Salt reduction strategies in processed meat products - A review

被引:347
作者
Inguglia, Elena S. [1 ,2 ]
Zhang, Zhihang [1 ]
Tiwari, Brijesh K. [1 ]
Kerry, Joseph P. [2 ]
Burgess, Catherine M. [3 ]
机构
[1] TEAGASC, Food Biosci, Food Res Ctr, Dublin 15, Ireland
[2] Univ Coll Cork, Sch Food & Nutr Sci, Food Packaging Grp, Cork, Ireland
[3] TEAGASC, Food Safety, Food Res Ctr, Dublin 15, Ireland
关键词
Processed meat; Shelf-life; Sodium reduction; Ultrasound technology; Microbiological safety; HIGH-PRESSURE; POWER ULTRASOUND; SENSORY QUALITY; LISTERIA-MONOCYTOGENES; SODIUM-CHLORIDE; REDUCING SODIUM; PHYSICOCHEMICAL PROPERTIES; POTASSIUM LACTATE; BLOOD-PRESSURE; VARYING SALT;
D O I
10.1016/j.tifs.2016.10.016
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Background: Sodium chloride is one of the most widely used additives in the food processing sector. Currently, the daily sodium intake is approximately three times the recommended daily allowance for an adult (in Ireland and UK) and processed meat products contribute to about 20% of the total sodium dietary intake. The dietary concern about salt consumption has encouraged food industries to consider methods for lowering salt use. However, due to the essential functions (flavour, texture and shelf-life) provided by salt in meat products, the effects of using reduced amounts of salt must be carefully considered. Scope and approach: In this review the numerous approaches for sodium reduction in processed foods are presented, highlighting: the reduction of salt level over time, the use of salt substitutes such as other metallic salts and the use of flavour enhancers such as monosodium glutamate or yeast extract. Novel technologies to assist the development of low sodium products, such as high pressure processing and power ultrasound are also introduced. Limitations for each method are discussed, with emphasis on the microbiological implications for the shelf-life stability of low-sodium products. Key findings and conclusions: Multiple challenges need to be addressed in order to improve the flavour perception and safety of sodium-reduced products. A combination of multiple tools could give the desired effect; in particular, novel technological treatments such as high hydrostatic pressure and ultrasound technology, seem to be promising to ensure microbiological safety in low-sodium meat products. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:70 / 78
页数:9
相关论文
共 83 条
[1]  
Aburto NJ, 2013, BMJ-BRIT MED J, V346, DOI [10.1136/bmj.f1378, 10.1136/bmj.f1326]
[2]   Power ultrasound in meat processing [J].
Alarcon-Rojo, A. D. ;
Janacua, H. ;
Rodriguez, J. C. ;
Paniwnyk, L. ;
Mason, T. J. .
MEAT SCIENCE, 2015, 107 :86-93
[3]  
Albo-Joglar R. Jimenez, 1999, ALIMENTARIA, V36, P97
[4]  
[Anonymous], 1997, PRODUCTION PROCESSIN
[5]   Applications of ultrasound in analysis, processing and quality control of food: A review [J].
Awad, T. S. ;
Moharram, H. A. ;
Shaltout, O. E. ;
Asker, D. ;
Youssef, M. M. .
FOOD RESEARCH INTERNATIONAL, 2012, 48 (02) :410-427
[6]   Power ultrasound treatment of Listeria monocytogenes in apple cider [J].
Baumann, AR ;
Martin, SE ;
Feng, H .
JOURNAL OF FOOD PROTECTION, 2005, 68 (11) :2333-2340
[7]   Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement [J].
Bidlas, Eva ;
Lambert, Ronald J. W. .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2008, 124 (01) :98-102
[8]  
Brandsma I, 2006, FOOD TECHNOL-CHICAGO, V60, P24
[9]   High intensity ultrasound effects on meat brining [J].
Carcel, J. A. ;
Benedito, J. ;
Bon, J. ;
Mulet, A. .
MEAT SCIENCE, 2007, 76 (04) :611-619
[10]  
Cargill, 2001, CARG SALT WOW ALB BR