摘要：Effectiveness of a commercial low-sodium salt, PanSalt® (PS), on initial instrumental color [CIE lightness (L*), redness (a*) and yellowness (b*) values], cooking loss and diameter reduction after cooking, and pH value and water holding capacity during refrigerated storage at 4 °C for 2 days was evaluated as compared to regular commercial NaCl (RS) and control (C) without addition of any salt. Furthermore, a sensory triangle test was conducted at Day 1 to determine if RS and PS added samples differed. There was no significant difference in L*, a* and b* values between PS and RS added groups. However, RS and PS addition resulted in lower a* (11.51 and 11.00, respectively) and b* (5.09 and 4.21, respectively) values than the C (a*=14.26, b*=6.87). The pH values of samples ranging from 5.85 to 6.03 during storage did not show significant change due to salt treatments and storage time (P>0.05). PS incorporation resulted in lower cooking loss (15.9%) and diameter reduction (13.2%) after cooking than RS (30.26% and 17.79%, respectively). Initial water holding capacity of ground beef patties incorporated with PS was significantly higher (P<0.05) than the C and RS treated patties at Day 1 and Day 2 however, PS and RS incorporated groups had similar and both higher (P<0.05) water holding capacity than the C. In sensory triangle test, no significant difference (P>0.05) wasdetermined between the RS and PS ground beef patties.
