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

Kim, Tae‐Kyung; Yong, Hae In; Jung, Samooel; Kim, Hyun‐Wook; Choi, Yun‐Sang

doi:10.5187/jast.2021.e74

Cited by 18 publications

(12 citation statements)

References 69 publications

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“…Li et al (2015) reported increases in As expected, the water-activity values decreased with salt content in the emulsions (𝑝 < 0.05) from 0.93 to 0.88, showing that higher salt content affected the concentration of free water. NaCl is a reducer of aw and, therefore, limits microbial growth (Kim et al, 2021). In this sense, the reduction of salt between 40 and 60% in meat emulsions results in greater free water, which could facilitate microbial growth.…”

Section: Physicochemical Parametersmentioning

confidence: 99%

“…Reducing the salt leads to decreased extraction of myofibrillar proteins, resulting in a less elastic and hard gel matrix in meat emulsion, as Kim et al. (2021) noted. Grasping the rheological traits of the composite gel system throughout the thermal gelation phase is crucial.…”

Section: Introductionmentioning

confidence: 99%

“…Myofibrillar proteins in meat emulsions help with binding, water capture, and fat stabilization due to their gel‐forming ability (Kim et al., 2021). At concentrations above 0.3 M NaCl, myosin filaments break down into monomers.…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions

Galván‐Navarro,

Sosa‐Morales,

Delgado‐García

et al. 2023

Journal of Food Science

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Power ultrasound and salt reduction effects on meat emulsions' physicochemical and rheological properties were determined. Therefore, meat emulsions with different NaCl concentrations (1, 1.5, 2, and 2.5%) were treated in an ultrasonic bath (40 kHz, 200 W, & 9.34 W/cm2) at different times (0, 15, and 45 min). Results showed that salt reduction and ultrasound time significantly (p < 0.05) affected the cooking loss, water holding capacity, water activity, pH, color, hardness, viscosity, storage modulus (G′), loss modulus (G″), and phase angle δ. Meat emulsions with low salt content (1 and 1.5% NaCl) showed significantly higher values of cooking loss than standard emulsions (2.5% NaCl), while ultrasound duration of 15 min reduced the cooking loss (12 to 27%). Hardness, color, pH, and water activity (aw) decreased with salt reduction. Ultrasounds increased the hardness, viscosity, G′, and G′′ values in reduced‐salt meat. The experimental data of apparent viscosity were properly fitted to the mathematical model of Ostwald‐de‐Waele. Ultrasound increased consistency (k) and decreased flow behavior index (n) in emulsions with 1.5 to 2.5% NaCl. Ultrasound at 15 min induced gelation in emulsions with 1.5 and 2.0% NaCl (40 and 20% NaCl reduction). The formulation with 2.0% NaCl was found to be the maximum concentration that did not sacrifice meat emulsion quality. When combined with 15 min of ultrasound, this formulation yielded results comparable to the standard formulation.Practical ApplicationResults contribute to developing reduced‐salt meat emulsions using power ultrasounds. Therefore, using ultrasounds allows for a 20% reduction in salt content while maintaining the quality of the meat emulsion.

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Section: Physicochemical Parametersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions

Galván‐Navarro,

Sosa‐Morales,

Delgado‐García

et al. 2023

Journal of Food Science

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“…Myofibril protein (MP) is one of the major components in the muscles of various animals, and it plays a substantial role in the physicochemical and textural properties of emulsion systems ( Choi et al, 2011 ). MP is a salt-soluble protein that must be extracted from muscle using sodium chloride or sodium phosphates when manufacturing meat products ( Kim et al, 2021a ). The degree of MP dissolution affects the textural and emulsifying properties of meat products ( Zayas, 2012 ).…”

Section: Introductionmentioning

confidence: 99%

“…Sodium chloride and phosphates were used to prepare a gel matrix of myofibrillar protein for a desirable texture and flavor ( Lee et al, 2010 ; Li et al, 2021 ; Sun et al, 2011 ). However, high sodium levels cause chronic diseases; thus, a proper control of its degree of ingestion can prevent complications and promote human health ( Desmond, 2006 ; Kim et al, 2021a ). Thus, various researchers have developed novel technologies to increase the functional properties of myofibrils to enhance the clearance of sodium phosphates ( Yong et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

Kim¹,

Yong²,

Yoon³

et al. 2022

Food Sci Anim Resour

Self Cite

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The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and compared with those of MP. The grafting degree of the MP isolate-saccharide graft reaction was significantly higher in the reducing sugar-treated groups (lactose, glucose, fructose, and palatinose). The browning intensity of the MP isolate-saccharide graft reaction with fructose, sucrose, and erythitol was higher than that observed in the control reaction (p<0.05). MP that reacted with reducing sugars (glucose, fructose, palatinose, and lactose) had fainter bands than MP that reacted with non-reducing sugars (sucrose, erythitol, trehalose, sorbitol, and xylitol). MPs conjugated with glucose exhibited higher protein solubility. The palatinose and lactose treatments were maximum in water binding capacity, though no significant difference in oil binding capacity among the saccharide treatments was observed. The emulsion stability of the MP isolate-saccharide graft reaction with palatinose and erythitol was higher than that of the control reaction. Therefore, reducing sugars have good protein functionality in the MP isolate-saccharides graft reaction.

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Isolation and identification of new source of bacteriocin-producing Lactobacillus plantarum C010 and growth kinetics of its batch fermentation

Dai

Fang

Zhang

et al. 2022

World J Microbiol Biotechnol

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

Cited by 18 publications

References 69 publications

Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions

Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions

Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction

Isolation and identification of new source of bacteriocin-producing Lactobacillus plantarum C010 and growth kinetics of its batch fermentation

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