Impact of KCl and L-Arg substitution on low salt beef patties: oxidative, textural, flavor, and microbial insights.

To reduce the sodium content in beef patties without compromising their quality, the impact of three salt additions (T1: 0.6 M NaCl, T2: 0.3 M NaCl +0.3 M KCl, T3: 0.3 M NaCl +0.1 M KCl + 0.2 M L-Arg) on the gel properties, antioxidant capacity, and microbial community profiles in beef patties was evaluated. Scanning electron microscopy analysis confirmed that the T3 treatment induced a denser, more homogeneous network, directly enhancing water holding capacity (81.29 %), product yield (87.04 %). T2 group exhibited the highest total sulfhydryl content and lowest total carbonyl content, indicating reduced protein oxidation. According to E-nose/tongue data, T1 and T2 had similar taste attributes and volatile flavor compositions, T3 reduced off-flavors while enhancing saltiness and umami. Salt reduction altered microbial communities: T2/T3 displayed greater community diversity. Moreover, T3's flavor-associated microbes included Corynebacterium, Kocuria, Staphylococcus, and Macrococcus. Thus, T3 achieved salt reduction while maintaining saltiness and improving product quality. This study provides a reference for the application of L-Arg salt reduction in beef products.