摘要：Background and Objective:One of the better strategies for reducingsodium chloridesalt in food is substituting it with another similar salt. The main object of this study is reducingsodium chloridesalt in high relatively salt content products, ensuring that sensory and safety characteristics of the products are not affected.Materials and Methods:Thesodium chloridesalt was replaced by potassium chloride by different proportions (75, 50, 25 and 100% of KCl) in two food models (beef burger and Tallaga cheese) to reveal the influence of NaCl salt substitution on some sensory parameters and safety through detection theE. coliviability in both products.Results:The flavour and taste were not significantly influenced in groups with 75% NaCl: 25% KCl in both models. Variable results showed in treatments with 50% NaCl: 50% KCl. However, groups with 75 and 100% KCl received the lowest score findings. While the texture of all groups was not significantly altered by substitution between NaCl and KCl salt in both food models.Conclusion:Sodium chloride salt could be replaced by potassium chloride up to 25 and 50% without and/or with a minimal effect on the sensory parameters in both food models (burger and cheese) as well as with a minimal positive effect on controlling theE. coligrowth on the replacement of 50% NaCl by 50% KCl salt.
