Effects of salt replacement on the quality and acceptability of low salt chevon pickle

In the present study, development of low sodium goat meat pickle was attempted through replacement of 50% common salt using various non-sodium salts like potassium chloride (KCl), calcium chloride (CaCl₂) and sucrose. Three treatments were made against control i.e. control (4% NaCl2), T-I (2% NaCl+ 1.5% KCl + 0.2% CaCl₂ + 0.3% sucrose), T-II (2% NaCl+ 1.7% KCl + 0.3% sucrose) and T-III (2% NaCl+ 1.8% KCl + 0.2% CaCl₂) and their quality and stability were assessed. There were significant differences (P<0.05) in the proximate principles of the products where T-III had the lowest moisture and highest protein content. Evaluation of Hunter colour characteristics revealed that control pickle had lower (P<0.05) redness value as compared to the treated pickles. Organoleptic evaluation of products showed no significant difference in the various sensory attributes among all the products except saltiness score which was significantly higher (P<0.05) in the T-II. Significant effects (P<0.05) of treatments and storage period on water activity, total plate counts and thiobarbituric acid reactive substance number were observed. Thus, goat meat pickles with 50% less sodium chloride can be developed through use of different salt substitute blends without affecting their quality, acceptability and stability.