Abstract
The world trends in table salt reduction in meat products contemplate the use of different methods for preservation of taste and consistency in finished products as well as shelf life prolongation. There are several approaches to a sodium chloride reduction in meat products. The paper presents a review of the foreign studies that give evidence of the possibility to maintain quality of traditional meat products produced with the reduced salt content. The studies in the field of salty taste perception established that a decrease in a salt crystal size to 20 µm enabled reducing an amount of added table salt due to an increase in the salty taste intensity in food products. Investigation of the compatibility of different taste directions is also interesting as one of the approaches to a sodium chloride reduction in food products. The use of water-in-oil-in-water (w/o/w) double emulsions allows controlling a release of encapsulated ingredients (salt), which enables enhancement of salty taste. The other alternative method of technological processing of meat raw material for reducing salt in meat products is the use of high pressure processing. This method has several advantages and allows not only an increase in the salty taste intensity, but also formation of a stable emulsion, an increase in water binding capacity of minced meat and extension of shelf-life.
Highlights
Multiple functions of table salt, including the impartment of salty taste, formation of consistency and bacteriostatic action, make it an irreplaceable component of meat products
A proved relationship between an excessive consumption of sodium, the main source of which is table salt, and the development of the cardiovascular diseases, hypertension and stroke [1] sets a task of table salt reduction in food products
It was established that a 15 % decrease in sodium consumption by population would enable reducing mortality caused by cardiovascular diseases in 8.5 million people over ten years [2]
Summary
Альтернативные методы технологической обработки для снижения содержания соли в мясных продуктах. Аннотация Мировые тенденции снижения поваренной соли в мясной продукции предполагают использование различных способов сохранения вкуса и консистенции готовой продукции, а также пролонгирование сроков годности. Существует несколько подходов к снижению хлорида натрия в мясной продукции. Исследования в области восприятия соленого вкуса позволили установить, что уменьшения размера кристаллов соли до 20 мкм позволяет сократить количество вносимой поваренной соли за счет увеличения интенсивности соленого вкуса пищевых продуктов. В качестве еще одного подхода к снижению хлорида натрия в пищевых продуктах интерес представляет изучение совместимости различных направлений вкуса. Еще одним альтернативным способом технологической обработки мясного сырья для сокращения уровня поваренной соли в мясной продукции является применение высокого давления. Данный метод обладает целым рядом преимуществ, и позволяет не только увеличить интенсивность соленого вкуса, но и обеспечивает формирование стабильной эмульсии, повышает влагосвязывающую способность фарша и увеличивает сроки годности готового продукта
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