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| Effects of Reduced-Salt Hotpot Seasoning on Eating Quality and Sodium and Potassium Contents of Beef |
| DAI Shuzhou, XIONG Kexin, KANG Beibei, WANG Haibin, LIAO E, PENG Lijuan |
| 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.Institute of Meat Processing and Safety, Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract In this experimental study, beef tenderloin slices were instantly boiled for different time periods in reduced salt hotpot seasoning with different ratios between NaCl and KCl to investigate the influence of NaCl replacement by KCl and boiling duration on the sensory evaluation, shear force and cooking loss percentage of beef. Meanwhile, changes in the salt, sodium and potassium contents in beef before and after cooking were explored. The results showed that at all cooking times investigated, the highest sensory evaluation scores were obtained with NaCl/KCl ratio = 7:3 (m/m). For each NaCl/KCl ratio, the shear force of beef increased with the increase in cooking time, increasing most significantly after 160 s. The salt, sodium and potassium contents also increased with the increase in cooking time; at the same cooking time, the sodium content of beef decreased with increasing level of KCl in reduced-salt formulations, and the percent reduction in the sodium content was close to the level of KCl substitution. Accordingly, the salt content in hotpot seasoning can be reduced by about 30% without affecting the flavor and eating quality of instantly boiled beef. A KCl level of 30% in reduced-salt hotpot seasoning and an instant boiling duration of 120 s are recommended.
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2021, Vol. 35 
