Effect of Carrot Pulp Incorporation and Partial Sodium Chloride Replacement on Hybrid Burger Characteristics
Samer Mudalal,
Ibrahim Hamarsheh,
Nawaf Abu-Khalaf,
Fuad Al-Rimawi,
Ahmed Zaazaa,
Dario Mercatante,
Maria Teresa Rodriguez-Estrada
Affiliations
Samer Mudalal
Nutrition and Food Technology Program, Department of Agricultural Engineering, Faculty of Veterinary Medicine and Agricultural Engineering, An-Najah National University, Nablus P.O. Box 707, Palestine
Ibrahim Hamarsheh
Nutrition and Food Technology Program, Department of Agricultural Engineering, Faculty of Veterinary Medicine and Agricultural Engineering, An-Najah National University, Nablus P.O. Box 707, Palestine
Nawaf Abu-Khalaf
Department of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University, Kadoorie (PTUK), Tulkarm P.O. Box 7, Palestine
Fuad Al-Rimawi
Chemistry Department, Faculty of Science and Technology, Al-Quds University, Jerusalem P.O. Box 20002, Palestine
Ahmed Zaazaa
Department of Agricultural Engineering, Faculty of Veterinary Medicine and Agricultural Engineering, An-Najah National University, Nablus P.O. Box 707, Palestine
Dario Mercatante
Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40127 Bologna, Italy
Maria Teresa Rodriguez-Estrada
Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, 40127 Bologna, Italy
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; p < 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.
