Meat technology 64(2) Sodium chloride replacement with other chloride salts in chicken burgers https://unilib.phaidrabg.rs/o:3361 doi:10.18485/meattech.2023.64.2.70 application/pdf 387915 bytes 2023-11-03 Chicken burgers, Sodium chloride reduction, Potassium chloride, Ammonium chloride eng The aim of this paper was to investigate the influence of reducing the sodium chloride content in chicken burgers by partial replacement of the normal level of sodium chloride with potassium chloride or ammonium chloride. The experiment consisted of five groups. In the control group of chicken burgers, only the normal level of sodium chloride was added. One third of sodium chloride was replaced with potassium chloride in group 1; One half of the sodium chloride was replaced with potassium chloride in group 2; One third of the sodium chloride was replaced with ammonium chloride in group 3. In group 4, sodium chloride was reduced by one half and one quarter of ammonium chloride was added in relation to the control group. Burgers in all experimental groups had acceptable sensory attributes. A bitter taste was the most expressed in group 2, in which one half of the added sodium chloride was replaced with potassium chloride. The most expressed saltiness acceptability and taste acceptability were in control and group 1 burgers, without statistically significant differences (p > 0.05). http://creativecommons.org/licenses/by/4.0/legalcode Borović, Branka Lilić, Slobodan Vranić, Danijela Milićević, Dragan Vesković, Slavica Babić-Milijašević, Jelena Gerić, Tamara Institute of Meat Hygiene and Technology info:eu-repo/semantics/article