Instrumental and sensory texture of low-sodium restructured cooked Caiman steaks

What are the potential strategies to achieve potentially more healthful meat products?

“…However, it is limited by the technological and sensorial aspects and the lack of a perfect sodium substitute. For these reasons, the drastic reduction in salt content in foods is not always a practicable strategy (Olmedilla‐Alonso et al ., 2013; Canto et al ., 2014b; Ponzo et al ., 2021).…”

“…The use of chloride salts (KCl, CaCl 2 and MgCl 2 ) or non‐chloride salts, such as phosphates as a salt substitute, is among the available possibilities for the reduction of sodium in meat product (Canto et al ., 2014a; Canto et al ., 2014b). KCl is used to manage moisture to reduce microbial growth and control the onset of pathogens, and potassium phosphates are often used instead of sodium phosphates for texture and moisture management.…”

“…In terms of intention to pay more for a processed meat product containing bioactive compounds, 60% answered no and only 40% said yes. Guàrdia et al ., (2006) and Canto et al ., (2014b) studied the consumer attitude towards sodium reduction; these authors reported a positive intention to consume low salt meat products. Also, reduced sodium meat products had similar sensorial acceptability comparing to the non‐reduced sodium ones, the intention to consume low salt meat products agrees with the sensorial acceptability of these studies.…”