Reducing sodium intake from meat products

Abstract

Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt be maintained at about 5-6 g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride .Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, at the table. In most cases salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.

Sensory and physicochemical characteristics of low sodium salami

“…However, a salt reduction at this level is considered critical because of microbial contamination or risk of hetero fermentation during the fermentation process of salami (Ruusunen and Puolanne, 2005). In this research, replacements with chloride mixtures (KCl + CaCl 2 ) were chosen rather than a replacement of only one type of chloride.…”

“…According to Quilaqueo et al (2015), the main source of Na in diets is sodium chloride (NaCl). In general, a traditional consumption of more than 6 g of NaCl person d −1 is associated with health problems, such as high blood pressure levels, thereby contributing to an increased risk of cardiovascular diseases in the population (Choi et al, 2014;Desmond, 2006;Ruusunen andPuolanne, 2005, WHO, 2003).…”

Utilization of restructuring technology in the production of meat products: a review

“…Because salt directly relates to high blood pressure and other diseases, the consumer demand for a reduction in dietary sodium intake in the past several decades led to development of low salt content restructured meat products (Ruusunen & Puolanne, 2005). A variety of approaches to replacement or substitution of sodium chloride are available for meat processing, which included using transglutaminase (TG), KCl, Dietary fiber, and caseinate as salt replacer (Jime´nez Colmenero, Ayo, & Carballo, 2005;Kuraishi, Sakamoto, Yamazaki, Susa, Kuhara, & Soeda 1997).…”

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

“…Regarding sensory properties, products' colour is affected by the reduction of salt content, where a paler colour is usually observed (Aaslyng et al, 2014;Tobin et al, 2013). Moreover, a less Meat Science 116 (2016) [34][35][36][37][38][39][40][41][42] salty taste, as well as a weaker characteristic flavour, has also been reported (Corral et al, 2013;Ruusunen & Puolanne, 2005). In Italian salami, salt reduction induced a significant increase in lipid oxidation (Zanardi, Ghidini, Conter, & Ianieri, 2010).…”