Effect of the partial substitution of NaCl with blended KCl, MgCl2 and arginine on sensory profiles and storage characteristics of cooked marinated chicken

Marination is one of the main processing methods for chicken, but the high sodium intake increases the risk of chronic diseases. In this study, NaCl was partially substituted with one or more of MgCl2, CaCl2, KCl, K-lactate, lysine, arginine, yeast extract and its effects were evaluated. After single-factor experiments and response surface analysis with sensory properties as evaluation indices, the optimal substitute formula was MgCl2 16.00%, arginine 9.80%, KCl 3.70%, and NaCl 70.50%. A 49.7% decrease of sodium was obtained after substitution with similar sensory score, while enhanced bitterness, sweetness, saltiness and decreased umami after substitution were detected by electronic tongue. Moreover, no significant differences were found in total plant count, Salmonella spp. bacteria count and pH between the samples before and after substitution at 4 ℃ for 10 days, indicating an acceptable microbial load caused by NaCl substitution during storage period. The results provide the basis for reducing NaCl content and improving the health benefits in cooked marinated chicken.