Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing

Li, Mingming; Zhang, Xin; Yin, Yue; Li, Jiapeng; Qu, Chen; Liu, Linggao; Zhang, Yunhan; Zhu, Qiujin; Wang, Shouwei

doi:10.1080/10408398.2023.2212287

Cited by 1 publication

(1 citation statement)

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“…Currently, various physical processing methods are used to reduce sodium addition in dry-cured meat products, such as high pressure, ultrasonic methods, and electric field treatment [6]. There are also other methods, such as directly reducing the amount of NaCl [7], mediated pickling for salt reduction [8], and the utilization of low-sodium salts [9]. Among these methods, the partial replacement of NaCl with other metal salts is the most widely used method in traditional dry-cured meat.…”

Section: Introductionmentioning

confidence: 99%

Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium

Xiang,

Wang,

Guo

et al. 2024

Molecules

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The present study aimed to develop low-sodium curing agents for dry-cured meat products. Four low-sodium formulations (SPMA, SPM, SP, and SM) were used for dry-curing meat. The physicochemical properties and flavor of the dry-cured meat were investigated. The presence of Mg2+ ions hindered the penetration of Na+ into the meat. The weight loss, moisture content, and pH of all low-sodium salt groups were lower than those of S. Mg2+ addition increased the water activity (Aw) of SPMA, SPM, and SM. Dry-curing meat with low-sodium salts promoted the production of volatile flavor compounds, with Mg2+ playing a more prominent role. Furthermore, low-sodium salts also promoted protein degradation and increased the content of free amino acids in dry-cured meat, especially in SM. Principal component analysis (PCA) showed that the low-sodium salts containing Mg2+ were conducive to improving the quality of dry-cured meat products. Therefore, low-sodium salts enriched with Mg2+ become a desirable low-sodium curing agent for achieving salt reduction in dry-cured meat products.

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Section: Introductionmentioning

confidence: 99%