
<ns0:uwmetadata xmlns:ns0="http://phaidra.univie.ac.at/XML/metadata/V1.0" xmlns:ns1="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0" xmlns:ns10="http://phaidra.univie.ac.at/XML/metadata/provenience/V1.0" xmlns:ns11="http://phaidra.univie.ac.at/XML/metadata/provenience/V1.0/entity" xmlns:ns12="http://phaidra.univie.ac.at/XML/metadata/digitalbook/V1.0" xmlns:ns13="http://phaidra.univie.ac.at/XML/metadata/etheses/V1.0" xmlns:ns2="http://phaidra.univie.ac.at/XML/metadata/extended/V1.0" xmlns:ns3="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/entity" xmlns:ns4="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/requirement" xmlns:ns5="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/educational" xmlns:ns6="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/annotation" xmlns:ns7="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/classification" xmlns:ns8="http://phaidra.univie.ac.at/XML/metadata/lom/V1.0/organization" xmlns:ns9="http://phaidra.univie.ac.at/XML/metadata/histkult/V1.0">
  <ns1:general>
    <ns1:identifier>o:3361</ns1:identifier>
    <ns1:title language="en">Sodium chloride replacement with other chloride salts in chicken burgers</ns1:title>
    <ns1:language>en</ns1:language>
    <ns1:description language="en">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 &gt; 0.05).</ns1:description>
    <ns1:keyword language="en">Chicken burgers, Sodium chloride reduction,  Potassium chloride, Ammonium chloride</ns1:keyword>
    <ns2:identifiers>
      <ns2:resource>1552099</ns2:resource>
      <ns2:identifier>10.18485/meattech.2023.64.2.70</ns2:identifier>
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    <ns1:upload_date>2023-11-28T07:32:45.613Z</ns1:upload_date>
    <ns1:status>44</ns1:status>
    <ns2:peer_reviewed>yes</ns2:peer_reviewed>
    <ns1:contribute seq="0">
      <ns1:role>46</ns1:role>
      <ns1:entity seq="0">
        <ns3:firstname>Branka</ns3:firstname>
        <ns3:lastname>Borović</ns3:lastname>
        <ns3:institution>Institute of meat Hygiene and technology </ns3:institution>
        <ns3:title1>Sodium chloride replacement with other chloride salts in chicken burgers</ns3:title1>
      </ns1:entity>
      <ns1:entity seq="1">
        <ns3:firstname>Slobodan</ns3:firstname>
        <ns3:lastname>Lilić</ns3:lastname>
        <ns3:institution>Institute of Meat Hygiene and Technology</ns3:institution>
        <ns3:type>person</ns3:type>
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        <ns3:firstname>Danijela</ns3:firstname>
        <ns3:lastname>Vranić</ns3:lastname>
        <ns3:institution>Institute of meat hygiene and technology</ns3:institution>
        <ns3:type>person</ns3:type>
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        <ns3:firstname>Dragan</ns3:firstname>
        <ns3:lastname>Milićević</ns3:lastname>
        <ns3:institution>Institute of meat hygiene and technology</ns3:institution>
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        <ns3:firstname>Slavica</ns3:firstname>  
      <ns3:lastname>Vesković</ns3:lastname>
        <ns3:institution>University of Belgrade, Faculty of Agriculture</ns3:institution>
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        <ns3:firstname>Jelena</ns3:firstname>
        <ns3:lastname>Babić-Milijašević</ns3:lastname>
        <ns3:institution>Institute of meat hygiene and technology</ns3:institution>
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        <ns3:firstname>Tamara</ns3:firstname>
        <ns3:lastname>Gerić</ns3:lastname>
        <ns3:institution>Instiute of meat hygiene and technology</ns3:institution>
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      <ns1:date>2023-11-03</ns1:date>
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    <ns1:size>387915</ns1:size>
    <ns1:location>https://unilib.phaidrabg.rs/o:3361</ns1:location>
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  <ns12:digitalbook>
    <ns12:name_magazine language="en">Meat technology</ns12:name_magazine>
    <ns12:pagination>64</ns12:pagination>
    <ns12:reihentitel>Special Issue</ns12:reihentitel>
    <ns12:volume>64</ns12:volume>
    <ns12:booklet>2</ns12:booklet>
    <ns12:from_page>369</ns12:from_page>
    <ns12:to_page>371</ns12:to_page>
    <ns12:publisherlocation>Kaćanskog 13, 11 000 Belgrade</ns12:publisherlocation>
    <ns12:publisher>Institute of Meat Hygiene and Technology</ns12:publisher>
    <ns12:releaseyear>2023-11-03</ns12:releaseyear>
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