Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

Abstract

Abstract:As interest continues in sodium reduction technologies, there is a need to understand the changes in physiochemical and sensory characteristics of reduced sodium food products. Previous research has shown that traditionally brewed soy sauce (SS) and fermented flavor enhancer (NFE) offer efficacy as viable sodium reduction ingredients. However, their ability to provide similar results in other meat products with different requirements (e.g., flavor, functionality, etc.) for salt is not well understood. In this study, bacon, beef jerky, summer sausage, and boneless ham treatments were generated with sodium reductions of 30 and 50% by including either SS or NFE alone and in combination with potassium chloride (KCl). Sensory and quality measurements, including salty taste, and product qualities such as color, purge, and texture profiles were evaluated. No differences (P > 0.05) were observed for overall liking of bacon at 30 (SS and NFE) and 50% (SS) reductions containing KCl, and for overall liking of beef jerky (NFE) and boneless ham (SS) at 30% reductions utilizing either SS or NFE as a salt reduction tool. Further, saltiness liking scores showed no change (P > 0.05) at 30% reductions in bacon, beef jerky and boneless ham, while a decreased liking (P < 0.05) were observed in summer sausage products containing SS and NFE. These results suggest the use of SS and NFE can increase perceived salty taste without increasing the sodium content of multiple products investigated. These results indicated that SS and NFE are suitable ingredients to utilize in processed meat products to reduce sodium content, while each product has unique and variable responses in sensory attributes that must be considered.

Components Associated With Saltiness Potentiation in Frankfurters Made With Traditionally Brewed Soy Sauce

“…This complements previous results in which consumer panels perceived frankfurters to be saltier when 50% of sodium from FS was replaced with SS compared to a 100% FS control (McGough et al, 2012a). Replacing 50% of the sodium from FS with SS in bacon and summer sausage also resulted in an increase in salty taste when compared to a 100% FS control (Shazer et al, 2017). Umami and fruity-fermented attributes scored higher for the Treatment than Control (Table 3).…”

“…Coarse ground beef, sodium nitrite, FS, SS (if included in formula), and ice were chopped until reaching 2.2°C. Prior to addition, SS was heated in a water bath at 75°C for 7 h to deactivate SS proteases as done in previous studies (McGough et al, 2012a(McGough et al, , 2012bShazer et al, 2017) and was added along with the coarse ground pork, spices, sodium phosphates, and sodium erythorbate and chopped until reaching 14.4°C. The emulsion was then stuffed into 80-g portions using 27-mm cellulose casings (ViskoTeepak USA, Kenosha, WI) followed by submerging in a liquid smoke solution for 1 min and 45 s prior to thermal processing.…”

“…One novel approach to reduce sodium in food products has been through the addition of traditionally brewed soy sauce (SS) due to its saltiness enhancement capability. Kremer et al (2009), McGough et al (2012aMcGough et al ( , 2012b, and Shazer et al (2017) found that saltiness could be enhanced by SS added to food products.…”

Healthier Meat Products Are Fashionable—Consumers Love Fashion

“…Sensory properties of trout were acceptable with NaCl replaced by KCl to 15% [79]. Based on their previous research [80], it was revealed that there is a continued interest in the application of various Na reduction technologies in various meat products. Previous research on the use of traditionally cooked soy sauce (SS) and fermented flavor enhancer (NFE) shows that they are effective as ingredients that enable the reduction of the Na content.…”