Abstract
Salt (sodium chloride, NaCl) is commonly used in ready-to-eat (RTE) meat products such as biltong, a South African style dried beef product for flavor, enhanced moisture loss, and reduction of microbial growth. However, increased consumption of high sodium content foods is commonly associated with high blood pressure and heart disease. This study evaluated the use of alternative salts, potassium chloride (KCl) and calcium chloride (CaCl2) in the biltong marinade to achieve a ≥ 5-log reduction of Salmonella, a pathogen of concern in beef products. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a five-serovar mixture of Salmonella (Salmonella Thompson 120, Salmonella Enteritidis H3527, Salmonella Typhimurium H3380, Salmonella Heidelberg F5038BG1, and Salmonella Hadar MF60404), vacuum-tumbled in a traditional biltong marinade of salt, spices, and vinegar containing either NaCl, KCl or CaCl2 (2.2% concentration) followed by an 8–10 day drying period at 23.9 °C (75 °F) and 55% relative humidity. Microbial enumeration of Salmonella was conducted following inoculation, after marination, and after 2, 4, 6, 8, and 10 days of drying in a humidity/temperature chamber. Biltong produced with CaCl2, NaCl, or KCl achieved a > 5-log reduction of Salmonella after 6, 7, and 8 days, respectively. The Salmonella reduction trends with biltong made with NaCl or CaCl2 were not significantly different (p < 0.05) while both were significantly different from that made with KCl (p > 0.05). Sodium, calcium, and potassium ion concentrations were measured using ion-specific electrode meters following biltong processing and drying. As expected, the biltong made with the corresponding salt had the most abundant ion in the sample. Regardless of the salt used in the marinade, the potassium ion levels were moderately elevated in all samples. This was determined to be from potassium levels naturally present in beef rather than from other ingredients. Sampling of several commercial brands of biltong for sodium content showed that some were significantly above the allowable level of claims made on package ingredient statements. The substitution of NaCl with KCl or CaCl2 during biltong processing can also provide a 5-log reduction of Salmonella to produce a safe product that can be marketed as a more healthy low-sodium food alternative that may appeal to consumers who need to reduce their blood pressure and are conscientious of sodium levels in their diet.
Highlights
Salt has historically been used for hundreds of years in food for two main purposes: flavoring and preservation
A 2.2% salt concentration was applied in the ingredient formulation for all three salts (NaCl, KCl, or CaCl2 ) used in separate biltong marinades for comparison of their effect on reduction of Salmonella during biltong processing
Biltong formulated with CaCl2 was able to achieve ≥ 5-log reduction by day 6, biltong formulated with NaCl achieved this same benchmark by day 7, and that made with KCl by day 8
Summary
Salt has historically been used for hundreds of years in food for two main purposes: flavoring and preservation. Sodium intake among consumers has dramatically increased with the. High sodium intake is associated with many health issues including hypertension and cardiovascular disease [2,3,4]. The recommended dietary guidelines for intake of sodium should be less than 2300 milligrams (mg), the average adult normally consumes more than 3000 mg per day [5]. Association recommend even lower levels, of less than 2000 and 1500 mg/day, respectively. It is important for consumers to have options for food products that contain low levels of salt without compromising on the taste or texture of the food. Aside from the health consequences of an overabundance of sodium in a typical US diet, potassium and calcium deficiencies are a growing health concern for consumers. The replacement of NaCl during the production of biltong with other salts such as KCl or CaCl2 could serve as an alternative source for these nutritive ions which are lacking in many consumers’ diet
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