EFFECT OF SALT TYPES ON OXIDATIVE STABILITY AND SENSORIAL PROPERTIES OF KILISHI

Abstract

The study was aimed at investigating the impact of salt types on cholesterol oxides, lipid oxidation, protein oxidation and sensorial quality of Kilishi. Kilishi was made from sundried slices of Semitendinosus muscles, and infusion mixture containing either 2.20% NaCl, T-1; 1.10% NaCl + 1.10% Monosodium glutamate (MSG), T-2; 1.10% KCl + 1.10 %MSG, T-3; 1.10% C6H5K3O7 + 1.10% MSG, T-4, or 2.20% MSG, T-5. T-1 Kilishi had greater Na content (p<0.05) compared to other treatments. Total cholesterol oxides and 25-hydroxycholesterol were higher in T-1 and T-2 compared with other treatments. Malondialdehyde and carbonyl contents and sensory properties did not differ among the treatments. The substitution of NaCl with KCl, MSG and C6H5K3O7 reduced sodium content and total cholesterol oxides without compromising the sensorial quality of Kilishi.