Physicochemical properties of low sodium goat kafta

Abstract The effect of partial replacement (25 and 50%) of sodium chloride (NaCl) by potassium chloride (KCl) on physicochemical parameters of kafta prepared with goat meat was assessed. It was observed that the influence of sodium reduction on the physicochemical traits of goat kafta depends on the percentage of NaCl substitution. As expected, the partial substitution of NaCl by KCl in goat kafta formulations caused a reduction in sodium levels and increased potassium values. The percentage of NaCl substitution by KCl also had an influence (p