read at 532 nm against a blank sample containing 5 mL TCA 10%, 1 mL sulfanilamide, 5 mL distilled water and 5 mL TBA solution. The malondialdehyde (MDA) concentration was calculated from a standard curve of 1,1,3,3-tetraethoxypropane (TEP), a precursor of MDA. The results were expressed as mg MDA per kg of sample. 2.3.7. Statistical analysis Data were analyzed using a one-way analysis of variance (ANOVA). The Tukey test was used to compare differences among mean values of kafta from different treatments. Significance was defined at p < 0.05 and Assistat software (version 7.7) was used for all statistical analyses. 3. Results and discussion 3.1. Impact of sodium reduction on physicochemical parameters of goat kafta 3.1.1. 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. pez-Lo pez, Ruiz-Capillas, Triki, and Jime nez-Colmenero Cofrades, Lo (2011) also did not report differences for moisture and protein in low-salt restructured poultry meat. Partial replacement of NaCl by KCl in goat kafta influenced (p < 0.05) sodium and potassium content. Considering that the amount of sodium from other sources (i.e. additives and ingredients) was maintained in all treatments, the reduced sodium content observed in our experiment was consistent with the NaCl levels used in goat kafta formulations. Formulation T3 had the lowest sodium content, while T1 samples presented the highest value of sodium. As expected, goat kafta formulated with low NaCl concentration (T2 and T3) demonstrated a marked reduction (p < 0.05) in sodium content proportional to KCl increase. Theoretically, the sodium level was reduced by 25% (T2) and 50% (T3) compared to control samples (T1). However, in fact, there was a reduction of 15.2% in T2 samples and reached a maximum value of 45.6% in T3 samples, which highlights the
Table 2 Effect of partial substitution of NaCl by KCl on chemical composition of goat kafta (mean ± standard deviation). Parametersa
Moisture Protein Sodium Potassium Lipid
efficiency of KCl diffusion in the product. The content of potassium in goat kafta samples reached a maximum value of 0.72 g/100 g of sample in formulation T3, which represents 15.3% of the US dietary Guidelines (US Department of Health and Human Services, 2005) recommendation (4.7 g potassium/day). However, the guidelines also explain that a potassium-rich diet blunts the effects of salt on blood pressure. According to Arboix, Gou, and Gelabert (1997), there are a correlation between potassium (K) and sodium (Na) contents that brings health benefits above 2:1. In our experiment, kafta samples formulated with 50% NaCl substitution (T3) reached a K:Na ratio from 1.7:1.
3.1.2. WHC, aw and pH The effect of partial replacement of NaCl by KCl on Aw, pH, water-holding capacity (WHC), shear-force and instrumental color is displayed in Table 3. There were no statistical differences (p > 0.05) in WHC among goat kafta formulations, which showed a mean value of 78.45%. Although no significant effect (p > 0.05) was observed in moisture values (Table 2) of samples formulated with partial substitution of NaCl by KCl, kafta samples prepared with 50% NaCl substitution (T3) presented slightly higher aw levels compared to T1 and T2. In fact, the aw results of T1 and T2 samples was similar (0.987 and 0.986, respectively). The decrease in NaCl content in meat products may change their quality traits such as flavor, texture, emulsifying properties and water-binding features (Desmond, 2006; Lorenzo et al., 2015; Pietrasik & Gaudette, 2014; Ruusunen & Puolanne, 2005). Sodium chloride has been recognized as a good dehydrating agent, and is more capable to reducing ~ o et al., 2010). The increase in aw than potassium chloride (Alin osmotic pressure associated with higher NaCl diffusion rates within the meat tissue facilitates water exudation (Chabbouth et al., 2011), which may explain the increased aw in T3 samples compared to T2 ~o and control ones. These results are in contrast with those of Alin et al. (2009), who found decreased aw for dry-cured loin prepared with 50% NaCl replacement. According to Seganfredo et al. (2016), differences in aw can be directly related to food composition. An increase in the pH values (p < 0.05) of goat kafta prepared with low-sodium content (T2 and T3) was observed. pH values ranged from 7.04 to 7.11. Similar results were reported by another researchers. Horita, Morgano, Celeghini, and Pollonio (2011) reported an increase on pH values in mortadellas formulated with 1.0% NaCl and 1.0% KCl compared to control samples processed with 2.0% NaCl. Soglia et al. (2014) also observed a high pH value respect to control group in marinated rabbit meat elaborated with partial replacement of sodium chloride by potassium chloride. Terrel, Ming, Jacobs, Smith, and Carpenter (1981) demonstrated that addition of KCl resulted in highest pH values in beef clod muscles.
Table 3 Effect of partial substitution of NaCl by KCl on physicochemical parameters of goat kafta (mean ± standard deviation). Parameters
Treatments T1
T2
T3
Aw pH WHC (%) SF (N) Color-L* Color-a* Color-b*
0.987b ± 0.002 7.04b ± 0.02 78.24a ± 1.36 18.27b ± 0.54 48.14a ± 0.46 10.28a ± 0.37 14.18a ± 0.50
0.986b ± 0.001 7.10a ± 0.04 79.92a ± 1.13 21.89a ± 0.81 46.05b ± 1.22 8.58b ± 0.93 14.23a ± 0.81
0.989a ± 0.001 7.11a ± 0.01 77.20a ± 4.21 21.84a ± 0.75 44.43c ± 0.83 8.46b ± 0.34 14.01a ± 0.65
Treatments T1
T2
T3
68.09a ± 0.57 18.77a ± 0.83 0.79a ± 0.10 0.31c ± 0.03 5.54a ± 0.23
68.23a ± 0.53 18.00a ± 1.03 0.67b ± 0.07 0.56b ± 0.06 5.37a ± 0.55
68.03a ± 0.21 17.68a ± 0.82 0.43c ± 0.05 0.72a ± 0.10 5.44a ± 0.47
T1: goat kafta prepared with 3.0% NaCl and 0.0% KCl. T2: goat kafta prepared with 2.25% NaCl and 0.75% KCl. T3: goat kafta prepared with 1.5% NaCl and 1.5% KCl. Means in the same row with different superscripts were significantly different in ANOVA and subsequently grouped by Tukey test (p 0.05). a Data expressed as g/100 g of sample.
3
T1: goat kafta prepared with 3.0% NaCl and 0.0% KCl. T2: goat kafta prepared with 2.25% NaCl and 0.75% KCl. T3: goat kafta prepared with 1.5% NaCl and 1.5% KCl. Means in the same row with different superscripts were significantly different in ANOVA and subsequently grouped by Tukey test (p 0.05).
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Despite these similar results, the mechanism involved in the influence of NaCl substitution by KCl in pH of meat products has not been totally elucidated by the reported authors. 3.1.3. Cooking loss Regarding cooking loss (Fig. 1), no significant differences (p > 0.05) were detected between low-salt kafta (T2 and T3) and control samples (T1). Nevertheless, samples prepared with 50% NaCl substitution (T3) exhibited higher cooking loss (2.37%) than goat kafta elaborated with 25% NaCl substitution (T2), which showed a cooking loss value of 1.32%. The cooking loss of goat kafta samples ranged from 1.32 to 2.47%. The concentration of NaCl is important to improve water-holding capacity of meat products, however, high levels of this salt may promote protein denaturation and decrease water-holding capacity (Min & Ahn, 2005). In our experiment, the lower cooking loss observed in T2 compared to control samples may be ascribed to a possible high capacity of KCl to extract myofibrillar proteins at low concentrations, promoting water-holding capacity of goat kafta prepared with 25% NaCl substitution compared to control and T3 samples. One of the major concerns associated to low-sodium meat products is the increased cooking loss, once NaCl increases water-holding capacity of proteins, reducing cooking loss and improving texture and succulence of meat products (Desmond, 2006). According to Puolanne and Halonen (2010), kosmotropic ions such as sodium cause a positive hydration effect, which stabilizes the native conformations of many proteins, improving water-holding capacity of meat tissue. On the other hand, chaotropic ions such as potassium cause a negative hydration effect, which destabilizes protein conformation and increases cooking loss. Soglia et al. (2014) also observed no differences in cooking loss of marinated rabbit meat processed with partial replacement of NaCl by KCl and control samples. Rocha Garcia, Bolognesi, & Shimokomaki (2013) reported that NaCl is important to reduce cooking loss in meat products and depending of the percentage of substitution of this salt, the cooking loss may be increased in some muscle foods. 3.1.4. Shear force Shear-force (SF) value of goat kafta samples ranged from 17.57 to 23.27 N (Table 3). Control samples presented the lowest values of SF compared to T2 and T3 formulations. In fact, an increment of 19.7% in the shear-force was observed (p < 0.05) in low-sodium samples (T2 and T3) compared to controls (T1), which may be associated
3.50
a
Cooking loss (%)
3.00 2.50
ab b
2.00 1.50 1.00
0.50
with the degree of myofibrillar protein solubilization promoted by rez-Chabela, 2009). Rocha Garcia, Bolognesi, & NaCl (Totosaus & Pe Shimokomaki (2013) explained that myofibrillar proteins are solubilized in NaCl solutions and this solubilization is affected by the NaCl concentration through the “salting in” and “salting out” effect. Our results suggest that NaCl promotes a greater solubilization in myofibrillar proteins than KCl, which may be attributed to the greater electronegativity of sodium ions versus potassium ions ~ o et al. (2010) studying the physi(Emsley, 1998). In addition, Alin cochemical properties of dry-cured loins obtained by partial replacement with potassium, calcium and magnesium reported that the substitution of NaCl by other salts might cause a significant rise in the hardness of meat and meat products. 3.1.5. Instrumental color Partial substitution of NaCl by KCl had an impact on instrumental color parameters of goat kafta (Table 3). A significant decrease (p < 0.05) in lightness (L*) and redness (a*) was observed in low-sodium samples (T2 and T3). Compared to control treatment, kafta samples prepared with 25% (T2) and 50% (T3) NaCl substitution presented a reduction of 4.3% and 7.7% in L* value, respectively. Redness results exhibited a decline of 17.1% (p < 0.05) in low-sodium treatments (T2 and T3) compared to controls (T1). Salt content has an impact on color parameters of meat and meat products. The presence of catalytic compounds from salt interacts with the meat tissue, changing the oxidation rates of Fe ion from myoglobin and altering meat color (Torres, Pearson, Gray, & Ku, 1989). The addition of potassium chloride affected (p < 0.05) lightness (L*) and redness (a*) and did have no effect on yellowness (b*). Samples formulated with low sodium content (T2 and T3) exhibited a decrease in lightness and redness whereas yellowness value of goat kafta treatments was not affected by NaCl substitution. The decrease in L* values observed in low-sodium samples occurred at the same time as pH increased. According to Lawrie (2005) and Pietrasik and Janz (2008), higher pH values change the absorption traits of myoglobin. In other words, light scattering in meat surface is smaller under high pH conditions, causing darkening of meat appearance. Carvalho et al. (2013) reported a decrease in lightness value of bovine meat (longissimus dorsi) marinated with substitution of 50% NaCl for KCl. These results suggest that NaCl improves meat color by increase lightness and redness value whereas KCl leads to meat discoloration. The drop of a* values observed in low-sodium goat kafta may be attributed to (i) oxidative reactions of meat pigments (mainly myoglobin) and (ii) metmyoglobin formation. According to Chaijan (2008) and Sabadini, Hubinger, Sobral, & Carvalho Júnior (2001), NaCl affects the color parameters by accelerating the rate of myoglobin formation through the oxidation of ferrous-oxymyoglobin (Fe2þ) to ferric-metmyoglobin (Fe3þ). In fact, the a*/b* ratio was used to verify the rate of metmyoglobin formation in goat kafta samples (Fig. 2), as previously reported by Olivo, Soares, Ida, and Shimokomaki (2001) in poultry meat. There was a decrease (p < 0.05) of 16.7% in a*/b* ratio in low-sodium samples compared to control treatment. Ferreira et al. (2013) reported that color intensity of this type of meat product depends on the myoglobin level present in the raw material and on the physical state of these pigments after chemical reactions that occurred during the salting process.
0.00 T1
T2
T3
Fig. 1. Effect of partial replacement of NaCl by KCl on cooking loss of goat kafta (mean ± standard deviation). Footnote: Different letters on the top of bars denote statistical significance between samples (p < 0.05). T1: goat kafta prepared with 3.0% NaCl and 0.0% KCl. T2: goat kafta prepared with 2.25% NaCl and 0.75% KCl. T3: goat kafta prepared with 1.5% NaCl and 1.5% KCl.
3.2. Lipid oxidation (TBARS) The evolution of TBARs values in goat kafta samples is shown in Fig. 3. TBARs content ranged from 1.05 to 1.18 mg MDA/kg sample. Formulations T1 and T3 showed the highest TBARs values compared to T2 samples. In fact, a reduction of 11.0% (p < 0.05) in
Please cite this article in press as: Barbosa, P. T., et al., Physicochemical properties of low sodium goat kafta, LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2016.06.071
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4. Conclusions
1.00
a 0.80
b
b
T2
T3
a*/b*
0.60
0.40
0.20
0.00 T1
Fig. 2. Effect of partial replacement of NaCl by KCl on a*/b* ratio of goat kafta (mean ± standard deviation).
1.50
mg MDA/kg sample
1.25
5
a
a b
1.00 0.75
0.50 0.25 0.00 T1
T2
T3
Fig. 3. Effect of partial replacement of NaCl by KCl on TBARS evolution of goat kafta (mean ± standard deviation).
TBARs levels of T2 samples compared to control treatment was observed, followed by an increase of 11.4% in T3 samples compared to T2. According to Cheng, Wang, and Ockerman (2007), NaCl has a marked pro-oxidant effect on meat products, promoting lipid oxidation processes. Considering the increased TBARS in T3 samples compared to T2, Zhang, Feng, Wu, Tang, and Zhang (2014) and Zanardi, Ghidini, Conter, and Ianieri (2010) demonstrated that high percentages of NaCl substitution by KCl promote increases in s, Cava, TBARs, corroborating these results. However, Andre Ventanas, Muriel, and Ruiz (2004) reported no effect of NaCl substitution on dry-cured Iberian ham. Salt (NaCl) accelerates lipid oxidation in meat products, but the mechanism of actions is not fully elucidated. According to Rhee (1999), the pro-oxidative activity of NaCl is ascribed to its ability to break the structural integrity of the cell membrane, allowing access to the catalysts from the lipid substrate. In addition, the presence of chloride ions may affect lipid oxidation of meat and meat products because they facilitate the movement of iron ions, making them available to participate in oxidation reactions (Srinivasan & Xiong, 1996). All kafta samples showed low levels of TBARs compared to the limit of acceptability for consumption (MDA 2.0e3.0 mg/kg of sample) established by some authors (Campo et al., 2006; Greene & Cumuze, 1982), which explains that above these limits, rancidity can be perceived by consumers. However, these thresholds may vary according to the type of meat and the technological process applied.
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 the risk of high-pressure diseases. However, further studies are required to assess the sensory acceptance of kafta prepared with goat meat and low salt content, and evaluate the quality stability during storage. 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. References ~ o, M., Grau, R., Toldr Alin a, F., Blesa, E., Pag an, M. J., & Barat, J. M. (2009). Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Science, 83(3), 423e430. ~ o, M., Grau, R., Toldr Alin a, F., Blesa, E., Pag an, J. M., & Barat, J. M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science, 85(3), 580e588. s, A. I., Cava, R., Ventanas, J., Muriel, E., & Ruiz, J. (2004). Lipid oxidative Andre changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chemistry, 84(3), 375e381. AOAC. Association of Official Analytical Chemists. (2005). Official methods of analysis. Washington: AOAC. n del contenido de so dio em Arboix, J. A., Gou, P., & Gelabert, J. (1997). Disminucio produtos carnicos. Eurocarne, 62, 17e32. , F. (2012). Biochemical and Armenteros, M., Aristoy, M.-C., Barat, J. M., & Toldra sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Science, 90(2), 361e367. Awad, A. A., & Diehl, J. F. (1975). Physical changes in irradiated trout (Salmo gairdneri). Journal of Food Science, 40(2), 319e321. Bidlas, E., & Lambert, R. J. W. (2008). Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement. International Journal of Food Microbiology, 124(1), 98e102. Campagnol, P. C. B., Santos, B. A., Morgano, M. A., Terra, N. N., & Pollonio, M. A. N. (2011). Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Meat Science, 87(3), 239e243. Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., & Richardson, R. I. (2006). Flavour perception of oxidation in beef. Meat Science, 72, 303e311. Carvalho, C. B., Madrona, G. S., Corradine, S. S., Reche, P. M., Pozza, M. S. S., & Prado, I. N. (2013). Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content. Food Science and Technology (Campinas), 33(4), 776e783. Cason, J. A., Lyon, C. E., & Papa, C. M. (1997). Effect of muscle opposition during rigor on development of broiler breast meat tenderness. Poultry Science, 76(5), 785e787. Chabbouth, M., Hajji, W., Ahmed, S. B. H., Farhat, A., Bellagha, S., & Sahli, A. (2011). Combined effects of osmotic dehydration and convective air drying on kadid meats: Kinetics and quality. Drying Technology, 29(13), 1571e1579. Chaijan, M. (2008). Review: Lipid and myoglobin oxidations in muscle foods. Songklanakarin Journal of Science and Technology, 30(1), 47e53. Cheng, J., Wang, S., & Ockerman, H. W. (2007). Lipid oxidation and color change of salted pork patties. Meat Science, 75(1), 71e77. pez-Lo pez, I., Ruiz-Capillas, C., Triki, M., & Jime nez-Colmenero, F. Cofrades, S., Lo (2011). Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Science, 87(4), 373e380. Cosenza, G. H., Williams, S. K., Johnson, D. D., Sims, C., & McGowan, C. H. (2003). Development and evaluation of a cabrito smoked sausage product. Meat Science, 64(2), 119e124. Costa, R. G., Medeiros, G. R., Duarte, T. F., Pedrosa, N. A., Voltolini, T. V., & Madruga, M. S. (2011). Salted goat and lamb meat: Typical regional product of the city of Petrolina, state of Pernambuco. Small Ruminant Research, 98, 51e54. s, P. S., Bezerra, T. K. A., Morgano, M. A., Milani, R. F., & Madruga, M. S. (2011). Dalma ^te prepared with ‘variety meat’. Small Ruminant Development of goat pa Research, 98, 46e50. Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Science,
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Rodrigues, S., & Teixeira, A. (2009). Effect of sex and carcass weight on sensory quality of goat meat of Cabrito Transmontano. Journal of Animal Science, 87(2), 711e715. rez-Alvarez, J. A., Paga n-Moreno, M. J., Gago-Gago, A., Rosmini, M. R., Perlo, F., Pe pez-Santoven ~ a, F., et al. (1996). TBA test by an extractive method applied to Lo ’. Meat Science, 42(1), 103e110. ’pate Ruusunen, M., & Puolanne, E. (2005). Reducing sodium intake from meat products. Meat Science, 70(3), 531e541. Sabadini, E., Hubinger, M. D., Sobral, P. J. A., & Carvalho Junior, B. C. (2001). Change of water activity and meat colour in the elaboration process of dehydrated salted meat. Food Science and Technology (Campinas), 21(1), 14e19. rio da Saúde. (2002). Projetos em saúde. Secretaria de políticas de saúde. In Ministe ~o da atença ~o a hipertensa ~o arterial e ao diabetes mellitus. Plano de reorganizaça ~es programa ticas estrate gicas. Brasília: Departamento de aço Seganfredo, D., Rodrigues, S., Kalschne, D. L., Sarmento, C. M. P., & Canan, C. (2016). Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics. Semina: Agricultural Sciences, 37(3), 1285e1294. s, P. S., Arcanjo, N. M. O., Silva, F. A. P., Amaral, D. S., Guerra, I. C. D., Dalma Bezerra, T. K. A., et al. (2013). The chemical and sensory qualities of smoked blood sausage made with the edible by-products of goat slaughter. Meat Science, 94(1), 34e38. Soglia, F., Petracci, M., Mudalal, S., Vannini, L., Gozzi, G., Camprini, L., et al. (2014). Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat. International Journal of Food Science and Technology, 49(10), 2184e2191. Sood, M. M., Sood, A. R., & Richardson, R. (2007). Emergency management and commonly encountered outpatient scenarios in patients with hyperkalemia. Mayo Clinic Proceedings, Toronto, 12(82), 1553e1561. Souza, M. L. R., Gasparino, E., Del Vesco, A. P., Justen, A. P., Vieira, V. I., & Mikcha, J. M. G. (2015). Kaftas prepared with V-shaped filleting chips of the Nile tilapia (Oreochromis niloticus) exposed to smoking techniques. Acta Scientiarum, 37(2), 287e291. Srinivasan, S., & Xiong, Y. L. (1996). Sodium chloride-mediated lipid oxidation in beef heart surimi-like material. Journal of Agricultural and Food Chemistry, 44, ́ 1697e1703. Terrel, R. N., Ming, C. G., Jacobs, J. A., Smith, G. C., & Carpenter, Z. L. (1981). Effect of chloride salts, acid phosphate and electrical stimulation on pH and moisture loss from beef and clod muscles. Journal of Animal Science, 53(3), 658e662. Torres, E., Pearson, A. M., Gray, J. I., & Ku, P. K. (1989). Lipid oxidation in charqui (salted and dried beef). Food Chemistry, 32(4), 257e268. rez-Chabela, M. L. (2009). Textural properties and microstructure Totosaus, A., & Pe of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. LWT - Food Science and Technology, 42(2), 563e569. US Department of Health and Human Services. (2005). 2005 Dietary guidelines for americans. Available from http://health.gov/dietaryguidelines/dga2005/ document/. Vandendriessche, F. (2008). Meat products in the past, today and in the future. Meat Science, 78(1e2), 104e113. Webb, E. C., Casey, N. H., & Simela, L. (2005). Goat meat quality. Small Ruminant Research, 60(1e2), 153e166. Zanardi, E., Ghidini, S., Conter, M., & Ianieri, A. (2010). Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physicochemical and sensory parameters. Meat Science, 86, 742e747. Zhang, Y., Feng, X., Wu, H., Tang, J., & Zhang, J. (2014). Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork. Journal of Food Science, 79(9), 1695e1703.
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LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt
Physicochemical properties of low sodium goat kafta Phillipe T. Barbosa a, Isabel C.V. Santos a, Valquíria C.S. Ferreira b, Sinara P. Fragoso b, Iris B.S. Araújo b, Ana C.V. Costa b, Luciares C. Araújo a, Fa bio A.P. Silva a, * a b
Academic Unit of Garanhuns, Federal Rural University of Pernambuco, Garanhuns, CEP 55292-270, PE, Brazil Department of Food Engineering, Federal University of Paraiba, Joao Pessoa, CEP 58051-900, PB, Brazil
a r t i c l e i n f o
a b s t r a c t
Article history: Received 20 January 2016 Received in revised form 29 June 2016 Accepted 30 June 2016 Available online xxx
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. © 2016 Elsevier Ltd. All rights reserved.
Keywords: Goat industry Sodium replacement Potassium chloride Arterial hypertension
1. 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 rio da Saúde, 2002). Overall, the human death worldwide (Ministe 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 rio da Saúde, 2002). sodium content in processed foods (Ministe Several studies have demonstrated strategies to reduce the so n (Lorenzo dium content in meat products such as dry-cured laco
* Corresponding author. E-mail address: [email protected] (F.A.P. Silva).
et al., 2015), marinated rabbit meat (Soglia et al., 2014), dry-cured ~ o et al., 2010), and dry-cured ham (Armenteros, Aristoy, loin (Alin , 2012). The partial replacement of NaCl by nonBarat, & Toldra 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 & Lambert, 2008; Campagnol, Santos, Morgano, Terra, & Pollonio, 2011; Kawano, Minami, Takishita, & Omae, 1998; Ruusunen & 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 & Puolanne, 2005). However, high potassium intake may cause toxic effects in addition to cardiac arrhythmia (Kes, 2001; Sood, Sood, & Richardson, 2007; IOM, 2004). Goat meat has a great market potential and has been considered
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Please cite this article in press as: Barbosa, P. T., et al., Physicochemical properties of low sodium goat kafta, LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2016.06.071
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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 ^te (Dalma s, Bezerra, Morgano, Milani, & et al., 2011) and pa 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. 2. Material and methods 2.1. 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. 2.2. Production of goat kafta The meat was obtained from a native goat breed and purchased ~o Pessoa, Paraiba, Brazil. All inon a slaughterhouse located in Joa gredients and additives were obtained in local market. Goat kafta treatments were displayed in Table 1. Regarding to the processing of goat kafta, initially, all tendons, visible connective tissues and blood
Table 1 Description of goat kafta treatments according to their formulation. Raw material
Formulation T1 (%)
T1 (g)
T2 (%)
T2 (g)
T3 (%)
T3 (g)
Goat meat
100
1500
100
1500
100
1500
5.0 4.0 0.20 0.20 8.0 0.20 3.0 0.0
75.0 60.0 3.0 3.0 120.0 3.0 45.0 0.0
5.0 4.0 0.20 0.20 8.0 0.20 2.25 0.75
75.0 60.0 3.0 3.0 120.0 3 33.76 11.24
5.0 4.0 0.20 0.20 8.0 0.20 1.5 1.5
75.0 60.0 3.0 3.0 120.0 3.0 22.5 22.5
Ingredientsa Soy oil Starch Flavor enhancer Black pepper Onion powder Garlic powder Sodium Chloride Potassium Chloride a
The ingredients were added in relation to the total weight of goat meat.
clots were removed from fresh goat meat. Then, the meat was ground in a semi-industrial grinder (CAF, CAF10, Rio Claro, Brazil) and homogenized with the ingredients and additives according to the treatments designed in Table 1. Goat kafta were formed in plastic bags using a manual filler (SIEMSEN LTDA, ES-08, Santa Catarina, Brazil). All samples were stored at 18 C during 24 h before analysis. 2.3. Analytical methods 2.3.1. Chemical composition Moisture, protein, sodium and potassium were determined according to AOAC (2005) methods. Lipid content was measured by extraction with chloroform:methanol (2:1) following Folch, Less, & Stanley (1957) procedure. 2.3.2. Water activity and pH measurements The water activity (aw) was measured using a hygrometer aw analyzer (Decagon Devices, AquaLab PRE, Washington, USA). A digital pH meter (MARCONI, Mapa 200, Piracicaba, Brazil) was used to determine pH values. 2.3.3. Water-holding capacity (WHC) and cooking loss analysis The water-holding capacity (WHC) was determined by the method of Awad and Diehl (1975) with some modifications. Briefly, 1.0 g of ground kafta samples were weighed on a filter paper, which had been previously preconditioned by standing overnight in a drying chamber at 105 C. The filter paper with kafta samples were submitted to a 10.0 kg pressure for 1 min. The water-holding capacity results were expressed in percentage. The weight loss after cooking process of goat kafta samples was performed according to Cason, Lyon, and Papa (1997) method. The samples were placed in polyethylene bags and cooked in a water bath (90 C) until an internal temperature of 75 C. The percentage of cooking loss was calculated from differences in the weight of uncooked and cooked samples, expressed as percentage of initial weight, as follows: cooking loss [%] ¼ [(before cooking weight after cooking weight)/ (before cooking weight)] 100. 2.3.4. Color measurements The instrumental color of goat kafta samples was determined by measuring lightness (L*), redness (a*) and yellowness (b*) values, using a digital colorimeter (Konica Minolta, CR-400, Tokyo, Japan). Five measurements per sample were randomly made on the surface of the goat kafta using aperture size of 8 mm, illuminant source C at a 0 standard observer. 2.3.5. Shear-force (SF) measurements SF value was measured in goat kafta after cooking loss treatments. Goat kafta samples were cut in seven rectangular blocks (4.0 cm 3.0 cm 1.0 cm). SF was performed using a TA.XT plus Universal Texture Analyzer (Stable Micro Systems®, Surrey, England) equipped with a Warner-Bratzler rectangular shear blade (2.0 mm/s test speed), which cut the sample perpendicular to the fiber direction. The results were registered in Stable Micro Systems® software (Version 4.0, Surrey, England) and expressed in Newtons (N). 2.3.6. Determination of thiobarbituric acid-reactive substances (TBARs) Lipid oxidation was evaluated in fresh goat kafta (final product) by measuring thiobarbituric acid reactive substances (TBARs) according to Rosmini et al. (1996). Briefly, 5.0 g minced goat kafta were homogenized in 1.0 mL sulfanilamide 0.5%, 10 mL trichloroacetic (TCA) 10% and 5.0 mL distilled water using a Ultra Turrax
Please cite this article in press as: Barbosa, P. T., et al., Physicochemical properties of low sodium goat kafta, LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2016.06.071
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homogenizer at 8000 g for 30 s. Afterwards, the mixture was agitated for 5 min to extract TBARs. The mixture was centrifuged at 2000 g and 4 C for 5 min and the supernatant was filtered and mixed with TBA 0.02 M solution. At the end of the analysis, the mixture was heated at 100 C for 35 min in water bath and after cooling, the absorbance was read at 532 nm against a blank sample containing 5 mL TCA 10%, 1 mL sulfanilamide, 5 mL distilled water and 5 mL TBA solution. The malondialdehyde (MDA) concentration was calculated from a standard curve of 1,1,3,3-tetraethoxypropane (TEP), a precursor of MDA. The results were expressed as mg MDA per kg of sample. 2.3.7. Statistical analysis Data were analyzed using a one-way analysis of variance (ANOVA). The Tukey test was used to compare differences among mean values of kafta from different treatments. Significance was defined at p < 0.05 and Assistat software (version 7.7) was used for all statistical analyses. 3. Results and discussion 3.1. Impact of sodium reduction on physicochemical parameters of goat kafta 3.1.1. 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. pez-Lo pez, Ruiz-Capillas, Triki, and Jime nez-Colmenero Cofrades, Lo (2011) also did not report differences for moisture and protein in low-salt restructured poultry meat. Partial replacement of NaCl by KCl in goat kafta influenced (p < 0.05) sodium and potassium content. Considering that the amount of sodium from other sources (i.e. additives and ingredients) was maintained in all treatments, the reduced sodium content observed in our experiment was consistent with the NaCl levels used in goat kafta formulations. Formulation T3 had the lowest sodium content, while T1 samples presented the highest value of sodium. As expected, goat kafta formulated with low NaCl concentration (T2 and T3) demonstrated a marked reduction (p < 0.05) in sodium content proportional to KCl increase. Theoretically, the sodium level was reduced by 25% (T2) and 50% (T3) compared to control samples (T1). However, in fact, there was a reduction of 15.2% in T2 samples and reached a maximum value of 45.6% in T3 samples, which highlights the
Table 2 Effect of partial substitution of NaCl by KCl on chemical composition of goat kafta (mean ± standard deviation). Parametersa
Moisture Protein Sodium Potassium Lipid
efficiency of KCl diffusion in the product. The content of potassium in goat kafta samples reached a maximum value of 0.72 g/100 g of sample in formulation T3, which represents 15.3% of the US dietary Guidelines (US Department of Health and Human Services, 2005) recommendation (4.7 g potassium/day). However, the guidelines also explain that a potassium-rich diet blunts the effects of salt on blood pressure. According to Arboix, Gou, and Gelabert (1997), there are a correlation between potassium (K) and sodium (Na) contents that brings health benefits above 2:1. In our experiment, kafta samples formulated with 50% NaCl substitution (T3) reached a K:Na ratio from 1.7:1.
3.1.2. WHC, aw and pH The effect of partial replacement of NaCl by KCl on Aw, pH, water-holding capacity (WHC), shear-force and instrumental color is displayed in Table 3. There were no statistical differences (p > 0.05) in WHC among goat kafta formulations, which showed a mean value of 78.45%. Although no significant effect (p > 0.05) was observed in moisture values (Table 2) of samples formulated with partial substitution of NaCl by KCl, kafta samples prepared with 50% NaCl substitution (T3) presented slightly higher aw levels compared to T1 and T2. In fact, the aw results of T1 and T2 samples was similar (0.987 and 0.986, respectively). The decrease in NaCl content in meat products may change their quality traits such as flavor, texture, emulsifying properties and water-binding features (Desmond, 2006; Lorenzo et al., 2015; Pietrasik & Gaudette, 2014; Ruusunen & Puolanne, 2005). Sodium chloride has been recognized as a good dehydrating agent, and is more capable to reducing ~ o et al., 2010). The increase in aw than potassium chloride (Alin osmotic pressure associated with higher NaCl diffusion rates within the meat tissue facilitates water exudation (Chabbouth et al., 2011), which may explain the increased aw in T3 samples compared to T2 ~o and control ones. These results are in contrast with those of Alin et al. (2009), who found decreased aw for dry-cured loin prepared with 50% NaCl replacement. According to Seganfredo et al. (2016), differences in aw can be directly related to food composition. An increase in the pH values (p < 0.05) of goat kafta prepared with low-sodium content (T2 and T3) was observed. pH values ranged from 7.04 to 7.11. Similar results were reported by another researchers. Horita, Morgano, Celeghini, and Pollonio (2011) reported an increase on pH values in mortadellas formulated with 1.0% NaCl and 1.0% KCl compared to control samples processed with 2.0% NaCl. Soglia et al. (2014) also observed a high pH value respect to control group in marinated rabbit meat elaborated with partial replacement of sodium chloride by potassium chloride. Terrel, Ming, Jacobs, Smith, and Carpenter (1981) demonstrated that addition of KCl resulted in highest pH values in beef clod muscles.
Table 3 Effect of partial substitution of NaCl by KCl on physicochemical parameters of goat kafta (mean ± standard deviation). Parameters
Treatments T1
T2
T3
Aw pH WHC (%) SF (N) Color-L* Color-a* Color-b*
0.987b ± 0.002 7.04b ± 0.02 78.24a ± 1.36 18.27b ± 0.54 48.14a ± 0.46 10.28a ± 0.37 14.18a ± 0.50
0.986b ± 0.001 7.10a ± 0.04 79.92a ± 1.13 21.89a ± 0.81 46.05b ± 1.22 8.58b ± 0.93 14.23a ± 0.81
0.989a ± 0.001 7.11a ± 0.01 77.20a ± 4.21 21.84a ± 0.75 44.43c ± 0.83 8.46b ± 0.34 14.01a ± 0.65
Treatments T1
T2
T3
68.09a ± 0.57 18.77a ± 0.83 0.79a ± 0.10 0.31c ± 0.03 5.54a ± 0.23
68.23a ± 0.53 18.00a ± 1.03 0.67b ± 0.07 0.56b ± 0.06 5.37a ± 0.55
68.03a ± 0.21 17.68a ± 0.82 0.43c ± 0.05 0.72a ± 0.10 5.44a ± 0.47
T1: goat kafta prepared with 3.0% NaCl and 0.0% KCl. T2: goat kafta prepared with 2.25% NaCl and 0.75% KCl. T3: goat kafta prepared with 1.5% NaCl and 1.5% KCl. Means in the same row with different superscripts were significantly different in ANOVA and subsequently grouped by Tukey test (p 0.05). a Data expressed as g/100 g of sample.
3
T1: goat kafta prepared with 3.0% NaCl and 0.0% KCl. T2: goat kafta prepared with 2.25% NaCl and 0.75% KCl. T3: goat kafta prepared with 1.5% NaCl and 1.5% KCl. Means in the same row with different superscripts were significantly different in ANOVA and subsequently grouped by Tukey test (p 0.05).
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Despite these similar results, the mechanism involved in the influence of NaCl substitution by KCl in pH of meat products has not been totally elucidated by the reported authors. 3.1.3. Cooking loss Regarding cooking loss (Fig. 1), no significant differences (p > 0.05) were detected between low-salt kafta (T2 and T3) and control samples (T1). Nevertheless, samples prepared with 50% NaCl substitution (T3) exhibited higher cooking loss (2.37%) than goat kafta elaborated with 25% NaCl substitution (T2), which showed a cooking loss value of 1.32%. The cooking loss of goat kafta samples ranged from 1.32 to 2.47%. The concentration of NaCl is important to improve water-holding capacity of meat products, however, high levels of this salt may promote protein denaturation and decrease water-holding capacity (Min & Ahn, 2005). In our experiment, the lower cooking loss observed in T2 compared to control samples may be ascribed to a possible high capacity of KCl to extract myofibrillar proteins at low concentrations, promoting water-holding capacity of goat kafta prepared with 25% NaCl substitution compared to control and T3 samples. One of the major concerns associated to low-sodium meat products is the increased cooking loss, once NaCl increases water-holding capacity of proteins, reducing cooking loss and improving texture and succulence of meat products (Desmond, 2006). According to Puolanne and Halonen (2010), kosmotropic ions such as sodium cause a positive hydration effect, which stabilizes the native conformations of many proteins, improving water-holding capacity of meat tissue. On the other hand, chaotropic ions such as potassium cause a negative hydration effect, which destabilizes protein conformation and increases cooking loss. Soglia et al. (2014) also observed no differences in cooking loss of marinated rabbit meat processed with partial replacement of NaCl by KCl and control samples. Rocha Garcia, Bolognesi, & Shimokomaki (2013) reported that NaCl is important to reduce cooking loss in meat products and depending of the percentage of substitution of this salt, the cooking loss may be increased in some muscle foods. 3.1.4. Shear force Shear-force (SF) value of goat kafta samples ranged from 17.57 to 23.27 N (Table 3). Control samples presented the lowest values of SF compared to T2 and T3 formulations. In fact, an increment of 19.7% in the shear-force was observed (p < 0.05) in low-sodium samples (T2 and T3) compared to controls (T1), which may be associated
3.50
a
Cooking loss (%)
3.00 2.50
ab b
2.00 1.50 1.00
0.50
with the degree of myofibrillar protein solubilization promoted by rez-Chabela, 2009). Rocha Garcia, Bolognesi, & NaCl (Totosaus & Pe Shimokomaki (2013) explained that myofibrillar proteins are solubilized in NaCl solutions and this solubilization is affected by the NaCl concentration through the “salting in” and “salting out” effect. Our results suggest that NaCl promotes a greater solubilization in myofibrillar proteins than KCl, which may be attributed to the greater electronegativity of sodium ions versus potassium ions ~ o et al. (2010) studying the physi(Emsley, 1998). In addition, Alin cochemical properties of dry-cured loins obtained by partial replacement with potassium, calcium and magnesium reported that the substitution of NaCl by other salts might cause a significant rise in the hardness of meat and meat products. 3.1.5. Instrumental color Partial substitution of NaCl by KCl had an impact on instrumental color parameters of goat kafta (Table 3). A significant decrease (p < 0.05) in lightness (L*) and redness (a*) was observed in low-sodium samples (T2 and T3). Compared to control treatment, kafta samples prepared with 25% (T2) and 50% (T3) NaCl substitution presented a reduction of 4.3% and 7.7% in L* value, respectively. Redness results exhibited a decline of 17.1% (p < 0.05) in low-sodium treatments (T2 and T3) compared to controls (T1). Salt content has an impact on color parameters of meat and meat products. The presence of catalytic compounds from salt interacts with the meat tissue, changing the oxidation rates of Fe ion from myoglobin and altering meat color (Torres, Pearson, Gray, & Ku, 1989). The addition of potassium chloride affected (p < 0.05) lightness (L*) and redness (a*) and did have no effect on yellowness (b*). Samples formulated with low sodium content (T2 and T3) exhibited a decrease in lightness and redness whereas yellowness value of goat kafta treatments was not affected by NaCl substitution. The decrease in L* values observed in low-sodium samples occurred at the same time as pH increased. According to Lawrie (2005) and Pietrasik and Janz (2008), higher pH values change the absorption traits of myoglobin. In other words, light scattering in meat surface is smaller under high pH conditions, causing darkening of meat appearance. Carvalho et al. (2013) reported a decrease in lightness value of bovine meat (longissimus dorsi) marinated with substitution of 50% NaCl for KCl. These results suggest that NaCl improves meat color by increase lightness and redness value whereas KCl leads to meat discoloration. The drop of a* values observed in low-sodium goat kafta may be attributed to (i) oxidative reactions of meat pigments (mainly myoglobin) and (ii) metmyoglobin formation. According to Chaijan (2008) and Sabadini, Hubinger, Sobral, & Carvalho Júnior (2001), NaCl affects the color parameters by accelerating the rate of myoglobin formation through the oxidation of ferrous-oxymyoglobin (Fe2þ) to ferric-metmyoglobin (Fe3þ). In fact, the a*/b* ratio was used to verify the rate of metmyoglobin formation in goat kafta samples (Fig. 2), as previously reported by Olivo, Soares, Ida, and Shimokomaki (2001) in poultry meat. There was a decrease (p < 0.05) of 16.7% in a*/b* ratio in low-sodium samples compared to control treatment. Ferreira et al. (2013) reported that color intensity of this type of meat product depends on the myoglobin level present in the raw material and on the physical state of these pigments after chemical reactions that occurred during the salting process.
0.00 T1
T2
T3
Fig. 1. Effect of partial replacement of NaCl by KCl on cooking loss of goat kafta (mean ± standard deviation). Footnote: Different letters on the top of bars denote statistical significance between samples (p < 0.05). T1: goat kafta prepared with 3.0% NaCl and 0.0% KCl. T2: goat kafta prepared with 2.25% NaCl and 0.75% KCl. T3: goat kafta prepared with 1.5% NaCl and 1.5% KCl.
3.2. Lipid oxidation (TBARS) The evolution of TBARs values in goat kafta samples is shown in Fig. 3. TBARs content ranged from 1.05 to 1.18 mg MDA/kg sample. Formulations T1 and T3 showed the highest TBARs values compared to T2 samples. In fact, a reduction of 11.0% (p < 0.05) in
Please cite this article in press as: Barbosa, P. T., et al., Physicochemical properties of low sodium goat kafta, LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2016.06.071
P.T. Barbosa et al. / LWT - Food Science and Technology xxx (2016) 1e6
4. Conclusions
1.00
a 0.80
b
b
T2
T3
a*/b*
0.60
0.40
0.20
0.00 T1
Fig. 2. Effect of partial replacement of NaCl by KCl on a*/b* ratio of goat kafta (mean ± standard deviation).
1.50
mg MDA/kg sample
1.25
5
a
a b
1.00 0.75
0.50 0.25 0.00 T1
T2
T3
Fig. 3. Effect of partial replacement of NaCl by KCl on TBARS evolution of goat kafta (mean ± standard deviation).
TBARs levels of T2 samples compared to control treatment was observed, followed by an increase of 11.4% in T3 samples compared to T2. According to Cheng, Wang, and Ockerman (2007), NaCl has a marked pro-oxidant effect on meat products, promoting lipid oxidation processes. Considering the increased TBARS in T3 samples compared to T2, Zhang, Feng, Wu, Tang, and Zhang (2014) and Zanardi, Ghidini, Conter, and Ianieri (2010) demonstrated that high percentages of NaCl substitution by KCl promote increases in s, Cava, TBARs, corroborating these results. However, Andre Ventanas, Muriel, and Ruiz (2004) reported no effect of NaCl substitution on dry-cured Iberian ham. Salt (NaCl) accelerates lipid oxidation in meat products, but the mechanism of actions is not fully elucidated. According to Rhee (1999), the pro-oxidative activity of NaCl is ascribed to its ability to break the structural integrity of the cell membrane, allowing access to the catalysts from the lipid substrate. In addition, the presence of chloride ions may affect lipid oxidation of meat and meat products because they facilitate the movement of iron ions, making them available to participate in oxidation reactions (Srinivasan & Xiong, 1996). All kafta samples showed low levels of TBARs compared to the limit of acceptability for consumption (MDA 2.0e3.0 mg/kg of sample) established by some authors (Campo et al., 2006; Greene & Cumuze, 1982), which explains that above these limits, rancidity can be perceived by consumers. However, these thresholds may vary according to the type of meat and the technological process applied.
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 the risk of high-pressure diseases. However, further studies are required to assess the sensory acceptance of kafta prepared with goat meat and low salt content, and evaluate the quality stability during storage. 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. References ~ o, M., Grau, R., Toldr Alin a, F., Blesa, E., Pag an, M. J., & Barat, J. M. (2009). Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Science, 83(3), 423e430. ~ o, M., Grau, R., Toldr Alin a, F., Blesa, E., Pag an, J. M., & Barat, J. M. (2010). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science, 85(3), 580e588. s, A. I., Cava, R., Ventanas, J., Muriel, E., & Ruiz, J. (2004). Lipid oxidative Andre changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions. Food Chemistry, 84(3), 375e381. AOAC. Association of Official Analytical Chemists. (2005). Official methods of analysis. Washington: AOAC. n del contenido de so dio em Arboix, J. A., Gou, P., & Gelabert, J. (1997). Disminucio produtos carnicos. Eurocarne, 62, 17e32. , F. (2012). Biochemical and Armenteros, M., Aristoy, M.-C., Barat, J. M., & Toldra sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Science, 90(2), 361e367. Awad, A. A., & Diehl, J. F. (1975). Physical changes in irradiated trout (Salmo gairdneri). Journal of Food Science, 40(2), 319e321. Bidlas, E., & Lambert, R. J. W. (2008). Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement. International Journal of Food Microbiology, 124(1), 98e102. Campagnol, P. C. B., Santos, B. A., Morgano, M. A., Terra, N. N., & Pollonio, M. A. N. (2011). Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. Meat Science, 87(3), 239e243. Campo, M. M., Nute, G. R., Hughes, S. I., Enser, M., Wood, J. D., & Richardson, R. I. (2006). Flavour perception of oxidation in beef. Meat Science, 72, 303e311. Carvalho, C. B., Madrona, G. S., Corradine, S. S., Reche, P. M., Pozza, M. S. S., & Prado, I. N. (2013). Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content. Food Science and Technology (Campinas), 33(4), 776e783. Cason, J. A., Lyon, C. E., & Papa, C. M. (1997). Effect of muscle opposition during rigor on development of broiler breast meat tenderness. Poultry Science, 76(5), 785e787. Chabbouth, M., Hajji, W., Ahmed, S. B. H., Farhat, A., Bellagha, S., & Sahli, A. (2011). Combined effects of osmotic dehydration and convective air drying on kadid meats: Kinetics and quality. Drying Technology, 29(13), 1571e1579. Chaijan, M. (2008). Review: Lipid and myoglobin oxidations in muscle foods. Songklanakarin Journal of Science and Technology, 30(1), 47e53. Cheng, J., Wang, S., & Ockerman, H. W. (2007). Lipid oxidation and color change of salted pork patties. Meat Science, 75(1), 71e77. pez-Lo pez, I., Ruiz-Capillas, C., Triki, M., & Jime nez-Colmenero, F. Cofrades, S., Lo (2011). Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Science, 87(4), 373e380. Cosenza, G. H., Williams, S. K., Johnson, D. D., Sims, C., & McGowan, C. H. (2003). Development and evaluation of a cabrito smoked sausage product. Meat Science, 64(2), 119e124. Costa, R. G., Medeiros, G. R., Duarte, T. F., Pedrosa, N. A., Voltolini, T. V., & Madruga, M. S. (2011). Salted goat and lamb meat: Typical regional product of the city of Petrolina, state of Pernambuco. Small Ruminant Research, 98, 51e54. s, P. S., Bezerra, T. K. A., Morgano, M. A., Milani, R. F., & Madruga, M. S. (2011). Dalma ^te prepared with ‘variety meat’. Small Ruminant Development of goat pa Research, 98, 46e50. Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Science,
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Please cite this article in press as: Barbosa, P. T., et al., Physicochemical properties of low sodium goat kafta, LWT - Food Science and Technology (2016), http://dx.doi.org/10.1016/j.lwt.2016.06.071