Effects of Sodium Chloride replacement by Potassium Chloride, addition of oregano and thymol essential oils, and display time on beef hamburgers physical-chemical composition

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Abstract
Strategies aiming to reduce dietary intake of sodium are being implemented based on studies that show that excessive sodium intake is associated with negative health effects. This study was realized to evaluate hamburgers with replaced sodium chloride (NaCl) by 20, 40 and 60% of potassium chloride (KCl) and the display time (1, 3 and 7 days). Still, essential oils (oregano and thymol) were used as additives on chemical composition, pH, water losses, texture, colour, antioxidants activities and lipid oxidation. The replacement of NaCl by KCl had no effect (P > 0.05) on chemical composition, pH, water losses, texture, and antioxidant effects of the beef hamburgers. L* values increased (P < 0.05) linearly with increasing KCl, while a* values decreased (P > 0.05) linearly. On the other hand, display time increased (P < 0.05) pH, dripping losses and decreased (P < 0.05) cooking losses. The values of L*, a* and b* decreased (P < 0.05) during display time. Display time increased antioxidant activities measured by all parameters and lipid oxidation. In conclusion, the gradual replacement (20, 40 of 60%) of NaCl by KCl and the inclusion of essential oils did not alter the physicochemical parameters of beef hamburgers.