Abstract
Higher salt intake is associated with the risk of cardiovascular and kidney diseases, hypertension and gastric cancer. Salt intake reduction represents an effective way to improve people’s health, either by the right choice of food or by a reduction of added salt. Salt substitutes are often used and also herb homogenates are treated by high pressure technology. Salt reduction significantly influences the shelf life, texture, pH, taste, and aroma of cheese. The composition of emulsifying salts or starter cultures must be modified to enact changes in microbial diversity, protease activity and the ripening process. The texture becomes softer and aroma atypical. In bakery products, a salt reduction of only 20–30% is acceptable. Water absorption, dough development, length and intensity of kneading and stability of dough are changed. Gluten development and its viscoelastic properties are affected. The salt reduction promotes yeast growth and CO2 production. Specific volume and crust colour intensity decreased, and the crumb porosity changed. In meat products, salt provides flavour, texture, and shelf life, and water activity increases. In this case, myofibrillar proteins’ solubility, water binding activity and colour intensity changes were found. The composition of curing nitrite salt mixtures and starter cultures must be modified.
Highlights
Salt is the most common ingredient for food flavoring—it is the only substance that gives a pure, salty taste
Other sodium-containing additives used in meat products are sodium ascorbate, sodium isoascorbate, sodium lactate and sodium acetate, polyphosphates and caseinates
Among the commonly used herbs and spices, there are a number of palatable plants that could partially replace the salty taste of the dish
Summary
Salt is the most common ingredient for food flavoring—it is the only substance that gives a pure, salty taste. Research into brain function has shown that sodium releases the neurotransmitter dopamine in the brain, which is involved in the mechanism of motivation, emotions, and feelings of pleasure and reward; it is said that the use of salt is addictive Another point is the negative effect of sodium on human health. The information about changes in physicochemical properties, texture and sensory properties of individual foods as well as how these changes are reflected in fermentation processes and food shelf-life are summarized in this article The novelty in this reformulation process is associated with the search for new technological possibilities of food processing, modified salt crystals preparation and with the return to traditional natural raw materials in the form of processed herbs and extracts
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