Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction

Vidal, Vitor; Lorenzo, José M.; Munekata, Paulo E. S.; Pollonio, Marise Aparecida Rodrigues

doi:10.1080/87559129.2021.1949342

Cited by 21 publications

(10 citation statements)

References 149 publications

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“…Then, the strips are covered in sea salt for a period ranging from 18 to 36 h. The salting step has the capability to reduce water activity (a w ) in a short time and inhibits the growth of spoilage microorganisms due to the high content of chloride ions proving toxic to most microorganisms [15]. The salt also causes important osmotic dehydration, which removes water from the product and modifies its properties by brine salting [16]. This standardized processing step is necessary to increase the stability of the final product.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

et al. 2023

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Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This study aimed to evaluate the changes in physicochemical, biochemical, and microbiological parameters taking place during the process. The physicochemical parameters were affected by the processing steps (salting, salt-washing, and drying), except for total acidity and pH. The water activity value and relative moisture percentage decreased to 0.86 and 33.03%, respectively. Moreover, the addition of salt and the drying step increased the water-holding capacity. The lipid oxidation values increased from raw tuna loins to the final product (1.37 vs. 5.56 mg malondialdehyde/kg). Moreover, the total volatile basic nitrogen values increased in the final product, fundamentally due to the concentration effect caused by the water loss, although may also be due to the degradation of proteins during processing. The microbiological analysis showed that the values obtained in the dry-cured tuna were below the limits established by the reference regulation for dry-cured fish products.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

et al. 2023

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“…The use of salt in food manufacturing has been traditionally related to its ability to keep foods edible for longer periods of time, which would allow manufacturers to extend their consumption in periods of scarcity [ 2 ]. In ancient times, salt was used as a preservative in many foods such as fish, meat, and dairy products, due to its preservative quality and sensorial properties [ 3 ]. Indeed, as a highly estimated trading commodity, it is argued that the word salary derives from the Latin salarium, i.e., money given to Roman legionnaires to buy salt [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Barcenilla

Álvarez‐Ordóñez

López

et al. 2022

Foods

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Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.

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“…A diet high in sodium increases the risk of developing cardiovascular diseases (especially hypertension) and it is also considered to be a risk factor for other diseases (such as obesity, kidney stones, and some cancers) [17]. Thus, the World Health Organization established the reduction of 30% content in salt and sodium intake as a global target for 2025 with the aim of progressively adapting consumers to new and less salty foods [18], particularly for meat products, in which the content can achieve 5 g/100 g [19,20].…”

Section: Introductionmentioning

confidence: 99%

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

Sirini

Munekata

Lorenzo

et al. 2022

Foods

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In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.

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Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction

Cited by 21 publications

References 149 publications

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Development of Healthier and Functional Dry Fermented Sausages: Present and Future

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