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

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) decrease in a* during storage in a consistent manner. Overall, even microbial counts gradually increased over storage, all treatments exhibited acceptable safety limits, and there were no significant differences in total aerobic, psychrotrophic, and fungal counts between treatments. Salt replacement had no effect on the sensory characteristics (perceived saltiness, juiciness, and overall acceptability), since there was no significant difference (p-value > 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.