Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride. (September 2019) - Lilic, S
Abstract: The goal of this study was to investigate the influence on the sodium:potassium ratio of reducing sodium chloride content in pork stew by partial replacement with other two chloride salts. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one third of the sodium chloride was replaced with potassium chloride; in group 2, one half of the sodium chloride was replaced with potassium chloride; in group 3, sodium chloride was reduced by half and one quarter of ammonium chloride (in relation to the control group) was added, and in group 4, sodium chloride was reduced by 62.5% and an equal amount of ammonium chloride was added. Moderate reduction of sodium content was achieved in group 1 (46.19%), while greater reductions of sodium content were achieved in groups 2, 3 and 4 (these had 64.69%, 61.54% and 67.91% less sodium than did the control, respectively). Potassium content increases were determined in groups 1 and 2 (potassium levels were 38.71% and 50.27% greater than in the control, respectively). The best sodium:potassium ratio was achieved in group 2 pork stew (0.47), in which half the sodium chloride was replaced with potassium chloride.