Sodium reduction in enrobed restructured chicken nuggets through replacement of NaCl with CaCl₂

The present study aimed to reformulate chicken nuggets with reduced sodium content, replacing the NaCl with CaCl₂ and assessing the physicochemical and sensory properties of the obtained products. Four treatments of chicken nuggets were processed: Control formulation (1.5 g NaCl/100 g) and three treatments containing CaCl₂ substituting 25, 50 and 75% of the NaCl, considering an ionic strength equivalent to 1.5% NaCl. The four different chicken nuggets were similar (p > 0.05) for the variables oil absorption, lipid, protein and moisture contents, water activity, cooking yield, pick-up and texture profile analysis. However, a decrease in ash content (2.21-1.75 g/100 g) was observed. The replacement of 75% NaCl could reduce 34% sodium in chicken nuggets with a concomitant increase in the calcium content (10-130 mg/100 g). For objective colour, the brightness (L*) increased from 74.43 to 78.28 as CaCl₂ contents increased in the chicken nuggets, but the a* and b*parameters did not show differences (p > 0.05) among all treatments. Sensory acceptance (texture, flavour and overall quality attributes) did not differ between Control and the 75% sodium reduction treatments (all values around 7.5 in the 9-point hedonic scale), despite the decrease in the salty taste observed in the just about right scale test. Thus, the maximum tested replacement of 75% NaCl by CaCl₂ produced healthier chicken nuggets, for having provided a reduction in sodium content and increase in calcium content, besides maintaining sensory quality and most of the technological characteristics.