Effect of Partial Replacement of Sodium Chloride with Potassium Chloride on the Quality Traits of Beef Burgers During Refrigerated Storage

Authors

  • Samer Mudalal Faculty of Veterinary Medicine and Agricultural Engineering, Nutrition and Food Technology program, An-Najah National University, Nablus, P.O. Box 7, Palestine.
  • Farah A Faculty of Veterinary Medicine and Agricultural Engineering, Nutrition and Food Technology program, An-Najah National University, Nablus, P.O. Box 7, Palestine.
  • Zaazaa A Faculty of Veterinary Medicine and Agricultural Engineering, Department of Agricultural Engineering, An-Najah National University, Nablus, P.O. Box 7, Palestine.
  • Abu- Khalaf N Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University - Kadoorie (PTUK), P.O. Box 7, Tulkarm, Palestine.
  • Al-Rimawi F Chemistry Department, Faculty of Science and Technology, Al-Quds University, Jerusalem P.O. Box 20002, Palestine.
  • Rahhal B Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus, P.O. Box 7, Palestine.
  • Massimiliano Petracci Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.

Keywords:

Beef Burger, Sodium Substitution, Microbiological, Sensory, Colour

Abstract

Excessive sodium intake is associated with chronic diseases such as hypertensions, renal failure, and cardiovascular disease. There is growing interest in lowering the level of sodium in foods. Accordingly, the aim of this study was to evaluate the impact of the substitution of sodium chloride with potassium chloride on the microbiological and physical properties of beef burgers during refrigerated storage at 4°C for 9 days. Microbiological parameters (aerobic bacteria, psychrotrophic bacteria, and yeasts/molds), colour traits (L*a*b*), and sensory properties were assessed. The study included four treatments: the control group (0% sodium substitution), R15 (15% sodium substitution), R30 (30% sodium substitution), and R50 (50% sodium substitution). At the end of storage, L* values of the control group significantly increased, while those of the low-sodium group slightly increased. Moreover, sodium chloride substitution with potassium chloride had no effect on the redness index (a*). All groups showed a significant (p 0.05) between the treatments. In conclusion, the study revealed that sodium chloride substitution with potassium chloride had no impact on the stability and the quality of the product during storage, and the changes observed were attributed to the effect of storage.

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Published

2025-09-13

How to Cite

Samer Mudalal, Farah A, Zaazaa A, Abu- Khalaf N, Al-Rimawi F, Rahhal B, & Massimiliano Petracci. (2025). Effect of Partial Replacement of Sodium Chloride with Potassium Chloride on the Quality Traits of Beef Burgers During Refrigerated Storage. Future of Food: Journal on Food, Agriculture and Society, 13(1). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/779

Issue

Vol. 13 No. 1 (2025): Volume 13-1

Section

Research Articles