Effects of Partial and Complete Replacement of Sodium Chloride With Potassium Chloride on the Texture, Flavor and Water‐holding Capacity of Marinated Broiler Breast Fillets

Experiments were conducted to investigate the effects of varying concentrations of sodium chloride (NaCl) and potassium chloride (KCl) on the quality of marinated broiler breast fillets. Fillets were deboned at 2‐h postmortem and marinated with a 15% solution containing water, different concentrations of NaCl or KCl and 0.45% sodium tripolyphosphate (STPP). Fillets were vacuum marinated in different NaCl or KCl concentrations. The tenderness of marinated fillets was instrumentally assessed by the Meullenet–Owens razor shear. Water‐holding capacity, including marinade uptake, retention, thaw loss and cook loss, was also evaluated. Significant improvements in tenderness, thaw loss and cook loss were observed as the amounts of NaCl increased compared with the control (STPP only). Replacing greater than 50% of NaCl with KCl resulted in significant decreases in tenderness; however, no significant changes were observed for all instrumental and sensory characteristics below this level. Replacement levels did not significantly decrease retention and thaw loss, while cook loss increased with the increase in KCl concentrations. PRACTICAL APPLICATIONS This research would be of benefit to poultry processors who would like to know the optimal level of potassium chloride (KCl) in an effort to reduce the amount of sodium for marinating broiler breast meat. It is concluded that a maximum of 50% of KCl could be used with a minimal change of qualities in marinating broiler breast meat.