Abstract
Salt is a critical ingredient in processed meat and poultry products because of its multiple functions that affect product quality and safety. Although salt is a functional ingredient in food products, sodium reduction continues to be an important topic within the food industry due to interests in reducing dietary sodium intake. Previous work has shown that soy sauce addition may potentiate saltiness perception in processed meats and thus allow for novel formulations with reduced sodium content. Two studies were conducted to further elucidate these effects. First, trained panel sensory char- acteristics, relevant quality parameters, and selected chemical profiles were determined comparing frankfurters containing flake salt and traditionally brewed soy sauce. Seven aqueous compounds were found to be more abundant (P < 0.001) in the soy sauce – containing treatment, and 56 volatile compounds were identified. Principal component analysis of the sensory and selected chemical profiles led to the consideration that ethyl hexanoate (EHEX) may be a causative agent of the saltiness-potentiating phenomenon. Thus, a second study further evaluated concentrations of EHEX, revealing that trained sensory panelists perceived frankfurters containing EHEX as saltier (P < 0.05) and these frankfurters had higher scores for fermented/sour aromatic score (P < 0.05) than the control (Control: 100% NaCl from flake salt). This research demon- strated the ability of EHEX to potentiate saltiness in frankfurters with minimal effects on quality.
Highlights
Key reasons for the addition of salt in foods include its ability to modify or enhance flavors, serve as a preservative from microbial and chemical spoilage, and contribute to textural and functional characteristics (Hutton, 2002)
There were no differences between the Treatment and Control for external L* values, external a* values were lower in the Treatment compared to Control, and the b* values were higher in the Treatment compared to Control (Table 2)
We attribute these differences to soy sauce (SS)-based pigmentation, and a similar trend was noted for internal Commission Internationale de l’Eclairage (CIE) color values
Summary
Key reasons for the addition of salt in foods include its ability to modify or enhance flavors, serve as a preservative from microbial and chemical spoilage, and contribute to textural and functional characteristics (Hutton, 2002). Salt increases water-holding capacity, improves protein extraction and binding, provides flavor, and is often included at levels sufficient for bacteriostatic function (Desmond, 2006). Sodium is an essential nutrient for humans for proper cellular function, to maintain a balance between water and minerals in the body, to assist with nerve and muscle function, and to aid in nutrient absorption (Tarver, 2010). The recommended maximum for sodium intake by adults in the United States is 2,300 mg/d (U.S Department of Health and Human Services and USDA, 2015). The average for sodium intake by adult men and women in the US is 4,240 mg/d and 2,980 mg/d, respectively; a majority of sodium intake comes from
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