Effect of Carrot Pulp Incorporation and Partial Sodium Chloride Replacement on Hybrid Burger Characteristics

Worldwide dietary sodium intake exceeds the recommended daily allowance, generating global interest in reducing sodium content in foods. This preliminary study aimed to evaluate the effects of decreasing sodium chloride (NaCl) levels on hybrid burger characteristics by partially replacing it with potassium chloride and carrot pulp. A total of 60 beef burger patties were divided into four treatments: A (control), 1.5% NaCl; B, 1.5% NaCl + 5% carrot pulp; C, 30% replacement of NaCl with potassium chloride (KCl) + 5% carrot pulp; D, 50% replacement of NaCl with KCl + 5% carrot pulp. Carrot pulp significantly influenced color indices and pH. The control (treatment A) exhibited the lowest lightness (L*) values (31.70 vs. 40.9, 38.67, and 38.44 for treatments B, C, and D, respectively; <i>p</i> < 0.05). Additionally, carrot pulp positively affected water-holding capacity, but it led to an increase in total aerobic bacterial count by approximately 2 logs and fungal count increased by about 4 logs (cfu/g). Sensory attributes were not impacted by the addition of carrot pulp; however, replacing 50% of NaCl with KCl significantly increased bitterness. In conclusion, replacing 30% of NaCl with KCl while incorporating carrot pulp was feasible without compromising sensory properties of the hybrid burger.