Sensory and physical-chemical properties of chicken pate with reduced salt content

Abstract

This study aimed at assessing the sensory acceptability of chicken pate made with different concentrations of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG), and the physical-chemical features of the product were evaluated. In the Step 1, five pate formulations with addition of NaCl and KCl (0 to 1 %) were assessed. The Step 2 analyzed these same formulations but containing MG (0.2 %). In Step 1, no significant difference was found for the attributes appearance, aroma, texture and color. As for taste, overall acceptance and purchase intent characteristics, the sample containing KCl (1 %) received lower scores than that KCl-free formulation. In Step 2, the formulated products showed an increase in the acceptability after adding MG. It was feasible to reduce 75 % of sodium in the chicken pates (NaCl - 0.25 % and KCl - 0.75 %), and to get a sample with the sensory acceptance similar to the standard product, and being achievable to add KCl, specially in conjunction with MG.