Alternative Methods of Technological Processing To reduce Salt in Meat Products

Tunieva, E.K.; Gorbunova, N. A.

doi:10.21323/2414-438x-2017-2-1-47-56

Cited by 8 publications

(8 citation statements)

References 16 publications

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“…One more source of income for the organism of cation of sodium with meat products is sodium nitrite NaNO2 added to give them the stable red coloration. However, dietitians recommend limiting using of this salt because of its decomposition with forming of nitrogen oxide, NO, in acid environments, for instance, in the man's stomach, which leads to forming of mutagenic nitrosomioglobine in its interaction with the meat myoglobin [42], [43], [44], [45]. However, the result of preserving the red color of boiled sausages may also be reached in adding into the sausage meat of special cultures of microorganisms, which permits reducing the dosing of nitrite-ion.…”

Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

Potr. S. J. F. Sci.

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One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

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Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

Potr. S. J. F. Sci.

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“…Later, Na + stimulates the ENaCs, which send sensory signals to the brain, leading to the perception of salty taste [ 53 ]. To recognize saltiness, the Na + concentration should be high enough to activate ENaCs [ 55 ].…”

Section: Strategies To Improve the Sensory Properties Of Reduced-salt Meat Productmentioning

confidence: 99%

“…Salt is commonly used to enhance the organoleptic characteristics of meat products [ 53 ]. The taste and flavor of meat products are determined by the amount of added salt; hence, with a considerable decrease in salt content, saltiness decreases and the taste worsens [ 55 ]. In a study on ground cooked hams, hams prepared with 1.1% salt were rated less salty than those prepared with 2.6% salt [ 57 ].…”

Section: Strategies To Improve the Sensory Properties Of Reduced-salt Meat Productmentioning

confidence: 99%

“…In addition, salt reduction in bacon (from 2.9% to 1.5%) did not affect the meaty flavor, metallic taste, or sweet aftertaste in the hedonic sensory perspectives [ 39 ]. Tunieva and Gorbunova [ 55 ] revealed that even if the salt content in meat products is reduced, the salty taste can be improved by optimizing the crystal size and shape of the salt crystals. Thus, it is possible to make salt-reduced meat products that do not differ in taste and flavor from common meat products.…”

Section: Strategies To Improve the Sensory Properties Of Reduced-salt Meat Productmentioning

confidence: 99%

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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

Kim¹,

Yong²,

Jung³

et al. 2021

J Anim Sci Technol

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“…• use of special technologies for raw material processing (for example, processing with high hydrostatic pressure) [22,23,24,25,26,27,28,29,30,31,32,33,34,35]. Nowadays, in the Russian Federation, the main measures regarding sodium content reduction in processed meat products are directed towards decreasing doses of edible salt addition and the use of its replacers, which, in turn, cannot ensure clean-label [32].…”

mentioning

confidence: 99%

Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

Maksimenko

Lyude

Semenova

et al. 2020

Teor. prakt. pererab. mâsa (Print)

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Recently, there has been a growing demand for healthy processed foods, such as comminuted or gel-type meat and fish products with reduced content of salt (sodium chloride), phosphate (sodium phosphate) and/or fat, while maintaining their texture and quality characteristics. As know, a high intake of dietary sodium is associated with cardiovascular diseases and strokes. On the other hand, high phosphate intake has a potential health risk, especially with regard to bone metabolism, cardiovascular and kidney diseases. High hydrostatic pressure (HHP) technology has been recognized as a useful method for successfully reducing salt, phosphate and/or fat content in processed muscle products. The texture, yield and organoleptic properties of products are closely related to the structure and functionality of myofibrillar proteins (MP). Application of moderate high hydrostatic pressure at 100–200 MPa has been successfully used to increase the functionality of myofibrillar proteins by modifying the structure due to denaturation, solubilization, aggregation or gelation. The ability to reduce sodium content and achieve a high binding and water retention using this technology is an important task for the production of healthy food products.

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Alternative Methods of Technological Processing To reduce Salt in Meat Products

Abstract: Ключевые слова : консервы, пастеризация, белок, деструкция. Keywords: sodium chloride, crystal size, high pressure, salty taste. AbstractThe world trends in

Cited by 8 publications

References 16 publications

The study of the intensification of technological parameters of the sausage production process

The study of the intensification of technological parameters of the sausage production process

Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products

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