Effect of Carrot Pulp Incorporation and Partial Sodium Chloride Replacement on Hybrid Burger Characteristics.

Samer Mudalal, Ibrahim Hamarsheh, Nawaf Abu-Khalaf, Fuad Al-Rimawi, Ahmed Zaazaa, Dario Mercatante, Maria Teresa Rodriguez-Estrada

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Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

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Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Samer MudalalNutrition and Food Technology Program, Department of Agricultural Engineering, Faculty of Veterinary Medicine and Agricultural Engineering, An-Najah National University, Nablus P.O. Box 707, Palestine.ORCID 0000-0002-6356-6891

Ibrahim HamarshehNutrition and Food Technology Program, Department of Agricultural Engineering, Faculty of Veterinary Medicine and Agricultural Engineering, An-Najah National University, Nablus P.O. Box 707, Palestine.

Nawaf Abu-KhalafDepartment of Agricultural Biotechnology, Faculty of Agricultural Sciences and Technology, Palestine Technical University, Kadoorie (PTUK), Tulkarm P.O. Box 7, Palestine.ORCID 0000-0002-0007-710X

Fuad Al-RimawiChemistry Department, Faculty of Science and Technology, Al-Quds University, Jerusalem P.O. Box 20002, Palestine.ORCID 0000-0001-9341-6993

Ahmed ZaazaaDepartment of Agricultural Engineering, Faculty of Veterinary Medicine and Agricultural Engineering, An-Najah National University, Nablus P.O. Box 707, Palestine.ORCID 0000-0002-9463-5650

Dario MercatanteDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy.ORCID 0000-0002-8673-2661

Maria Teresa Rodriguez-EstradaDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40127 Bologna, Italy.ORCID 0000-0001-6406-4183

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Worldwide dietary sodium intake exceeds the recommended daily allowance, generating global interest in reducing sodium content in foods. This preliminary study aimed to evaluate the effects of decreasing sodium chloride (NaCl) levels on hybrid burger characteristics by partially replacing it with potassium chloride and carrot pulp. A total of 60 beef burger patties were divided into four treatments: A (control), 1.5% NaCl; B, 1.5% NaCl + 5% carrot pulp; C, 30% replacement of NaCl with potassium chloride (KCl) + 5% carrot pulp; D, 50% replacement of NaCl with KCl + 5% carrot pulp. Carrot pulp significantly influenced color indices and pH. The control (treatment A) exhibited the lowest lightness (L*) values (31.70 vs. 40.9, 38.67, and 38.44 for treatments B, C, and D, respectively;

Indexed as

beef meatcarrot pulphybrid burgermicrobiological propertiespotassium chloride

Identifiers

PMID40282800

DOI10.3390/foods14081400

PMCPMC12026549

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.