New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation

Raybaudi-Massilia, Rosa M.; Mosqueda-Melgar, Jonathan; Rosales-Oballos, Yolima; Petricone, Rosanna Citti de; Frágenas, N.N.; Zambrano-Durán, A.; Sayago, K.; Lara, Macarena; Urbina, Gidalia

doi:10.1016/j.lwt.2019.03.057

Cited by 39 publications

(15 citation statements)

References 18 publications

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“…Using micronized salt crystals in turkey ham, sodium was reduced up to 30% without affecting consumer acceptance of the product (Galvão et al., 2014). Soda‐Lo, hollow salt microspheres ranging 5—10 μm, was added to cooked deli meats for a sodium reduction of 30% (Raybaudi‐Massilia et al., 2019). On roasted peanuts, foam mat salt created by transforming liquid salt into a stable foam with smaller particle sizes of around 133 μm, was used (Chokumnoyporn et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

Compendium of sodium reduction strategies in foods: A scoping review

Dunteman

McKenzie

Yang

et al. 2022

Comp Rev Food Sci Food Safe

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In response to health concerns generated by increased sodium intake, many new approaches have been studied to reduce the sodium content in processed food. It has been suggested that reducing sodium in the food supply may be the most appropriate solution. The aim of this scoping review was to establish what sodium reduction strategies are effective in maintaining acceptable sensory qualities for various food industry applications. Studies that evaluate and report on the effectiveness of a sodium reduction strategy relevant to food and included outcomes detailing how the strategies were received by human subjects using sensory data are included, as well as book chapters, literature reviews, and patents focusing on sodium reduction strategies. Only those published in English and since 1970 were included. Literature was obtained through Scopus, PubMed, EBSCOhost, and ScienceDirect databases, whereas patents were obtained through US Patent Trademark Office, Google Patents, and PATENTSCOPE databases. Two‐hundred and seventy‐seven primary studies, 27 literature reviews, 10 book chapters, and 143 patents were selected for inclusion. Data extracted included details such as analytical methods, broad and specific treatment categories, significant outcomes, and limitations among other material. Sodium reduction methods were categorized as either salt removal, salt replacement, flavor modification, functional modification, or physical modification. Although salt removal and salt replacement were the majority of included studies, future research would benefit from combining methods from other categories while investigating the impact on sensory characteristics, technological aspects, and consumer perception of the strategy.

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Section: Resultsmentioning

confidence: 99%

Compendium of sodium reduction strategies in foods: A scoping review

Dunteman

McKenzie

Yang

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…Sodium chloride is a kind of seasoning raw material that improves the flavor and texture of food, increases water retention, and inhibits the growth of microorganisms (Raybaudi‐Massilia et al., 2019). It provides a salty taste to the product, and it combines with other flavor substances to form the characteristic flavor substance of boneless cold‐eating rabbit.…”

Section: Resultsmentioning

confidence: 99%

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Yuan

Peng

Zhong

et al. 2021

J. Food Process. Preserv.

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Cold‐eating rabbit is a local specialty, combined with three different pretreatment methods commonly used in the industry such as directly making, fried after removing blood, and stir‐fry after marinating to study the main flavor substances and effects of preconditioning on characteristic flavor compounds. Sensory analysis showed that umami was the strongest, which was the characteristic taste flavor, obtained from the taste substance detection experiment that Glu and 5′‐IMP were the characteristic taste substances. Marinating process had a strong umami taste. Volatile flavor compounds were detected, and alcohols and aldehydes were the main volatile flavor substances. There were 23 kinds of volatile flavor substances and nine characteristic volatile flavor substances. The characteristic flavors were lemon, fat, barbecue, fruit, floral, fennel, and smoky flavor; among these, fat, barbecue, and floral flavor were the most obvious. Novelty impact statement This experiment was the first time to study the flavor substances and physical and chemical indexes of cold‐eating rabbits, providing theoretical guidance for the industrial production of cold‐eating rabbits in Zigong, China. Combined with three different preprocessing methods commonly used in the industrial production of cold‐eating rabbits at the present stage, the influence of cold‐eating rabbits' product flavor substances and the exploration of characteristic flavor substances were analyzed. This study concluded that the characteristics of the volatile flavor substances were lemon flavor, fat flavor, barbecue flavor, fruit flavor, flower flavor, fennel flavor, and smoke flavor; among these, fat flavor, the roasted meat, and floral aroma were the most obvious, and Glu and 5′‐IMP were the characteristic taste substances.

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“…Sodium in salt plays a functional role in providing texture by allowing the retention of water, as well as providing gel and emulsion formation through the retraction of myofibrillar proteins, and maintaining the conditions for microbial growth. Consequently, the complete substitution of salt in meat products is not possible [ 9 ]. Accordingly, salt promotes physicochemical properties by activating salt-solubilized proteins to increase hydration, which in turn improves texture.…”

Section: Roles Of Salt In Meat Productsmentioning

confidence: 99%

Development of strategies to manufacture low-salt meat products – a review

Prilia¹,

Kim²

2022

J Anim Sci Technol

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Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.

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New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation

Cited by 39 publications

References 18 publications

Compendium of sodium reduction strategies in foods: A scoping review

Compendium of sodium reduction strategies in foods: A scoping review

Analysis of the characteristic flavor substances of boneless cold‐eating rabbit under different preprocessing treatments

Development of strategies to manufacture low-salt meat products – a review

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